One-pan Chicken and Broccoli Lasagne

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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! I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

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

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One-pan Chicken and Broccoli Lasagne

Author: Nicole

4.9 from 64 votes

“I’ve made this four times now and each time it’s so good I can’t wait to make it again!”

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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!

Prep 10 minutes mins

Cook 35 minutes mins

Total 45 minutes mins

Servings: 4

Ingredients

1x2x3x

CHICKEN

• ▢ 2 tbsp olive oil
• ▢ 300 g (10½ oz) boneless, skinless chicken breast, sliced horizontally into thinner steaks
• ▢ ½ tsp sea salt flakes
• ▢ ¼ tsp freshly cracked black pepper
• ▢ 60 ml (¼ cup) 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
• ▢ 30 g (¼ cup) plain (all-purpose) flour
• ▢ 625 ml (2½ cups) chicken stock
• ▢ 375 ml (1½ cups) thickened (whipping/heavy) cream
• ▢ 1 tbsp Italian mixed herbs (Italian seasoning) – can be substituted with dried oregano or thyme
• ▢ 90 g (3¼ oz) broccoli florets, roughly chopped into 1 cm (½ inch) pieces
• ▢ 1 tsp sea salt flakes (see note 1)
• ▢ ¼ tsp freshly cracked black pepper
• ▢ 250 g (9 oz) fresh lasagne sheets, cut into 10 cm (4 inch) squares (see note 2 if you want to use dried lasagne)
• ▢ 50 g (½ cup) freshly grated parmesan
• ▢ 150 g (1 cup) freshly grated mozzarella
• ▢ Fresh oregano or basil leaves, to serve (optional)

Equipment

• ▢
  Large Wooden Spoon
• ▢
  Tongs

Instructions

Cook Mode(keeps your screen active)

• Preheat the oven grill (broiler) to high.
• 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.
• Make the sauce – Use the 60 ml (¼ cup) 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.
• Add the leek and cook, stirring, for 3–4 minutes or until softened.
• Add the flour and cook, stirring, for 1 minute until well incorporated.
• Pour in the chicken stock and stir until combined.
• Add the thickened cream, Italian mixed herbs, broccoli, salt (see note 1) and pepper. Bring to a simmer.
• Add lasagne sheets – Using tongs, add the cut lasagne squares, ensuring they are completely submerged in the sauce and as evenly distributed as possible.
• Cook the lasagne – Reduce the heat to low, cover and simmer for 6–7 minutes, allowing the lasagne sheets to soften.
• 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.
• 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 3.
• 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.
• Grill (broil) the top – Place the pan into the oven under the grill and cook for 3–5 minutes until golden brown on top.
• 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.

Nutrition information

Nutrition Facts

One-pan Chicken and Broccoli Lasagne

Amount per Serving

Calories

1029

% Daily Value*

Fat

 

69

g

106

%

Saturated Fat

 

36

g

225

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

22

g

Cholesterol

 

266

mg

89

%

Sodium

 

1710

mg

74

%

Potassium

 

894

mg

26

%

Carbohydrates

 

60

g

20

%

Fiber

 

2

g

8

%

Sugar

 

8

g

9

%

Protein

 

44

g

88

%

Vitamin A

 

2583

IU

52

%

Vitamin C

 

27

mg

33

%

Calcium

 

448

mg

45

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe 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 you can only find dry lasagne sheets, add an extra 125 ml (½ cup) of stock and cook the lasagne for a few minutes extra in steps 9 and 10. Because the dried pasta sheets absorb more liquid/release starch, there will be a little less sauce, but it is still equally delicious.

Note 3 – 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.

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Course pasta

Cuisine Comfort Food, Italian-inspired