Low Carb Lasagna Stuffed Chicken
I was hankering from some lasagna today but wanted to make it low carb. So I came up with this Low Carb Lasagna Stuffed Chicken. Hearty, flavorful and delicious, this low carb dish is a perfect supper anytime.
Low Carb Lasagna Stuffed Chicken
I love low carb meals and this one is so good we sometimes don’t even have sides with it! When we do, a nice side of fresh green beans or a salad work beautifully. This is one of my “meals for two” that I make and so this recipe is a smaller scale because most of my recipes are usually for around four people. Of course, you can double, triple, or do whatever you need to do to be able to make it for the number in your brood.
If you want to skip right to the recipe, scroll down to the first photo or scroll all the way to the bottom to the printable recipe card.
And now, let’s make some Low Carb Lasagna Stuffed Chicken!
Recipe Ingredients:
- 2 chicken breasts
- Olive oil
- Italian seasoning
- Garlic powder
- Salt
- Shredded mozzarella
- Ricotta
- Marinara
- Salt
- Pepper
Can I Use Cottage Cheese Instead of Ricotta?
You sure can. Cottage cheese is less calories than Ricotta so that will bring the calorie count of the dish down even more.
Cut each chicken breast about 3/4 through, being careful not to cut all the way through. You can use a spatula as pictured to hold that slippery sucker down and keep from cutting your hand in the process.
Place 1/2 of the mozzarella, all of the ricotta, Italian seasoning, and some salt in a small or medium mixing bowl and stir until well combined.
Stuff each chicken breast with the mixture. Then, sprinkle them with garlic powder and salt and pepper to taste.
Heat a couple of tablespoons of olive oil in a large skillet (oven proof if you have it) over medium high heat. Place chicken breasts in skillet and cook for about 5 minutes on each side, flipping once.
Top with marinara and remaining cheese.
Place this in the oven at 450 for 10-15 minutes, or until chicken is cooked through.
What Can I Use If I Don’t Have an Oven Proof Skillet?
If you don’t have an oven proof skillet, just transfer them to an 8×8 and put that in the oven, it’ll work just fine.
ENJOY!
See all of my Low Carb recipes by clicking here
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup shredded mozzarella cheese divided
- ¾ cup ricotta cheese
- 1 tbsp Italian seasoning
- 1/4 teaspoon salt
- 2-3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste for seasoning chicken breasts
- ½ cup marinara sauce
Instructions
- In a medium bowl, place 1/2 cup of mozzarella, all of the ricotta, Italian seasoning, and salt. Stir until well blended and then set aside.
- Place chicken on a cutting board and carefully slice 3/4 of the way through the side with a sharp knife. An easy way to do this is to hold the chicken breast down with the flat end of a spatula. Be careful not to cut all the way through as your goal is to create a pocket.
- Heat about two tablespoons or so of olive oil in a large skillet over medium high heat.
- Stuff cheese mixture into the pocket of each chicken breast. Season the chicken breasts with garlic powder, and salt and pepper.
- Place chicken in heated skillet and allow to cook for about five minutes before flipping to the other side and cooking for another five minutes.
- Remove from heat and spoon marinara sauce over each chicken breast. Sprinkle the remaining mozzarella cheese over the top of this.
- Place in 450 oven for 10-15 minutes, or until chicken is cooked through. If your skillet isn't oven safe, just transfer them to an 8x8 baking dish and place that in the oven instead.
- ENJOY!
Nutrition
“It’s easier to build strong children than to repair broken men.”
~Fredrick Douglass
Interesting recipe and I’m eager to try it tonight. As an aside, are you aware that your recipe card does not include serving sizes? Just and FYI.
Thank you, Nestor! Welcome to SouthernPlate! I appreciate you taking the time to comment. I don’t include serving sizes and amounts because they are so relative to the family size, makeup, metabolism, and appetites of my readers 🙂 Hope you have a wonderful week and I hope to see you around again!
Does your sister have a blog? She did an amazing job on this post. And btw you had me at lasagna stuffed chicken <3
Followed directions exactly and most of filling fell out
Yes, you have to be careful with these and it is a bit of a balancing act keeping it in but it is possible! The good news is that once it gets to your plate you’re home free either way 🙂
I wonder if you could stuff them after browning to minimize filling loss?
I had been attending my 7 year old granddaughter’s soccer game for a month of so. I also took pictures to keep the moment until…she asked her mom, my daughter, why is grandma always on the phone and not watching me. Broke my heart and taught me an important lesson.
I just found your blog and Love it! Thanks for sharing
Your recipes are so good and so REAL (this older novice cook appreciates this!), so… when is your Low-Carb cookbook coming out?? ☺️ I have all your others. Oh, and be sure to include the stories and uplifting messages!! It would be another best seller!!!
You are too kind Melanie!! I am glad you are enjoying the recipes enough to want another cookbook. We will just have to see what path God wants me to walk and where it leads 🙂
Do you know how I could do this in my instapot or slow cooker? Looks YUMMY but my oven is caput
I have a bounty of frozen chicken breasts. Would it work to defrost them, make this recipe and then freeze the extra portions?
Hey! I think that would work wonderfully!