Low Carb Lasagna Stuffed Chicken
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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
Just recently starting trying to eat low carb & this was wonderful! So flavorful! Thank you for sharing!
I am so glad you liked it Maribeth!!!
Took the chicken out of the freezer. I had a rough day and when it came time to cook supper it was still frozen. In my scattered head I’m thinking “Okay if I was baking the chicken I would just add extra cooking time, why not do the same on the stove top” What I forgot about is the solutions add to chicken. For dinner we had Lasagna Stuffed Chicken Soup. It was so good.
Oh my goodness, I bet that was good!! I am so glad that it turned out and you were able to create a whole new dish!!!
I am anxious to try this recipe! And, as a Mom with grown children (and 3 grandchildren), I realize I could have done much better at just “being in the moment” with my children. At 63, I am still working on me! 🙂
Deborah, I think you have the right idea. We all need to continue to work on ourselves 🙂
I think everyone needs to be reminded to be in the moment. I love all of your recipes I have tried! So easy to follow and always turns out so yummy. Thanks so much for all the effort you put in.
Thank you so much Diane, that means the world to me!!
The same thing happened to me, Ryan. I had two thoughts about the problem. Maybe we had the heat a little too high or could have turned them more gently. My breast halves were about one pound each and were a little difficult to handle. I also wondered just what Lorri asked, could you cut the pocket, brown them, then stuff and bake? I had to bake mine 20 min.,so the cheese on top browned a bit too much for my liking. Next time I will add it during the last 5 minutes.
It was so delicious that I can’t wait to try it again!
Our daughter made these for dad & I on Saturday in our home. My hubby is a diabetic and I’m a cancer patient. Hubby is trying to eat more protein and so am I. Sugar feeds cancer. Our daughter bought the chicken breast at the fresh meat counter & asked the butcher to butterfly them making a pocket. He must have not known what that meant and cut them in half. She took each piece and pounded them pretty thin between a piece of parchment paper & saran wrap. She made the ricotta cheese mixture, filled each piece of meat, placed in lightly sprayed 9×13 glass casserole dish, seam side down. The dish help 6 pieces. 4 larger pieces side by side, 2 smaller pieces end to end along the side. Cover with your favorite sauce, cover dish with foil, baked @ 350 for 45 minutes. Removed from oven, sprinkled with more mozzarella cheese and broiled for less than 5 minutes until cheese was lightly brown and bubbly. Each piece was adequate for my husband & I to split, served with a mixed green salad. We froze 4 large pieces individually, our daughter took one to her MIL who is 83 & a widow. Very good, high protein meal! Recipe is a keeper!!!
Thank you so much for sharing and for the 5 star rating! I am so glad y’all enjoyed it. Sending prayers to you for a wholehearted recovery.
I can’t wait to try this recipe. I know it says low carb, but do you know the carb count. My family is very strict on the number of carbs they will eat.
Hey Michelle! If you’ll go to myfitnesspal.com you can input the recipe and calculate the carbs. That is what I always use 🙂 (it’s free) Also, make sure you check the carb count on the marinara sauce you choose. There is a huge difference but you’d be surprised as how low carb they can be once you read a few labels.
Thank you so much.
I love your recipes. My husband and I started the keto diet recently and have done pretty good on it. I was so excited to see this recipe of yours today. Thanks!
Thank you so much Delyn!! I know y’all will do great!!
I used to be that person that always had my camera taking photos, pulling out my cell phone to get that video whenever we did anything. Over the past year I have learned to leave it and be in the moment. I take a few photos or videos but then I put it down to enjoy the moment. During the holidays we went to a light show, the kind you drive threw, with my sister and her husband. My sister was taking a video and she asked me why didn’t I have my phone out taking a video. I replied, I am living in the moment. We so often forget the importance of living in the moment. I do have my regrets at times because I don’t grab enough photos when family is around or sometimes any at all. This recipe sounds delicious and I can’t wait to try this one out.
Melissa, I can’t thank you enough for sharing your wisdom, your experience, and your heart! So so true.