Lasagna Stuffed Chicken is all the flavors you love from lasagna stuffed inside a chicken breast and it’s smothered in cheesy, saucy goodness. What’s not to love?
The idea for this recipe popped in my head while on a girl’s trip to San Francisco with my friends from The Recipe Critic and Diethood. I rushed to make it as soon as I got home because I knew this would be a recipe to drool over. And it did not disappoint! This is the kind of chicken dish I could eat night after night after night.
I’ve written this recipe to make two chicken breasts. Since chicken breasts nowadays are pretty big, this may serve four people, depending on the appetite. But this recipe can also be easily doubled or tripled for families with more people and bigger appetites. I’m talking to the moms of teenagers here 🙂
You can keep this dish low carb by serving it up with a salad, or serve it over some buttered noodles for a cheesy, saucy, carb overload. I won’t judge you either way. It’s so easy and so good, it makes the perfect weeknight dinner. And oh that cheese! I’m a huge fan.
If you like this recipe, you may also be interested in my recipe for The Most Amazing Lasagna. It is seriously the world’s best lasagna!
Watch the video below where I walk you through every step of this recipe, including how to butterfly chicken. I have a whole YouTube Channel with my own cooking show where I let you join me in the kitchen. You should check it out!
Lasagna Stuffed Chicken Breasts
Lasagna Stuffed Chicken
Ingredients
- 2 chicken breasts
- 1 cup whole milk ricotta cheese
- 1 egg
- 3 teaspoons Italian seasoning divided
- 2 cloves crushed garlic
- 1/2 teaspoon salt
- 2 cups shredded mozzarella divided
- 1 cup marinara sauce
- Additional Salt and Pepper to taste
Instructions
- Butterfly chicken breasts and place into a lightly greased baking dish.
- In a small mixing bowl, stir together ricotta cheese, egg, 2 teaspoons Italian seasoning, garlic, salt, and 1 cup mozzarella cheese.
- Spoon about 1/4 cup of sauce onto one half of each chicken breast. Spread ricotta mixture on top of the sauce and fold chicken breasts over to close.
- Drizzle remaining marinara sauce over chicken. Top with remaining mozzarella cheese. Sprinkle with remaining Italian seasoning and season with salt and pepper.
- Bake in a 400 degree oven for 25-30 minutes, until chicken reaches an internal temperature of 165 degrees F.
Notes
Nutrition
CHECK OUT MY OTHER STUFFED CHICKEN BREAST RECIPES:
Stuffed Herbed Chicken Breasts
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Marilyn bruno says
I made it twice but found out I had to much stuff to put in my chicken breast so kept some for another day .very good
LL says
I found this to be excellent! And it is even keto friendly. I had leftover filling so I’m probably goo f to add it to some pasta for another meal. Oh and FYI I accidentally used 3 tablespoons of Italian seasoning instead of teaspoons and it was great. If made again, I wouldn’t change it.
Esther says
made this tonight for my husband and was a hit. So we will have again
Hazzie says
Made this on a cold, winter’s night and boy did it not disappoint. It was warm, cheesy, flavourful and comforting. Didn’t change a thing (except doubled the recipe for 4 chicken breasts). Will make this again!
Kim says
I made this today and it is delicious. It was so
Easy. Will definitely make again!
Shelitha says
I have never tried anything like this before, because I have always thought it would be too complicated. Boy was I wrong. It turned out perfect. I loved it. Even my children loved it, and they hardly ever love anything. I will definitely be preparing this entree again soon.
Julie Walters says
Best and easiest chicken recipe I’ve ever made! I actually received compliments on how good this was from the two guys I live with and cook for – that never happens – lol. Thank you so much for sharing. I will be making this dish on a regular basis for sure.
Max says
Chicken thighs as a replacement for breasts? I find they have more flavor so prefer to use them.
Rachel Farnsworth says
You can, but thighs are a bit harder to stuff.
Manny says
I am making a variation of this tonight: I have some leftover stuffed shells filing and I am going to use that! I think this will be a very good tasting meal!
OLIVIA says
This was delicious! I also experienced an issue with the filling oozing out. I did fasten the ends with a toothpick. I think I will try to hammer the butterflied breasts next time and perhaps roll and bake them with the seam side down. Anyway, thank you for sharing this recipe!! SO YUMMY!!!!
Erin says
Here is a way to keep the ingredients in and incorporate pasta, if you’ve going to use it anyway…
Parboil lasagna noodles just enough to be flexible. Wrap them around the stuffed raw chicken and then place the remaining marinara on top and cook according to the recipe. You can add some additional mozzarella on top about 10 min before chicken is done just to melt over. Noodles will finish cooking in the sauce and filling will be less likely to spill out. Plus it’s super yummy!
Kathy says
Going to try this tonight using a turkey tenderloin not a fan of cottage cheese in my lasagna so may use cream cheese pat mama mozzarella that’s what I use in my stuffed shells
Sharon says
No cottage cheese is in this recipe, ricotta