This White Chicken Skillet Lasagna is a creamy and cheesy delight. Packed with tender chicken and fresh spinach, it’s a one-pan meal that’s quick to make and bursts with flavor!
I love how everything cooks together, making cleanup a breeze. Plus, the cheesy goodness is just irresistible. Who needs a fork? I often just grab a spoon! 😄
Key Ingredients & Substitutions
Olive Oil: This is my favorite oil for cooking because of its flavor and health benefits. You could use avocado oil or butter if you need a change. Both will give a different yet tasty twist.
Chicken: Boneless, skinless breasts are great for this dish, but you can also use rotisserie chicken for convenience. Leftover cooked chicken works too, which saves time!
Half-and-Half or Milk: I love using half-and-half for extra creaminess. If you’re looking for lighter options, whole milk works fine, or for a non-dairy choice, try almond or oat milk, keeping the consistency in mind.
Cream Cheese: Cream cheese adds richness. For a lighter version, use Neufchâtel cheese, which has less fat but a similar taste.
Lasagna Noodles: I usually opt for no-boil noodles to make life easier, but traditional boiled noodles work too. Just remember to cook them al dente before adding them to the sauce.
How Do I Make a Smooth Sauce Without Lumps?
Creating a smooth sauce is key to a delicious lasagna. Start by softening cream cheese before adding it to the skillet. This helps it mix well without lumps.
- After cooking the chicken, add the minced garlic and let it cook for about 30 seconds to release its flavor, but don’t burn it.
- Lower the heat and gradually whisk in the half-and-half or milk with the cream cheese. Keep whisking until it’s fully blended.
- Add the cheeses slowly to ensure they melt evenly without clumping.
Don’t rush this step! Patience will lead to a creamier sauce that enhances the overall dish. Enjoy your cooking! 😊
White Chicken Skillet Lasagna
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 2 cups half-and-half or whole milk
- 8 ounces cream cheese, softened
- 1 cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese, divided
- 8 ounces no-boil lasagna noodles or broken regular lasagna noodles into bite-sized pieces
- 1 teaspoon dried Italian seasoning
- 2 cups fresh spinach leaves
- Fresh basil, chopped for garnish
How Much Time Will You Need?
This delicious White Chicken Skillet Lasagna takes about 15 minutes to prep and around 20-25 minutes to cook, making it a perfect weeknight meal. Set aside around 40-45 minutes from start to finish, including the time it takes to get the cheese bubbling golden under the broiler!
Step-by-Step Instructions:
1. Cooking the Chicken:
Start by heating the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes until they are browned on all sides and fully cooked. Once done, remove the chicken from the skillet and set it aside for later.
2. Sauté the Garlic:
In the same skillet, throw in the minced garlic. Sauté it for about 30 seconds, just enough time for it to become fragrant. Keep an eye on it so it doesn’t burn—burnt garlic is bitter!
3. Making the Cheese Sauce:
Now, lower the heat to medium and add the half-and-half (or milk) along with the softened cream cheese. Whisk continuously until the cream cheese is all melted and the mixture is smooth. This is going to be your creamy sauce.
4. Add the Cheeses:
Next, stir in the grated Parmesan cheese, 1 cup of the shredded mozzarella cheese, and the dried Italian seasoning. Taste your sauce and add more salt and pepper if needed for extra flavor.
5. Add the Noodles:
Now it’s time to mix in the no-boil or broken lasagna noodles. Gently fold them into the sauce, making sure they are submerged. If the sauce seems too thick, don’t hesitate to splash in a bit more milk to loosen it up a bit.
6. Combine the Chicken and Spinach:
Return the cooked chicken to the skillet and gently fold it into the creamy mixture. Add the fresh spinach leaves and stir until they are just wilted. This will add a lovely touch of green and nutritious goodness!
7. Cheese It Up!
Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top. This will create a delicious cheesy crust when broiled.
8. Broil to Perfection:
Preheat your oven’s broiler. Place the skillet under it for about 3-5 minutes, keeping a close watch until the cheese is melted and golden brown on top. Broiling gives it that nice bubbly finish!
9. Garnish and Serve:
Once it’s out of the oven, add some freshly chopped basil leaves on top for a burst of flavor and color.
10. Enjoy!
Serve your White Chicken Skillet Lasagna hot, straight from the skillet. It’s creamy, cheesy, and comforting—perfect for a cozy meal!
Bon appétit! 😊
Can I Use Rotisserie Chicken Instead?
Absolutely! Using rotisserie chicken is a great shortcut. Simply shred or chop the cooked chicken and add it in the same step where you would return the cooked chicken to the skillet. It’ll save you time while still being delicious!
What If I Don’t Have No-Boil Noodles?
No problem! If you only have regular lasagna noodles, boil them according to the package instructions until al dente, then drain and break them into bite-sized pieces before adding them to the sauce. Just keep in mind that they need to be added in the right order to ensure even cooking.
Can I Make This Ahead of Time?
Yes! You can prep this dish ahead of time by cooking the chicken and making the sauce. Store them separately in the fridge for up to a day. When you’re ready to eat, just combine everything in your skillet and follow the last steps to heat through and broil the cheese.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm it gently in the microwave or on the stove over low heat. You can add a splash of milk to keep the sauce creamy while reheating.
