This tasty White Chicken Skillet Lasagna is a creamy, cheesy delight! It features chicken, noodles, and a rich white sauce all cooked in one pan for easy cleanup.
I love how quick this lasagna is to make. You can have a yummy dinner ready in no time, and it’s perfect for those busy weeknights when you need a comforting meal!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are ideal for this dish, offering tenderness and flavor. If you’re looking for a quicker option, consider using rotisserie chicken, which is already cooked and perfect for shredding.
Olive Oil: This is used for cooking the chicken and adding flavor. Substitute with vegetable oil or butter if needed, though olive oil is my preferred choice for a hint of richness.
Spinach: Fresh spinach adds color and nutrients to the dish. If you don’t have fresh, frozen spinach works too—just thaw and drain it well before adding. I love using kale as an alternative, providing a different texture and taste!
Cheese: Ricotta brings creaminess, while mozzarella creates that delicious, gooey topping. If you want a lighter option, cottage cheese can stand in for ricotta. Don’t forget to save some extra Parmesan for sprinkling on top!
How Do I Make a Creamy Sauce Without Lumps?
Making a smooth sauce is key for this lasagna. Follow these steps to ensure your sauce turns out perfectly creamy:
- Start by making your roux: melt the butter first, then gradually whisk in the flour. Cooking it for just a minute helps eliminate floury taste.
- When adding milk, do it slowly while whisking constantly. This helps prevent lumps from forming.
- Keep stirring until the sauce thickens. If you still see lumps, you can use an immersion blender to smoothen it.
Don’t rush this step—taking your time makes a huge difference in texture!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 3 cups fresh spinach leaves
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 8-10 no-boil lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for topping
- Fresh basil leaves for garnish
How Much Time Will You Need?
This delicious White Chicken Skillet Lasagna takes about 15 minutes to prep and another 25-30 minutes to cook, for a total time of about 45 minutes. It’s a quick and satisfying one-pan dish that can easily fit into your busy schedule!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your wonderfully cheesy lasagna!
2. Cook the Chicken:
Heat olive oil in a large oven-safe skillet over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until the chicken is browned and fully cooked through, which should take about 6-7 minutes. Once cooked, remove the chicken from the skillet and set it aside.
3. Sauté Garlic and Spinach:
In the same skillet, add the minced garlic and sauté it for about 1 minute until it’s fragrant and starting to soften. Then, toss in the fresh spinach and cook until it wilts, which will take about 2 minutes. Remove both the garlic and spinach from the skillet and set them aside with the chicken.
4. Make the Creamy Sauce:
In the warm skillet, melt the unsalted butter over medium heat. Once melted, whisk in the flour and cook it for 1-2 minutes until it turns lightly golden and bubbly—that’s your roux! Gradually whisk in the whole milk, stirring constantly to avoid lumps. Cook and stir until the sauce thickens, which should take about 5-7 minutes.
5. Season the Sauce:
Stir in the dried oregano, dried basil, and optional red pepper flakes, alongside some salt and pepper for seasoning. Taste and adjust the seasoning to your liking.
6. Combine the Noodles:
Add the broken lasagna noodles to the sauce and stir everything together to ensure the noodles are evenly coated. If the sauce is too thick, you can add a little extra milk to get the right consistency.
7. Add Chicken and Spinach:
Now, return the cooked chicken and spinach to the skillet. Dollop the ricotta cheese over the top and gently stir everything to distribute the cheese throughout the mixture.
8. Top with Cheese:
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the entire skillet for that melty, cheesy goodness.
9. Bake:
Transfer your skillet to the preheated oven and bake uncovered for about 20-25 minutes, or until the top is golden and bubbly. The aroma will be irresistible!
10. Serve and Enjoy:
Once baked, remove your skillet from the oven and let it stand for 5 minutes to set. Garnish with fresh basil leaves before serving. Enjoy your creamy, cheesy, and comforting White Chicken Skillet Lasagna!
Can I Use Pre-Cooked Chicken for This Recipe?
Absolutely! Pre-cooked rotisserie chicken is a great time-saver. Just shred it and add it to the skillet when you combine the chicken with the spinach, omitting the initial cooking step.
Can I Substitute the Cheese?
Yes! If you’re looking for alternatives, you could use cottage cheese or even a dairy-free cheese for a lighter or vegan option. Adjust the quantities to your taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave it or warm it gently on the stove, adding a splash of milk to keep it creamy.
Can I Freeze This Dish?
Yes, you can freeze the lasagna before baking! Just prepare everything up to the baking step, then cover tightly with foil and freeze. When ready, bake from frozen, adding extra time as needed. Allow it to thaw overnight in the fridge before baking if you’re short on time!
