This White Chicken Skillet Lasagna is a creamy and comforting meal made with tender chicken, noodles, and a yummy white sauce. Everything comes together in one pan, making clean-up a breeze!
If you’re like me, you’ll love that there’s no wait for layers to bake. Just stir it up, let it simmer, and enjoy a warm, cheesy dinner with family. Perfect for busy nights!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken breasts for this recipe as they cook quickly and stay tender. You can swap it for shredded rotisserie chicken or even turkey if you’re looking for alternatives.
Mushrooms: Sliced mushrooms add great flavor. If you’re not a fan, try using zucchini or bell peppers for a different texture and taste.
Fresh Spinach: Spinach wilts beautifully and adds nutrients. You could also use kale, or if fresh greens aren’t available, frozen chopped spinach works just fine—just remember to thaw and drain it well.
Cheese: Mozzarella is classic for its meltiness, but don’t hesitate to mix in other cheeses like fontina or even a bit of feta for a tangy twist!
Milk: I prefer whole milk for creaminess, but 2% will work too. If you’re lactose intolerant, use almond milk or cashew milk; just ensure they’re unsweetened.
How Do I Make a Creamy White Sauce?
Making a creamy white sauce, or béchamel, is crucial for your skillet lasagna. Here’s how to nail it:
- Start by melting butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes; this creates a roux.
- Gradually whisk in the milk. Keep stirring to avoid lumps—this will ensure a smooth sauce.
- Cook for about 4-5 minutes, whisking until the sauce thickens. This is your base for creaminess!
- Finally, season with dried herbs, salt, and pepper to enhance the flavor.
This technique not only thickens your sauce but also adds a rich depth to the lasagna. Plus, it’s easy once you get the hang of it!
White Chicken Skillet Lasagna
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 2 cups milk (whole or 2%)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 no-boil lasagna noodles, broken into large pieces
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
How Much Time Will You Need?
This scrumptious White Chicken Skillet Lasagna takes approximately 30 minutes to prepare and cook. It’s a quick and easy dish that’s perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper. Add the chicken to the skillet and sauté until golden brown and cooked through, about 5-6 minutes. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Vegetables:
In the same skillet, add minced garlic and sliced mushrooms. Cook until the mushrooms are tender and fragrant, about 4 minutes. Then add the fresh spinach and cook until it’s wilted, which should take about 2 minutes.
3. Make the Sauce:
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, continuing to whisk until the mixture thickens into a creamy sauce, which should take about 4-5 minutes. Season with dried basil, oregano, crushed red pepper flakes, salt, and pepper.
4. Combine Everything:
Add the broken lasagna noodles into the skillet with the sautéed veggies. Pour the creamy white sauce over the top, and stir gently to combine all the ingredients together. Then, return the cooked chicken to the skillet, mixing it well with the noodles and veggies.
5. Add the Cheese and Simmer:
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the mixture in the skillet. Cover the skillet with a lid and let it simmer over low heat for 10-12 minutes, or until the noodles are tender and the cheese is melted.
6. Serve and Enjoy:
Once everything is melted and bubbly, remove from heat. Serve your hot White Chicken Skillet Lasagna garnished with extra Parmesan, fresh basil, or crushed red pepper flakes if desired. Enjoy this creamy, cheesy delight with your loved ones!
Can I Substitute the Chicken in This Recipe?
Absolutely! You can use shredded rotisserie chicken for a quicker option or ground turkey for a leaner choice. If you’re looking for a vegetarian version, you can swap in chickpeas or sautéed tofu.
What Can I Use Instead of No-Boil Lasagna Noodles?
If you don’t have no-boil noodles, regular lasagna noodles work too! Just make sure to boil them according to the package instructions before adding them to the recipe.
Can I Freeze Leftovers?
Yes, this lasagna freezes well! Allow it to cool completely and then transfer it to an airtight container. It can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm it in the microwave or on the stovetop.
Is There a Gluten-Free Option for This Recipe?
Definitely! You can use gluten-free lasagna noodles or any gluten-free pasta you prefer. Just be sure to adjust cooking times as needed. The rest of the ingredients are naturally gluten-free!
