Easy One-Pan Chicken and Broccoli Lasagne

This is the ultimate comfort food, made easy! Imagine a creamy, cheesy lasagne that’s packed with tender chicken and healthy broccoli, all cooked in a single pan. That’s right—no multiple pots, no complicated layering, and minimal cleanup.

This “white” lasagne skips the traditional tomato sauce. Instead, it features a rich, garlicky cream sauce that cooks the pasta sheets right in the pan. It’s a perfect weeknight meal that tastes like you spent hours making it. Get ready to add this amazing, family-friendly one-pan chicken and broccoli lasagne to your regular dinner rotation!

What’s in One-Pan Chicken and Broccoli Lasagne?

The secret to this easy recipe lies in simple, fresh ingredients that build deep, delicious flavors.

• Chicken Breast: We use boneless, skinless chicken breast. Cooking it first and then shredding it ensures every bite of the lasagne has a meaty, tender texture.
• Leeks and Garlic: These are essential for creating the creamy sauce base. Leeks have a mild, sweet onion flavor that is much softer than a regular onion. They melt into the sauce beautifully!
• Thickened Cream and Stock: These two liquids are what make up the luxurious, creamy sauce. The chicken stock adds depth, while the cream makes the dish rich and satisfying.
• Fresh Lasagne Sheets: This is the game-changer! Cutting them into squares and cooking them right in the sauce means they absorb all the flavor. Plus, there’s no need to pre-boil the pasta.
• Broccoli and Cheese: Fresh broccoli florets provide a nice texture and a boost of green goodness. Finally, a mix of Parmesan and mozzarella cheese creates that salty, gooey, golden-brown crust we all love.

What Can I Add?

This creamy chicken and broccoli lasagne is delicious as written, but it is also highly customizable. Feel free to swap things around based on what you have in the fridge!

• Make it Meatier: Stir in crispy pancetta or crumbled bacon bits alongside the shredded chicken. This adds a lovely smoky flavor. You can also use leftover shredded roast chicken instead of cooking it fresh.
• Go Vegetarian: It’s easy to make this dish meat-free! Simply swap the chicken for meaty vegetables like sliced mushrooms, zucchini (courgette), or even canned cannellini beans.
• Add More Veggies: Boost the nutrition by stirring in a handful of baby spinach, chopped kale, or frozen peas right at the end of the cooking time.
• Try Different Pasta: No lasagne sheets? No problem! Use any short, sturdy pasta shape like penne, rigatoni, or even gnocchi. Just remember to cook them halfway through before mixing them into the sauce.
• Extra Creaminess: For a truly decadent finish, place a few dollops of ricotta or mascarpone cheese on top just before you sprinkle on the mozzarella and pop it under the grill.

How to Make One-Pan Chicken and Broccoli Lasagne Step by Step

This recipe is simple, but it tastes gourmet! Gather your ingredients and follow these easy steps.

1. Prep the Grill/Broiler: Set your oven grill (broiler) to high so it’s ready to go at the end.
2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large, deep, heavy pan over medium heat. Season the chicken breast pieces with salt and pepper. Cook the chicken for about 5–6 minutes, flipping once, until it is just cooked through.
3. Rest and Shred: Take the chicken out of the pan and let it rest on a plate. Once it’s cool enough to handle, use two forks to shred it into small pieces.
4. Sauté Aromatics: If the pan has any sticky bits, pour in 1/4 cup of water and scrape them up (this is called deglazing—it adds flavor!). Add the butter, diced onion, and minced garlic to the pan and cook for 1–2 minutes, stirring often.
5. Softening the Leek: Next, add the sliced leek and cook for another 3–4 minutes until it has softened up completely.
6. Make a Roux: Stir in the flour and cook for 1 minute until it is fully mixed into the butter and vegetables. This helps thicken the sauce later.
7. Build the Sauce: Pour in the chicken stock and stir until the mixture is smooth. Add the thickened cream, Italian herbs, chopped broccoli, salt, and pepper. Bring the sauce to a gentle simmer.
8. Add the Pasta: Using tongs, add the cut lasagne squares, pushing them down so they are completely covered by the sauce and spread out as much as possible.
9. Cook the Lasagne: Cover the pan and reduce the heat to low. Let it simmer for 6–7 minutes to soften the pasta.
10. Thicken the Sauce: Remove the lid and continue to simmer, uncovered, for another 4–6 minutes. Keep stirring with tongs to make sure the pasta doesn’t stick. The sheets should be almost cooked, and the sauce should look thick.
11. Final Mix: Stir the shredded chicken and Parmesan cheese into the sauce carefully. Remove the pan from the heat immediately.
12. Top with Cheese: Sprinkle the mozzarella cheese evenly over the top of the entire dish.
13. Grill to Perfection: Place the pan under the preheated grill (broiler) and cook for 3–5 minutes until the mozzarella is melted and beautifully golden-brown on top.
14. Serve: Let the lasagne rest for 5 minutes before scooping and serving. This resting time is key, as it lets the pasta absorb any extra sauce. Garnish with fresh herbs like basil or oregano, if you like!

Recipe Tips for Success!

Want perfect results every time you make this one-pan lasagne? Keep these simple pointers in mind.

• Salt Check: Always taste the sauce before adding the salt called for in the recipe. Chicken stock and Parmesan cheese are already salty, so you might need less than you think!
• The Power of Resting: Don’t skip the 5-minute rest period before serving. During this time, the hot pasta sheets soak up any extra liquid, making the sauce even thicker and creamier.
• Troubleshooting the Sauce: If the sauce seems too thin after cooking, just simmer it, uncovered, for a few more minutes to let it reduce. If it seems too thick, just add a splash of boiling water and stir it through to loosen it up.

What to Serve with One-Pan Chicken and Broccoli Lasagne

This cheesy, satisfying dish is truly a complete meal on its own! However, a few simple sides can help balance the richness.

• Garlic Bread: You can never go wrong with warm, crusty, cheesy garlic bread. It’s perfect for soaking up every last bit of that creamy sauce.
• Simple Green Salad: A fresh, leafy green salad with a tart balsamic dressing is a wonderful choice. The acidity cuts through the richness of the cream and cheese.
• Roasted Vegetables: Serve a side of roasted cherry tomatoes, zucchini, or pumpkin. Roasting brings out their natural sweetness, which pairs nicely with the savory lasagne.

Storage & Reheating

This recipe is excellent for leftovers and meal prepping!

You can store any leftover chicken and broccoli lasagne in an airtight container in the fridge for up to three days.

If you want to freeze it, it will keep for up to three months. To reheat, you must thaw it completely in the fridge overnight. Note that the cream may separate a little, and the pasta will absorb the sauce, but the flavor will still be fantastic!

To reheat, cover the dish and warm it in a moderate oven (around 400°F or 200°C) for about 25 minutes until piping hot. Then, finish it quickly under the grill if you want to crisp up the cheese again.

Conclusion

This one-pan chicken and broccoli lasagne is proof that some of the best comfort foods don’t have to be complicated. With a single pan, minimum fuss, and maximum flavor, you can get a delicious, creamy, and satisfying dinner on the table in under an hour.

Give this recipe a try tonight, and let us know what you think! Happy cooking!

Try this Easy One-Pot Creamy Cajun Chicken Pasta

One-pan Chicken and Broccoli Lasagne

This one-pan chicken and broccoli lasagne recipe delivers maximum comfort with minimal cleanup. It’s creamy, cheesy, and packed with flavor—perfect for an easy weeknight meal!

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Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 686

Ingredients Method Notes

Ingredients

  

For the Chicken

• 2 tbsp olive oil
• 300 g 10½ oz boneless, skinless chicken breast, sliced into thinner steaks
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• ¼ cup 60 ml water (for deglazing)

For the 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 plain (all-purpose) flour
• 2½ cups 625 ml chicken stock
• 1½ cups 375 ml thickened (heavy) cream
• 1 tbsp Italian mixed herbs Italian seasoning
• 1½ cups 90 g broccoli florets, roughly chopped into ½ inch pieces
• 1 tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• 250 g 9 oz fresh lasagne sheets, cut into 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)

Method

 

1. Preheat the oven grill (broiler) to high.
2. Heat the olive oil in a large, deep, heavy-based pan over medium heat.
3. Sprinkle the chicken with salt and pepper and cook for 5–6 minutes, turning once, until cooked through.
4. Remove the chicken and set aside; shred it once cool enough to handle.
5. Use the ¼ cup of water to deglaze the pan if needed, scraping up any sticky bits.
6. Add the butter, onion, and garlic to the pan and cook for 1–2 minutes, stirring.
7. Add the leek and cook, stirring, for 3–4 minutes until softened.
8. Add the flour and cook, stirring, for 1 minute until well incorporated.
9. Pour in the chicken stock and stir until combined.
10. Add the thickened cream, Italian mixed herbs, broccoli, salt, and pepper, and bring to a simmer.
11. Using tongs, add the cut lasagne squares, making sure they are completely submerged in the sauce.
12. Reduce the heat to low, cover, and simmer for 6–7 minutes to soften the pasta.
13. Remove the lid and continue to simmer, uncovered, for 4–6 minutes until the pasta is almost cooked and the sauce has thickened. Stir often to prevent sticking.
14. Add the shredded chicken and Parmesan to the pan; stir them through carefully.
15. Remove from the heat and sprinkle the mozzarella cheese over the top.
16. Place the pan under the grill and cook for 3–5 minutes until the cheese is golden brown and bubbly.
17. Allow to stand for 5 minutes before serving with fresh oregano or basil leaves.

Notes

• Dry Pasta Substitute: If using dry lasagne sheets, you will need to add an extra ½ cup (125 ml) of chicken stock to the sauce and allow it to simmer for a total of approximately 20 minutes to fully cook the pasta.
• Make Ahead: You can prepare the dish up to the step before grilling (Step 15), then cover and refrigerate for up to 24 hours. Finish under the grill just before serving.