White Chicken Skillet Lasagna

This cheesy skillet lasagna is a creamy all in one pot comfort food dinner. All the flavors of white sauce chicken lasagna are in this one dish, without the extra fuss of layering all the ingredients together, making this white chicken skillet lasagna a win for the chef too! You may enjoy homemade garlic knots, homemade whole wheat bread, fruit salad or cheddar bacon green beans as sides to this skillet lasagna.

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White Chicken Skillet Lasagna

White chicken skillet lasagna

This creamy one skillet lasagna with chicken is a definite win in my house and comes with the extra bonus of making less dishes in the cooking process!
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American

Equipment

  • Large skillet with a lid (linked below)
  • measuring cups (linked below)
  • Mixing bowl (linked below)

Ingredients
  

  • 10 lasagna noodles broken into smaller pieces
  • 1/8 teaspoon salt
  • 3 chicken breasts cubed *see note below
  • 4 oz. mushroom pieces, drained. *see note below
  • 1/4 cup diced onion white or yellow
  • 3 garlic cloves, minced
  • 1/2 teaspoon garlic salt
  • 1 1/2 tablespoons flour
  • 4-5 cups chicken broth
  • 1 cup whole milk
  • 1 cup ricotta cheese
  • 3/4 cup grated parmesan

Topping:

  • Shredded mozzarella cheese

Instructions
 

  • In a large non-stick skillet, cook chicken, onion and garlic in several tablespoons olive oil over medium heat, for 10 to 15 minutes, or until chicken is fully cooked. Add mushrooms, garlic salt and flour, then stir well to coat chicken. Cook for another 60 seconds, then dump contents of the pan into a separate bowl and set aside for now.
  • Place broken lasagna noodles in the skillet, then pour 4 cups chicken broth over top, ensuring noodles are covered. Stir in 1/8 tsp. salt and cook for 20-30 minutes over medium heat, turning occasionally.
  • After noodles are cooked and soft, pour in one cup milk and the last cup of chicken broth if needed (the 4 cups chicken broth will reduce while cooking, but if there is about two cups of liquid left in the pan after noodles have cooked, you can skip adding the last cup of chicken broth).
  • Stir in chicken mixture and ensure you have plenty of liquid, milk and chicken broth should have the chicken and noodle mixture mostly covered. Reduce heat to low, then stir in Ricotta and parmesan cheeses. Cook on med-low for another 5-10 minutes to allow sauce to thicken.
  • Top with shredded mozzarella cheese and allow the skillet lasagna a few minutes to cool before serving. Enjoy!

Notes

The sauce should be fairly runny before cooking, as it will thicken while cooking and more as it cools. But, if the sauce is too thin you can add more ricotta cheese. If sauce is too thick, you can add another 1/4 to 1/2 cup of milk.
Keyword skillet lasagna, white lasagna, chicken, one pot lasagna
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Equipment needed for this white chicken skillet lasagna:

  • Large skillet I prefer to use my large non-stick skillet from Farberware (not an ad). The non-stick skillet makes frying the chicken much easier.
  • Measuring cups I like to use my glass measuring cups with a pour spout with all the wet ingredients that get measured into this white chicken skillet lasagna.
  • Mixing bowl You will need a dish or a mixing bowl with a lid to place the chicken and veggies into until the noodles have cooked.

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Ingredients needed for this white chicken skillet lasagna: Cubed chicken breast, shredded mozzarella cheese, lasagna noodles, parmesan cheese (grated or shredded), garlic cloves, garlic slat, ricotta cheese, flour, diced onions, milk and chicken broth.

Substitutions for this white chicken skillet lasagna:

You can also use 4 cups cooked and shredded, dark meat chicken, just reduce the cooking time to 5 minutes or until onions and mushrooms are soft.

You can use 1 cup fresh mushroom slices, just add to the chicken and onions mixture to allow the mushrooms to cook and soften a bit before being cooked into the lasagna.

Step 1: In a large non-stick skillet, cook chicken, onion and garlic in several tablespoons olive oil over medium heat, for 10 to 15 minutes, or until chicken is fully cooked. Add mushrooms, garlic salt and flour, then stir well to coat chicken. Cook for another 60 seconds, then dump contents of the pan into a separate bowl and set aside for now.

Steps 2-3:

  • Place broken lasagna noodles in the skillet, then pour 4 cups chicken broth over top, ensuring noodles are covered. Stir in 1/8 tsp. salt and cook for 20-30 minutes over medium heat, turning occasionally.
  • After noodles are cooked and soft, pour in one cup milk and the last cup of chicken broth if needed (the 4 cups chicken broth will reduce while cooking, but if there is about two cups of liquid left in the pan after noodles have cooked, you can skip adding the last cup of chicken broth).

Step 4-5: Stir in chicken mixture and ensure you have plenty of liquid, milk and chicken broth should have the chicken and noodle mixture mostly covered. Reduce heat to low, then stir in Ricotta and parmesan cheeses. Cook on med-low for another 5-10 minutes to allow sauce to thicken. Top with shredded mozzarella cheese and garnish with fresh parsley (optional). Enjoy!

Why is the sauce so thin?

The sauce for this white chicken skillet lasagna is fairly thin while hot, but thickens a good bit as it cools. My family and I prefer a lot of sauce to our dishes, but if you prefer a thicker lasagna you can remove some of the chicken broth after the noodles have cooked, or you can add more thickeners such as a slurry of flour and water, ricotta cheese etc.

Storage options:

We like this chicken lasagna just as good the day after. Leftovers can be refrigerated for 4-5 days and then reheated in the microwave or in the oven covered with foil to keep them from drying out. Lasagna also freezes well (for up to 3 months or so) and this white chicken lasagna would make a great prep ahead freezer meal.

Feel free to pin for later and let me know how it turned out for you in the comments below. Thank you for your support!

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