Directions
- 1Season boneless, skinless chicken thighs with salt, pepper, garlic and onion powder, smoked paprika, and Italian seasoning.
- 2Coat chicken thighs in olive oil and give it a mix.
- 3Heat oil in a skillet and throw in ground chicken.
- 4Season ground chicken with salt, pepper, garlic and onion powder.
- 5Remove the ground chicken from the skillet.
- 6Add in the chicken thighs and sear for about 5 minutes per side.
- 7Let the chicken thighs rest and chop them up.
- 8Melt butter in a skillet.
- 9Add in oregano, dried basil, and red pepper flakes.
- 10Let the spices toast and sauté diced onions for a few minutes.
- 11Sauté minced garlic and sun-dried tomatoes until fragrant.
- 12Add in tomato paste and let cook for a few minutes.
- 13Add all the chicken back to the pan.
- 14Add in the chicken broth and deglaze with a wooden spoon.
- 15Pour in the heavy cream.
- 16Let simmer until thickened, then add in the spinach and let it wilt.
- 17Lower the heat and stir in chicken bouillon and fresh parmesan.
- 18Add ricotta cheese to a bowl along with mozzarella, parmesan, chopped basil and parsley.
- 19Add in eggs, lemon zest and lemon juice.
- 20Season with salt and pepper and give the ricotta mixture a mix.
- 21To assemble, lay down the sauce.
- 22Add cooked pasta.
- 23Add the ricotta mixture.
- 24Add more sauce and cheese.
- 25Repeat these steps to build the lasagna layers.
- 26Bake in a 375° oven for 30 minutes.
- 27Uncover and bake for another 15 minutes.
Ingredients
- boneless, skinless chicken thighs
- salt
- pepper
- garlic and onion powder
- smoked paprika
- Italian seasoning
- olive oil
- oil
- ground chicken
- butter
- oregano
- dry basil
- red pepper flakes
- diced onions
- minced garlic
- sun-dried tomatoes
- tomato paste
- chicken broth
- heavy cream
- spinach
- chicken bouillon
- fresh parmesan
- ricotta cheese
- mozzarella
- parmesan
- chopped basil
- parsley
- eggs
- lemon zest
- lemon juice
- cooked pasta
- sauce
- cheese
Equipment
skilletwooden spoonbowl
Tips
- Sear chicken thighs for about 5 minutes per side.
- Let spices toast before adding onions.
- Deglaze the pan with chicken broth and a wooden spoon.
- Let the heavy cream simmer until thickened.
- Lower heat before stirring in chicken bouillon and parmesan.
- Bake at 375° oven for 30 minutes, then uncover for 15 minutes.
Related recipes
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Rao's Copycat Roasted Garlic Alfredo
Italian · Sauce & Condiment1h
Restaurant-style Tomato Sauce
Italian · Sauce & Condiment
Peposo with Parmesan Polenta and Salsa Verde
Italian · Sauce & Condiment
Parmesan Garlic Mushroom Cream Sauce
Italian · Sauce & Condiment
One Pan Garlic Parmesan Chicken & Potatoes
Italian · Sauce & Condiment1h 40m
Marry Me Tofu Sauce
Italian · Sauce & Condiment15m
Malfattis Caseros
Italian · Sauce & Condiment
High-Protein Cottage Cheese Alfredo Sauce
Italian · Sauce & Condiment
Pesto Chicken Pasta
Italian · Sauce & Condiment
Estofado de Vacuno y Polenta Cremosa
Italian · Sauce & Condiment