main-dishes
Lasagna Flavored - Spinach Stuffed Chicken
This Lasagna Spinach Stuffed Chicken takes all the cozy flavors of baked lasagna and tucks them inside juicy chicken breasts. Each breast is filled with a rich mixture of ricotta, mozzarella, spinach, Italian herbs, and egg, then nestled into a baking dish, topped with marinara, and finished with more melty mozzarella. The result is a cheesy, saucy main dish that tastes like a plate of lasagna but bakes in less time and uses fewer dishes. Serve it with garlic bread or a simple green salad for an easy, Italian-inspired dinner.
Ingredients
Chicken
- 2 large chicken breasts (about 6 oz each)
- 1 tbsp olive oil
- 1 1/2 tsp Italian seasoning, divided
- 1 tsp garlic powder
- 1 tsp salt, divided
- Black pepper, to taste
Spinach & Cheese Filling
- 1 cup ricotta cheese
- 1 1/2 cups grated mozzarella cheese, divided
- 1 1/2 cups cooked, chopped spinach
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 egg
- 2 tbsp chopped parsley
- Black pepper, to taste
Sauce
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F. Spray a 9×13 inch baking dish with non-stick spray so it is ready for the 2 stuffed chicken breasts.
- Prepare the chicken: Place the 2 large chicken breasts (about 6 oz each) on a cutting board. Using a sharp knife, cut a deep pocket into the side of each breast, being careful not to cut all the way through.
- Season the chicken: Drizzle the 2 pocketed chicken breasts with 1 tbsp olive oil. In a small bowl, combine 1/2 tsp of the 1 1/2 tsp Italian seasoning, 1 tsp garlic powder, 1/2 tsp of the 1 tsp salt, and black pepper to taste. Sprinkle this seasoning mixture evenly over both sides of the chicken breasts.
- Make the filling: In a mixing bowl, add 1 cup ricotta cheese, 1/2 cup of the 1 1/2 cups grated mozzarella, 1 1/2 cups cooked, chopped spinach, 1 tsp dried basil, 2 tsp dried oregano, 1 egg, 2 tbsp chopped parsley, the remaining 1/2 tsp salt (from the divided 1 tsp), and black pepper to taste. Stir well until the spinach and cheeses are evenly combined and the mixture is creamy.
- Stuff the chicken: Spoon the spinach and ricotta mixture into the pockets of the 2 seasoned chicken breasts, dividing the filling evenly between them. Press gently to help the filling stay inside each breast.
- Assemble with sauce: Place the 2 stuffed chicken breasts into the prepared 9×13 inch baking dish. Pour and spoon 2 cups marinara sauce evenly over and around the chicken breasts so they are coated with sauce.
- Bake: Transfer the baking dish to the preheated 375°F oven and bake for 30 minutes, or until the chicken is nearly cooked through and the marinara is bubbling around the edges.
- Add the cheese topping: After 30 minutes, remove the dish from the oven and sprinkle the remaining 1 cup grated mozzarella (from the original 1 1/2 cups) evenly over the tops of the 2 stuffed chicken breasts and the surrounding marinara.
- Finish baking: Return the dish to the oven and bake for an additional 5 minutes, or until the chicken is cooked through to 165°F in the thickest part and the mozzarella topping is melted and gooey.
- Serve: Remove from the oven and let rest a few minutes. Sprinkle with additional chopped parsley if desired, then slice the lasagna spinach stuffed chicken breasts and serve with plenty of marinara and melted cheese spooned over each portion.
Notes
- If your chicken breasts are particularly thick, you may need a few extra minutes of bake time before adding the final cheese topping; always check for an internal temperature of 165°F.
- For a more lasagna-like feel, serve this chicken over a bed of cooked pasta or alongside garlic bread.
- You can use frozen spinach instead of fresh; just thaw completely, squeeze out excess liquid, and measure **1 1/2 cups cooked, chopped spinach**.
- Adjust the herbs to taste—extra **oregano** or **basil** will amplify the classic Italian lasagna flavors.
- To help keep the filling inside, you can secure the openings of the chicken with toothpicks; remember to remove them before serving.