These Lasagna Stuffed Chicken Breasts Taste Incredible

If you love simple recipes, this lasagna stuffed chicken is tender, tasty and really simple. It is a fantastic dinner idea that looks a little fancy and stays easy. With plenty of cheese and seasoning, it has all the lasagna flavors stuffed inside a chicken breast.

The recipe is written for two chicken breasts, and it is easy to double or triple when you need to feed more people.

Raw chicken breasts on a cutting board with ricotta, mozzarella, tomato sauce, an egg, garlic and dried herbs — Illustration by Love Cooking Daily

Lasagna Stuffed Chicken Breasts

This is Rachel’s recipe from The Stay at Home Chef.

What You’ll Need

chicken breasts, egg, garlic, Italian seasoning, marinara sauce, mozzarella, ricotta, salt and pepper

Serves: 2 as written, one chicken breast each.

Why It Stands Out

It is lasagna without the noodles, the layering or the big pan: the ricotta filling goes inside the chicken and the marinara and mozzarella go on top.
Everything on the list is a supermarket staple, and most kitchens already have half of it.
Good to know: thick chicken breasts take longer to cook through than thin ones. A meat thermometer in the thickest part of the chicken, not the filling, should read 165°F (74°C).

Tips for Stuffed Chicken

Use whole milk ricotta. It stays creamy; low-fat ricotta can turn grainy and watery in the oven.
Close the pocket. A couple of toothpicks keep the filling inside. Take them out before serving.
Out of eggs? The egg only binds the filling. See what to use instead of eggs.
Serve it with a green salad, garlic bread or a little pasta tossed in the extra marinara.
Leftovers keep in a covered container in the fridge for 3 to 4 days.

More Stuffed Chicken Breast Recipes

Love lasagna in any shape? Try our lasagna stuffed peppers or mini lasagna rolls.

Get the full Lasagna Stuffed Chicken recipe from Rachel at The Stay at Home Chef.

Thanks to Rachel for this amazing recipe!