I think we are all on the same page here when I share my love for cheese, am I right?! I’m waiting for the day it becomes a zero-point food. One can dream! In the meantime, I love finding ways to create delicious cheesy low-point meals like this Lasagna Stuffed Chicken. This recipe is simple to make and is something the whole family can enjoy. Pair it with a little pasta or a fresh salad for a well-balanced meal.

The light ricotta cheese and the Italian herbs make this very similar to lasagna in taste, but if you’re not a ricotta fan, there are other options without sacrificing flavor. Just check out the variations below. You can make this cheesy stuffed chicken your own with whatever cheeses you love!

And if you are looking for even more delicious chicken recipes be sure to check out my collection of chicken recipes.

Three reasons why you need to make this recipe!

It’s cheesy for just a few points.

This recipe has all the cheesy goodness we love for just 5 points per serving. You can add a salad and have a filling 5 point meal.

Lasagna Stuffed Chicken is very high in protein.

One chicken breast has a whopping 62 grams of protein. Protein is needed in order to stay full throughout the day, so getting this much in one meal is amazing.

It’s low in calories.

You can have all this cheese for under 450 calories! That’s unheard of really!

Recipe Overview:

Serving Size: 1 chicken breast
Number of Servings: 4
Time to Cook: 40 minutes
WW Points Per Recipe: 5 WW points per serving (Click here to view the recipe in the WW app. WW login is required)

Ingredients you need to make Lasagna Stuffed Chicken:

4 boneless skinless chicken breast
2 Tbsp flour
1 egg
1/4 cup bread crumbs
4 Tbsp parmesan cheese
2 tsp oil
4 Tbsp tomato pasta sauce
1/2 cup light ricotta cheese
1/3 cup reduced fat shredded cheese
1 tsp Italian herbs

How to make Lasagna Stuffed Chicken (step by step):

Preheat the oven to 375F and line a baking sheet with some parchment paper.
Mix together the bread crumbs with 2 Tbsp parmesan cheese (set other 2 Tbsp aside).
Lay the crumb mixture out on a flat plate, and then sprinkle the flour out on a separate flat plate.
Whisk together the egg and a little water. Make sure it’s in a bowl large enough to dip the chicken into.
In a separate bowl mix together the ricotta, shredded cheese, remaining 2 Tbsp parmesan cheese and Italian seasoning.
Heat a large frying pan over medium heat on the stove and add the oil.
Cut a slit in the side of chicken breast so you can stuff it. Make sure you don’t cut all the way through.
Add 1 Tbsp tomato sauce and 1/4 ricotta mixture into each chicken breast Close the breast, roll it in the flour, dip in the egg, then finish it off with the bread crumb/parmesan mixture.
Sear each breast in the frying pan for approximately 3 minutes on each side then transfer to the baking sheet.
Bake the chicken in the oven for 25 minutes. Enjoy!

Makes 4 servings. Nutrition info for 1 chicken breast: Calories 421, Fat 14 g, Saturated fat 4.8 g, Carbs 8 g, Fiber 0 g, Sugars 2 g, Sodium 323 mg, Protein 62 g.

Different ways to change up this recipe:

Use different cheese to stuff the chicken. Cream cheese or even cottage cheese would work as long as it’s all mixed well. You could even add in a different sauce, like a light alfredo sauce it make it even more cheesy.

Tips and Tricks for Making Lasagna Stuffed Chicken:

This dish freezes really well. You could freeze them before cooking or after, either would work.
Cooked chicken breast will last in the fridge for up to 7 days.