Lasagna Stuffed Chicken Recipe

This Lasagna Stuffed Chicken brings together the delicious flavors of traditional lasagna with the juicy tenderness of baked chicken. The chicken breasts are stuffed with a rich ricotta cheese filling, coated in marinara sauce, and topped with melted mozzarella, giving you all the best parts of lasagna without the pasta.

Instructions:

1. Preheat the Oven:

• Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or olive oil.

2. Prepare the Chicken Breasts:

• Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Set aside while you prepare the stuffing.

3. Make the Ricotta Filling:

• In a medium bowl, combine the ricotta cheese, Parmesan cheese, 1/2 cup of the shredded mozzarella, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until well mixed and smooth.

4. Stuff the Chicken Breasts:

• Spoon the ricotta mixture into each chicken breast pocket, making sure not to overfill. You can secure the edges with toothpicks if needed to prevent the filling from spilling out during cooking.

5. Arrange in Baking Dish:

• Place the stuffed chicken breasts in the prepared baking dish, ensuring they are evenly spaced.

6. Top with Marinara Sauce:

• Pour the marinara sauce over the stuffed chicken breasts, ensuring each one is coated. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.

7. Bake the Chicken:

• Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the cheese on top is melted and bubbly.

8. Garnish and Serve:

• Remove the dish from the oven and let the chicken rest for 5 minutes. Garnish with fresh basil or parsley if desired, and serve with a side of your choice.

Tips and Variations:

1. Use Chicken Thighs:

• You can substitute boneless, skinless chicken thighs for chicken breasts for a juicier and more flavorful result. Adjust cooking time accordingly.

2. Add Spinach:

• For extra nutrition and flavor, mix some cooked spinach into the ricotta filling before stuffing the chicken breasts.

3. Make it Spicy:

• Add a dash of crushed red pepper flakes to the ricotta filling or marinara sauce for a spicy kick.

4. Homemade Marinara:

• For a fresher taste, use homemade marinara sauce. Simply sauté garlic and onions, add crushed tomatoes, basil, and oregano, and simmer until thickened.

5. Crispy Finish:

• For a crispier texture on the cheese topping, switch to broil during the last 2-3 minutes of baking. Keep a close eye to prevent burning.

Serving Suggestions:

• Pasta or Rice:
  Serve the lasagna stuffed chicken with a side of pasta, rice, or cauliflower rice for a hearty meal.
• Vegetable Sides:
  Pair it with roasted or steamed vegetables like zucchini, broccoli, or asparagus to balance out the richness.
• Garlic Bread:
  A side of garlic bread or a crusty baguette complements the Italian flavors and is perfect for soaking up the extra marinara sauce.
• Salad:
  A simple green salad with a light vinaigrette adds a refreshing contrast to the rich, cheesy chicken.

Storage and Reheating:

In the Fridge:

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven at 350°F until heated through.

In the Freezer:

• Freeze stuffed chicken before baking by assembling the dish and covering it tightly with plastic wrap and foil. Thaw in the refrigerator overnight and bake as directed.

Conclusion:

This Lasagna Stuffed Chicken is the perfect recipe for when you’re craving the comforting flavors of lasagna but want a lower-carb, high-protein alternative. It’s rich, cheesy, and full of Italian flair, making it a favorite for both weeknight dinners and special occasions. Serve with your favorite sides, and enjoy the delicious combination of lasagna and chicken in every bite!

Yield: 4

Lasagna Stuffed Chicken Recipe

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This Lasagna Stuffed Chicken brings together the delicious flavors of traditional lasagna with the juicy tenderness of baked chicken. The chicken breasts are stuffed with a rich ricotta cheese filling, coated in marinara sauce, and topped with melted mozzarella, giving you all the best parts of lasagna without the pasta.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup frozen spinach, thawed and drained
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 1/2 cups marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese (for topping)
• 1 tablespoon olive oil
• Fresh basil, for garnish (optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the Chicken:
   Carefully slice each chicken breast lengthwise to create a pocket, being careful not to cut all the way through.
   Season the chicken with salt, pepper, and garlic powder on both sides.
3. Make the Ricotta Filling:
   In a bowl, combine the ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, spinach, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
4. Stuff the Chicken:
   Fill each chicken breast pocket with the ricotta mixture, evenly dividing the mixture among the breasts.
   Secure the opening of each chicken breast with toothpicks if needed to keep the stuffing inside.
5. Sear the Chicken:
   Heat the olive oil in a large oven-safe skillet over medium-high heat.
   Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown. You don’t need to cook the chicken all the way through at this point.
6. Add Marinara and Cheese:
   Pour the marinara sauce around the chicken breasts in the skillet.
   Top each chicken breast with the remaining 1 cup of shredded mozzarella cheese.
7. Bake the Chicken:
   Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the cheese is melted and bubbly.
8. Garnish and Serve:
   Remove from the oven and let the chicken rest for a few minutes. Garnish with fresh basil, if desired. Serve with a side salad, roasted vegetables, or garlic bread.

Notes

Spinach: Be sure to drain the spinach well to prevent the filling from becoming too watery.

Sauce Options: You can use homemade marinara sauce for extra flavor or your favorite store-bought brand for convenience.

Cheese Alternatives: Feel free to add other cheeses like provolone or asiago to the filling or topping for extra richness.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.