One-pan Chicken and Broccoli Lasagne

Creamy, cheesy, and loaded with chicken and veggies – no layering required!

One day not long ago I had a craving for something super creamy, comforting and veg-forward. I checked the freezer but it looked pretty bare, so I thought that I’d try making a white lasagne! A “white” lasagne is one that is made without the customary tomato in the sauce. Instead, it’s all creamy, cheesy deliciousness! 

In this lasagne, chicken breast is cooked until golden and tender. It’s then shredded and simmered with Italian herbs and broccoli in a creamy, cheesy, garlicky sauce flavoured with leek and chicken stock. Fresh lasagne sheets are cut, then tossed into the pan to cook directly in the sauce, before the entire dish is covered with mozzarella and finished under the oven grill (broiler).

Since then, I’ve made this recipe too many times to count and it’s firmly planted itself in my regular meal plan rotation. It’s one of those meals that looks amazing, yet you don’t realise just how insanely good it is until you make and taste it for yourself! I like to serve One-pan Chicken and Broccoli Lasagne with a simple leafy salad with balsamic dressing and maybe some cheesy garlic bread. The dish is also very customisable – try adding bacon or pancetta, or more veggies (see my suggestions below). You can easily create a completely vegetarian version, too. Leftovers keep for up to 3 days in the fridge, and the dish is freezer-friendly!

What should I serve with this One-pan Chicken and Broccoli Lasagne?

This dish is a meal in itself, but if you want to go the extra mile, serve it with a simple green salad or some roasted veggies, such as zucchini (courgette), pumpkin or cherry tomatoes, to balance out the creaminess. And don’t forget the garlic bread – you can never have too much bread when there’s a gorgeous sauce involved!

Can I make this vegetarian?

Absolutely! Swap the chicken for mushrooms, zucchini (courgette) or even canned cannellini beans. Add extra broccoli or baby spinach to pack in more veggies.

What other additions can I toss into this lasagne?

Feeling fancy? Add crispy pancetta, crumbled bacon (my daughter’s request for the next time I make this!), or shredded roast or barbecued chicken, if you’ve got leftovers. For an extra veggie hit, stir through some baby spinach, kale or frozen peas just before serving. If you’re feeling indulgent, adding a dollop of ricotta or mascarpone on top before grilling (broiling) is a game-changer.

What pasta can I use if I don’t have lasagne sheets?

Any short pasta like rigatoni, penne or even gnocchi will work! Just cook it halfway through before adding it to the sauce to finish cooking in the pan.

Watch how to make One-pan Chicken and Broccoli Lasagne

What are some other similar pasta recipes?

If you enjoyed this One-pan Chicken and Broccoli Lasagne, I think you’ll love:
One-pot Lasagna
Spinach and Cheese Pasta Bake
Chicken and Sun-dried Tomato Pasta Bake
Creamy Parmesan Chicken Pasta
One-pan Gnocchi Bolognese

One-pan Chicken and Broccoli Lasagne

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5 from 11 reviews

Tender lasagne sheets, shredded chicken, broccoli and a creamy, garlicky cheese sauce, all cooked in the one pan. One-pan Chicken and Broccoli Lasagne is freezer-friendly, too!

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

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CHICKEN

• 2 tbsp olive oil
• 300 g (101/2 oz) (1 large) boneless, skinless chicken breast, sliced horizontally into thinner steaks
• ½ tsp sea salt flakes
• ¼ tsp cracked black pepper
• ¼ cup (60 ml) water

CHICKEN AND BROCCOLI LASAGNE

• 2 tbsp unsalted butter
• 1 small brown onion, diced
• 1 tbsp freshly minced garlic
• 1 leek, white part only, finely sliced
• 3 tbsp (30 g/1 oz) plain (all-purpose) flour
• 2½ cups (625 ml) chicken stock (or use 1 chicken stock/bouillon cubes and 2½ cups/625 ml water)
• 1½ cups (375 ml) thickened (heavy) cream
• 1 tbsp Italian mixed herbs (Italian seasoning – can be substituted with dried oregano or thyme)
• 1½ cups (90 g) broccoli florets, roughly chopped into 1 cm (1/2 inch) pieces
•  1 tsp sea salt flakes (see note 1)
• ¼ tsp cracked black pepper
• 250 g (9 oz) fresh lasagne sheets, cut into 10 cm (4 inch) squares
• ½ cup (50 g) freshly grated parmesan
• 1 cup (150 g) freshly grated mozzarella
• Fresh oregano or basil leaves, to serve (optional)

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Instructions

1. Preheat the oven grill (broiler) to high.
2. Cook the chicken – Heat the olive oil in a large, deep, heavy-based pan over medium heat. Sprinkle the chicken with the salt and pepper on both sides and cook for 5–6 minutes, or until the chicken is just cooked, turning once halfway through. Remove and set aside on a plate to rest. Once cool enough to handle, shred the chicken using two forks.
3. Make the sauce – Use the ¼ cup (60 ml) of water to deglaze the pan if needed, to scrape up any sticky bits. Keeping the pan over medium heat with any pan juices, add the butter, onion and garlic. Cook, stirring, for 1–2 minutes.
4. Add the leek and cook, stirring, for 3–4 minutes or until softened.
5. Add the flour and cook, stirring, for 1 minute until well incorporated.
6. Pour in the chicken stock and stir until combined.
7. Add the thickened cream, Italian mixed herbs, broccoli, salt (see note 1) and pepper. Bring to a simmer.
8. Add lasagne sheets – Using tongs, add the cut lasagne squares, ensuring they are completely submerged in the sauce and as evenly distributed as possible.
9. Cook the lasagne – Reduce the heat to low, cover and simmer for 6–7 minutes, allowing the lasagne sheets to soften.
10. Remove the lid and continue to simmer, uncovered, for 4–6 minutes until the lasagne sheets are almost cooked through and the liquid has reduced into a thick sauce.
11. Stir often using tongs to ensure the pasta remains separate and to prevent it sticking to the bottom of the pan. The sheets may break apart a little bit, which is fine. If there appears to be a lot of residual liquid in the pan, see note 2.
12. Add the chicken and cheese – Add the chicken and parmesan to the pan. Stir them through carefully to avoid the pasta breaking too much. Remove from the heat and sprinkle over the mozzarella cheese.
13. Grill (broil) the top – Place the pan into the oven under the grill and cook for 3–5 minutes until golden brown on top.
14. Serve – Allow to stand for 5 minutes before serving (the longer it sits, the more the sauce will absorb into the pasta sheets). Serve with fresh oregano or basil leaves, if using.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – Taste the sauce before adding the salt, depending on how salty your chicken stock is, you may not need as much salt. Remember, you will also be adding parmesan, which is also salty.

Note 2 – If there is still a lot of liquid in the pan, it is likely the heat wasn’t high enough. Allow the lasagne to simmer for a few extra minutes, uncovered, to thicken the sauce. And don’t forget the resting step (step 14). This allows any residual liquid to be absorbed. Not enough liquid? Add a splash of boiling water from the kettle and stir it through to loosen the sauce.

 

Make ahead

Prepare the dish up to the step before grilling (broiling) (step 13), then cover and refrigerate for up to 24 hours. Reheat, covered, in a 200°C (400°F (180°C/350°F fan-forced) oven for 25 minutes (or until heated through) and then finish under the grill (broiler) as per the recipe.

Leftovers

Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Must be completely thawed in the fridge overnight prior to reheating otherwise the lasagne sheets break apart and go mushy. The oils in the cream will separate and the cream will absorb into the sheets of lasagne, but the taste is equally delicious.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Pasta
• Method: One-pan, Bake
• Cuisine: Comfort Food