Hasselback Chicken Cacciatore

Simmered in a rich cream sauce, these tender hasselback-style chicken breasts turn any pasta dish into a feast!


  • For the breasts:
  • 2 (6-ounce) chicken breasts
  • 2 teaspoons olive oil, divided
  • 1 teaspoon salt
  • 1 yellow onion, sliced thinly into half moons
  • 1 red bell pepper, sliced thinly into strips
  • 1/2 pound mushrooms, thinly sliced
  • 4 tablespoons basil, chiffonade
  • For the cream sauce:
  • 2 tablespoons olive oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup crimini mushrooms, thinly sliced
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 4 tablespoons chopped basil
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped oregano
  • 1 1/2 cups crushed tomatoes
  • 1/2 cup red wine
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream


  1. Make the breasts: Cut five horizontal slits in each chicken breast, taking care to not cut all the way through to the bottom. Coat each breast with olive oil and salt. Stuff each cut with a piece of onion, red pepper strips, 4 mushroom pieces and basil.
  2. Heat a cast-iron pan on medium-high and grease with olive oil. Add chicken breasts and cook for 15 minutes. Set aside.
  3. Make the cream sauce: Using the same cast-iron pan, heat oil to medium-high heat and saute onions until translucent. Add garlic and saute until fragrant. Add mushrooms and cook until soft. Add salt, pepper, basil, thyme and oregano and stir to combine. Add tomatoes, wine, chicken broth and heavy cream and reduce head to medium-low. Simmer until sauce is thick and creamy.
  4. Return chicken to sauce and simmer until cooked all the way through and internal temperature reaches 160 degrees, approximately 20 minutes. Serve immediately with your favorite pasta or rice.