Hasselback Chicken with Tomato Artichoke Sauce

A trick to keeping chicken breast juicy and flavorful? Brine it in salt water as we do in this easy recipe. This makes for a complete meal, thanks to a vibrant side of tomatoes and artichokes. For extra dietary fiber, serve with a side of arugula drizzled with extra-virgin olive oil.
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Hasselback Chicken with Tomato Artichoke Sauce recipe

Hasselback Chicken with Tomato Artichoke Sauce

Better Bacteria: The tomato sauce in this recipe contains a triple dose of prebiotic fiber from the artichokes, onion and garlic. Feeding the bacteria in the gut with non-digestible fiber (aka prebiotics) supports a balanced microbiome, helping to prevent inflammation and regulate the immune system.

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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • ¼ cup kosher salt

    4 6-oz boneless, skinless chicken breasts

    3 tbsp extra-virgin olive oil, divided

    ½ cup chopped white onion

    2 cloves garlic, chopped

    ¼ tsp each red pepper flakes and sea salt

    1 24-oz BPA-free can diced tomatoes

    1 10-oz jar marinated artichoke hearts, drained

    ⅓ cup chopped fresh basil

    1 zucchini, cut into ¼-inch slices

    1½ tsp dried oregano

    ¼ tsp ground black pepper

    ½ cup grated mozzarella cheese

    ¼ cup grated Parmesan cheese


1. To a large bowl, add kosher salt. Heat 2 cups water until hot (not boiling); pour into bowl and stir until salt dissolves. Add 2 more cups of cool water. Add chicken; cover and refrigerate for 1 hour.

2. In a large skillet on medium, heat 1 tbsp oil. Add onion and sauté for 2 minutes. Add garlic, pepper flakes and sea salt; cook for 30 seconds, until fragrant. Add tomatoes and artichokes. Simmer on low for 20 minutes. Stir in basil.

3. Meanwhile, preheat oven to 400ºF. Remove chicken from brine; pat dry. Cut 6 to 8 slits about three- quarters of the way through each chicken breast, taking care not to cut all the way through. Fill each slit with a slice of zucchini. Drizzle chicken with remaining 2 tbsp oil; sprinkle with oregano and black pepper. Place in an ovenproof dish. Bake for 20 minutes. Top chicken with mozzarella and Parmesan cheeses and return to oven for 5 to 10 minutes more, until a thermometer placed in thickest part of chicken reaches 165ºF.

4. Let chicken rest for 5 minutes. Serve with tomato-artichoke sauce.

Nutrition Information

  • Serving Size: 1 breast and ¼ of sauce
  • Calories: 451
  • Carbohydrate Content: 20 g
  • Cholesterol Content: 109 mg
  • Fat Content: 22 g
  • Fiber Content: 4 g
  • Protein Content: 43 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 817 mg
  • Sugar Content: 7 g
  • Monounsaturated Fat Content: 11 g
  • Polyunsaturated Fat Content: 2 g