Lasagna Stuffed Chicken Breast
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.
Equipment
- Sharp Knife
- Cutting board
- Mixing Bowls
- Baking Dish or Sheet Pan
- Toothpicks or kitchen twine
- Tongs
- Meat Thermometer
Ingredients
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
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.
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.
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.
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.
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!
Let It Rest & Serve
- Remove the chicken from the oven and let it rest for 5 minutes.
- Carefully remove any toothpicks or twine.
- Slice and enjoy!
- Serve as-is or with a spoonful of warm marinara and a sprinkle of extra Parmesan. So good!
Notes
Estimated per serving (1 stuffed chicken breast):
- Calories: ~480–520 kcal
- Protein: ~45g
- Fat: ~25g
- Carbohydrates: ~20g
- Fiber: ~2g
- Sugar: ~3g