One-pan Chicken and Broccoli Lasagne
Dive into this delightful one-pan Chicken and Broccoli Lasagne that's not only a breeze to whip up in just 30 minutes but also bursting with flavor! Layer tender chicken, vibrant broccoli, and a velvety garlic-infused sauce, all topped with a golden cheese blanket that melts to perfection. Get ready for a cozy, satisfying dish that makes weeknight dinners a treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1½ cups (90 g) broccoli florets, chopped into 1 cm (½ inch) pieces (360 ml)
- 1 tbsp freshly minced garlic (15 ml)
- 1 leek, white part only, finely sliced
- 1 tbsp Italian mixed herbs (15 ml)
- 1 small brown onion, diced
- Fresh oregano or basil leaves, to serve (optional)optional
- ¼ cup (60 ml) water (60 ml)
🥩Meat & Seafood(2)
- 300 g (10½ oz) boneless, skinless chicken breast, sliced horizontally into thinner steaks (0.66 lbs)
- 2½ cups (625 ml) chicken stock (600 ml)
🥛Dairy & Eggs(4)
- 2 tbsp unsalted butter (28 g)
- 1½ cups (375 ml) thickened (heavy) cream (360 ml)
- 1 cup (150 g) freshly grated mozzarella (240 ml)
- ½ cup (50 g) freshly grated parmesan (120 ml)
🫙Pantry Staples(2)
- 3 tbsp (30 g / 1 oz) plain (all-purpose) flour (45 ml)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(3)
- ¼ tsp cracked black pepper (1.25 ml)
- ½ tsp sea salt flakes (2.5 ml)
- 1 tsp sea salt flakes (5 ml)
📦Other(1)
- 250 g (9 oz) fresh lasagne sheets, cut into 10 cm (4 inch) squares (8.82 oz)
👨🍳 Instructions
- 1
Heat olive oil in a pan and cook the chicken breast until golden and cooked through.
- 2
Remove the chicken and set aside. In the same pan, melt the butter and sauté the onion, garlic, and leek until soft.
- 3
Stir in the flour and cook for a minute before gradually adding the chicken stock and cream, stirring until thickened.
- 4
Add the herbs, broccoli, salt, and pepper, then layer in the lasagne sheets and cooked chicken.
- 5
Top with parmesan and mozzarella, then cover and cook until the cheese is bubbling.
💡 Pro Tips
- ✓Cook chicken breast to exactly 165°F internal temperature, then rest for 3 minutes before slicing to retain 15% more moisture than if sliced immediately.technique165°F, 3 minutes
- ✓Create your roux by cooking flour and butter for exactly 2-3 minutes at medium heat to eliminate raw flour taste and achieve proper thickening power.timing2-3 minutes
- ✓Add stock gradually in 1/4 cup increments while whisking constantly to prevent lumps, as sudden temperature changes cause flour proteins to clump.technique1/4 cup increments
- ✓Blanch broccoli for exactly 90 seconds in boiling salted water before adding to preserve bright green color and prevent overcooking during the final bake.timing90 seconds
- ✓Use a 2:1 ratio of mozzarella to parmesan for optimal browning and flavor, as parmesan's lower moisture content prevents soggy tops while mozzarella provides stretch.ingredient2:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
One-pan Chicken and Broccoli Lasagne
Dive into this delightful one-pan Chicken and Broccoli Lasagne that's not only a breeze to whip up in just 30 minutes but also bursting with flavor! Layer tender chicken, vibrant broccoli, and a velvety garlic-infused sauce, all topped with a golden cheese blanket that melts to perfection. Get ready for a cozy, satisfying dish that makes weeknight dinners a treat!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1½ cups (90 g) broccoli florets, chopped into 1 cm (½ inch) pieces (360 ml)
- 1 tbsp freshly minced garlic (15 ml)
- 1 leek, white part only, finely sliced
- 1 tbsp Italian mixed herbs (15 ml)
- 1 small brown onion, diced
- Fresh oregano or basil leaves, to serve (optional)optional
- ¼ cup (60 ml) water (60 ml)
🥩Meat & Seafood(2)
- 300 g (10½ oz) boneless, skinless chicken breast, sliced horizontally into thinner steaks (0.66 lbs)
- 2½ cups (625 ml) chicken stock (600 ml)
🥛Dairy & Eggs(4)
- 2 tbsp unsalted butter (28 g)
- 1½ cups (375 ml) thickened (heavy) cream (360 ml)
- 1 cup (150 g) freshly grated mozzarella (240 ml)
- ½ cup (50 g) freshly grated parmesan (120 ml)
🫙Pantry Staples(2)
- 3 tbsp (30 g / 1 oz) plain (all-purpose) flour (45 ml)
- 2 tbsp olive oil (30 ml)
🧂Spices & Seasonings(3)
- ¼ tsp cracked black pepper (1.25 ml)
- ½ tsp sea salt flakes (2.5 ml)
- 1 tsp sea salt flakes (5 ml)
📦Other(1)
- 250 g (9 oz) fresh lasagne sheets, cut into 10 cm (4 inch) squares (8.82 oz)
👨🍳 Instructions
- 1
Heat olive oil in a pan and cook the chicken breast until golden and cooked through.
- 2
Remove the chicken and set aside. In the same pan, melt the butter and sauté the onion, garlic, and leek until soft.
- 3
Stir in the flour and cook for a minute before gradually adding the chicken stock and cream, stirring until thickened.
- 4
Add the herbs, broccoli, salt, and pepper, then layer in the lasagne sheets and cooked chicken.
- 5
Top with parmesan and mozzarella, then cover and cook until the cheese is bubbling.
💡 Pro Tips
- ✓Cook chicken breast to exactly 165°F internal temperature, then rest for 3 minutes before slicing to retain 15% more moisture than if sliced immediately.technique165°F, 3 minutes
- ✓Create your roux by cooking flour and butter for exactly 2-3 minutes at medium heat to eliminate raw flour taste and achieve proper thickening power.timing2-3 minutes
- ✓Add stock gradually in 1/4 cup increments while whisking constantly to prevent lumps, as sudden temperature changes cause flour proteins to clump.technique1/4 cup increments
- ✓Blanch broccoli for exactly 90 seconds in boiling salted water before adding to preserve bright green color and prevent overcooking during the final bake.timing90 seconds
- ✓Use a 2:1 ratio of mozzarella to parmesan for optimal browning and flavor, as parmesan's lower moisture content prevents soggy tops while mozzarella provides stretch.ingredient2:1 ratio