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One-pan Chicken and Broccoli Lasagne

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
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.