One-pan Chicken and Broccoli Lasagne

Serves 1
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Directions

  1. 1Finely chop the onion.
  2. 2Grate the garlic cloves.
  3. 3Slice the leek.
  4. 4Chop the broccoli into small pieces.
  5. 5Season the chicken breasts with salt and pepper.
  6. 6Sear the chicken breasts in a hot pan until cooked through and golden brown.
  7. 7Cut the lasagna sheets into smaller squares.
  8. 8Remove the cooked chicken from the pan and deglaze the pan with water.
  9. 9Add the chopped onions and garlic to the pan and cook until softened.
  10. 10Add the sliced leek to the pan with the onions and cook.
  11. 11Stir in a little bit of flour to help thicken the sauce.
  12. 12Pour in chicken stock and cream, then add seasoning.
  13. 13Add the chopped broccoli to the sauce and stir.
  14. 14Incorporate the cut lasagna sheets into the sauce, ensuring they are submerged.
  15. 15Cover the pan and allow the pasta to cook until tender.
  16. 16Shred the cooked chicken and add it back to the pan with the pasta and vegetables.
  17. 17Stir everything together to combine.
  18. 18Top the mixture with grated cheese.
  19. 19Bake in the oven until the cheese is melted and golden brown.

Ingredients

  • onion
  • garlic
  • leek
  • broccoli
  • 2 chicken breasts
  • salt
  • pepper
  • lasagne sheets
  • flour
  • chicken stock
  • cream
  • seasoning
  • grated cheese

Equipment

skilletknifecutting boardtongsspatulagratermeasuring cup

Tips

  • You can use leftover or rotisserie chicken to make this recipe even faster.
  • The lasagna sheets cook directly in the sauce, soaking up all the creamy garlic flavor.
  • Finish the dish under the grill with a golden, melty mozzarella top.

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