Hasselback Cajun Chicken

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
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4 skinless, boneless chicken breasts (about 8 ounces each)

2 tablespoons vegetable oil

1 teaspoon Cajun seasoning

Kosher salt and freshly ground pepper

1 3-ounce link andouille sausage, thinly sliced on an angle

1/2 small green bell pepper, thinly sliced

1/4 small onion, thinly sliced

Chopped fresh parsley, for topping


  1. Preheat the oven to 450 degrees F and line a baking sheet with foil. Make 5 crosswise slits in the top of each chicken breast with a paring knife, cutting about three-quarters of the way through. Rub the chicken all over with 1 tablespoon vegetable oil, then rub with the Cajun seasoning, making sure to season inside the slits; season lightly with salt and pepper. Arrange on the prepared baking sheet.
  2. Toss the sausage, bell pepper and onion with the remaining 1 tablespoon vegetable oil. Stuff the mixture into the slits on each chicken breast. Roast the chicken until it is just cooked through, about 15 minutes. Top with parsley.

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