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