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Lasagna stuffed chicken in a baking sheet

Lasagna Stuffed Chicken

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 5 Servings
Calories 489kcal


  • 1 Cup Ricotta
  • 1/2 Cup Parmesan
  • 1 Egg
  • 1 Tablespoon Italian Seasoning
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Pepper
  • 2 Cups Marinara * I use my low carb pizza sauce
  • 1 Cup Mozzarella
  • 5 Chicken Breasts medium
  • Fresh Basil to serve


  • Preheat oven to 400 F.
  • In a bowl, combine ricotta (1 cup), parmesan (1/2 cup), egg (1), Italian seasoning (1 tablespoon), salt (1/2 teaspoon) and pepper (1/4 teaspoon). Set aside, this is your “lasagna stuffing”.
  • Generously salt and pepper each side of the chicken breast and gently pat to adhere.
  • Slice chicken breast in half to form a “pocket”.
  • Place a spoonful of marinara in each chicken breast. Use the back of the spoon to spread and even out this layer.
  • Spoon an even amount of lasagna stuffing in each of the chicken breasts.
  • Cover with the remaining marinara.
  • Sprinkle mozzarella on top.
  • Bake in the oven for 35 minutes. Ensure the chicken is cooked through and no longer pink** — if using a meat thermometer, the chicken should be at least 165 F in the thickest part.
  • Serve with fresh basil and enjoy!


  • If you’re watching your carbs, read the label on your marinara to be sure it’s not high in added sugars. There should be around 7 grams of carbs per serving of marinara.
  • Bake time will vary depending on how thick your chicken is, to be safe, use a meat thermometer, and/or cut through the center of your chicken to be sure it’s cooked all the way through (no longer pink).
  • Nutritional information is for 1 breast:


Calories: 489kcal | Total Carbohydrates: 8g | Protein: 65g | Fat: 21g | Sodium: 1363mg | Fiber: 2g | Sugar: 5g | Net Carbs: 6g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com