Name: Lasagna Stuffed Chicken Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 3/4 cup ricotta cheese; 1/2 cup shredded mozzarella cheese; 1/4 cup freshly grated Parmesan cheese; 1 large egg; 2 tablespoons freshly chopped basil; Kosher salt, to taste; Freshly ground black pepper, to taste; 4 boneless skinless chicken breasts (about 1 3/4 lb.); 1 1/2 cups marinara sauce (divided); 1/2 teaspoon Italian seasoning; 1 tablespoon extra-virgin olive oil; Additional 3/4 cup shredded mozzarella cheese, divided; 2 tablespoons freshly grated Parmesan cheese (divided); Additional fresh basil, for garnish

Ingredients

3/4 cup ricotta cheese

1 1/4 cups shredded mozzarella, divided

1/4 cup plus 2 tablespoons freshly grated Parmesan, divided

1 large egg

2 tablespoons freshly chopped basil, plus more for serving

Kosher salt

Freshly ground black pepper

4 boneless skinless chicken breasts (about 1 3/4 pounds)

1 1/2 cups marinara sauce

1/2 teaspoon Italian seasoning

1 tablespoon extra-virgin olive oil

Instructions

Step 1: Preheat the oven to 375°F (190°C). In a bowl, combine the ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and chopped basil. Season the mixture with salt and pepper to taste.

Step 2: Using a sharp knife, carefully cut a pocket into each chicken breast. Stuff each pocket with 2 tablespoons of marinara sauce and one-quarter of the ricotta mixture.

Step 3: Place the stuffed chicken breasts in a 9″x13″ baking dish. Season them with salt and pepper, sprinkle Italian seasoning over the top, and drizzle with olive oil.

Step 4: Bake the chicken until it is almost cooked through, reaching an internal temperature of 155°F (68°C), about 25 minutes or up to 35 minutes for larger breasts. Drain any excess juices from the pan.

Step 5: Switch the oven to broil. Top each chicken breast with the remaining 1 cup marinara sauce, remaining ¾ cup mozzarella, and remaining 2 tablespoons Parmesan. Broil until the cheese is golden and bubbly and the chicken reaches an internal temperature of 165°F (74°C), about 4 to 5 minutes more.

Step 6: Garnish with additional chopped basil before serving to add a fresh burst of flavor.

Tips & Variations

For an extra cheesy filling, add shredded provolone or asiago cheese to the ricotta mixture.

If fresh basil isn’t available, dried basil or Italian seasoning can work as a substitute in the filling.

To make the pockets easier to cut, partially freeze the chicken breasts for 15 minutes before slicing.

Serve with a side of garlic bread or a simple green salad for a complete meal.

Storage

Store any leftover lasagna stuffed chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through to avoid drying out the chicken. For longer storage, freeze portions wrapped tightly for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use pre-cooked chicken for this recipe?

This recipe works best with raw chicken breasts so the filling and sauce cook together. Using pre-cooked chicken may alter texture and require adjustments to cooking times.

What can I substitute for ricotta cheese?

If you don’t have ricotta, you can use cottage cheese blended until smooth or cream cheese for a richer filling. Both alternatives will provide a creamy texture similar to ricotta.