White Chicken Skillet Lasagna: Prepare to ditch the traditional baking dish! Forget layering noodles for hours. This isn’t your grandma’s lasagna (unless your grandma is a culinary rebel, that is!). We’re taking all the comforting flavors of classic lasagna and streamlining them into a one-pan wonder that’s ready in under an hour.
While lasagna’s origins are debated, with some tracing it back to ancient Roman dishes, its modern Italian form has become a beloved staple worldwide. But let’s be honest, sometimes we crave that rich, cheesy goodness without the fuss. That’s where this skillet version shines. It captures the essence of lasagna the creamy ricotta, the savory chicken, the gooey mozzarella all in a fraction of the time.
People adore lasagna for its comforting layers of flavor and satisfying texture. This White Chicken Skillet Lasagna delivers all that and more. The creamy white sauce, infused with garlic and herbs, perfectly complements the tender chicken and the slightly chewy, perfectly cooked lasagna noodles. It’s a symphony of textures and tastes that will have your family begging for seconds. Plus, the convenience of a one-pan meal means less cleanup, leaving you more time to enjoy the delicious results. So, are you ready to experience lasagna in a whole new, incredibly easy way?
Ingredients:
- For the Chicken Mixture:
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1/2 cup chicken broth
- For the Cheese Sauce:
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 4 cups milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- For the Lasagna:
- 9 oven-ready lasagna noodles, broken into smaller pieces (about 2-inch squares)
- 1/4 cup chopped fresh parsley, for garnish
Preparing the Chicken Mixture
- Sauté the Aromatics: Heat the olive oil in a large, oven-safe skillet (cast iron is ideal, but any large skillet that can go in the oven will work) over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Then, add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic. I love the aroma this creates in the kitchen!
- Cook the Chicken: Add the bite-sized chicken pieces to the skillet. Season with salt and pepper to taste. Cook until the chicken is cooked through and no longer pink, about 7-10 minutes, stirring occasionally to ensure even cooking. Make sure the internal temperature reaches 165°F (74°C).
- Simmer the Sauce: Pour in the diced tomatoes and green chilies (undrained) and the chicken broth. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 5-7 minutes, allowing the flavors to meld together. This step is crucial for developing a rich and flavorful base for our lasagna.
Making the Creamy Cheese Sauce
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to create a smooth roux. This is the foundation of our creamy sauce, so don’t rush this step!
- Whisk in the Milk: Gradually whisk in the milk, a little at a time, ensuring that each addition is fully incorporated before adding more. This will prevent lumps from forming. Continue whisking until the sauce is smooth and starts to thicken.
- Season and Simmer: Add the garlic powder, nutmeg, salt, and pepper to taste. Reduce the heat to low and let the sauce simmer for about 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. Remember, it will thicken more as it cools.
- Incorporate the Cheeses: Remove the saucepan from the heat. Stir in the ricotta cheese and Parmesan cheese until well combined. Then, stir in 1 cup of the shredded mozzarella cheese. Reserve the remaining 1 cup of mozzarella for topping the lasagna. The combination of these cheeses creates a wonderfully rich and flavorful sauce.
Assembling and Baking the Skillet Lasagna
- Preheat the Oven: Preheat your oven to 375°F (190°C). Make sure your oven rack is in the center position.
- Layer the Ingredients: Now for the fun part! In the skillet with the chicken mixture, evenly distribute about half of the broken lasagna noodles over the chicken. Pour about half of the cheese sauce over the noodles, making sure to cover them as much as possible.
- Repeat the Layers: Add the remaining lasagna noodles in an even layer, followed by the remaining cheese sauce. Ensure that the noodles are mostly submerged in the sauce; this will help them cook properly.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the lasagna. This will create a beautiful, bubbly, golden-brown crust.
- Bake: Cover the skillet with aluminum foil. This will help the noodles cook through without the top burning. Bake for 20 minutes.
- Uncover and Bake Again: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning.
- Rest and Garnish: Remove the skillet from the oven and let it rest for about 10 minutes before serving. This allows the lasagna to set slightly and makes it easier to cut and serve. Garnish with fresh chopped parsley for a pop of color and freshness.
- Serve: Serve hot and enjoy! This White Chicken Skillet Lasagna is perfect for a cozy weeknight dinner or a casual gathering with friends and family.
Conclusion:
This White Chicken Skillet Lasagna isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to try it! The creamy, cheesy sauce, the tender chicken, and the perfectly cooked lasagna noodles all come together in one glorious skillet, making it a dish that’s both comforting and surprisingly elegant. Forget spending hours layering a traditional lasagna this skillet version delivers all the deliciousness in a fraction of the time, and with minimal cleanup!
What makes this recipe a must-try? It’s the sheer simplicity combined with incredible taste. It’s perfect for busy weeknights when you’re craving something satisfying but don’t want to spend all evening in the kitchen. Plus, it’s a crowd-pleaser! Even picky eaters will devour this creamy, cheesy masterpiece.
But the best part? It’s incredibly versatile! Feel free to get creative with your serving suggestions and variations. For a lighter meal, serve it with a side of steamed broccoli or a crisp green salad. Want to kick up the flavor? Add a pinch of red pepper flakes to the sauce for a little heat. You could also stir in some chopped spinach or kale for an extra boost of nutrients.
Here are a few more ideas to get you started:
* Mushroom Mania: Sauté some sliced mushrooms with the chicken for an earthy flavor.
* Spicy Italian Sausage: Swap out the chicken for Italian sausage (browned and drained, of course!) for a richer, spicier dish.
* Vegetarian Delight: Replace the chicken with roasted vegetables like zucchini, bell peppers, and eggplant for a vegetarian-friendly option.
* Extra Cheesy: Add a layer of shredded mozzarella cheese on top during the last few minutes of baking for an extra gooey and cheesy finish.
* Herby Goodness: Sprinkle fresh basil or parsley on top before serving for a burst of fresh flavor.
I truly believe this White Chicken Skillet Lasagna will become a staple in your recipe rotation. It’s quick, easy, delicious, and endlessly adaptable to your own tastes and preferences. It’s the kind of dish that makes you feel good from the inside out, and that’s what cooking is all about, right?
So, what are you waiting for? Grab your skillet, gather your ingredients, and get ready to experience lasagna like never before! I’m confident you’ll love this recipe as much as I do.
And now for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any variations? What did your family think? I’m always eager to hear your feedback and see how you’ve made this recipe your own. Happy cooking! I can’t wait to see your culinary creations!
White Chicken Skillet Lasagna: Easy Recipe & One-Pan Meal
Easy and delicious white chicken skillet lasagna with creamy cheese sauce and oven-ready noodles for a quick weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1/2 cup chicken broth
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 4 cups milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 9 oven-ready lasagna noodles, broken into smaller pieces (about 2-inch squares)
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- Prepare the Chicken Mixture: Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for another minute until fragrant.
- Add the bite-sized chicken pieces to the skillet. Season with salt and pepper to taste. Cook until the chicken is cooked through and no longer pink, about 7-10 minutes, stirring occasionally. Make sure the internal temperature reaches 165°F (74°C).
- Pour in the diced tomatoes and green chilies (undrained) and the chicken broth. Bring the mixture to a simmer, then reduce the heat and let it simmer for about 5-7 minutes.
- Make the Creamy Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly to create a smooth roux.
- Gradually whisk in the milk, a little at a time, ensuring that each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and starts to thicken.
- Add the garlic powder, nutmeg, salt, and pepper to taste. Reduce the heat to low and let the sauce simmer for about 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency.
- Remove the saucepan from the heat. Stir in the ricotta cheese and Parmesan cheese until well combined. Then, stir in 1 cup of the shredded mozzarella cheese. Reserve the remaining 1 cup of mozzarella for topping the lasagna.
- Assemble and Bake the Skillet Lasagna: Preheat your oven to 375°F (190°C).
- In the skillet with the chicken mixture, evenly distribute about half of the broken lasagna noodles over the chicken. Pour about half of the cheese sauce over the noodles, making sure to cover them as much as possible.
- Add the remaining lasagna noodles in an even layer, followed by the remaining cheese sauce. Ensure that the noodles are mostly submerged in the sauce.
- Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the lasagna.
- Cover the skillet with aluminum foil. Bake for 20 minutes.
- Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Remove the skillet from the oven and let it rest for about 10 minutes before serving.
- Garnish with fresh chopped parsley and serve hot.
Notes
- Using an oven-safe skillet, like cast iron, is ideal for this recipe. If you don’t have one, you can transfer the chicken mixture to a baking dish after simmering.
- Be sure to break the lasagna noodles into smaller pieces (about 2-inch squares) so they cook evenly in the skillet.
- If the top of the lasagna starts to brown too quickly while baking, you can loosely tent it with aluminum foil.
- Letting the lasagna rest for 10 minutes after baking allows it to set up slightly, making it easier to cut and serve.
