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Lasagna Stuffed Chicken Recipe
Ben Carraoli

Lasagna Stuffed Chicken Recipe

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. I begin by heating the oven to 375 °F (190 °C). While it warms up, I grease the bottom of my baking dish lightly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.