Lasagna stuffed chicken is a tasty way to get your lasagna fix without eating a bunch of carbs! Skip the noodles and stuff your lasagna right inside a chicken breast. Low carb and family friendly, too!
My family has been on a major Italian food kick lately. Always wanting chicken Alfredo and spaghetti and lasagna.
I don’t mind, because I feel like there are plenty of Italian low carb foods. You’ve just got to get a little creative!
Obviously, zucchini noodles make spaghetti night super simple.
Chicken Alfredo can be made and served over broccoli instead of pasta.
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And lasagna? Stuff it in your chicken and skip all carbs!
You’re going to love this low carb chicken recipe!
How to make mozzarella stuffed chicken breast:
First, you’ll want to slice into your chicken using a sharp knife. Place one hand on top of the chicken breast to hold it steady and use the other hand to carefully cut a deep pocket into the side of the chicken.
Drizzle chicken with a little olive oil and then season with some Italian seasoning and garlic powder.
Next, you’ll want to prepare your filling.
Ricotta, mozzrella, parsley – all of the good stuff from a lasagna is going into this filling.
Fill the chicken with the cheese mixture and then spread some marinara on top.
I use Rao’s marinara (affiliate link) pretty exclusively these days. It’s the lowest carb marinara I’ve found, but more than that it’s actually the best tasting. I was using Rao’s before I was watching carbs, so I was pretty excited to see that it was also keto friendly.
Pop this into a 375 degree oven for about 30 minutes and then pull it out and pile on some mozzarella.
Back into the oven for another 5 minutes or until the mozzarella is good and melty and the chicken has cooked through.
I love healthy stuffed chicken breast recipes like this, don’t you? So easy, so cheesy, and oh man. So good!
More recipes like this mozzarella stuffed chicken breast:
Spinach Stuffed Chicken – This is the most popular recipe on my site and was the inspiration for this lasagna stuffed chicken!
Jalapeno Popper Chicken – Wrapped in bacon, stuffed with jalapeno popper filling, and always a hit.
What to serve with this lasagna stuffed chicken:
This chicken is rich and hearty, so I like to keep my side dishes simple.
A side salad with my homemade ranch dressing goes with pretty much everything.
Zoodles covered in a little marinara or tossed in garlic butter are a great option.
Steamed broccoli goes great with this as well!
For dessert, how about some low carb chocolate lasagna?
Lasagna Stuffed Chicken
Ingredients
- 3 chicken breasts about 6 ounces each
- 1 tablespoon olive oil
- 1 1/2 teaspoons Italian seasoning divided
- 1 teaspoon garlic powder
- 1 teaspoon salt divided
- 1 cup ricotta cheese
- 1 1/2 cups grated mozzarella divided
- 2 tablespoons parsley
- 1/2 cup marinara
Instructions
- Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
- Place the chicken on a cutting board and use a sharp knife to cut a deep pocket into the side of each breast.
- Drizzle chicken with olive oil and season with 1/2 teaspoon Italian seasoning, garlic powder, and 1/2 teaspoon of salt.
- Add the ricotta, 1/2 cup of mozzarella, parsley, and remaining 1 teaspoon of Italian seasoning and 1/2 teaspoon of salt to a mixing bowl and stir well to combine.
- Stuff the ricotta mixture into each chicken breast and place the chicken in the prepared dish.
- Spoon the marinara evenly over the chicken breasts.
- Bake for 30 minutes and then sprinkle the remaining 1 cup of mozzarella over the top of the chicken. Continue baking for 5 minutes or until chicken is cooked through.
- Serve immediately with additional parsley sprinkled on top, if desired.
Tips & Notes:
Nutrition Information:
Shoni says
Did you cover when baking for the first 30 minutes?
Karly Campbell says
No, I didn’t.
Mike says
My wife so love lasagna and this recipe is amazing! I’m going to surprise her with this tomorrow. Thanks a lot for sharing!
Karly Campbell says
Hope the wife approves!
John says
This was delicious dishes ever. Thanks for the share.
jyoti says
Hello, KARLY
This lasagna would be really good with some roasted butternut squash in it too. I make a white lasagna like this with the roasted squash and onions together, and the spinach too. It is amazing and even my 8 yr old will eat butternut that way.
Karly Campbell says
Sounds delicious!
Susan says
Hi Karly,
I have tried your recipe with the coconut oil instead of olive oil very tasty but the chicken was a bit dry. However, thanks for sharing it.
Angelita Astran says
Love this recipe, I will definitely cook this for dinner tonite…I never did like to cook, but since going Keto, I don’t call it cooking, I call it having fun, being creative and eating the healthy way. Thank you so much for your recipe!
joyce phelps says
Want to print need nutrition
Karly Campbell says
Hi Joyce! The nutrition info and print button are both located in the recipe card towards the bottom of the page. Hope that helps!
Kim says
I am on week 2 of Keto and was looking for new recipes. That was delicious and so easy to make! Thank you.
Deborah W Metzler says
This was delicious! Thanks for sharing.
Mimi B says
This was absolutely delicious. I kept my chicken breasts shut with toothpicks and angled them a bit on
their sides and all was well. I love it so much that I am having a Keto Italian dinner in April for my dinner club and I will be serving this lasagna chicken. I just need to figure out my sides now! Thank you so much!
Julie says
Very good and definitely easy to make. Love how it’s low carb and high protein. Having a husband who is diabetic I’m always looking for recipes that are low carb. Great way to have all the ingredients for lasagna minus the pasta. I added a side of steamed green beans. Perfect dinner!
Patricia says
How do you stuff thighs?
Karly Campbell says
The same way you’d stuff chicken breasts, if they’re large enough. 🙂
J says
Hi! This looks delicious! I’m curious how the macros are so low on this. I put this recipe in Carb Manager and I get double everything (calories, carbs, fat, protein) for 3 servings. Did you mean to say this is really 6 servings? Any clarification would be great! Thanks!!!
Karly Campbell says
I used My Fitness Pal based on the exact ingredients I used. It’ll differ based on different calculators/ingredients.
Lisa says
It was very tasty but a lot of the filling fell out when cooking. Any suggestions on how to keep the filling in place? Thank you for the great recipe!!
Karly Campbell says
Make sure you cut the pocket deep enough in the chicken to hold the filling and don’t overstuff the chicken. You can use toothpicks to hold the cut side together as well, but I never bother. 🙂
Laura says
I used thighs that is what I had. Worked out great. My husband loved it.
Julie says
It is very good!!! But my chicken breast were pretty big & it took me about 45 min at 375 degrees to get cooked through. Very yummy though. Used cottage cheese & it was great.
KetoGurL says
I brought thin sliced chicken breast…….I layered it just like using lasagna noodles and cooked just like the recipe stated. If u buy regular chicken breast…….maybe slice it on a slicer to get it thin ….
I say you may get 3 to 4 slices from 1 chicken breasr.
Barbara McMahan says
Did the thin sliced chicken breasts slide around when you tried to cut them?
KELLY J BUZAN says
I made this for supper this evening and it was delicious! All 4 of us loved it, which doesn’t usually happen. It was easy to make (I doubled it) and very filling. Thanks for the great recipe!
Karly Campbell says
So glad it was a hit for the whole family! So nice when that happens, right? 🙂
Cassie Shaw says
I’m not much on ricotta cheese…. have you ever tried cottage cheese instead?
Karly Campbell says
I’ve used cottage cheese in lasagna, but honestly not sure it will work great as a replacement here. If you try it, please report back! 🙂
Jess says
I hope it is 175 degrees in stead of 375 degrees. I think there is not much left after 30 minutes haha. But it looks good
Linden says
Fahrenheit! 😛
Karen Chapman says
Love your recipes
Karly Campbell says
Thanks, Karen!