One Pan Chicken and Broccoli Lasagna (No Oven, 30 Min)

Name: One Pan Chicken and Broccoli Lasagna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons Olive oil; 1 Onion (medium; diced); 120 g Mushrooms (grated); 120 g Broccoli (cut into small florets); 2 Garlic cloves (crushed); 1 tbsp Plain flour ((all-purpose flour)); 400 ml Chicken stock; 180 ml Skimmed milk; 1 tbsp Italian seasoning; 100 g Light cream cheese; 200 g Cooked chicken (shredded); 200 g Fresh lasagna sheets (cut into 5cm/2in strips); 50 g Light mature cheddar (grated); 200 g Light Mozzarella; Fresh basil (to serve (optional))

This creamy Chicken and Broccoli Lasagna is an easy one-pan dinner with 42 grams of protein per serving. Fresh lasagna sheets cook directly in a cheesy white sauce with leftover shredded chicken, broccoli and mushrooms, so there is no layering, no separate saucepan and no need to turn on the oven. Ready in just 30 minutes, it's a comforting family dinner that's perfect for busy evenings.

One pan lasagna on a wooden surface next to a blue towel.

Using fresh lasagna sheets and leftover shredded chicken means that you can have a filling and comforting meal ready in just 30 minutes. It's high protein with 42 grams protein per portion, so easy to adapt with lots of different veggies and it freezes really well too.

This is one of those meals that I make on a busy school night, when everyone is back from sports practice and they want a proper comforting and hearty meal.

I usually have leftover chicken in the fridge and most of the other ingredients can be adapted if you don't have the exact thing. The ideal family meal!

Looking for more high protein family meals? Why not try my easy High Protein Chicken and Broccoli Pasta Bake, delicious Creamy Butter Bean Gnocchi or my juicy Greek Turkey Burgers?

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Why You Will Love It
Recipe Overview
Ingredients and Substitutions
Chicken and Broccoli Lasagna Variations
How To Make Chicken and Broccoli Lasagna
Serving Suggestions
Storage
Dannii's Top Tips
Troubleshooting Guide
Frequently Asked Questions
More Lasagna Recipes
Recipe
Feedback

Why You Will Love It

One pan dish, so less washing up!
A nice twist on lasagna. If your family love lasagna, but they are getting a little bored of it, then switch it up with this chicken and broccoli lasagna.
A great family meal because it contains chicken, vegetables, pasta and cheese all in one dish and it's easy to adapt.

Recipe Overview

Method: One-pan stovetop recipe - no oven or separate saucepan needed.
Time: Ready in around 30 minutes.
Serves: 4.
Chicken: Designed for cooked shredded chicken, making it ideal for using leftovers.
Pasta: Fresh lasagna sheets are cut into strips and cooked directly in the creamy sauce.
Texture: Creamy and saucy with tender pasta, broccoli and mushrooms, finished with melted cheddar and mozzarella.
Protein: 42g per serving.

Unlike a traditional layered lasagna, this is more like a creamy skillet or deconstructed white lasagna. The pasta cooks directly in the sauce, so it absorbs plenty of flavour while also helping the sauce thicken.

Using fresh lasagna sheets keeps the cooking time short, while leftover chicken makes it especially useful for a quick family dinner.

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

Chicken - This creamy chicken and broccoli lasagna uses leftover cooked chicken breasts, but you can cook from fresh if needed. Chicken thighs provide a slightly richer flavour, while chicken breast keeps the finished dish a little lighter.
Broccoli - Cut the broccoli into small florets so that it cooks in the same amount of time as the other vegetables. You can also peel and finely chop the broccoli stalk rather than discarding it. Add the chopped stalk to the pan with the onion and mushrooms.
Mushrooms - Chestnut mushrooms give the sauce a deeper, earthier flavour, but ordinary white mushrooms work perfectly well. We grated them so that they soften quickly. Mushrooms release liquid as they cook. Keeping the heat low and cooking them for the full five minutes helps remove some of that moisture before the flour and liquids are added.
Onion and garlic - You can use frozen to save some time.
Flour - This helps to thicken the sauce. Just use plain flour (all-purpose flour).
Lasagna sheets - Fresh lasagna sheets are ideal because they soften quickly in the sauce. Cut or tear them into wide strips before adding them to the pan. Separate the strips before they go into the sauce. If they are added in one clump, they may stick together and cook unevenly. Dried lasagna sheets require a longer cooking time and usually need additional liquid, so they are not a direct substitute in this recipe.
Cheese - Cream cheese, cheddar cheese and mozzarella cheese. You can use full fat or reduced fat. You could use a flavoured cream cheese for extra flavour too.
Milk - Any dairy milk will work.
Stock - Use a good quality chicken or vegetable stock.
Seasoning - An Italian seasoning blend.

Chicken and Broccoli Lasagna Variations

Spinach - Replace some or all of the broccoli with fresh spinach. Add the spinach shortly before the pasta so that it has time to wilt without becoming overcooked. If using frozen spinach, thaw it first and squeeze out as much excess water as possible.

Bacon - Add cooked chopped bacon along with the shredded chicken. Bacon brings extra saltiness and a smoky flavour, so reduce the added salt/seasoning until you have tasted the finished sauce.

Extra veg - Add finely chopped courgette (zucchini), peas, sweetcorn or sliced bell peppers to the lasagna. Avoid overcrowding the pan with vegetables that release a lot of water. If using courgette, cook it well with the mushrooms before adding the flour.

Pesto - Stir a spoonful of basil pesto into the finished sauce before adding the cheese. Pesto already contains oil, cheese and salt, so taste the sauce before adding extra seasoning.

Vegetarian - Leave out the chicken and add more mushrooms, broccoli or another substantial vegetable. Cooked lentils, butter beans or meat-free chicken-style pieces can also be added. Use vegetable stock rather than chicken stock.

How To Make Chicken and Broccoli Lasagna

Chopped onion, grated mushroom, broccoli florets and garlic cooking in a pan.

Cook the veg Heat the oil in a large, heavy pan. Add the onion, mushrooms, broccoli and garlic. Cook over a low heat for 5 minutes.

Everything mixed together in the pan with flour added.

Flour: Add the flour and stir to coat all of the veg.

Stock, milk, cream cheese and seasoning added to the pan.

Add the liquid: Slowly pour in the stock and milk.
Season: Add the seasoning and cream cheese. Stir until the cream cheese has melted, about 1-2 minutes.

A creamy sauce now in the pan with shredded cooked chicken added.

Add the chicken: Add the cooked chicken and stir it in.

Add the pasta: Add the strips of lasagna and carefully mix them in.

Cook: Put a lid on the pan and cook until the pasta has softened, about 10-12 minutes.

Grated cheddar and torn mozzarella added to the pan.

Cheese: Sprinkle over the grated cheddar and torn Mozzarella.

The cheese melted on top of the lasagna.

Melt the cheese: Put the lid back on and cook for a further 2-3 minutes to melt the cheese.
Rest: Allow the lasagna to rest in the pan for 5 minutes, to allow the pasta to absorb more sauce.
Serve: Serve topped with fresh basil (optional)

Serving Suggestions

This creamy chicken and broccoli lasagna is filling enough to serve on its own, as you already have chicken, vegetables and pasta all in one pan. If you want to add a side, something fresh or crisp works best to balance the rich, cheesy sauce.

A simple green salad with a sharp lemon or balsamic dressing would be my first choice. You could also serve it with green beans, roasted asparagus or extra broccoli. For a more comforting meal, add garlic bread or some warm crusty bread for mopping up the creamy sauce.

Storage

Fridge - Allow any leftovers to cool before transferring them to an airtight container. Store them in the refrigerator and eat within two days. The pasta will continue to absorb the sauce during storage, so the lasagna will be thicker the following day.

Freeze - This lasagna can be frozen, but the texture of the creamy sauce and fresh pasta may change slightly after thawing. The sauce can sometimes look less smooth, while the pasta may become softer.

For the best result, cool the lasagna completely and freeze it in individual airtight portions. Defrost overnight in the refrigerator before reheating gently with a splash of milk. Use frozen portions within three months.

⚠️ If using previously frozen chicken, make sure it was safely defrosted before being used in the recipe. Cool the finished lasagna promptly and freeze within the recommended time.

Reheat - Reheat the lasagna gently in a covered pan over a low heat. Add a splash of milk or stock to loosen the sauce, then stir carefully as it warms. Continue heating until the chicken and pasta are piping hot throughout.

Individual portions can also be reheated in the microwave. Place a portion in a microwave-safe dish, add a small splash of milk and cover loosely. Heat in short intervals, stirring or turning the pasta between each interval.

Dannii's Top Tips

If cooking fresh chicken for this recipe, 260g/9oz chicken will be needed to get the 200g of cooked chicken. Try not to shred it too finely, as slightly larger pieces give the lasagna a better texture.
Choose a wide, heavy-based pan with a well-fitting lid. A wide surface gives the lasagna strips enough room to cook without becoming tightly packed, while a heavy base helps distribute the heat evenly.
This dish is best cooked gently. A high heat can cause the milk-based sauce to catch on the bottom of the pan or become too thick before the pasta is tender.
Pour the stock and milk into the flour-coated vegetables slowly while stirring. This is the easiest way to create a smooth sauce without lumps.
Fresh lasagna sheets can stick together quickly, especially once they come into contact with warm sauce. Cut the sheets into strips and separate them before adding them. Add them gradually rather than dropping them into the pan in a single stack.
The pasta becomes delicate as it cooks. Stir enough to stop it sticking, but avoid stirring so vigorously that the strips break down completely. A pair of kitchen tongs can help lift and separate any pieces that have folded together.

A portion of lasagna being lifted from a pan.

Troubleshooting Guide

Problem	Likely cause	Fix
The sauce is too thick before the pasta is cooked	The heat is too high or the lasagna sheets have absorbed the liquid faster than expected.	Reduce the heat and add a small splash of milk or stock. Stir carefully, replace the lid and continue cooking until the pasta is tender.
The sauce is too thin when the pasta is cooked	The vegetables have released extra moisture, or the sauce has not reduced enough.	Remove the lid and simmer gently for a couple of minutes. Remember that the sauce will continue to thicken as the pasta stands.
The lasagna sheets are sticking together	The strips were added in a clump or were not separated while cooking.	Separate the sheets before adding them and add them gradually. Use tongs to carefully lift and separate any pieces that stick together.
The pasta is still firm after 10-12 minutes	The pasta is not fully submerged, the heat is too low or your fresh lasagna sheets are thicker.	Add a splash of hot stock or milk if needed, make sure the pasta is coated in sauce, cover and cook for another few minutes, checking regularly.
The sauce is catching on the bottom of the pan	The heat is too high or the pan is too thin.	Keep the heat low and use a heavy-based pan. Stir gently around the bottom of the pan during cooking so that the creamy sauce does not scorch.

Frequently Asked Questions

Can I use dried lasagna sheets?

Fresh lasagna sheets work best in this recipe because they soften quickly in the creamy sauce. Dried sheets absorb more liquid and take longer to cook, so they aren't a straight swap.

Can I use frozen broccoli?

Yes, although fresh broccoli gives you the most predictable result. Frozen broccoli contains more moisture, which can make the sauce thinner. Thaw it first, drain it very well and pat off as much excess water as possible before adding it to the pan.

Can I use rotisserie chicken?

Yes. Rotisserie chicken is a great shortcut for this recipe. Remove the skin and bones and shred the meat into fairly chunky pieces before adding it to the sauce. A mixture of breast and thigh meat works particularly well.

Can I cook the chicken from raw?

Yes. Cook the chicken first, then shred it before starting the lasagna. For the amount of cooked chicken used in this recipe, you will need approximately 260g/9oz raw chicken. Make sure it is cooked through before shredding and adding it to the sauce.

Can I make chicken and broccoli lasagna ahead of time?

You can prepare the vegetables, shred the chicken and cut the fresh lasagna sheets ahead of time, but I recommend cooking the dish shortly before serving. The pasta continues absorbing the creamy sauce as it sits, so the finished lasagna becomes considerably thicker if made too far in advance.

What size pan should I use?

Use a wide, heavy-based pan with a well-fitting lid. I use a 30cm diameter, 4.2l/3.7qt cast iron pan for this recipe. A wide pan gives the lasagna strips room to cook evenly and allows the sauce to reduce at the right rate; a pan that is much smaller or deeper may require a slightly longer cooking time.

More Lasagna Recipes

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