Ever find yourself torn between two incredible comfort foods? Lasagna Stuffed Chicken brings the cozy, cheesy goodness of lasagna inside juicy, tender chicken breasts. It’s a brilliant, impressive weeknight meal that’s totally doable.
Love Lasagna Stuffed Chicken? So do we! If you're into Chicken Breast Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Lasagna Stuffed Chicken
- Two-in-one dinner: Enjoy lasagna flavor and lean chicken in one elegant package.
- Impressive presentation: Slicing reveals a gorgeous, cheesy swirl inside.
- Make-ahead friendly: Assemble ahead for a stress-free, special dinner.
- Versatile & family-friendly: Easily adapt the filling to suit your tastes.
Ingredients & Tools
- 4 large boneless, skinless chicken breasts (about 6 oz each)
- 1 cup whole milk ricotta cheese
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup marinara sauce, plus more for serving
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1/2 tsp kosher salt, plus more for seasoning
- 1/4 tsp black pepper, plus more for seasoning
- 1 tbsp olive oil
- 1/2 cup Italian-seasoned breadcrumbs
Tools: Sharp knife, meat mallet or rolling pin, toothpicks, 9×13 inch baking dish
Notes: Using whole milk ricotta and freshly grated Parmesan makes a luxuriously creamy, non-grainy filling.
Nutrition (per serving)
| Calories: | 415 kcal |
| Protein: | 45 g |
| Fat: | 18 g |
| Carbs: | 14 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Get your chicken to an even thickness. This is the single most important step for even cooking. Pounding the chicken not only tenderizes it but also ensures it cooks through at the same rate as the filling, preventing a raw interior or dry exterior.
- Don’t skip the egg in the filling. It might seem like a small detail, but the egg acts as a binder, holding the ricotta, cheeses, and herbs together. This prevents the filling from oozing out during baking and gives it a perfect, sliceable texture.
- Use low-moisture mozzarella. The fresh, wet balls of mozzarella are delicious on a caprese salad, but they’ll release too much water into your filling. Low-moisture, pre-shredded or block-style is the way to go for the perfect melt.
- Have your toothpicks ready. Securing the chicken rolls is crucial. Soak wooden toothpicks in water for 10 minutes before using them to prevent them from burning in the oven.
How to Make Lasagna Stuffed Chicken
Step 1: First, prepare your chicken. Place one chicken breast on a cutting board and carefully slice it horizontally through the thickest part, but don’t cut all the way through—you’re creating a “pocket.” Open it up like a book. Place it between two pieces of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the chicken until it’s an even ¼-inch thickness. Repeat with the remaining breasts. Season both sides lightly with salt and pepper.
Step 2: Now, let’s make that irresistible lasagna filling. In a medium bowl, combine the ricotta, ½ cup of the mozzarella, all of the Parmesan, the egg, minced garlic, parsley, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Use a fork to mix everything until it’s well-blended and smooth. The mixture should be thick and hold its shape. Gently fold in the ½ cup of marinara sauce—you’re looking for a marbled effect, not a fully homogenous pink mixture.
Step 3: It’s assembly time! Lay your pounded chicken breasts flat on a clean surface. Divide the cheese filling evenly among them, spreading it into a thin layer across the center of each breast, leaving a ½-inch border around the edges. Carefully roll up each chicken breast tightly, starting from the shorter end, tucking in the sides as you go to encase the filling completely.
Step 4: Secure the rolls with 2-3 soaked toothpicks each, ensuring the seam side is down. Brush the outside of each roll lightly with olive oil. Then, roll them in the Italian-seasoned breadcrumbs, pressing gently so the crumbs adhere and create a nice, even coating all over.
Step 5: Preheat your oven to 375°F (190°C). Place the secured and breaded chicken rolls seam-side down in a lightly greased 9×13 inch baking dish. Sprinkle the remaining ½ cup of mozzarella cheese over the top of the rolls. This will create a beautifully golden, cheesy crust.
Step 6: Bake for 25-30 minutes, or until the chicken is cooked through (the internal temperature should register 165°F / 74°C on an instant-read thermometer) and the top is golden brown and bubbly. If you want extra color on the breadcrumbs, you can broil for the last 1-2 minutes, but watch it closely! Let the chicken rest for 5-10 minutes before carefully removing the toothpicks and slicing. This rest period is key—it allows the juices to redistribute and the filling to set, so it doesn’t run everywhere when you cut into it.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze unbaked or baked rolls for up to 3 months.
- Reviving: Reheat in a 325°F oven until warmed through to maintain moisture.
Serving Suggestions
Complementary Dishes
- Garlic Bread Knots — There’s no better vehicle for soaking up any extra marinara sauce that escapes onto your plate. Their soft, garlicky, buttery flavor is the perfect companion.
- A Simple Arugula Salad — The peppery bite of arugula dressed with a sharp lemon vinaigrette provides a bright, fresh contrast that cuts through the richness of the cheesy chicken beautifully.
- Roasted Broccoli with Lemon Zest — The crispy, caramelized edges of the broccoli and the zing of lemon add a wonderful texture and acidity that balances the meal perfectly.
Drinks
- A Chianti or Sangiovese — These medium-bodied Italian reds have enough acidity to stand up to the tomatoes and cheese without overpowering the delicate chicken.
- Sparkling Water with Citrus — For a non-alcoholic option, the effervescence and citrus notes are incredibly refreshing and act as a palate cleanser between each rich, savory bite.
Something Sweet
- Tiramisu — Lean into the Italian theme with a classic, coffee-soaked tiramisu. Its cool, creamy layers are the ultimate finale after a warm, savory main course.
- Lemon Sorbet — Sometimes you just need something light and clean to finish. A scoop of tangy, frosty lemon sorbet is like a reset button for your taste buds.
Top Mistakes to Avoid
- Overstuffing the chicken. It’s tempting to pack in as much filling as possible, but this will almost certainly lead to leakage during baking. A thin, even layer is all you need for that perfect cheesy swirl in every bite.
- Not pounding the chicken evenly. If one end of the breast is thick and the other is thin, the thin part will be overcooked and dry by the time the thick part is done. An even canvas is key for a perfectly cooked roll.
- Skipping the rest time after baking. I know it’s hard to wait when it smells so good, but slicing immediately will cause all the hot, liquid cheese to pour out. Letting it rest allows the proteins to set, keeping everything intact.
- Using a watery marinara. If your sauce is too thin, it can make the filling runny. Give the jar a shake and look for a thicker, chunkier style of sauce for the best results.
Expert Tips
- Tip: For a super-crispy exterior, try a double coating. After the first breadcrumb layer, place the rolls in the fridge for 15 minutes to let the coating set, then give them a quick second roll in the breadcrumbs right before baking. You’ll get an extra-crunchy crust.
- Tip: Add a layer of flavor underneath. Before placing your chicken rolls in the baking dish, spread a thin layer of marinara sauce on the bottom. The chicken will bake in the sauce, making it even more tender and infusing it with tomato flavor.
- Tip: Incorporate finely chopped spinach into the filling. It’s a fantastic way to sneak in some greens, and it mimics the classic spinach and ricotta filling found in many Italian dishes. Just be sure to thaw and thoroughly wring out frozen spinach if you use it.
- Tip: If you don’t have a meat mallet, use a heavy, flat-bottomed pan. A small cast-iron skillet or even a sturdy water glass can work in a pinch. The goal is steady, even pressure, not violent pounding.
FAQs
Can I make Lasagna Stuffed Chicken ahead of time?
Absolutely, and it’s a fantastic time-saver! You can assemble the entire dish—stuff, roll, bread, and place in the baking dish—up to 24 hours in advance. Cover it tightly with plastic wrap and store it in the refrigerator. When you’re ready, just take it out, let it sit at room temperature for 20-30 minutes while the oven preheats, and then bake as directed. You might need to add a few extra minutes to the cooking time since it’s starting from cold.
How do I know when the chicken is fully cooked?
The most reliable method is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken roll (be careful to avoid a toothpick!), and it should read 165°F (74°C). Visually, the juices should run clear, not pink, and the internal filling should be hot and bubbly. The breadcrumb coating will be a deep golden brown.
My filling leaked out during baking. What happened?
Don’t worry, it happens to the best of us! This is usually caused by one of three things: overstuffing, not securing the rolls tightly enough with toothpicks, or a tear in the pounded chicken. Next time, use a slightly thinner layer of filling, use an extra toothpick or two for security, and handle the chicken gently when pounding to avoid creating holes.
Can I use a different type of cheese?
Of course! This recipe is very adaptable. If you’re not a ricotta fan, well-drained cottage cheese or even mascarpone can be a delicious substitute for a richer, creamier texture. For the mozzarella, provolone or a Italian cheese blend would work wonderfully. Feel free to experiment with your favorite melty cheeses.
What’s the best way to reheat leftovers?
To keep the chicken from drying out, avoid the microwave. Reheat it in a 325°F (165°C) oven for about 15-20 minutes, or until warmed through. You can place a tablespoon of water or extra marinara sauce in the baking dish and cover it loosely with foil to create a steamy environment that will keep the meat moist.
Lasagna Stuffed Chicken
Make this easy Lasagna Stuffed Chicken recipe for a cheesy, impressive dinner. Ready in under an hour. Get the step-by-step guide and cook it tonight!
Ingredients
For the Ingredients
-
4 large boneless, skinless chicken breasts (about 6 oz each)
-
1 cup whole milk ricotta cheese
-
1 cup shredded low-moisture mozzarella cheese
-
1/2 cup freshly grated Parmesan cheese
-
1/2 cup marinara sauce (plus more for serving)
-
1 large egg
-
2 cloves garlic (minced)
-
2 tbsp fresh parsley (finely chopped)
-
1 tsp dried oregano
-
1/2 tsp kosher salt (plus more for seasoning)
-
1/4 tsp black pepper (plus more for seasoning)
-
1 tbsp olive oil
-
1/2 cup Italian-seasoned breadcrumbs
Instructions
-
First, prepare your chicken. Place one chicken breast on a cutting board and carefully slice it horizontally through the thickest part, but don’t cut all the way through—you’re creating a "pocket." Open it up like a book. Place it between two pieces of plastic wrap or in a large zip-top bag. Using the flat side of a meat mallet or a heavy rolling pin, gently pound the chicken until it’s an even ¼-inch thickness. Repeat with the remaining breasts. Season both sides lightly with salt and pepper.01
-
Now, let’s make that irresistible lasagna filling. In a medium bowl, combine the ricotta, ½ cup of the mozzarella, all of the Parmesan, the egg, minced garlic, parsley, oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Use a fork to mix everything until it’s well-blended and smooth. The mixture should be thick and hold its shape. Gently fold in the ½ cup of marinara sauce—you’re looking for a marbled effect, not a fully homogenous pink mixture.02
-
It’s assembly time! Lay your pounded chicken breasts flat on a clean surface. Divide the cheese filling evenly among them, spreading it into a thin layer across the center of each breast, leaving a ½-inch border around the edges. Carefully roll up each chicken breast tightly, starting from the shorter end, tucking in the sides as you go to encase the filling completely.03
-
Secure the rolls with 2–3 soaked toothpicks each, ensuring the seam side is down. Brush the outside of each roll lightly with olive oil. Then, roll them in the Italian-seasoned breadcrumbs, pressing gently so the crumbs adhere and create a nice, even coating all over.04
-
Preheat your oven to 375°F (190°C). Place the secured and breaded chicken rolls seam-side down in a lightly greased 9×13-inch baking dish. Sprinkle the remaining ½ cup of mozzarella cheese over the top of the rolls. This will create a beautifully golden, cheesy crust.05
-
Bake for 25–30 minutes, or until the chicken is cooked through (the internal temperature should register 165°F / 74°C on an instant-read thermometer) and the top is golden brown and bubbly. If you want extra color on the breadcrumbs, you can broil for the last 1–2 minutes—watch closely! Let the chicken rest for 5–10 minutes before carefully removing the toothpicks and slicing. This rest period allows the juices to redistribute and the filling to set, so it doesn’t run everywhere when you cut into it.06
Not what you're looking for?
