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.
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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 🙂
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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.
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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!
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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!
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Lasagna Stuffed Chicken Breasts
- 2 chicken breasts
- 1 cup whole milk ricotta cheese
- 1 egg
- 3 teaspoons Italian seasoning, divided
- 2 cloves crushed garlic
- ½ teaspoon salt
- 2 cups shredded mozzarella, divided
- 1 cup marinara sauce
- Additional Salt and Pepper, to taste
- 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 ¼ 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.
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CHECK OUT MY OTHER STUFFED CHICKEN BREAST RECIPES:
Stuffed Herbed Chicken Breasts
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Betty Sibila says
Looks really good
Shawn McCrea says
Could I make and freeze?
Rachel Farnsworth says
Ricotta doesn’t always freeze well so it’d be a stretch.
Paulette says
I freeze a ziti casserole that contains ricotta and it does fine.
Edi Hannigan says
I freeze lasagna with noodles with out issue. I see no problem.
Harmonium guide says
Looks incredible!!
Leslie says
My husband doesn’t care for ricotta cheese….it’s a texture issue……any suggestions for a substitute? He also doesn’t like cottage cheese for the same reason so it’s a no-go
Rachel Farnsworth says
Cottage cheese is the regular substitute for ricotta so if he doesn’t like either then you’d have to go with a different kind of cheese all together.
Chelsea says
When I do regular lasagna or stuffed shells, I use cottage cheese. I’m not sure how it w0Ulf be with chicken.
Deanna says
A friend uses cream cheeses mixed with mozarella and Parmesan.
Kim says
Sour Cream
Channon says
to disguise my cottage cheese in lasagna, I put it in the blender. Then when I mix it with the mozarella and egg, no one is the wiser that there is cottage cheese.
Lori says
Try farmers cheese. He may like that. It’s like a dry ricotta. Different texture for sure.
Pam says
I used ricotta but put in blender to smooth out texture
Bonnie says
My family doesn’t like it either and I’ve missed ace my stuffed shells with mozzarella with finely chopped celery and onion. I think when I try this I will do the same. They have also been frozen , as I will make extra since they are time consuming. Been doing it for twenty years.
Kelly Barton says
I need help with keeping cheese mixture from oozing, b4 cooking, and staying firm and not watery after cooking..
Rachel Farnsworth says
I’d be sure to use a quality whole milk ricotta and then you shouldn’t have a problem with it being watery. It’s supposed to ooze, but if you want to keep it inside more, “pin” it shut with toothpicks. Just be sure to remove the toothpicks before serving.
Donna says
mixing an egg in the ricotta mixture firms it up while cooking.
Nora Hernandez says
Paper dry it, that is a method I use on my lasagna, based on a recipe I followed in Pinterest called Best Dam Lasagna. 😊
Deborah says
is there nutritional info for this recipe?
Rachel Farnsworth says
I do not provide nutritional information for my recipes. There are plenty of online recipe calculators you can run them through though, just realize that there is no way to get 100% accuracy.
Linda says
Might I saY that some of these recipes are great but if your going to provide a recipe you should provide the nutritional value. Maybe you should calculate some of the fat and calories before you eat it.
Rachel Farnsworth says
I actually find that calculating nutritional values gives me a poor relationship with food. So I don’t do it.
Nancy says
Completely agree. If anyone is that worried about nutritional value, maybe just eat some chia seeds. Or better yet, look them up yourselves.
Chris Crawford says
Any idea the calorie count
Rachel Farnsworth says
I do not provide nutritional information for my recipes. There are plenty of online recipe calculators you can run them through though, just realize that there is no way to get 100% accuracy.
Cara says
This looks delicious! Thank you.
Rita Hurst says
I made this last night and my family loved it! I didn’t have marinara so I hand crushed a can of San marzano tomatoes. I used a combination of dried Italian seasoning and fresh basil from my garden. Thanks for the recipe! I am looking forward to more!
Beverly says
I plan on trying this real soon. Do you think I could add baby spinach to the Cheese and egg mixture prior to stuffing the chicken Brest?
Rachel Farnsworth says
Yes! That should work.
Marie says
I got this recipe 2 weeks ago and have made it repeatedly already! It was a big success in my house. I can’t believe how easy it is to make! THANK YOU
Bob says
Have made this recipe twice, now, each time,..a winner! thanks…
Bob says
but I used Lasagne sheets as a base, also on top of the chicken, with the sauce over the top…
Anita says
Hi,
Want to try this out for our dinner tonight, but I am allergic to eggs, what do you suggest I substitute the egg with?
Rachel Farnsworth says
Just leave the eggs out. They act as a binding agent, but if you are allergic then leave them out.
Michele E Gorman says
Made this last night, it was the best chicken ever. AWESOME. My husband is not a fan of white meat but he could not deny how moist and tender it was. There is only the two of us so I only made 1 very large chicken breast and with the left over filling mixed it with the sauce and with Penne Pasta made a side of lasagna covered Penne, that too was to die for. Thanks for the recipe, will try the stuffed spinache and artichoke one next.
Kayrene Morales says
Is that cilantro or parsley you sprinkle on top at the end?
Rachel Farnsworth says
Parsley.
Shirley OMalley says
This looks delicious! But I am curious as to why rhis recipe is un-pinnable? Believe me I have tried various ways to pin this. There just us no option that I can see. Darn!
Rachel Farnsworth says
Weird! I just checked and didn’t have any problems pinning it. Wouldn’t surprise me if Pinterest had problems on their end. You can always pin it from Pinterest itself. https://www.pinterest.com/pin/126030489555483558/
Kimberly Newton says
Thank you for this recipe! I just finished up dinner with my family and everyone raved about how delicious this tasted.
I am going to add crushed red pepper just to spice it up a little next time. Just amazing. Thank you again!
Kim
Jill says
Have you ever tried it in a slow cooker? Looks like something that would be lovely done that way, but I don’t know how long to cook it. Any thoughts? Thank you!
Rachel Farnsworth says
No I have not. Chicken cooks in the slow cooker in approximately 2-3 hours on high, 3-4 hours on low.
Christina says
Do you cover this with foil or leave uncovered to cook?
Rachel Farnsworth says
Uncovered.
Tonya W says
my husband loves lasagna, but not ricotta cheese. can you suggest an alternative.
Rachel Farnsworth says
Cottage cheese? But I would guess he probably doesn’t like that either. You could always make yourself a bechamel sauce in place of the ricotta mixture.