By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
378 cal · 30 min
Hasselback Cajun Chicken
Recipe GLPRf0e016ed3463ac
Tender chicken breasts are scored with crosswise slits and stuffed with spiced andouille sausage, green bell pepper, and onion, then roasted until perfectly cooked through. A bold Cajun seasoning brings authentic Louisiana flavor to this elegant yet simple weeknight dinner.
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Ingredients
4 skinless, boneless chicken breasts (about 8 ounces each)
2 tablespoons vegetable oil
1 teaspoon Cajun seasoning
Kosher salt and freshly ground pepper to taste
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
Fresh parsley, chopped, for topping
Directions
Preheat your oven to 450°F. Line a baking sheet with aluminum foil. Lay each chicken breast flat on a cutting board. Using a sharp paring knife, carefully cut 5 crosswise slits across the top of each breast, cutting about three-quarters of the way through without severing completely. The slits will form pockets for stuffing.
Drizzle 1 tablespoon of the vegetable oil over the chicken breasts and rub it all over each one. Sprinkle the Cajun seasoning generously over the tops and sides, making sure to rub it into the slits as well. Season lightly with kosher salt and freshly ground pepper to taste.
Place the seasoned chicken breasts on the prepared baking sheet, arranging them in a single layer.
In a small bowl, combine the sliced andouille sausage, green bell pepper, and onion. Drizzle with the remaining 1 tablespoon vegetable oil and toss until evenly coated.
Carefully divide the sausage mixture among the chicken breasts, stuffing it into the slits on each one, distributing the filling evenly.
Roast in the preheated oven for approximately 15 minutes, until the chicken is cooked through. The thickest part of the chicken should reach an internal temperature of 165°F when measured with a meat thermometer.
Remove from the oven and transfer to serving plates. Garnish generously with fresh chopped parsley and serve immediately while hot.
Comments
Hasselback chicken—slicing and butterflying—adds real work to the stated 30 minutes; budget 45 minutes total, including prep and browning time. Andouille sausage is the real cost driver at $5–7 per pound, and while most Charlotte stores stock it (Harris Teeter and Kroger reliably do), you'll spend $8–12 on sausage alone for four servings. All other ingredients are stocked everywhere, and the dish reheats well, making it solid for weeknight cooking or next-day lunch. The prep is straightforward if you're comfortable butterflying chicken; the payoff is restaurant-quality appearance and genuine Cajun flavor that justifies the modest extra effort.
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