Lasagna Stuffed Chicken Breast

I have to tell you about this amazing twist on two classic comfort foods — lasagna and breaded chicken. Imagine the cozy, cheesy, hearty goodness of lasagna, but all packed inside a juicy, crispy chicken breast. It’s like the best of both worlds came together in one delicious dish that’s perfect for dinner when you want something a little special without too much fuss.

What makes this recipe really stand out is how the chicken acts like a little edible casserole, stuffed with all those familiar lasagna flavors — ricotta, mozzarella, Parmesan, herbs, and a rich tomato sauce — then breaded and baked until golden and crispy on the outside. The outside crunch contrasts beautifully with the melty, cheesy, saucy filling inside. It’s fun to make and impressive to serve, whether it’s a family dinner or you’re hosting friends.

Plus, it’s surprisingly simple to prepare. You’re basically creating a pocket in the chicken breast, stuffing it with that luscious lasagna mixture, then coating it in breadcrumbs for that perfect crunch. It’s a great way to mix things up if you’re tired of regular chicken dishes but don’t want to spend hours in the kitchen. Trust me, this dish will quickly become a go-to comfort meal you’ll crave again and again.

Why You’ll Love It

• The Best of Both Worlds – It combines two comfort food favorites: cheesy lasagna and crispy breaded chicken, into one mouthwatering bite.
• Crispy Outside, Cheesy Inside – The golden breadcrumb coating gives it a satisfying crunch, while the inside stays melty, gooey, and full of flavor.
• Great for Make-Ahead Meals – You can prep the stuffed chicken ahead of time and refrigerate until you’re ready to bake, making weeknight dinners easier.
• Dinner Party-Worthy – It looks and tastes impressive, but it’s simple enough that you won’t be stuck in the kitchen all night.
• Kid and Family Approved – With familiar flavors and a fun presentation, it’s a hit with picky eaters and grownups alike.

Ingredient List

For the Filling

• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 garlic clove, minced
• Salt and pepper, to taste
• ½ cup marinara sauce

For the Chicken

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For Breading

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• Cooking spray or a little olive oil (for baking)

Ingredient Notes

• Ricotta cheese – Whole milk ricotta gives a creamier texture, but part-skim works too if you want to lighten it up.
• Mozzarella – Go for low-moisture, shredded mozzarella; fresh mozzarella can make the filling too watery.
• Parmesan – Freshly grated adds the most flavor, but pre-grated works in a pinch.
• Chicken breasts – Try to use evenly sized breasts for consistent cooking; pound them slightly if they’re very thick.
• Breadcrumbs – Italian-style breadcrumbs add built-in flavor; panko gives a crunchier finish if that’s what you prefer.
• Marinara sauce – Use a good-quality jarred sauce or homemade—whatever you love most, since it flavors the filling.

Kitchen Equipment Needed

• Sharp knife – For carefully slicing a pocket into each chicken breast. A boning or paring knife works great for precision.
• Cutting board – To prep the chicken and keep your workspace clean. I love using a non-slip, dishwasher-safe one.
• Mixing bowls – For combining the filling and setting up your breading station. Use medium to large sizes.
• Baking dish or sheet pan – To bake the chicken evenly. I prefer a ceramic baking dish for even heat and easy cleanup.
• Toothpicks or kitchen twine – Helps hold the stuffed chicken closed while baking. Just remember to remove before serving!
• Tongs – Useful for breading the chicken without making a mess and transferring it to the baking dish.
• Meat thermometer – Optional, but helpful to make sure the chicken is cooked through (165°F is the magic number).

Instructions

Prep the Chicken Breasts

• Place the chicken breasts on a cutting board and pat them dry with paper towels.
• Season both sides lightly with salt, pepper, garlic powder, and onion powder.

• Slice a pocket
  • Using a sharp knife, carefully slice a deep pocket into the side of each chicken breast.
  • Don’t cut all the way through—just create enough space for the filling.
  Pro Tip: Place your hand flat on top of the chicken to steady it while slicing. This helps prevent cutting too far through.

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Make the Filling

• In a medium bowl, mix together the ricotta, mozzarella, Parmesan, Italian seasoning, minced garlic, a pinch of salt, and pepper.
• Stir until smooth and well combined.
• Fold in the marinara sauce gently. It should be saucy but not runny.
• Pro Tip: If your filling feels too wet, add a bit more Parmesan to help thicken it.

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Stuff the Chicken

• Spoon the cheese mixture into each chicken breast pocket, dividing it evenly.
• Gently press the chicken closed around the filling.
• Use toothpicks or kitchen twine to hold the edges together, especially if the pockets are full.
• Pro Tip: Don’t overstuff — too much filling will leak out during cooking. A generous spoonful per breast is perfect.

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Set Up the Breading Station

• In one bowl, place the flour.
• In the second, beat the eggs.
• In the third, mix breadcrumbs with the Parmesan cheese.

• Dredge the chicken
  • First, coat each stuffed chicken breast lightly in flour.
  • Dip into the beaten eggs, letting any excess drip off.
  • Press into the breadcrumb mixture, making sure all sides are well-coated.
  Pro Tip: Use one hand for wet ingredients and one for dry to avoid a sticky mess.

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Bake the Chicken

• Lightly grease a baking dish or line a sheet pan with parchment paper.
• Place the breaded chicken breasts in the dish, spaced slightly apart.
• Lightly spray the tops with cooking spray or drizzle a little olive oil over each one. This helps them crisp up.
• Preheat oven to 400°F (200°C).Bake for 25–30 minutes, or until golden brown and cooked through (internal temp should be 165°F).
• Pro Tip: If the tops aren’t browning, switch to broil for the last 1–2 minutes — but keep a close eye!

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Let It Rest & Serve

• Remove the chicken from the oven and let it rest for 5 minutes.
• Carefully remove any toothpicks or twine.
• Serve as-is or with a spoonful of warm marinara and a sprinkle of extra Parmesan. So good!

Tips and Tricks for Success

• Don’t skip sealing the chicken – Use toothpicks or kitchen twine to keep the filling secure inside. It helps prevent messy leaks in the oven.
• Pound thick chicken breasts – If your chicken breasts are too thick or uneven, gently pound them with a meat mallet to make slicing and stuffing easier.
• Use a cooling rack over a baking sheet – Want ultra-crispy bottoms too? Place the chicken on a wire rack set over a sheet pan to allow air to circulate while baking.
• Let the chicken rest after baking – This helps the juices settle and prevents the filling from spilling out when sliced.
• Make it ahead – You can prep and stuff the chicken up to a day in advance, then just bread and bake when ready to serve.

Ingredient Substitutions and Variations

• No ricotta? – Use cottage cheese for a lighter, slightly tangier filling. Drain it well before mixing.
• Add spinach – Stir some chopped frozen spinach (thawed and squeezed dry) into the filling for a veggie boost.
• Swap the breadcrumbs – Use panko for a crunchier texture, or gluten-free breadcrumbs if needed.
• Make it spicy – Add crushed red pepper flakes to the cheese filling or mix a little hot sauce into the marinara.
• Try different cheeses – Add shredded provolone or fontina to the filling for a flavor twist. Even a little cream cheese can add richness.
• Grill instead of bake – Skip the breading and grill the stuffed chicken for a lighter version with smoky flavor.

Serving Suggestions

• Over pasta with marinara – Spoon extra marinara sauce over the chicken and serve with spaghetti or penne for a hearty, classic combo.
• With roasted veggies – Roasted broccoli, zucchini, or bell peppers add a fresh, flavorful contrast to the cheesy chicken.
• Pair with a simple salad – I love serving this with a crisp Caesar salad or mixed greens tossed in balsamic vinaigrette—it balances the richness perfectly!
• Add garlic bread – A side of warm garlic bread or cheesy breadsticks makes this feel like a full Italian feast.
• Make it low-carb – Skip the pasta and serve with sautéed spinach or cauliflower mash if you’re keeping things lighter.

Storage and Reheating Instructions

• Store leftovers in the fridge – Place any cooled leftovers in an airtight container and refrigerate for up to 3 days.
• Freeze for later – Wrap each cooked chicken breast tightly in foil or plastic wrap, then freeze in a zip-top bag for up to 2 months.
• Reheat in the oven – For best texture, reheat in a 350°F (175°C) oven for about 15–20 minutes or until heated through.
• Microwave-friendly too – If you’re in a hurry, reheat in the microwave in 1-minute bursts, but note the breading may soften.
• Add extra sauce if needed – A spoonful of marinara over the top when reheating helps keep the chicken juicy and flavorful.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You can stuff the chicken and store it in the fridge (uncooked) for up to 24 hours. Just bread and bake when you’re ready to cook.

What’s the best way to keep the filling from leaking out?

Don’t overstuff the chicken, and make sure to secure the edges with toothpicks or kitchen twine. Also, sealing the edges by pressing them together gently before breading helps a lot.

Can I use chicken thighs instead of breasts?

Chicken thighs aren’t ideal for stuffing since they’re smaller and more difficult to form pockets in. Stick with breasts for best results.

Is this dish freezer-friendly?

Absolutely! Once baked and cooled, wrap the chicken tightly and freeze for up to 2 months. Reheat in the oven straight from frozen or after thawing in the fridge overnight.

Can I air-fry this recipe?

Yes, you can! Preheat your air fryer to 375°F (190°C), lightly spray the breaded chicken, and air fry for 15–18 minutes, flipping halfway through.

What sides go best with this?

Pasta, garlic bread, a fresh green salad, or roasted veggies all pair beautifully with the rich, cheesy flavor of the chicken.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!