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This Lasagna Stuffed Chicken Breast recipe is a fun spin on the classic Italian dish. Stuff chicken breasts with a ricotta mixture, then smother in marinara sauce and cheese before popping in the oven to bake.
Want more stuffed chicken recipes? Try my Caprese Stuffed Chicken and Jalapeno Popper Stuffed Chicken!
Why I Love This Recipe
- Cheesy Stuffed Chicken – Stuffing chicken breasts with creamy ricotta cheese adds a fun twist! Also try this recipe for Spinach Stuffed Chicken!
- Ready in Under an Hour – A super filling dinner is on the table in less than an hour, making it weeknight friendly.
- Chicken Breast Recipe – I’m always looking for new ways to cook up boneless chicken breasts, and this family friendly recipe fits the bill.
recipe walk-through
Ingredient Notes
- Boneless, Skinless Chicken Breasts – Try to pick breasts that are close in size so they all cook evenly.
- Jarred Marinara Sauce – Use your favorite! I like to use Rao’s marinara sauce or make my own homemade marinara sauce.
- Freshly Shredded Mozzarella – Both for the filling and to sprinkle on top. It is important to use freshly shredded mozzarella, as the pre-shredded cheeses don’t melt as smoothly. You could also use provolone for a bolder taste.
- Parmesan Cheese – Freshly grated is best.
How To Make Lasagna Stuffed Chicken Breast
See the recipe card below for full, detailed instructions
Prep – Start by preheating the oven and greasing a 9×13” baking dish.
Filling – Mix up the filling ingredients in a bowl and set aside.
Prep Chicken Breasts – Cut a pocket into the center of each chicken breast, by cutting horizontally into the chicken but not cutting all the way through. Season the chicken breasts with the salt, pepper, and Italian seasoning.
Stuff Chicken Breasts – Place about ¼ of the stuffing in the pocket of each chicken breast. If you want to be able to fully close the chicken breast around the filling; use toothpicks to hold it together.
Marinara Sauce and Cheese – Add about ½ cup of the marinara sauce to the bottom of the greased baking dish and place the stuffed chicken on top. Pour the rest of the marinara over the chicken and cover it all with the shredded mozzarella cheese.
Bake – Bake until the chicken is cooked through, internal temp of 165℉, and the cheese is bubbly. Let cool for a few minutes then garnish with fresh basil and serve.
Serving Suggestions
To round out the meal, serve this dish with a side salad, garlic bread, or pasta. Some of my favorite recipes to pair with it are this Caesar Salad, a Copycat Olive Garden Salad, or Homemade Garlic Breadsticks. Or if we want extra veggies, then we’ll also make a pan of these Easy Oven Roasted Vegetables.
Storage Tips
Storing and Reheating Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave or in a 350 degrees F oven until warmed through.
Recipe Tips
- Check Internal Temp of Chicken – Make sure to take the temperature in the thickest part of the breast that doesn’t contain the filling for an accurate read.
- Prep in Advance – You can assemble the dish all the way up to the baking step then store in the fridge, covered, for up to 48 hours. When ready to bake, pull the dish out of the fridge while the oven preheats then bake according to recipe directions.
More Chicken Recipes
Lasagna Stuffed Chicken
Ingredients
- 4 Chicken breasts about 6 ounces each, trimmed
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 2 cups Jarred marinara sauce
- 1 ½ cups Freshly shredded mozzarella
- Freshly chopped basil for garnish
For the filling
- ¾ cup Whole milk ricotta
- ¼ cup Freshly grated Parmesan cheese
- ½ cup Freshly shredded mozzarella
- ¼ cup Freshly chopped basil
- 2 Garlic cloves minced
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
Instructions
- Preheat your oven to 400℉. Grease a 9”x13” baking dish with nonstick cooking spray.
- In a medium bowl, mix together the ingredients for the filling – ¾ cup ricotta, ¼ cup grated parmesan, ½ cup Mozzarella, ¼ cup chopped basil, minced garlic, salt and pepper. Set aside.
- Cut a pocket into the center of each chicken breast, by cutting horizontally into the chicken but not cutting all the way through.
- Season the chicken breasts with the salt, pepper, and Italian seasoning. Place ¼ of the stuffing in the pocket of each chicken breast. Make sure you can fully close the chicken breast to keep the filling inside. You can use toothpicks if you need to, just remember to remove them after cooking, and before serving.
- Spread ½ cup of marinara sauce on the bottom of the prepared baking dish. Arrange the stuffed chicken breasts in the pan and pour the sauce evenly over the tops of the chicken.
- Sprinkle with shredded mozzarella cheese and bake until the cheese is bubbly and the chicken is cooked through and reaches an internal temperature of 165℉, about 35-40 minutes.
- Let stand for 5 minutes. Garnish with chopped basil and serve.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
