Lasagna Stuffed Chicken

Lasagna Stuffed Chicken is everything you love about lasagna without the guilt! This stuffed chicken is filled with cheese, topped with fresh marinara sauce, and low-carb! Weight Watcher friendly recipe.

Lasagna Stuffed Chicken is everything you love about lasagna without the guilt! Filled with cheese & topped with marinara sauce. Weight Watchers friendly- 10 SmartPoints!


Lasagna Stuffed Chicken is everything you love about lasagna without the guilt! This stuffed chicken is filled with cheese, topped with fresh marinara sauce, and low-carb! Weight Watcher friendly (10 SmartPoints).


Lasagna… Noodles, sauce, meat (sometimes), and tons of cheese.  Yes please!  I do not make lasagna that often mostly because I’d rather eat it at an Italian restaurant and have someone else make it.  Y’all know making lasagna is time consuming and a labor of love!  Also, lasagna can be rather high carb and full of fat.  A while back, I was thinking about lasagna and how could I make a low carb version.  I was watching Food Network (my Saturday morning ritual) and saw a recipe for stuffed chicken.  Then it dawned on me… what if I stuff the lasagna filling inside a chicken breast and cover it with marinara sauce and cheese?!  So I did it…. And it was glorious!  Lasagna Stuffed Chicken is the low carb cousin of traditional lasagna!  This is a Weight Watcher friendly recipe and it’s 10 SmartPoints per chicken breast.


As I’ve mentioned before, I love all things stuffed!  I don’t really know why I love stuffed foods so much, other than the fact that usually when I made a meal that is “stuffed” it involves cheese.  I’ve made and eaten dozens of stuffed chicken recipes.  But this chicken is no ordinary stuffed chicken breast… The stuffing is made with low fat ricotta cheese, parmesan cheese, and Italian seasonings.  Literally the ingredients of lasagna!  I stuffed the chicken a bit different than you are probably used to seeing.


While watching the same Food Network show, I saw an interesting stuffing technique that I had to try.  They put a knife into the thick side of the chicken, twisted the knife around to make a pocket, and then piped in the stuffing ingredients into the chicken.  ARE YOU KIDDING ME?!?  What a great idea!  So thank you once again Food Network for teaching me a new trick!


Step One: Lay the chicken breast flat on parchment paper and in the thickest part of the chicken, gently push a knife through the chicken about ¾ down.  I recommend using a serrated knife; my favorite FAVORITE knifes are from Cuisinart.  You do not want to cut the chicken in half, you are just putting a knife through the middle of the chicken breast to create a “pocket”


Step 1


Step Two: Gently twist the knife and move it slowly to the right then to the left, creating a pocket.


Step 2


Step Three: Gently pull the knife almost out of the chicken and where the initial incision is, cut just a little more to create a larger whole.


Step 3


Step Four: Mix the stuffing ingredients and pour ingredients into a zip lock bag.  At the bottom corner of the bag, cut a tiny piece off.


Step 4


Step Five: Holding the chicken breast in your left hand and the zip lock bag in the right hand, squeeze the stuffing ingredients into the chicken breast.


Step 5


For this recipe, I made a quick marinara sauce that literally took me 15 minutes to make (you can totally use pre-made sauce for this if you are strapped for time or have a jar in your pantry!).  Once the marinara sauce is heated, ladle a layer of the sauce onto the bottom of a casserole dish; this helps keep the chicken juicy and moist while baking.  My go to casserole dishes are Pyrex dishes that have those awesome lids; perfect so that you can just pop the lid on and put the whole dish in the fridge for left overs the next day.  No need to dirty up tupperware.  Next lay the chicken breast onto the layer of sauce, pour the rest of the sauce, and bake for 15 minutes.  Remove from the oven and sprinkle the CHEESE!!


Stuffed Chicken


Serve with zucchini noodles and you have yourself low-carb STUFFED LASAGNA CHICKEN!!  So there it is, a new way to stuff chicken!


Stuffed Chicken


I hope you enjoy these *stuffed* bites of flavor!

For Lasagna Stuffed Chicken, here are my “go to” kitchen tools:



Serves 4

Lasagna Stuffed Chicken

10 SMARTPOINTS per serving

20 minPrep Time

30 minCook Time

50 minTotal Time

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Recipe Image


  • 4 Chicken Breast
  • ½ Cup Low Fat Ricotta Cheese
  • 1/4 Cup Shredded Reduced Fat Mozzarella Cheese
  • 1 Tablespoon Italian Seasoning
  • Pinch of Red Pepper Flakes
  • 1 Tablespoon Grated Parmesan Cheese
  • Marinara Sauce Ingredients:
  • 28oz Can Crushed Tomatoes
  • 1 Teaspoon Olive Oil
  • 4 Cloves Garlic
  • 1 Teaspoon Italian Seasoning
  • 1 Bay Leaf
  • Pinch of Red Pepper Flakes
  • Salt & Pepper to taste


  1. Preheat 450 degrees.
  2. In a small bowl, mix ricotta cheese, Parmesan cheese, Italian seasoning and red pepper flakes. Set aside.
  3. Pat chicken breast dry and lay flat on parchment paper.
  4. To stuff the breast, create a pocket in the chicken breast.
  5. Place hand on top of the chicken and using a knife, make an incision at the top side of the chicken breast where the chicken is the fattest.
  6. Gently push knife down inside the chicken about ¾ through the chicken.
  7. Turn the knife a few times to create a pocket inside the chicken.
  8. In a zip lock bag, add cheese mixture and cut a small hole at the bottom corn of the bag.
  9. Pipe in the cheese mixture from the zip lock bag into the incision of the chicken until chicken is fully stuffed.
  10. Repeat this for each chicken breast.
  11. Spray casserole dish with non-fat cooking spray.
  12. Ladle a layer on marinara sauce in dish.
  13. Add stuffed chicken to casserole dish and pour marinara sauce over chicken breast.
  14. Bake for 15 minutes.
  15. Sprinkle mozzarella cheese on top of chicken and bake for additional 5 minutes.
  16. 15 Minute Marinara Sauce Directions:
  17. In skillet, add olive oil and red pepper flakes.
  18. Heat over medium heat for 1 minute.
  19. Add garlic and cook for another minute.
  20. Add tomatoes, Italian seasoning, bay leaf, red pepper flakes, salt & pepper.
  21. Reduce heat to low and simmer for 15 minutes.
  22. Remove bay leaf.


NUTRITION: Makes 4- (10 SmartPoints Per Serving) CALORIES: 485 FAT: 12.9 SATURATED FAT: 3.9 CARBS: 13.5 FIBER: 3.7 SUGARS: 10.5 PROTEIN: 73.8



  1. Wow...this recipe looks amazing!!! I never thought of stuffing the chicken like this and totally have to try it! Thank you for sharing!
  2. Yum!!! I love lasagna, but not the extra calories. My hubby loves chicken parmesan, but I do not make it often. This sounds like the best of both worlds. Pinning!
  3. This looks incredible!!! The pictures make it look so flavorful, I can just imagine how tasty they actually are! I am adding to my meal plan list for next week!
  4. I'm not the best at stuffing chicken breasts but this tutorial has inspired me to keep trying. Thanks for sharing!
  5. Is the 1 TBS Italian seasoning a typo? I made this tonight and it was delish, but my ricotta mixture was way green with Italian seasoning compared to your picture. Maybe it's supposed to be 1 tsp?
    • Oh how odd! I use 1 tablespoon of Italian seasoning for the ricotta mixture. I'm thinking the pictures of the recipe I post just happen to be part of the mixture that didn't have as much of the seasoning mixed in it. Was the seasoning over powering, or did it taste ok? Thanks for the great question Kim!
  6. 15 minutes does not seem like enough time to get the chicken cooked. I am waiting on the chicken to reach the proper temperature. 25min and counting...
    • Thanks for the comment. The breast I use are typically thin and only take 15 minutes. For thicker chicken breast, it would take longer. I will update the recipe!

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