Stuffed Chicken Cheesy Keto Lasagna Bake

Our family has been following a keto diet on and off for over a year now. My hubby has had the most success with it (because he has higher willpower than me, on most days…) and has lost around 40 pounds!

The thing I love the most about this way of eating is that you're never hungry – like ever! And, you get to eat all of this amazing food like these stuffed chicken breasts! While this recipe is focused on a lasagna bake, you can really mix it up to your taste bud's content!

One of my favorite sites for all things Keto and yummy recipes (including low-carb recipes) is my friend Jennifer's site, Low Carb Inspirations! She has so many delicious recipes and great information for starting this way of eating. In fact, it was her hubby that really inspired my hubby to start on this meal plan. Be sure to check it out!

Stuffed Chicken Cheesy Keto Lasagna Bake Ingredients

  • 2 Chicken Breasts
  • 1 cup, Shredded Mozzarella Cheese (divided)
  • ¾ cup, Ricotta Cheese
  • ½ cup, Marinara Sauce (we like the Rao's brand)
  • 1 TBS, Olive Oil
  • ½ tsp, Dried Basil
  • ½ tsp, Dried Parsley
  • ¼ tsp, Garlic Powder
  • ¼ tsp, Salt
  • Salt and Pepper (for sprinkling)
  • Fresh Parsley  Garnish (optional)

Stuffed Chicken Cheesy Keto Lasagna Bake Directions

  1. Preheat the oven to 450 degrees F.
  2. In a medium-sized bowl, combine ½ cup of the mozzarella cheese, the ricotta cheese, basil, parsley and salt. Stir until incorporated and set aside.
  3. Place the chicken breasts on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use your other hand to insert a knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).
  4. Season the chicken breasts with garlic powder, and salt and pepper.
  5. Divide the mixture to stuff half into each chicken pocket.
  6. Heat 1 tablespoon of olive oil in an oven-safe skillet on medium-high heat. After the skillet is heated through, add the chicken breasts – top side down. Allow to cook for 5 minutes without touching. Turn off the heat and flip the chicken breasts over.
  7. Spoon on a layer of marinara sauce, followed by remaining shredded mozzarella cheese.
  8. Place in the oven for 12-15 minutes until chicken has cooked through. If not using an oven-safe pan, simply transfer the chicken breasts to an oven-safe dish and bake. If your chicken breasts are quite large – they will need the full 15 minutes.

Once you're finished baking, sprinkle on fresh parsley if desired and allow the chicken to rest for 5 minutes before serving. The great thing about this recipe is that is truly doesn't take much time to make – 10 minutes to prep and about 20 total minutes to cook!

Also, this recipe calls for 2 chicken breasts and depending on the size, it may serve 2 or up to 4 people. We tend to get larger chicken breasts (yes, even the organic free range birds can have large breasts) so usually 2 will feed our family of 4 with two adults and two hungry kids (our third hungry kid is eating in the college cafeteria :D).

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Stuffed Chicken Cheesy Keto Lasagna Bake

The thing I love the most about this way of eating is that you're never hungry – like ever! And, you get to eat all of this amazing food like these stuffed chicken breasts! While this recipe is focused on a lasagna bake, you can really mix it up to your taste bud's content.

  • Author: Savings Lifestyle: Andrea

Ingredients

  • 2 Chicken Breasts
  • 1 cup, Shredded Mozzarella Cheese (divided)
  • ¾ cup, Ricotta Cheese
  • ½ cup, Marinara Sauce (we like the Rao's brand)
  • 1 TBS, Olive Oil
  • ½ tsp, Dried Basil
  • ½ tsp, Dried Parsley
  • ¼ tsp, Garlic Powder
  • ¼ tsp, Salt
  • Salt and Pepper (for sprinkling)
  • Fresh Parsley  Garnish (optional)

Instructions

  1. Preheat the oven to 450 degrees F.
  2. In a medium-sized bowl, combine ½ cup of the mozzarella cheese, the ricotta cheese, basil, parsley and salt. Stir until incorporated and set aside.
  3. Place the chicken breasts on a cutting board. Use a large, flat spatula to press down on the top of the chicken breast and use your other hand to insert a knife into the thickest side of the chicken. Cut a pocket, being careful not to cut all the way through the other side and stopping before you get to the end of the chicken (creating a pocket, not a flap).
  4. Season the chicken breasts with garlic powder, and salt and pepper.
  5. Divide the mixture to stuff half into each chicken pocket.
  6. Heat 1 tablespoon of olive oil in an oven-safe skillet on medium-high heat. After the skillet is heated through, add the chicken breasts – top side down. Allow to cook for 5 minutes without touching. Turn off the heat and flip the chicken breasts over.
  7. Spoon on a layer of marinara sauce, followed by remaining shredded mozzarella cheese.
  8. Place in the oven for 12-15 minutes until chicken has cooked through. If not using an oven-safe pan, simply transfer the chicken breasts to an oven-safe dish and bake. If your chicken breasts are quite large – they will need the full 15 minutes.

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