Lasagna Stuffed Chicken Breasts Recipe

I recently tried something bold in the kitchen—Lasagna Stuffed Chicken Breasts Recipe, and I can’t believe I waited this long to make it. This dish combines all the rich, cheesy flavor of lasagna, but without any pasta. Instead, everything gets tucked neatly inside juicy chicken breasts.

It’s quick, satisfying, and absolutely delicious. If you loved my Buttermilk Fried Crispy Chicken Burger Recipe, you’ll be obsessed with this one too!

Additional Tips for Making This Lasagna Stuffed Chicken Breasts Recipe Better

After making this recipe a couple of times, I’ve learned a few tricks to make it even more delicious and easy. Here are some of my favorite tips:

• Butterfly the chicken evenly – Take your time to slice the chicken evenly so it cooks uniformly and holds more filling.
• Use whole milk ricotta – I once tried low-fat, but trust me, the creaminess of whole milk ricotta is unbeatable.
• Shred your own mozzarella – Pre-shredded cheese has additives that can affect meltiness. Fresh is best.
• Don’t overstuff – It’s tempting to load up the filling, but too much can leak out while baking.
• Let it rest after baking – Give it 5 minutes to settle so everything holds together when serving.

Tasty Twists: Fun Variations to Try

Want to mix things up or have dietary needs? Here are some fun and easy variations I’ve experimented with.

• Dairy-free – Use almond ricotta and vegan mozzarella for a creamy, lactose-free option.
• Low-carb – This recipe is naturally low in carbs, but you can use sugar-free marinara to reduce even more.
• Add spinach – Mix chopped spinach into the ricotta mixture for a veggie boost.
• Spicy kick – Add red pepper flakes to the sauce for extra heat.

If you love easy, flavorful dinner recipes, you can also explore stuffing the chicken with pesto, sun-dried tomatoes, or even feta cheese for a Mediterranean twist.

Must-Have Tools to Make It Perfect

Here’s what I used in my kitchen to make things easy:

• 9×13-inch baking dish – Perfect for holding both chicken breasts side by side without crowding.
• Mixing bowl – Great for blending the creamy ricotta filling.
• Sharp knife & cutting board – To butterfly the chicken safely and cleanly.
• Meat thermometer – Ensures your chicken is safely cooked to 165°F (74°C).
• Spoon or spatula – Helps spread sauce and cheese without mess.

How to Serve Lasagna-Stuffed Chicken Breasts?

Serving this dish is just as fun as making it. Presentation makes all the difference!

• Sprinkle with fresh basil – Adds a pop of color and fresh flavor.
• Serve over roasted veggies – Try zucchini or garlic green beans on the side.
• Pair with garlic bread – Perfect for scooping up any extra sauce.
• Drizzle with extra marinara – For those who love it saucy.
• Try with a side of Caesar salad – It balances the richness perfectly.

If you like saucy dishes like my Creamy Peppercorn Chicken Recipe, then you’ll love the richness of this chicken lasagna fusion.

How to Store Leftovers the Right Way

This recipe is great for meal prepping and storing! Here’s what I do:

• Refrigerating: Place leftovers in an airtight container and store in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

• Freezing: Let the stuffed chicken cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months.

• Reheating: Thaw overnight in the fridge (if frozen), then bake at 350°F (175°C) for about 15–20 minutes or until hot in the center.

Why You’ll Love This Recipe?

There’s so much to love about this cozy, cheesy chicken dish. Here are some reasons why it’s become a staple for me:

• Quick and easy – It’s ready in under 40 minutes from start to finish.
• Low-carb friendly – No pasta means it fits nicely into many dietary plans.
• Family-approved – Even picky eaters love the gooey cheese and flavorful filling.
• Customizable – You can add different herbs, cheeses, or veggies.
• Meal-prep friendly – Make ahead and reheat for easy weeknight dinners.

Here’s What Makes This Recipe Special

Want a little extra info before you start? Here are some quick notes to help you get the best results.

• Use large chicken breasts – They hold more filling and stay juicy during baking.
• Don’t skip the egg – It helps bind the ricotta so it doesn’t ooze out.
• Cheese matters – Go for good quality mozzarella and ricotta for max flavor.
• Marinara choice is key – A robust sauce enhances the dish—avoid sugary ones.
• Oven preheating is crucial – Ensures even cooking and prevents soggy bottoms.

This dish is truly a hybrid comfort food—bringing together the gooey, melty goodness of lasagna with the juicy, savory satisfaction of a baked chicken entrée. It’s one of those meals you’ll want to make again and again.

Ben Carraoli

Lasagna Stuffed Chicken Breasts Recipe

Lasagna-stuffed chicken is a hearty, pasta-free twist on traditional lasagna. Instead of layering noodles, this dish fills tender chicken breasts with a creamy ricotta mixture and marinara sauce, then bakes them under a blanket of melted mozzarella. It’s cheesy, saucy, and loaded with Italian flavor — perfect for a weeknight dinner without all the layering work.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Dinner

Calories: 530

Ingredients Method

Ingredients

  

• 2 large boneless skinless chicken breasts: Larger breasts are easier to butterfly and hold the filling better.
• 1 cup whole milk ricotta cheese: Choose whole milk ricotta for a richer creamier texture.
• 1 large egg: Helps bind the cheese filling giving it structure while baking.
• 3 teaspoons Italian seasoning divided: Adds classic herb flavor—use a blend with basil, oregano, and thyme.
• 2 garlic cloves crushed: Fresh garlic boosts the flavor and aroma of the ricotta filling.
• ¼ teaspoon salt divided: Enhances the taste of the cheese and chicken—don’t skip it.
• 2 cups shredded mozzarella cheese divided: Use freshly shredded mozzarella for better melt and texture.
• 1 cup marinara sauce: Pick a high-quality or homemade marinara with minimal sugar for best results.
• ½ teaspoon black pepper: Balances the seasoning and gives the dish a gentle heat.

Method

 

1. Start by preheating your oven to 400°F (204°C). Lightly grease a 9×13-inch baking dish to prevent sticking. Take your chicken breasts and butterfly them lengthwise. Be careful not to cut all the way through—just open them like a book. Lay them flat in the prepared dish. This cut gives you a perfect pocket for stuffing.
2. In a small mixing bowl, combine the ricotta cheese, one egg, two teaspoons of Italian seasoning, the crushed garlic, ½ teaspoon salt, and 1 cup of shredded mozzarella. Stir until smooth. This creamy mixture will mimic the filling of classic lasagna and become the flavorful core of each chicken breast.
3. Spoon about ½ cup of marinara sauce onto one side of each butterflied chicken breast. Then, layer the ricotta mixture on top of the sauce. Fold the chicken over to close it, creating a stuffed pocket. You may need to gently press the edges together to keep the filling in place.
4. Drizzle the remaining ½ cup of marinara sauce over the top of the folded chicken breasts. Sprinkle the remaining 1 cup of shredded mozzarella evenly over everything. Finish by dusting the tops with the last teaspoon of Italian seasoning, remaining ½ teaspoon salt, and black pepper for extra flavor.
5. Place the baking dish in the oven and bake for 25 to 30 minutes. The cheese should be melted and bubbling, and the chicken should reach an internal temperature of 165°F (74°C). Let it rest for a few minutes before serving to lock in the juices and let everything settle.