Lasagna Stuffed Chicken Breasts with Spinach

Lasagna Stuffed Chicken Breasts with Spinach

Introduction

If you love the flavors of classic lasagna but want a simpler, low-carb twist, this Lasagna Stuffed Chicken Breast recipe is a real winner. Tender chicken breasts are rolled around a creamy mixture of ricotta, mozzarella, Parmesan, and spinach, then coated in panko breadcrumbs, seared to golden perfection, and baked in a savory pasta sauce. The result is a comforting, cheesy dish that’s perfect for weeknight dinners or a special occasion. Each bite bursts with cheesy goodness and a hint of garlic, making it a family favorite every time.

Ingredients

For the Chicken and Filling:

• 3 large or 6 thin chicken breasts (about 1.5–2 lb / 680–900 g total)
• 15 oz (425 g) ricotta cheese
• ½ cup (55 g) shredded mozzarella cheese
• ¼ cup (25 g) grated Parmesan cheese, plus extra for topping
• 1 cup (150 g) frozen chopped spinach, thawed and squeezed dry
• 2 eggs
• Salt and pepper, to taste
• Optional: 1 teaspoon garlic paste or minced garlic

For Coating:

• 2 cups (120 g) panko breadcrumbs
• Salt and pepper, to taste
• 2–3 tablespoons grapeseed or olive oil for browning

For Baking:

• 2 cups pasta sauce (store-bought or homemade)
• Optional: additional shredded mozzarella for topping
• Chopped fresh parsley for garnish

Directions