Recipe Background
White Chicken Skillet Lasagna is a fun, quick dish with a creamy twist.
I remember the first time I made this white chicken skillet lasagna was during a laid-back Friday after my youngest kiddo passed their driving test. We wanted to celebrate, but I didn't want to spend hours in the kitchen. Enter the humble lasagna noodle, which I took pleasure in breaking into shards, bringing a touch of playful chaos to my method. With some chicken breasts lounging in the fridge, it felt right to create something satisfying yet unpretentious. I find that browning the chicken first before letting it simmer in broth adds a deeper flavor that reminds me of cozy family dinners growing up.
As I added heavy cream and Italian seasoning, I felt a little rebellious. Who says a lasagna needs to be neatly layered and baked for ages? I let the noodles soak up that glorious broth until every bite promised creamy richness. A tip I swear by is stirring gently to ensure those noodles get evenly cooked, avoiding any sticking drama. Once the shredded chicken rejoins the skillet with a blanket of mozzarella on top, it’s prime time to let it get gooey blissful under a well-managed lid.
Finally, chopped fresh parsley provides a bright touch and whispers of our moving-day meals in this vibrant city. Every bite of this lasagna wrapped us in shared triumph and tasty simplicity. Our easy smiles were reflected in those cozy, cheesy servings, and somehow, life felt just as it should.
Ingredients
- 2 tablespoons oil
- 2 chicken breasts boneless and skinless
- 2 1/2 cups low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups heavy cream
- 1 teaspoon Italian seasoning
- 10 lasagna noodles broken
- 1 cup mozzarella cheese shredded
- fresh parsley to taste, chopped, for garnish
Directions
- In a large skillet over medium heat, add the oil.
- Add the chicken breasts and cook undisturbed until they are browned on one side, about 3-5 minutes.
- Flip the chicken breasts.
- Add the chicken broth, the salt, and the pepper to the skillet and lower the heat to medium-low.
- Bring the broth mixture to a simmer.
- Cover the skillet and cook until the chicken breasts reach an internal temperature of 165 degrees F, about 10-15 minutes.
- Transfer the chicken breasts to a cutting board and let them rest for 5 minutes.
- Using two forks, shred the chicken breasts.
- Add the heavy cream and the Italian seasoning to the broth mixture in the skillet and stir to combine.
- Add the lasagna noodles and stir well to combine.
- Bring the noodle mixture to a low simmer.
- Cover the skillet and cook, while stirring every few minutes, until the noodles are tender, about 10-15 minutes.
- Add the shredded chicken to the noodle mixture and stir to combine.
- Sprinkle the cheese on top of the chicken mixture and cover the skillet.
- Keep the skillet covered until the cheese is completely melted, about 5 minutes.
- Serve garnished with the parsley.
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