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4.8 from 5 votes

Low Carb Lasagna Stuffed Chicken- and some needed parental advice


  • 2 boneless skinless chicken breasts
  • 1 cup shredded mozzarella cheese divided
  • ¾ cup ricotta cheese
  • 1 heaping teaspoon Italian seasoning
  • 1/4 teaspoon salt for cheese mixture
  • 2-3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste for seasoning chicken breasts
  • ½ cup marinara sauce


  • 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!