Amaze your family when you make this keto lasagna stuffed chicken recipe – oozing with cheese and spices!
This is one of those recipes that your kids will ask you to make again, so keep this recipe saved somewhere you can find it again. It has all the classic flavors and textures of lasagna, without the carbs and noodles.
Similar Keto Chicken Recipes: Jalepeño Popper Stuffed Chicken, Low-Carb Lemon Chicken, Keto Chicken Piccata
Keto Lasagna
How do you eat lasagna when you are on the keto diet? One way is to use low-carb noodles. I’ve discovered that my kids aren’t huge fans of them. They would rather eat a meal without any noodles than try those sugar-free ones.
That’s where this recipe came from. I wanted something that tasted and looked just like lasagna without the noodles.
How To Make Low-Carb Lasagna Stuffed Chicken
The secret to this recipe is that the chicken breasts are stuffed with yummy cheese! In fact, there are three different types of cheese in it.
Here’s what is in my keto lasagna stuffed chicken.
- Chicken breasts – don’t substitute with chicken thighs, there isn’t enough meat on a thigh to slice in half and stuff.
- Olive Oil – you can replace this with avocado oil
- Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese – use fresh-grated parmesan cheese, it has a better flavor
- Egg
- Italian seasoning – if you don’t have any you can use a combination of basil, parsley, and oregano
- Marinara Sauce – make sure you are using a sugar-free sauce
More Stuffed Chicken Ideas
There are lots of other ways you can make keto stuffed chicken without sacrificing flavor. Here are just a few of my favorite ideas.
- Cream cheese and spinach
- Cream cheese and bacon
- Mozzarella and mushroom
- Cream cheese and ranch dressing mix
- Broccoli and cheese
What To Serve with Keto Lasagna Stuffed Chicken
Since this tastes like a classic Italian recipe, serve it with other Italian sides. If you really miss noodles, add a side of zoodles.
A chopped salad with sugar-free Italian dressing would be perfect too!
Low-Carb Dinner For the Entire Family
It is so much easier for me to stick to my keto diet when my entire family is eating the same food as me. Talk about banishing temptation!
This stuffed chicken is so delicious, everyone will want some! This is one of my all-time favorite easy keto dinner recipes for my family. It’s filling and you don’t even need a carb-filled side.
How To Prep
Save yourself precious time in the kitchen by slicing and stuffing the chicken the night before.
Then, store it covered in the refrigerator until dinner time. All you have to do is put it in a pre-heated oven and bake it for 35 minutes. It’s so easy!
This is a perfect freezer meal too. Freeze it before you bake it. Here’s how.
- Stuff the chicken breast like normal.
- Place the stuffed chicken breasts on a sheet pan lined with parchment paper.
- Put the sheet pan in the freezer.
- After the chicken breasts are frozen solid, move them to a freezer bag.
Store them in the freezer for up to 3 months.
When you are ready to cook them, put the bag in the refrigerator to thaw the night before. Then, bake them in the oven like normal. Don’t forget to put the marinara sauce in the casserole dish and on top of the chicken before you cook it.
Keto Lasagna Stuffed Chicken Recipe
Below are the ingredients you’ll need to make this recipe. The exact measurements are located below within the printable recipe card.
Ingredients
Skinless chicken breasts
Olive oil
Ricotta cheese
Shredded mozzarella cheese
Parmesan cheese
Egg
Salt and black pepper
Italian seasoning
Sugar Free Marinara sauce
Directions
Preheat oven to 375 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
Place ½ cup marinara sauce in an even layer on the bottom of the casserole dish.
In a small bowl, mix together the ricotta, ¼ cup parmesan cheese, egg, and ½ teaspoon Italian seasoning until completely blended.
Mix the remaining Italian seasoning with salt and pepper.
Open the chicken breast and sprinkle lightly with half of the seasoning mixture.
Place about 1 tablespoon of the marinara sauce into the chicken.
Top with about ¼ cup of the ricotta mixture. Fold chicken over to close and place in the casserole dish.
Pour oil over the top of the chicken breast and sprinkle with remaining seasoning.
Bake, uncovered, in the oven for 30 to 35 minutes. Check the chicken for an internal temperature of 160 degrees. Remove from the oven and reset the oven temperature, preheating the broiler.
Using a baster, remove any excess juices or oil from the casserole dish.
Top the chicken with remaining marinara sauce, mozzarella cheese, and parmesan cheese.
Place the casserole dish under the broiler allowing the cheese to melt and the chicken to cook to an internal temperature of 165 degrees.
Remove from the oven and allow the chicken to rest for 5 to 10 minutes prior to serving.
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KETO LASAGNA STUFFED CHICKEN RECIPE
Ingredients
- 4 boneless skinless chicken breasts, butterflied (sliced partially through the width of the chicken breast, allowing one side to remain attached)
- 1 tbsp olive oil
- 3/4 cup ricotta cheese
- 1 1/2 cup shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese, divided
- 1 large egg
- Salt and black pepper, to taste
- 1 tsp Italian seasoning, divided
- 2 cups marinara sauce
Instructions
- Preheat oven to 375 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- Place ½ cup marinara sauce in an even layer on the bottom of the casserole dish
- In a small bowl, mix together the ricotta, ¼ cup parmesan cheese, egg, and ½ teaspoon Italian seasoning until completely blended.
- Mix the remaining Italian seasoning with salt and pepper.
- Open the chicken breast and sprinkle lightly with half of the seasoning mixture.
- Place about 1 tablespoon of the marinara sauce into the chicken.
- Top with about ¼ cup of the ricotta mixture. Fold chicken over to close and place in the casserole dish.
- Pour oil over the top of the chicken breast and sprinkle with remaining seasoning.
- Bake, uncovered, in the oven for 30 to 35 minutes. Check the chicken for an internal temperature of 160 degrees. Remove from the oven and reset the oven temperature, preheating the broiler.
- Using a baster, remove any excess juices or oil from the casserole dish.
- Top the chicken with remaining marinara sauce, mozzarella cheese, and parmesan cheese.
- Place the casserole dish under the broiler allowing the cheese to melt and the chicken to cook to an internal temperature of 165 degrees.
- Remove from the oven and allow the chicken to rest for 5 to 10 minutes prior to serving.
Notes
Net Carbs: 4 g The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
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