Keto Lasagna Stuffed Chicken

If you’re like me and grew up in a house where Sunday dinners meant a bubbling tray of lasagna, then giving that up when you go low-carb can feel like a real punch. But this Keto Lasagna Stuffed Chicken? It brings all that classic comfort back — the creamy ricotta, gooey mozzarella, tangy marinara — but tucked inside juicy chicken breasts instead of pasta. No noodles, no problem.

It’s one of those recipes I pull out when I want something that feels indulgent but still fits my low-carb days. And the best part? It’s actually pretty easy to pull off on a weeknight.

Why This Recipe Works So Well

Let’s be honest — most low-carb swaps are hit or miss. But this one nails it. You’ve got the flavor of lasagna, just packed into a protein-rich, low-carb shell.

Here’s what I love about it:

• You don’t miss the pasta. Seriously. That filling plus marinara gives you all the lasagna vibes.

• It’s filling without being heavy. The cheese gives it that comforting richness, but the chicken keeps it balanced.

• It holds up well. I often make extra and pack it for lunch the next day. A quick zap in the microwave and it’s still cheesy and delicious.

This one became a regular in my house because it’s one of the few dishes everyone — keto or not — genuinely enjoys.

What You’ll Need

Here’s what I use every time I make this dish. Nothing fancy — just solid ingredients that do their job well.

• Ricotta cheese – Full-fat makes it creamier, but low-fat works too.

• Egg – Helps bind the ricotta mixture so it doesn’t ooze out.

• Fresh spinach – Adds a pop of color and keeps it from being just cheese-on-cheese.

• Shredded mozzarella – The melt factor. I usually go for whole milk mozzarella.

• Parmesan cheese – Sharp and salty — don’t skip it.

• Garlic, salt, pepper, nutmeg – Just enough seasoning to keep things interesting.

• Lemon juice – Brightens up the filling. A small splash goes a long way.

• Chicken breasts – Try to find thick ones so they’re easier to stuff.

• Marinara sauce – Thick, rich, and not too watery.

Let’s Talk Prep: Real-Life Cooking Tips

I’ve made this enough times to know where people trip up, so here’s what works for me:

Use Fresh Chicken

I can’t tell you how many times I tried making stuffed chicken with frozen breasts and ended up with a watery mess. Either use fresh chicken or thaw completely and pat dry — it’s worth the extra step.

Go for Good Cheese

If you’ve got the option, spring for better-quality cheese. I used to just grab whatever was cheapest, but honestly, once I switched to the good stuff, the difference was huge. It melts better, tastes better, and gives the dish that restaurant feel.

Thicker Sauce is Better

If your marinara is watery, your dish will be too. I usually use a thick, reduced sauce or stir in a bit of tomato paste. The goal is rich, not runny.

Hot Oven, Shorter Time

Baking at 400°F helps everything cook through and gets you that nice golden top. I’ve tried it lower and slower — and while it works, you don’t get the same crispy cheesy edges.

Let it Rest

This is probably the hardest part — waiting five minutes before cutting in. But it really does help the juices settle and keeps the cheese from sliding out everywhere.

How to Make It (Step-by-Step)

Here’s the basic process, broken down like I’d explain it to a friend:

1. Prep the filling: Mix the ricotta, egg, spinach, garlic, nutmeg, lemon juice, and seasoning.

2. Butterfly the chicken: Cut each breast horizontally, but don’t go all the way through — you want a pocket.

3. Stuff the chicken: Scoop the filling into each breast and gently press closed. You can secure with toothpicks if needed, but I usually don’t bother.

4. Add sauce and cheese: Place in a baking dish, pour marinara over each one, and top with mozzarella and parmesan.

5. Bake: Into the oven it goes at 400°F for 25–30 minutes until the cheese is golden and bubbly.

6. Rest and serve: Give it 5 minutes before serving. I like to sprinkle with fresh basil or parsley if I’ve got it on hand.

What to Serve It With

This is pretty rich on its own, so I usually keep the sides simple:

• Steamed broccoli or roasted zucchini

• A fresh green salad with a light vinaigrette

• Cauliflower mash if I’m in the mood for something cozy

Sometimes I slice the leftovers and serve them over sautéed spinach or toss them into a low-carb wrap. Super versatile.

Storage & Reheating Tips

• Fridge: Keeps for 3–4 days in a sealed container.

• Freezer: Yep, you can freeze it. Just wrap each portion individually and freeze up to a month.

• Reheat: Oven is best to keep the cheese nice, but microwave works for lunch.

Keto Lasagna Stuffed Chicken

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

Creamy, cheesy, and full of classic lasagna flavor — this low-carb stuffed chicken is one of those cozy weeknight dinners that feels extra special without much effort.

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Ingredients

For the Filling:

• 250g ricotta cheese
• 1 large egg
• 1 cup shredded mozzarella cheese
• ¼ cup grated parmesan
• ½ cup fresh spinach, finely chopped
• 2 cloves garlic, minced or pressed
• ¼ tsp salt
• ¼ tsp black pepper
• Pinch of ground nutmeg
• 1 tsp lemon juice

For the Chicken:

• 6 boneless, skinless chicken breasts
• Salt and pepper, to season
• 2 cups marinara sauce
• ¾ cup shredded mozzarella
• ½ cup grated parmesan
• Fresh chopped parsley or basil, for garnish (optional)

Instructions

1. Start by preheating your oven to 400°F (or 375°F if using convection).
2. In a mixing bowl, combine the ricotta, egg, mozzarella, parmesan, spinach, garlic, salt, pepper, nutmeg, and lemon juice. Stir until the mixture is smooth and evenly blended. Set it aside while you prepare the chicken.
3. Using a sharp knife, carefully butterfly each chicken breast by slicing horizontally through the middle — don’t cut all the way through. Open each one like a book.
4. Spoon the ricotta mixture evenly into each butterflied chicken breast. Fold the top back over to seal the filling inside, and secure the sides with toothpicks to keep everything tucked in.
5. Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish. Place the stuffed chicken into the dish, nestling each breast into the sauce. Spoon the remaining marinara over the top of the chicken and sprinkle with mozzarella and parmesan.
6. Bake uncovered for 25–30 minutes, or until the chicken is fully cooked (internal temp should reach 165°F or 74°C). Once out of the oven, let it rest for 5 minutes before serving.
7. Garnish with chopped parsley or basil if you like, and serve warm.

Notes

• This dish is great for meal prep — store in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 443Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 175mgSodium: 1072mgCarbohydrates: 13gFiber: 2gSugar: 5gProtein: 54g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Common Questions

Can I make this ahead of time?
Absolutely. I often prep everything in the morning, refrigerate, and bake it at dinnertime.

Is there a dairy-free version?
You could try dairy-free ricotta and cheese, though I haven’t tested it myself. Let me know if you do — I’m curious how it turns out.

What if I don’t have fresh spinach?
Frozen spinach works too! Just thaw it completely and squeeze out all the water before adding to the mix.

This recipe has saved me more than once when I was craving something cheesy and comforting but still wanted to stay low carb. If you give it a shot, let me know how it goes — it’s one of those dishes that just hits the spot.

Try other Keto recipes:

• Low Carb Teriyaki Chicken
• Low Carb Sweet And Sour Chicken
• Low Carb Sesame Chicken