One-Pan Chicken and Broccoli Lasagne topped with cheese and baked to perfection

One-Pan Chicken and Broccoli Lasagne

ByCasey Monroe

Why Make This Recipe

One-pan Chicken and Broccoli Lasagne is a great choice for a delicious and comforting meal. It’s easy to prepare and cooks all in one pan, making cleanup a breeze. This dish combines tender chicken, fresh broccoli, and creamy sauce with layers of lasagne for a filling dinner that the whole family will love. Plus, you can whip it up quickly, perfect for busy weeknights.

How to Make One-pan Chicken and Broccoli Lasagne

Ingredients:

  • 2 tbsp olive oil
  • 300 g (10½ oz) (1 large) boneless, skinless chicken breast, sliced horizontally into thinner steaks
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
  • ¼ cup (60 ml) water
  • 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) plain (all-purpose) flour
  • 2½ cups (625 ml) chicken stock (or use 1 chicken stock/bouillon cube 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 (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
  • ½ cup (50 g) freshly grated parmesan
  • 1 cup (150 g) freshly grated mozzarella
  • Fresh oregano or basil leaves, to serve (optional)

Directions:

  1. Preheat the oven grill (broiler) to high.
  2. Heat the olive oil in a large, deep, heavy-based pan over medium heat. Sprinkle the chicken with salt and pepper on both sides and cook for about 5–6 minutes, or until just cooked, turning once halfway through. Remove the chicken and set aside on a plate to rest. Once cool enough to handle, shred the chicken using two forks.
  3. Use the ¼ cup (60 ml) of water to deglaze the pan if needed, scraping 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 mixed.
  6. Pour in the chicken stock and stir until everything is combined.
  7. Add the thickened cream, Italian mixed herbs, broccoli, salt (see note 1), and pepper. Bring to a simmer.
  8. Using tongs, add the cut lasagne squares, ensuring they are completely submerged in the sauce.
  9. 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 thickened. Stir often using tongs to keep the pasta separate and prevent sticking. If there is too much liquid, see note 2.
  11. Add the chicken and parmesan to the pan. Stir gently to avoid breaking the pasta too much. Remove from heat and sprinkle the mozzarella cheese on top.
  12. Place the pan under the grill and cook for 3–5 minutes until golden brown on top.
  13. Allow to stand for 5 minutes before serving (the longer it sits, the more the sauce will absorb into the pasta). Serve with fresh oregano or basil leaves if desired.

How to Serve One-pan Chicken and Broccoli Lasagne

This lasagne can be served straight from the pan for a family-style meal. Add a fresh green salad and some crusty bread on the side for a complete dinner. Fresh herbs like oregano or basil sprinkled on top will add a nice touch.

How to Store One-pan Chicken and Broccoli Lasagne

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. You can reheat it in the oven or microwave until warmed through.

Tips to Make One-pan Chicken and Broccoli Lasagne

  • Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
  • You can pre-cook the chicken and store it in the fridge so it’s ready to go.
  • For a vegetarian option, swap chicken for chickpeas or mushrooms.

Variation

You can use different cheeses, like cheddar or fontina, for more flavor. Additionally, you can adjust the herbs to suit your taste, choosing between fresh or dried varieties.

FAQs

1. Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just add it to the pan while the sauce simmers so it has time to cook through.

2. Can I prepare this dish ahead of time?
Yes, you can prepare the dish ahead of time. Just assemble everything and store it in the fridge. Bake it when you’re ready to serve.

3. Is this recipe gluten-free?
To make this dish gluten-free, use gluten-free lasagne sheets and ensure that your chicken stock is also gluten-free.