Ooey, gooey, and bursting with flavor, this lasagna stuffed chicken recipe is filling and hearty! You’ll enjoy the tastiness of lasagna and perfectly baked chicken all in one delicious comfort food recipe.
Who knew lasagna and chicken would go so great together? It makes sense, considering how well Italian-inspired spices, marinara sauce, and mozzarella marry with tender and juicy chicken. Well, we decided to bring all of these flavors together to bring you this lasagna stuffed chicken recipe! This is the kind of dish that will please the whole family. You can keep things on the low-carb side by serving it with a salad. Or, you can pair it with buttered noodles for a cheesy, saucy, carb overload. We won’t judge you either way! It is so easy and delicious, and it makes for the perfect weeknight dinner. And, oh, that cheese! We’re huge fans, and we’re sure you will be too after trying it yourself!
Can I Use Store Bought Marinara Sauce?
Our lasagna stuffed chicken recipe calls for marinara sauce. You can opt to use store bought sauce if you’re in a crunch, but we always prefer to make our sauce from scratch! Try our homemade spaghetti sauce if you have the time – we promise it’s worth it!
Shredded Mozzarella Cheese:
You’ll notice that our lasagna chicken recipe calls for shredded mozzarella cheese. Now, you can find this stuff prepackaged at pretty much any grocery store. But, these types of mozzarella include an additive that makes the cheese harder to melt. Resist the urge to pick up pre-shredded varieties and go for fresh mozzarella that you’ll have to shred yourself. You’ll get perfectly cheesy results every time!
Baking Dish Options:
This recipe makes two servings. If you want to double or triple this recipe (say you’re cooking for a large family or want to meal prep), make sure to use a larger dish. A 9×13 baking dish should do the trick, but you can always go bigger if needed.
Egg Substitutes:
The egg in this recipe works as a binder to hold the cheesy lasagna chicken filling together. If you prefer to skip it, are allergic, or are trying to cut out eggs, there are a few different options:
- Flaxseed and water (vegan!)
- Mashed potato (or parsnips!)
- Béchamel sauce
- Heavy cream
- Yogurt
Ricotta Cheese Substitutes:
Picture this: you did all of your shopping to try our lasagna stuffed chicken yourself. You thought you had all of the ingredients but, alas, you forgot the ricotta cheese! Or, maybe you’re looking to cut down on using animal products where you can. Here are our favorite ricotta replacements:
- Cottage cheese
- Cream cheese
- Mascarpone
- Goat cheese
- Tofu (vegan!)
- Paneer
How to Butterfly Chicken:
Like all stuffed chicken breast recipes, this lasagna chicken variation calls for you to butterfly your chicken breast. If you’ve never done it before and are feeling intimidated – don’t sweat it. It’s a really simple process:
- Place your chicken on a cutting board. Put your hand on top to hold it in place and use a knife to cut lengthwise into the side of the chicken, starting at the thickest part. Make sure not to cut it completely in half.
- If you’ve left a bit of the side of the chicken breast connected, you should now be able to open it up so that it forms a butterfly shape.
- This step is optional, but to make the chicken even easier to stuff, you can cover it with plastic wrap and flatten it with a rolling pin.
Serving Suggestions:
Enjoy this dish on its own, or with some other side dishes to make a hearty meal that will fill up your entire family. Here are some suggestions:
Make-Ahead Instructions:
You can easily double or triple this recipe if you want to meal prep for the week, or if you want to freeze leftovers to eat later. Simply follow the instructions as indicated, making sure to use multiple baking dishes for the extra portions. Our lasagna stuffed chicken freezes and reheats wonderfully! When you’re ready to eat, preheat your oven to 350 degrees F and bake for 30-35 minutes or until warmed through.
Storage and Reheating Instructions:
If you want to freeze your leftovers, follow the make-ahead instructions above. If you want to store your leftovers in the fridge, they will keep in an airtight container for up to 3 days. When you’re ready to enjoy, reheat single servings in the microwave in 30-second increments until warm. You can also reheat in the oven at 350 degrees F for 10-15 minutes if working with multiple servings.
If you like this recipe, you may be interested in these other delicious stuffed chicken breast recipes:
- Cajun Stuffed Chicken Breast
- Fajita Stuffed Chicken
- Cheesy Herb Stuffed Chicken
- Reuben Stuffed Chicken
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
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?
Yes! That should work.
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!
This looks delicious! Thank you.
Any idea the calorie count
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.
is there nutritional info for this recipe?
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.
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.
I actually find that calculating nutritional values gives me a poor relationship with food. So I don’t do it.
Completely agree. If anyone is that worried about nutritional value, maybe just eat some chia seeds. Or better yet, look them up yourselves.
If you are making this at home and by the recipe you should be able to get the nutritional information, my son is diabetic and anything I cook from a recipe I find on pages I add up everything I’m using and divide it by how many servings it makes, and gives me the nutritional value. Not being rude if you need it for medical reasons, do the nutritional value yourself. Don’t always trust what the person puts up because they could be using different brands and things could be different.
I need help with keeping cheese mixture from oozing, b4 cooking, and staying firm and not watery after cooking..
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.
My problem with the texture d. Ricotta is that it is grainy! If we’re smooth like creme cheese I could abide t.
mixing an egg in the ricotta mixture firms it up while cooking.
Paper dry it, that is a method I use on my lasagna, based on a recipe I followed in Pinterest called Best Dam Lasagna. ?
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
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.
If it is textural. Maybe puree the cheese
When I do regular lasagna or stuffed shells, I use cottage cheese. I’m not sure how it w0Ulf be with chicken.
A friend uses cream cheeses mixed with mozarella and Parmesan.
Good choice! I e it in gulag lasgna and all love it!
Sour Cream
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.
Try farmers cheese. He may like that. It’s like a dry ricotta. Different texture for sure.
I used ricotta but put in blender to smooth out texture
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.
Do a cream cheese mixture. Mix in some itailan seasoning and parmesan. You can make it thinner with some milk. Its great! I dont Ricotta either or cottage cheese.
Goat Cheese may work. Just don’t tell him what you used, LOL
This dish doesn’t have the recotta texture.
I freeze lasagna with noodles with out issue. I see no problem.
Could I make and freeze?
Ricotta doesn’t always freeze well so it’d be a stretch.
I freeze a ziti casserole that contains ricotta and it does fine.
Looks really good
Can jarred crushed or minced garlic be used in place of fresh garlic
You certainly can, but fresh is always better.
This was delicious but there was so much juice from the chicken that it was almost floating….what did I do wrong? I lined the pan with foil and that is the only difference in what I did…
It sounds like you may have bought chicken that has been injected with a saline solution. Be sure to check the packaging as it is usually written in very small writing that they’ve bumped up the weight by adding up to 15% salt water.