This White Chicken Skillet Lasagna is a creamy and cheesy delight, loaded with tender chicken and noodles. It’s a one-pan wonder that makes cleanup super easy!
You can whip this up in no time and enjoy a comforting meal without turning on the oven. I love serving it with a side salad for a touch of freshness. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this dish as they cook quickly. If you’re short on time, rotisserie chicken works well too. Just shred it and add it to the sauce!
Milk: Whole milk gives the sauce a creamy texture, but you can substitute with 2% milk or even unsweetened almond milk for a lighter option. Just keep in mind the taste and creaminess will be a bit different.
Cheeses: Mozzarella is a must for that cheesy pull! If you’re looking for dairy-free substitutes, try cashew cheese or a vegan mozzarella option. For a tangy kick, you can also mix in some goat cheese!
Lasagna Noodles: No-boil noodles make this dish super simple, but you can use regular lasagna noodles too. Just cook them according to package instructions before adding them to the skillet.
How Do You Ensure the Sauce Thickens Perfectly?
Getting that sauce just right is key to this dish! Once you’ve made your roux with flour, it’s important to add your liquids slowly while whisking. This helps prevent lumps and gives your sauce a nice creamy texture.
- Mix the flour with the onions and garlic for about a minute to remove the raw flour taste.
- Gradually whisk in the milk and chicken broth until smooth, then bring it to a simmer. Be patient; this helps the sauce thicken nicely.
- Stir often to keep everything well combined and prevent any sticking at the bottom.
Following these steps will give you a rich and creamy sauce, perfect for your lasagna!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups whole milk
- 1 cup chicken broth
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- 1 cup ricotta cheese
- 1 tablespoon all-purpose flour
- 8 no-boil lasagna noodles, broken into pieces
- 1 teaspoon Italian seasoning
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 20 minutes to cook, for a total of about 35 minutes. It’s a quick, one-pan meal that’s perfect for busy nights!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Season your bite-sized chicken pieces with a good dash of salt and pepper. Add them to the skillet and cook for about 5-7 minutes, or until they’re golden brown and cooked through. Once done, take the chicken out of the skillet and set it aside on a plate.
2. Sauté Onion and Garlic:
In the same skillet, toss in the chopped onion and minced garlic. Sauté them for about 2 minutes until they’re softened and fragrant. This adds fantastic flavor to your dish!
3. Make the Roux:
Next, sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook this for one minute to help eliminate any raw flour taste.
4. Add Milk and Broth:
Gradually pour in the whole milk and chicken broth while whisking to avoid lumps. Bring this mixture to a simmer and let it cook for about 5 minutes until the sauce thickens nicely.
5. Mix in Cheeses and Seasoning:
Now stir in the Italian seasoning, ricotta cheese, half of the mozzarella, and three-fourths of the Parmesan cheese. Keep stirring until everything is well combined and the cheese melts into the sauce — it should be creamy and delicious!
6. Combine Lasagna Noodles:
Add the broken lasagna noodles and the cooked chicken back to the skillet. Gently stir to coat the noodles with the sauce. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the noodles are tender.
7. Brown the Cheese:
When the noodles are ready, remove the lid and sprinkle the remaining mozzarella and Parmesan over the top. If you have a kitchen torch or broiler, gently brown the cheese to get that beautiful golden crust. Just be sure to watch it carefully to avoid burning!
8. Garnish and Serve:
Finish off your skillet lasagna with fresh basil leaves for a pop of color and flavor. Serve hot directly from the skillet and enjoy this creamy, cheesy delight!
Enjoy this quick and satisfying meal that the whole family will love!
Can I Use Frozen Chicken in This Recipe?
Yes, you can. Just be sure to thaw the chicken completely before cooking. The best methods are to leave it in the fridge overnight or place it in a sealed bag submerged in cold water for faster thawing.
What If I Don’t Have Ricotta Cheese?
No worries! You can substitute ricotta with cottage cheese for a similar texture or blend cream cheese with a little milk to achieve a creamy consistency. Both options work well in this recipe.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare everything up until step 6, then refrigerate for up to 2 days. When you’re ready to eat, simply heat it on the stove over low heat until warmed through, sprinkle with cheese, and broil to finish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm it in the microwave or on the stovetop. If it looks dry, add a splash of milk while reheating to bring back the creaminess.