Lasagna Stuffed Chicken Parmesan | Juicy chicken breast stuffed with a rich mixture of cream cheese, ricotta cheese, spinach, and tomato sauce, reminiscent of classic lasagna. Coated with a crispy pecan meal crust, topped with more tomato sauce, and finished with melted mozzarella cheese, it brings the best of lasagna and chicken Parmesan together in one delicious dish.
We all know you can’t go wrong with the flavors of lasagna right? I mean, a rich tomato sauce, spinach, ooey gooey baked cheese – how could any of that be wrong? And don’t sleep on my easy Italian seasoning blend for the sauce.
In this dish we’ll take all of those delicious flavors and stuffed into chicken – but with a twist! We’ll also make chicken parmesan out of it.
How can it get better?
There are no noodles in this dish, just the deliciously savory flavors of lasagna, stuffed and baked into a chicken breast coated with pecan meal, more rich tomato sauce and melty mozzarella.
Serve with a side salad or some roasted broccoli and carrots and you’ve got a comforting easy weeknight meal.
Ingredients
See the recipe card for exact amounts.
- chicken: you’ll need 2 large boneless skinless chicken breasts or 4 small ones.
- cheese: A mix of ricotta, cream cheese, and mozzarella makes this dish cheesy and satisfying.
- spinach: I use fresh spinach. Thawed frozen spinach might also work if you squeeze out all excess moisture.
- pecan meal: I used to be able to get this easily a few years ago and loved the flavor. Almond meal or breadcrumbs can also be used.
- mozzarella cheese: you’ll get the best results if you shred the cheese yourself. Store-bought shredded cheese can have a coating that resists melting but it’s a great time saver so use what you have and prefer!
- tomato sauce: you’ll need an onion and garlic for the base flavor, tomato sauce or crushed tomatoes, more spinach, and Italian seasoning mix. I use my own recipe for Italian seasoning which is very easy to make and great to have on hand. Use your favorite!
Substitutions
- pecan meal: I like this as a low carb option, but almond meal, traditional breadcrumbs or Panko breadcrumbs would also work.
- cheese: If you don’t have ricotta you can try whipping cottage and use that. Substitute Parmesan for the mozzarella topping.
Can I Use Store Bought Marinara Sauce?
Yes! I prefer to make my tomato sauce from scratch but if you’re in a time crunch you can use any store-bought tomato sauce you like, from marinara, to a four cheese tomato sauce, or a spicy arrabbiata sauce.
Take the guess work out of the equation! A meat thermometer is budget-friendly and easy to use and will tell you if your chicken is cooked.
Instructions
Prep Tips
Make the tomato sauce
Make the tomato sauce first by heating a skillet over medium heat. Add the oil and the onions and cook until the onions are soft, about 5 minutes.
Add the garlic and let cook for about 30 seconds or so, being careful not to burn it.
Next, add the spinach, Italian seasoning and the tomato sauce. Cook it for about 5 minutes, just to heat through then season with salt and pepper to your liking and set aside. The longer you cook this, the better it gets but it’s also a good quick sauce.
Mix up the lasagna inspired stuffing by stirring together the softened cream cheese, spinach, ricotta cheese, salt and pepper.
How to butterfly a chicken breast
To stuff the chicken, you’ll need to cut it open not at the way. This part is easy! Browse the step-by-step photos below.
To prepare the chicken, place the chicken on the cutting board and place your hand on top to hold it still.
Take a sharp knife and slice through the chicken, lengthwise so that you can open it up like a book. Don’t cut all the way through.
Divide the cheese mixture between each piece of chicken. Close them back up.
Coat each chicken breast with pecan meal and shredded mozzarella. Place on the prepared baking sheet.
Bake for 30 minutes, or until cooked through. Chicken is cooked when it reaches an internal temperature of 165°F (74°C).
Tips for making stuffed chicken
- I use a meat thermometer to check for doneness. Chicken is cooked when it reaches an internal temperature of 165°F (74°C).
- Use store-bought tomato sauce for a quicker recipe.
- Use a sharp knife to minimize it slipping and cutting you. Always be careful when using knives in the kitchen.
What to serve with lasagna stuffed chicken
Since there are no noodles in this dish, pasta is a great side dish for this stuffed chicken. Try creamy sun-dried tomato pasta, one-pot creamy zucchini mushroom pasta, easy lemon pepper pasta, or simple brown butter pasta with walnuts.
For vegetables on the side try brown sugar brussels sprouts, roasted broccoli and carrots, roasted green beans, or air fryer frozen maple brussels sprouts.
Like stuffed chicken? Try jalapeno popper stuffed chicken next!
Storage
Store leftovers in the fridge in an airtight container for about 4 days.
FAQs
I prefer to make my own to control the flavor but store-bought sauce will also work in this recipe.
I prefer to shred my own because store-bought cheese can have an anti-caking coating which can prevent it from melting as well, but you can use pre-shredded cheese in this recipe if your prefer it.
Stuffed Lasagna Chicken Parmesan
Ingredients
For the Chicken
- 2 large chicken breasts
- 2 oz cream cheese softened
- 2 cups spinach chopped
- ¼ cup ricotta cheese
- ¼ cup pecan meal
- ¼ cup shredded mozzarella
- 2 tablespoons tomato sauce below
- 1/ teaspoon sea salt
- ⅛ teaspoon ground black pepper
For the Sauce
- 2 cloves garlic minced
- ½ large onion diced
- 680 ml tomato sauce
- 2 cups spinach chopped
- 1 teaspoon
Italian seasoning - salt and pepper to taste
Instructions
To Make the Sauce:
- Heat a skillet over medium heat, then add the oil and the onions. Fry onions for a few minutes until softened. Add garlic and cook for another 30 seconds.
- Add tomato sauce, spinach, and Italian seasoning. Cook for 5 minutes to heat through. Salt and pepper to your liking. Set aside.
For the Chicken:
- Preheat the oven to 375°F (190℃).
- Line a baking sheet with parchment paper or a silicone baking mat so that the chicken doesn't stick.
- In a small bowl, mix together the cream cheese, spinach and the ricotta, salt and pepper.
- Butterfly the chicken by cutting it in half lengthwise, not cutting all the way through, and then open it up, like a book.
- Divide the cheese mixture between the chicken pieces. Close the chicken back up. Coat each piece with pecan meal. Sprinkle with mozzarella cheese.
- Bake for 30 minutes, or until cooked to an internal temperature of 165℉ (74℃).
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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