Stuffed Chicken Cheesy Keto Lasagna Bake

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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.


  • 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)


  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.