Creamy One-Pan Chicken and Broccoli Lasagne: Easy 30-Minute Meal

We all love the comforting layers of a traditional lasagne, but let’s be honest: nobody loves the mountain of pots, pans, and baking dishes left behind on a Tuesday night. That is exactly why this One-Pan Chicken and Broccoli Lasagne has become a staple in my kitchen. It delivers all the cheesy, creamy satisfaction of a white lasagne (lasagne bianca) without the hassle of boiling pasta separately or waiting an hour for the oven to bake.

Imagine tender pieces of chicken and vibrant broccoli florets swimming in a rich, velvety béchamel-style sauce, all topped with bubbling golden cheese—and it all comes together in a single skillet in just over 30 minutes. This recipe is a game-changer for busy families craving comfort food. By cooking the pasta directly in the sauce, the starch releases to create a luxuriously thick texture that rivals any Italian restaurant. If you are looking for a one-pan chicken and broccoli lasagne that is low on mess but high on flavor, you have found your new favorite dinner.

Ingredients

To create this creamy masterpiece, you will need fresh aromatics and quality dairy. Here is your shopping list:

Chicken

Ingredient	Amount/Quantity	Notes
Chicken Breast	300g (10½ oz)	Boneless, skinless, sliced into thin steaks
Olive Oil	2 tbsp	For searing the meat
Sea Salt Flakes	½ tsp	Enhances natural flavor
Black Pepper	¼ tsp	Freshly cracked is best
Water	¼ cup (60 ml)	For deglazing the pan

Lasagne & Sauce

Ingredient	Amount/Quantity	Notes
Unsalted Butter	2 tbsp	Base for the roux
Brown Onion	1 small	Diced finely
Garlic	1 tbsp	Freshly minced
Leek	1 unit	White part only, finely sliced
Plain Flour	3 tbsp (30g)	All-purpose flour for thickening
Chicken Stock	2½ cups (625 ml)	Use high-quality liquid stock or bouillon
Heavy Cream	1½ cups (375 ml)	Thickened cream for richness
Italian Herbs	1 tbsp	Dried mix (oregano, basil, thyme)
Broccoli Florets	1½ cups (90g)	Chopped small (1cm/½ inch pieces)
Lasagne Sheets	250g (9 oz)	Fresh sheets cut into 4-inch squares
Parmesan	½ cup (50g)	Freshly grated
Mozzarella	1 cup (150g)	Grated, for the cheesy crust
Sea Salt & Pepper	To taste	Adjust seasoning at the end

this now & bake later ❤️

Timing

This recipe is designed for speed and efficiency, making it significantly faster than traditional baking methods.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes (About 60% quicker than a standard oven-baked lasagne)

Step-by-Step Instructions

Step 1: Preheat the Grill (Broiler)

Start by preheating your oven grill (broiler) to a high setting. You will only need the oven for the final finishing touch to melt the cheese.

Step 2: Sear and Shred the Chicken

Heat the 2 tbsp of olive oil in a large, deep, heavy-based pan (a cast-iron skillet or deep sauté pan works perfectly) over medium heat. Season your chicken steaks with ½ tsp salt and ¼ tsp pepper.

• Sear: Cook the chicken for 5–6 minutes, turning once halfway through, until just cooked.
• Rest: Remove the chicken and set it aside on a plate. Once cool enough to handle, use two forks to shred the meat into bite-sized pieces.

Step 3: Create the Aromatic Base

Keep the pan over medium heat—don’t wash it! Pour in the ¼ cup of water to deglaze the pan, scraping up those delicious golden bits (fond) from the bottom.

• Sauté: Add the butter, diced onion, and minced garlic. Cook, stirring constantly, for 1–2 minutes until fragrant.
• Soften: Add the sliced leek and cook for another 3–4 minutes until soft and sweet.

Step 4: Make the Roux and Sauce

Sprinkle the 3 tbsp of flour over the vegetables. Cook, stirring for 1 minute to cook out the raw flour taste.

• Combine: Slowly pour in the 2½ cups of chicken stock, stirring constantly to prevent lumps.
• Simmer: Add the heavy cream, Italian herbs, chopped broccoli, 1 tsp salt, and ¼ tsp pepper. Bring the mixture to a gentle simmer.

Step 5: Add the Pasta

This is the magic step. Using tongs, place the cut lasagne squares into the pan one by one.

• Tip: Ensure the sheets are completely submerged in the sauce and distributed as evenly as possible to prevent them from clumping together into a brick of pasta.

Step 6: Cook the Lasagne (The Two-Stage Simmer)

• Covered: Reduce the heat to low, cover the pan with a lid, and simmer for 6–7 minutes. This steams the broccoli and starts softening the pasta.
• Uncovered: Remove the lid and continue to simmer for 4–6 minutes. The liquid will reduce into a thick, glossy sauce.
• Important: Stir often using tongs gently to keep the pasta separate. Don’t worry if a few sheets break; it adds to the rustic charm!

Step 7: Assemble and Broil

Return the shredded chicken to the pan along with the ½ cup of parmesan cheese. Stir carefully to warm the chicken through.

• Top: Remove the pan from the heat and sprinkle the 1 cup of mozzarella cheese evenly over the top.
• Grill: Place the entire pan under the hot grill (broiler) for 3–5 minutes until the cheese is bubbling and golden brown.

Step 8: Rest and Serve

Allow the dish to stand for 5 minutes before serving. This step is crucial as it allows the sauce to thicken further and absorb into the pasta sheets. Garnish with fresh basil or oregano if desired.

Nutritional Information

This is a rich, comforting meal. Here is an estimated nutritional breakdown per serving (based on 4 servings):

• Calories: ~650 kcal
• Protein: 32 g
• Fat: 42 g (Saturated: 22 g)
• Carbohydrates: 38 g
• Fiber: 3 g
• Sodium: 850 mg
• Calcium: 35% of Daily Value

Note: The high protein content comes from the chicken and cheese, while the broccoli provides a dose of Vitamin C and K.

Healthier Alternatives

If you love this recipe but want to lighten it up or adapt it for dietary needs, try these swaps:

• Lighten the Cream: Swap half of the heavy cream for evaporated milk or a half-and-half blend. You will still get a creamy texture with less saturated fat.
• Boost the Veggies: Double the broccoli or add baby spinach and frozen peas during the last 2 minutes of simmering for extra fiber and nutrients.
• Whole Wheat: Use whole wheat lasagne sheets to increase the complex carbohydrates and fiber content. You may need to add an extra splash of stock as whole wheat pasta absorbs more liquid.
• Gluten-Free: Use gluten-free flour for the roux and gluten-free lasagne sheets. Watch the cooking time closely as gluten-free pasta can break down faster.

Serving Suggestions

This One-Pan Chicken and Broccoli Lasagne is a complete meal, but these sides make it a feast:

• Garlic Bread: You need something crusty to mop up that incredible white wine-style sauce.
• Acidic Salad: A crisp arugula salad with a lemon vinaigrette cuts through the richness of the cheese and cream perfectly.
• Wine Pairing: Serve with a chilled glass of Chardonnay or Pinot Grigio. The acidity and fruit notes complement the creamy chicken sauce beautifully.

Common Mistakes to Avoid

To ensure your skillet lasagne is perfect every time, watch out for these pitfalls:

• Sticking Pasta: If you dump all the pasta in at once, it will glue together. Solution: Add squares individually and stir frequently with tongs during the uncovered simmering stage.
• Broken Sauce: Boiling the cream sauce too vigorously can cause the dairy to split. Solution: Keep the heat on a gentle simmer, not a rolling boil.
• Undercooked Broccoli: Large florets won’t cook in time. Solution: Chop the broccoli into small, bite-sized pieces (approx 1 cm or ½ inch) so they tenderize at the same rate as the pasta.
• Salty Sauce: The stock, cheese, and butter all contain salt. Solution: Taste the sauce before adding the final mozzarella topping and adjust seasoning cautiously.

Storing Tips

This dish reheats wonderfully, making it great for meal prep.

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: While you can freeze this, cream-based sauces can sometimes separate upon thawing. If freezing, do so in an airtight container for up to 1 month. Thaw overnight in the fridge.
• Reheat: Warm gently in a pan over low heat or in the microwave. Tip: Add a splash of water or milk before reheating to loosen the sauce, as the pasta will have absorbed most of the moisture.

Conclusion

This One-Pan Chicken and Broccoli Lasagne proves that you don’t need hours in the kitchen to create a gourmet-style Italian dinner. It creates a lush, creamy sauce right in the pan, saving you time and cleanup while delivering maximum comfort. The combination of savory leeks, tender chicken, and vibrant broccoli makes it a balanced and satisfying meal for the whole family.

Try it out and let us know in the comments how it turned out! Did you add extra veggies? We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe to our blog for more easy, one-pan dinner solutions delivered straight to your inbox.

FAQs

Q1. Can I use dried lasagne sheets instead of fresh?

Yes, you can! However, dried pasta takes longer to cook and absorbs more liquid. You may need to increase the chicken stock by roughly ½ cup and extend the simmering time by 5–8 minutes. Keep testing the pasta for “al dente” texture.

Q2. Can I use rotisserie chicken to save time?

Absolutely. To make this an even faster “15-minute” style meal, skip Step 2. Use 2 cups of shredded store-bought rotisserie chicken and add it in at Step 7. This is a great hack for busy weeknights.

Q3. Can I substitute the broccoli?

Yes. If you aren’t a fan of broccoli, this recipe works beautifully with asparagus, zucchini rounds, or even mushrooms. Just ensure you cut the vegetables into small pieces so they cook through in the sauce.

Q4. My sauce is too thick/thin. What do I do?

If the sauce is too thick before the pasta is cooked, splash in a little more chicken stock or water. If it is too thin at the end, let it simmer uncovered for an extra minute or two—remember, it will thicken significantly as it stands for the final 5 minutes off the heat.