Lasagna Stuffed Chicken

A delicious low-carb twist on classic lasagna, featuring a creamy ricotta filling stuffed inside juicy chicken breasts and topped with marinara and melted cheese.

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Course: Main Course

Cuisine: Italian-inspired

Keyword: Chicken Lasagna

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Calories: 452kcal

Ingredients

¾ cup ricotta cheese
1¼ cups shredded mozzarella cheese, divided
¼ cup plus 2 tbsp freshly grated Parmesan cheese, divided
1 large egg
2 tbsp fresh basil, chopped (plus extra for garnish)
Kosher salt and freshly ground black pepper, to taste
4 boneless, skinless chicken breasts (about 1 ¾ lbs)
1½ cup marinara sauce
½ tsp talian seasoning
1 tbsp extra-virgin olive oil

Instructions

Step 1: Prepare the Filling

Preheat oven to 375°F (190°C). In a bowl, mix ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, and chopped basil. Season with salt and pepper.

Step 2: Stuff the Chicken

Cut a pocket into each chicken breast. Spoon 2 tablespoons of marinara sauce and ¼ of the ricotta mixture into each pocket.

Step 3: Arrange and Season

Place the stuffed chicken in a 9"x13" baking dish. Season with salt and pepper, sprinkle with Italian seasoning, and drizzle with olive oil.

Step 4: Bake the Chicken

Bake for about 25 minutes, or until the internal temperature reaches 155°F (68°C). Larger chicken breasts may take up to 35 minutes. Remove any excess juices from the pan.

Step 5: Add Toppings & Broil

Switch oven to broil. Top the chicken with the remaining 1 cup marinara, ¾ cup mozzarella, and 2 tablespoons Parmesan. Broil for 4-5 minutes, until the cheese is golden and bubbly and the chicken reaches 165°F (74°C).

Step 6: Garnish & Serve

Sprinkle with additional fresh basil and serve hot.
Enjoy your lasagna-stuffed chicken!

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