Description
Tender chicken breasts stuffed with creamy ricotta, mozzarella, and spinach, then baked in marinara sauce for a low-carb twist on classic lasagna.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- ¼ cup fresh basil, chopped
Instructions
- 1. Preheat oven to 375°F. Create a horizontal pocket in each chicken breast by carefully slicing along the thicker side without cutting through completely.
- 2. In a medium bowl, combine ricotta cheese, ½ cup mozzarella, Parmesan, garlic, Italian seasoning, salt, pepper, and chopped spinach. Mix until well combined.
- 3. Stuff each chicken breast with 3-4 tablespoons of the cheese mixture. Secure openings with toothpicks if desired.
- 4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 3-4 minutes per side until golden brown.
- 5. Pour marinara sauce around chicken in the skillet. Top each breast with remaining mozzarella cheese.
- 6. Transfer skillet to preheated oven and bake for 25-30 minutes until chicken reaches 165°F internal temperature.
- 7. Remove from oven, garnish with fresh basil, and let rest for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for best results. Can be prepared ahead and refrigerated up to 24 hours before cooking. Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 425
- Sugar: 6g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 52g