Lasagna Stuffed Chicken Recipe | Cheesy, Saucy & Flavor-Packed
Here’s my friendly, fresh-take on a Lasagna Stuffed Chicken recipe — I just made it and I can’t wait to share how I did it. It gives you all the comfort of lasagna—cheesy, tomatoey, creamy filling—without the heavy pasta layers.
I love how it transforms simple chicken breasts into something special. You can also enjoy a hearty Easy Mexican Casserole Recipe when you’re in the mood for another comforting dinner.
Ingredients
(serves 4)
- ¾ cup ricotta cheese — gives the creamy, mild base for the filling (use full-fat ricotta for best texture)
- 1¼ cups shredded mozzarella cheese, divided — mozzarella melts beautifully and gives stretch
- ¼ cup freshly grated Parmesan cheese, plus 2 Tbsp more, divided — freshly grated beats the pre-packaged stuff in flavor
- 1 large egg — binds the cheese mixture so it doesn’t ooze out
- 2 Tbsp fresh basil, chopped (plus extra for garnish) — fresh basil brightens the flavor
- Kosher salt — adjust to taste
- Freshly ground black pepper — for internal seasoning
- 4 boneless, skinless chicken breasts (about 1¾ lb total) — I pick medium-thick pieces for even cooking
- 1½ cups marinara sauce — use a good quality tomato sauce, not too watery
- ½ tsp Italian seasoning — gives that classic Italian herb note
- 1 Tbsp extra-virgin olive oil — gives a little fat to help brown the chicken
Note: several serving
Variations
If you want to adapt this recipe for special diets or to add flavor tweaks, here are a few ideas:
- Dairy-free / vegan: Substitute ricotta with a cashew “ricotta” or tofu ricotta, and use dairy-free “mozzarella” shreds.
- Low-sodium / lighter: Use a low-sodium marinara sauce and reduce added salt, or swap full-fat cheeses for part-skim versions.
- Spicy kick: Add red pepper flakes or chopped roasted red peppers into the filling.
- Extra greens: Stir in sautéed fresh spinach (not frozen) or finely chopped zucchini into the cheese mixture.
- Herb boost: Mix in oregano, thyme, or a touch of garlic powder to deepen flavor.
You might also love experimenting with a Best Dorito Casserole Recipe for another flavorful and cheesy dinner option.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: about 35 minutes (plus a short broil finish)
- Total Time: approximately 1 hour
Equipment you need
- A mixing bowl — to combine the filling ingredients
- Cheese grater — to grate fresh Parmesan and shred mozzarella
- Sharp knife — to cut a pocket in the chicken
- 9″ × 13″ baking dish — to hold the stuffed chicken
- Meat thermometer — to check internal temperature
- Spoon or small spatula — to spread sauce or fill the pockets
How to Make Lasagna Stuffed Chicken Recipe
Preheat and prep
I begin by heating the oven to 375 °F (190 °C). While it warms up, I grease the bottom of my baking dish lightly.
Make the cheese filling
In a bowl, I stir together ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, basil, salt, and pepper until everything is well mixed and creamy.
Create the pockets and stuff
I cut a pocket into the side of each chicken breast (carefully, so I don’t slice all the way through). Then I spoon about 2 Tbsp marinara and a quarter of the cheese mixture into each pocket.
Arrange and season the chicken
I place the stuffed breasts in the baking dish. I season with salt and pepper, sprinkle the Italian seasoning, and drizzle the olive oil on top.
Bake until almost done
The chicken goes in the oven for 25–35 minutes, until the internal temperature reaches ~155 °F (so it’s nearly cooked through). I discard excess juices from the pan at this point.
Broil with sauce and cheese
I switch the oven to broil. I top each chicken breast with the remaining 1 cup marinara, ¾ cup mozzarella, and 2 Tbsp Parmesan. Then I broil 4–5 minutes until the cheese is melted, golden, and bubbly, and the internal temp hits 165 °F.
Garnish and rest
Finally, I remove the dish, let it rest slightly, and sprinkle extra fresh basil over the top before serving.
Additional Tips for Making this Recipe Better
I’ve made this recipe a few times and here’s what I found helps:
- Always use freshly grated Parmesan (not the pre-grated kind) for better melt and flavor.
- Don’t overfill the pockets—leaving a little space helps the chicken cook evenly.
- Pat the chicken dry before cutting the pocket so it browns better.
- Use a meat thermometer—I rely on it to avoid under/over cooking.
- Let the stuffed chicken rest 5 minutes before slicing; I find it holds juices better.
How to Serve Lasagna Stuffed Chicken Recipe
To serve, I spoon a little extra marinara sauce beneath each piece so they sit in a shallow red pool. I lavish extra chopped fresh basil or parsley on top for color. Pair it with a side of garlic bread, a crisp green salad, or steamed vegetables. For presentation, I slice each breast crosswise to reveal the cheesy interior—always elicits “wow.”
Nutritional Information
Here’s a ballpark breakdown per serving (4 servings total):
- Calories: ~476 kcal
- Protein: ~55 g
- Carbohydrates: ~10 g
- Fat: ~23 g
Make Ahead and Storage
Storage
After cooking, you can refrigerate leftover stuffed chicken in an airtight container for up to 3–4 days.
Freezing
You can freeze unbaked stuffed chicken (wrapped tightly) for up to 2–3 months. Also okay to freeze fully cooked portions; just thaw overnight in the fridge before reheating.
Reheating
To reheat, I cover with foil and warm in a 350 °F oven until heated through (about 15–20 minutes). If frozen, I let it thaw first, then heat similarly.
Why You’ll Love This Recipe?
Here are a few reasons I always turn to this lasagna-style chicken:
- It’s comfort food turned lighter—you get all that cheesy, tomatoey goodness without pasta layers.
- It’s versatile—you can adapt it to dairy-free, low sodium, or flavor tweaks.
- It delivers big flavor with simple steps—no fancy techniques required.
- It’s impressive yet homey—you look like you fussed, but it’s easy to pull off.
- It’s protein-rich and low-carb friendly—great for those watching carbs but craving flavor.
Lasagna Stuffed Chicken Recipe
Ingredients
Method
- I begin by heating the oven to 375 °F (190 °C). While it warms up, I grease the bottom of my baking dish lightly.
- In a bowl, I stir together ricotta, ½ cup mozzarella, ¼ cup Parmesan, egg, basil, salt, and pepper until everything is well mixed and creamy.
- I cut a pocket into the side of each chicken breast (carefully, so I don’t slice all the way through). Then I spoon about 2 Tbsp marinara and a quarter of the cheese mixture into each pocket.
- I place the stuffed breasts in the baking dish. I season with salt and pepper, sprinkle the Italian seasoning, and drizzle the olive oil on top.
- The chicken goes in the oven for 25–35 minutes, until the internal temperature reaches ~155 °F (so it’s nearly cooked through). I discard excess juices from the pan at this point.
- I switch the oven to broil. I top each chicken breast with the remaining 1 cup marinara, ¾ cup mozzarella, and 2 Tbsp Parmesan. Then I broil 4–5 minutes until the cheese is melted, golden, and bubbly, and the internal temp hits 165 °F.
- Finally, I remove the dish, let it rest slightly, and sprinkle extra fresh basil over the top before serving.
Notes
- Always use freshly grated Parmesan (not the pre-grated kind) for better melt and flavor.
- Don’t overfill the pockets—leaving a little space helps the chicken cook evenly.
- Pat the chicken dry before cutting the pocket so it browns better.
- Use a meat thermometer—I rely on it to avoid under/over cooking.
- Let the stuffed chicken rest 5 minutes before slicing; I find it holds juices better.