This White Chicken Skillet Lasagna is creamy and cheesy, with tender pieces of chicken and layers of noodles all cooked in one pan! It’s a warm, cozy meal that everyone will love.
I really enjoy how quick this dish comes together. Plus, there’s less cleanup since it’s all made in a single skillet. Who doesn’t love a tasty meal with minimal effort? 😄
Key Ingredients & Substitutions
Olive Oil: This is perfect for cooking the chicken and creating a nice flavor base. If you’re out of olive oil, canola or vegetable oil works well too! I personally love using olive oil for its taste and health benefits.
Chicken: Boneless, skinless chicken breasts keep it lean and moist. You can use rotisserie chicken for an even quicker option or swap in turkey breasts for a leaner alternative.
Milk: Whole milk gives a creamy texture, but feel free to use 2% or a non-dairy alternative like almond or oat milk if needed. Just note, it might slightly change the creaminess!
No-Boil Lasagna Noodles: These make cooking super easy! If you only have regular lasagna noodles on hand, just give them a quick boil before using them in the recipe.
Cheese: Mozzarella and Parmesan blend beautifully, but you could also try using Cheddar or a blend of Italian cheeses for a twist. I like using fresh mozzarella for a creamier taste!
How Do You Make a Creamy Sauce Without Lumps?
Creating that smooth, creamy sauce is essential for this dish. Here’s how you can master it:
- Start by whisking the flour and butter together for about 1-2 minutes. Be careful not to let it brown—you just want it bubbly!
- As you slowly pour in the milk, continue whisking to break up any clumps. This step is super important for achieving a lump-free sauce.
- Keep stirring; if it thickens too much, don’t hesitate to add a little extra milk until you reach your desired creaminess.
Following these steps will help you create a smooth, velvety sauce that perfectly coats your lasagna noodles. Enjoy your cooking!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
For the Dish:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 3 cups whole milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 8 ounces no-boil lasagna noodles, broken into smaller pieces
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese, plus extra for garnish
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This scrumptious White Chicken Skillet Lasagna will take about 15 minutes of prep time and around 25 minutes of cooking time. You’ll have a delicious meal ready in about 40 minutes, and it’s all made in one skillet, making cleanup a breeze!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by heating the olive oil in a large oven-safe skillet over medium-high heat. Season your chicken pieces with salt and pepper, then add them to the hot skillet. Cook for about 5-7 minutes or until the chicken is cooked through and lightly browned. Once done, remove the chicken from the skillet and set it aside.
2. Make the Roux:
In the same skillet (don’t clean it – we want all that flavor!), melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook this mixture for about 1-2 minutes, stirring constantly, until it bubbles but doesn’t brown.
3. Create the Sauce:
Gradually whisk in the milk while making sure to break up any lumps. Continue cooking for about 5-7 minutes, stirring frequently until the sauce thickens nicely. This is where it gets creamy and delicious!
4. Season the Sauce:
Now, stir in the garlic powder, onion powder, Italian seasoning, and optional crushed red pepper flakes for a little kick. Don’t forget to taste and season with salt and pepper to your liking!
5. Combine Ingredients:
Add the broken lasagna noodles and the cooked chicken back into the skillet. Stir gently to coat the noodles in the delicious sauce. If you find the mixture too thick, feel free to add a splash of milk to loosen it up a bit.
6. Add the Cheesy Topping:
Sprinkle the shredded mozzarella and Parmesan cheese evenly over the top. This cheesy layer is what makes it so irresistible!
7. Bake:
Next, pop the skillet in a preheated oven set at 375°F (190°C) and bake for about 20-25 minutes. Keep an eye on it until the top is bubbly and golden brown.
8. Serve and Enjoy:
Once out of the oven, let it sit for 5 minutes. Then, garnish with fresh basil leaves and extra Parmesan cheese before diving in. Enjoy your creamy, cheesy White Chicken Skillet Lasagna!
Can I Substitute the Chicken for Another Protein?
Absolutely! You can use shredded rotisserie chicken for a quick option, or swap the chicken for turkey, ground beef, or even a plant-based protein like chickpeas or tofu for a vegetarian version. Just remember to adjust the cooking time as needed.
What Can I Use Instead of No-Boil Lasagna Noodles?
If you don’t have no-boil lasagna noodles on hand, you can use regular lasagna noodles. Just cook them according to package instructions until al dente before adding them to the dish, or break them into smaller pieces and boil them briefly before use.
How Do I Store Leftovers?
Store any leftover lasagna in an airtight container in the fridge for up to 3 days. To reheat, place in a microwave (cover it to prevent drying) or warm it in the oven at 350°F (175°C) until heated through. If it seems dry, adding a splash of milk can help restore creaminess.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the sauce and chicken, combine everything in the skillet, and then cover and refrigerate for up to 24 hours before baking. Just remember to add a few extra minutes to the baking time if starting with a cold skillet!