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Lasagna Stuffed Chicken Recipe

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★★★★★

4.5 from 108 reviews

This Lasagna Stuffed Chicken recipe is a delicious twist on traditional lasagna, featuring tender chicken breasts stuffed with a creamy ricotta and mozzarella mixture, layered with rich marinara sauce, and baked to golden perfection. It’s an impressive, hearty meal perfect for dinner, combining the flavors of classic Italian lasagna in a low-carb, protein-packed chicken dish.

Ingredients

Scale

Cheese Filling

  • 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

Chicken and Sauce

  • 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

Instructions

  1. Preheat and prepare cheese filling: Preheat your oven to 375°F. In a medium bowl, mix together the ricotta, 1/2 cup mozzarella, 1/4 cup Parmesan, the egg, and 2 tablespoons chopped basil. Season the mixture generously with kosher salt and freshly ground black pepper to enhance the flavors.
  2. Create chicken pockets and fill: Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through. Stuff each pocket with 2 tablespoons of marinara sauce and one-quarter of the ricotta cheese mixture, ensuring the filling is evenly distributed among the four breasts.
  3. Arrange and season chicken: Place the stuffed chicken breasts in a 9″x13″ baking dish. Season the tops with additional salt and pepper, sprinkle 1/2 teaspoon Italian seasoning evenly over them, and drizzle with 1 tablespoon of extra-virgin olive oil to help with browning and flavor.
  4. Bake chicken: Bake the chicken in the preheated oven for about 25 minutes or up to 35 minutes if using larger breasts, until the chicken is nearly cooked through and reaches an internal temperature of 155°F. Remove the baking dish, discard any excess juices from the pan to prevent sogginess.
  5. Broil with sauce and cheese: Switch your oven setting to broil. Top each chicken breast with the remaining 1 cup marinara sauce, then sprinkle with the remaining 3/4 cup shredded mozzarella and 2 tablespoons grated Parmesan. Broil for 4 to 5 minutes until the cheese is golden, bubbly, and the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked.
  6. Garnish and serve: Remove the chicken from the oven and garnish with more freshly chopped basil before serving for a fresh herbal finish.

Notes

  • You can substitute fresh basil for dried Italian seasoning if fresh herbs are unavailable, but fresh basil adds a brighter flavor.
  • Make sure not to overstuff the chicken pockets to avoid the filling spilling out while cooking.
  • Using a meat thermometer is recommended to accurately check doneness and ensure food safety.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently to avoid drying out.
  • For a lower-fat version, use part-skim ricotta and reduced-fat mozzarella.

Keywords: Lasagna stuffed chicken, baked chicken breast, ricotta stuffed chicken, Italian chicken recipe, cheesy stuffed chicken

Find it online: https://topreci.com/lasagna-stuffed-chicken-recipe/