This creamy White Chicken Skillet Lasagna is a quick and tasty dish, perfect for busy nights! With tender chicken, gooey cheese, and soft noodles, it’s a true comfort meal.
I love how everything cooks in one pan! It makes cleanup a breeze, and I can enjoy more time relaxing with family. Plus, who can resist that cheesy goodness? 😍
Key Ingredients & Substitutions
Chicken: Boneless, skinless breasts or thighs work best since they cook quickly. You could use leftover rotisserie chicken to save time or even turkey for a different flavor!
No-boil Lasagna Noodles: No-boil noodles absorb flavors nicely and save cooking time. If you can’t find them, regular lasagna noodles work too; just cook them beforehand!
Spinach: Fresh spinach gives this dish a vibrant look and taste. If you want to use frozen spinach, just make sure to squeeze out excess water after thawing.
Cheeses: Mozzarella and Parmesan are delicious here. If you prefer a stronger flavor, try substituting gouda or fontina cheese for a twist!
Sun-Dried Tomatoes: They add a burst of flavor, but if you’re not a fan, skip them or use fresh tomatoes instead for a milder taste.
How Do I Make a Creamy Sauce Without Lumps?
The creamy sauce is the heart of this dish! Making a smooth sauce can be tricky, but here are my tips: First, make your roux by cooking flour with butter; this helps thicken the sauce. When adding liquids, do it slowly and whisk continuously. This process is key to preventing lumps!
- Heat butter until melted, then quickly stir in the flour.
- Cook for 1-2 minutes until it turns light golden.
- Gradually add chicken broth and milk while whisking non-stop to keep it smooth.
Let it simmer until thickened. This method will leave you with a creamy, clump-free sauce perfect for your lasagna!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
For the Chicken and Noodles:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into strips or bite-sized pieces
- 8-10 no-boil lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves
- 2 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (optional, for nice pops of flavor and color)
For the Cheese Sauce:
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups whole milk or half-and-half
- 1 cup chicken broth
For Cooking:
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delicious White Chicken Skillet Lasagna takes about 25-30 minutes from start to finish! You’ll spend about 10 minutes prepping and cooking the chicken, then another 15-20 minutes making the sauce and layering everything. Quick, easy, and oh-so-satisfying!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Add the chicken pieces, sprinkle with salt and pepper, and cook until they turn lightly golden and are just cooked through, about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside for now.
2. Make the Sauce Base:
In the same skillet, melt the butter over medium heat. Add in the minced garlic and sauté for about a minute until it’s fragrant. Don’t let it burn!
3. Create the Roux:
Next, sprinkle the flour over the melted butter and garlic mixture. Stir continuously for about 1-2 minutes to cook the flour slightly until it turns a light golden color. This will help the sauce thicken nicely!
4. Add Liquids for Creaminess:
Slowly whisk in the chicken broth and milk to the roux, stirring continuously to avoid lumps. Bring the mixture to a simmer and let it thicken for about 3-5 minutes.
5. Combine with Cheesy Goodness:
Stir in the dried Italian seasoning, sun-dried tomatoes (if using), and half of the mozzarella and Parmesan. Taste and season with a bit of salt and pepper to your liking.
6. Add the Chicken and Noodles:
Return the cooked chicken to the skillet and add the broken pieces of lasagna noodles. Stir everything together to combine, then cover the skillet and let it simmer gently over low heat for about 10-12 minutes. Give it a stir occasionally until the noodles are tender and cooked through.
7. Stir in Spinach:
Right before you’re ready to serve, stir in the fresh spinach leaves, letting them wilt down in the hot mixture.
8. Melt the Cheese:
Now, sprinkle the remaining mozzarella and Parmesan evenly over the top. If your skillet is oven-safe, feel free to pop it under a broiler for 2-3 minutes to brown and bubble the cheese! If not, simply cover and let the cheese melt on the stove.
9. Serve and Garnish:
Once the cheese is all melty and delicious, remove from heat, garnish with chopped fresh parsley or basil, and serve hot. Everyone will love this comforting, creamy, cheesy lasagna experience—all done in one skillet!
Enjoy your meal! 🍽️
Can I Use Cooked Chicken Instead?
Absolutely! If you have leftover rotisserie chicken or any pre-cooked chicken, just shred or chop it and add it in when combining with the noodles and sauce. This will save you time!
How Can I Make This Recipe Vegetarian?
You can easily make this dish vegetarian by omitting the chicken and adding extra vegetables like zucchini, bell peppers, or mushrooms. You might also want to increase the amount of spinach and use vegetable broth instead of chicken broth for the base sauce.
Can I Store Leftovers, and How Long Do They Last?
Yes, you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave until heated through. You might need to add a splash of milk to keep it creamy!
What Can I Serve with White Chicken Skillet Lasagna?
This dish is quite filling on its own, but you can serve it with a simple side salad or garlic bread for some crunch and extra flavor. Roasted vegetables also make a great side!
