One-pan Chicken and Broccoli Lasagne
Servings: 4
Calories: 1029kcal
Tender lasagne sheets, shredded chicken, broccoli and a creamy, garlicky cheese sauce, all cooked in the one pan. One-pan Chicken and Broccoli Lasagne is freezer-friendly, too!
Ingredients
CHICKEN
- 2 tbsp olive oil
- 300 g boneless, skinless chicken breast, sliced horizontally into thinner steaks
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 60 ml water
CHICKEN AND BROCCOLI LASAGNE
- 2 tbsp unsalted butter
- 1 small brown onion, diced
- 1 tbsp freshly minced garlic
- 1 leek, white part only, finely sliced
- 30 g plain (all-purpose) flour
- 625 ml chicken stock
- 375 ml thickened (whipping/heavy) cream
- 1 tbsp Italian mixed herbs (Italian seasoning) – can be substituted with dried oregano or thyme
- 90 g broccoli florets, roughly chopped into 1 cm (½ inch) pieces
- 1 tsp sea salt flakes (see note 1)
- ¼ tsp freshly cracked black pepper
- 250 g fresh lasagne sheets, cut into 10 cm (4 inch) squares (see note 2 if you want to use dried lasagne)
- 50 g freshly grated parmesan
- 150 g freshly grated mozzarella
- Fresh oregano or basil leaves, to serve (optional)
Instructions
- Preheat the oven grill (broiler) to high.
- Cook the chicken – Heat the olive oil in a large, deep, heavy-based pan over medium heat. Sprinkle the chicken with the salt and pepper on both sides and cook for 5–6 minutes, or until the chicken is just cooked, turning once halfway through. Remove and set aside on a plate to rest. Once cool enough to handle, shred the chicken using two forks.
- Make the sauce – Use the 60 ml (¼ cup) of water to deglaze the pan if needed, to scrape up any sticky bits. Keeping the pan over medium heat with any pan juices, add the butter, onion and garlic. Cook, stirring, for 1–2 minutes.
- Add the leek and cook, stirring, for 3–4 minutes or until softened.
- Add the flour and cook, stirring, for 1 minute until well incorporated.
- Pour in the chicken stock and stir until combined.
- Add the thickened cream, Italian mixed herbs, broccoli, salt (see note 1) and pepper. Bring to a simmer.
- Add lasagne sheets – Using tongs, add the cut lasagne squares, ensuring they are completely submerged in the sauce and as evenly distributed as possible.
- Cook the lasagne – Reduce the heat to low, cover and simmer for 6–7 minutes, allowing the lasagne sheets to soften.
- Remove the lid and continue to simmer, uncovered, for 4–6 minutes until the lasagne sheets are almost cooked through and the liquid has reduced into a thick sauce.
- Stir often using tongs to ensure the pasta remains separate and to prevent it sticking to the bottom of the pan. The sheets may break apart a little bit, which is fine. If there appears to be a lot of residual liquid in the pan, see note 3.
- Add the chicken and cheese – Add the chicken and parmesan to the pan. Stir them through carefully to avoid the pasta breaking too much. Remove from the heat and sprinkle over the mozzarella cheese.
- Grill (broil) the top – Place the pan into the oven under the grill and cook for 3–5 minutes until golden brown on top.
- Serve – Allow to stand for 5 minutes before serving (the longer it sits, the more the sauce will absorb into the pasta sheets). Serve with fresh oregano or basil leaves, if using.
Notes
Note 1 – Taste the sauce before adding the salt, depending on how salty your chicken stock is, you may not need as much salt. Remember, you will also be adding parmesan, which is also salty.
Note 2 – If you can only find dry lasagne sheets, add an extra 125 ml (½ cup) of stock and cook the lasagne for a few minutes extra in steps 9 and 10. Because the dried pasta sheets absorb more liquid/release starch, there will be a little less sauce, but it is still equally delicious.
Note 3 – If there is still a lot of liquid in the pan, it is likely the heat wasn’t high enough. Allow the lasagne to simmer for a few extra minutes, uncovered, to thicken the sauce. And don’t forget the resting step (step 14). This allows any residual liquid to be absorbed. Not enough liquid? Add a splash of boiling water from the kettle and stir it through to loosen the sauce.
Make Ahead
Prepare the dish up to the step before grilling (broiling) (step 13), then cover and refrigerate for up to 24 hours. Reheat, covered, in a 200°C (400°F (180°C/350°F fan-forced) oven for 25 minutes (or until heated through) and then finish under the grill (broiler) as per the recipe.Leftovers
Store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months. Must be completely thawed in the fridge overnight prior to reheating otherwise the lasagne sheets break apart and go mushy. The oils in the cream will separate and the cream will absorb into the sheets of lasagne, but the taste is equally delicious.Nutrition Facts
One-pan Chicken and Broccoli Lasagne
Amount per Serving
Calories
1029
% Daily Value*
Fat
69
g
106
%
Saturated Fat
36
g
225
%
Trans Fat
0.3
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
22
g
Cholesterol
266
mg
89
%
Sodium
1710
mg
74
%
Potassium
894
mg
26
%
Carbohydrates
60
g
20
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
44
g
88
%
Vitamin A
2583
IU
52
%
Vitamin C
27
mg
33
%
Calcium
448
mg
45
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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