This White Chicken Skillet Lasagna is creamy, cheesy, and super simple to make. It’s packed with tender chicken, fresh spinach, and layers of lasagna noodles—no oven needed!
Cooking this dish in one skillet means less mess, and who doesn’t love that? I always add a sprinkle of extra cheese on top before digging in—it’s a must! 😋
Key Ingredients & Substitutions
Olive Oil: Great for sautéing the chicken and garlic, it adds a nice flavor. If you’re out of olive oil, feel free to use vegetable or canola oil instead.
Chicken: Boneless, skinless chicken breasts keep this dish light. You can substitute with rotisserie chicken or even cook turkey instead if you prefer a leaner option.
Spinach: This is optional, but it adds color and nutrients. If you don’t have fresh spinach, frozen spinach can work; just make sure to thaw and drain it first!
Lasagna Noodles: You can use regular or no-boil noodles, though I like no-boil for convenience. Whole wheat lasagna noodles are a healthier swap, too.
Dairy: Whole milk makes a rich sauce, but you can substitute with low-fat milk or a non-dairy alternative like almond or oat milk. The cheese mix is crucial, so try not to skip it!
How Do I Make a Creamy Sauce?
Creating a creamy sauce is key for this lasagna. The roux (flour and butter mixture) is the base. Here’s how to do it perfectly:
- Start by melting the butter over medium heat. Stir in the flour and cook it just until it turns light golden—this usually takes about 1-2 minutes.
- Gradually whisk in the milk. Doing it slowly helps avoid lumps, which would spoil your silky sauce.
- Continue whisking as it cooks; you’ll notice the sauce thickening in about 5-7 minutes. You want it thick enough to coat the back of a spoon.
Once thickened, mix in the cheeses, and you’ll have a deliciously creamy sauce ready for your lasagna!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
For the Skillet Dish:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 3 cloves garlic, minced
- 2 cups fresh spinach (optional)
- 8 oz lasagna noodles, broken into large pieces (no boil or regular)
For the Creamy Sauce:
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 teaspoon dried Italian seasoning
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh basil or parsley, chopped
How Much Time Will You Need?
This delicious white chicken skillet lasagna takes about 35-40 minutes to prepare and cook. You’ll spend around 15 minutes prepping the ingredients and cooking the chicken, followed by about 15-20 minutes for the sauce and lasagna assembly. A simple dish that’s full of flavor and sure to impress!
Step-by-Step Instructions:
1. Cooking the Chicken:
In a large deep skillet or cast-iron pan, heat the olive oil over medium-high heat. Once hot, add the chicken pieces. Season with salt and pepper, cooking until they are lightly browned and cooked through, about 5 to 7 minutes. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Aromatics:
In the same skillet, add minced garlic. Sauté for about 30 seconds until it becomes fragrant. If you’re using spinach, add it now and cook just until wilted. After that, remove the spinach with the chicken and set aside.
3. Make the Creamy Sauce:
In a separate saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until it’s lightly golden. This will create a roux. Gradually whisk in the whole milk, ensuring that no lumps form, and continue to cook, whisking constantly, until the sauce thickens and coats the back of a spoon—this should take about 5-7 minutes.
4. Combine the Cheese and Seasoning:
Stir in the shredded mozzarella, grated Parmesan, and Italian seasoning into your creamy base. Season with salt and pepper to your taste.
5. Assemble the Lasagna:
Now, add the broken lasagna noodles to the skillet or pan where the chicken was cooked. Pour the creamy cheese sauce over the noodles, followed by returning the cooked chicken and spinach to the skillet. Gently stir everything to combine and make sure everything is evenly distributed.
6. Add Ricotta and Cook:
Dollop spoonfuls of ricotta cheese over the entire mixture. Reduce the heat to low and cover the skillet with a lid. Cook for about 15-20 minutes, or until the noodles are tender, stirring occasionally to prevent anything from sticking to the bottom.
7. Final Touches:
Once the noodles are al dente and the sauce is creamy, remove the skillet from heat. If desired, place the skillet under a broiler for a few minutes to give the top a slight crisp. Just make sure your skillet is oven-safe!
8. Serve and Garnish:
Garnish your delicious white chicken skillet lasagna with freshly chopped basil or parsley. Serve hot and enjoy this delightful comfort meal—your family and friends will love it!
Enjoy your creamy, cheesy white chicken skillet lasagna—comfort food made easy!
Can I Use Leftover Chicken?
Absolutely! If you have leftover cooked chicken, simply shred it or chop it into bite-sized pieces and add it to the skillet during the assembly step. This can save you time and add extra flavor!
Can I Make This Recipe Gluten-Free?
Yes, you can use gluten-free lasagna noodles as a substitute for regular noodles. Just ensure that all the other ingredients, especially the flour and seasoning, are gluten-free as well.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave while stirring to heat evenly.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like mushrooms, zucchini, or bell peppers. Just sauté them along with the garlic to bring out their flavors before adding the sauce.