Description
This One-pan Chicken and Broccoli Lasagne is a comforting and hearty dish combining tender shredded chicken, fresh broccoli, and creamy sauce, all cooked together in a single pan and finished under the oven grill for a golden, cheesy topping. Perfect for a family meal, it simplifies traditional lasagne by skipping layering and using fresh lasagne sheets, resulting in a quicker and easier preparation without sacrificing flavor.
Ingredients
Chicken and Pan Base
- 2 tbsp olive oil
- 300 g boneless, skinless chicken breast, sliced horizontally into thinner steaks
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 60 ml water
Sauce
- 2 tbsp unsalted butter
- 1 small brown onion, diced
- 1 tbsp freshly minced garlic
- 1 leek, white part only, finely sliced
- 30 g plain (all-purpose) flour
- 625 ml chicken stock
- 375 ml thickened (whipping/heavy) cream
- 1 tbsp Italian mixed herbs (Italian seasoning) – can be substituted with dried oregano or thyme
- 90 g broccoli florets, roughly chopped into 1 cm (½ inch) pieces
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Lasagne and Cheese
- 250 g fresh lasagne sheets, cut into 10 cm (4 inch) squares
- 50 g freshly grated parmesan
- 150 g freshly grated mozzarella
To Serve (Optional)
- Fresh oregano or basil leaves
Instructions
- Preheat Grill: Preheat the oven grill (broiler) to high to prepare for browning the finished lasagne.
- Cook the Chicken: Heat olive oil in a large, deep, heavy-based pan over medium heat. Season chicken breasts with salt and pepper on both sides. Cook chicken for 5–6 minutes, turning halfway until just cooked through. Remove chicken from pan and set aside to rest. Once cool enough, shred chicken with two forks.
- Deglaze and Start Sauce: Use 60 ml water to deglaze the pan, scraping up any browned bits to add flavor. Keep the pan over medium heat with pan juices, then add butter, diced onion, and minced garlic. Cook, stirring, for 1–2 minutes until softened.
- Add Leek: Add the finely sliced leek to the pan and cook for 3–4 minutes, stirring occasionally until softened.
- Add Flour: Stir in the plain flour and cook for 1 minute to eliminate the raw flour taste and form a roux base.
- Add Stock and Cream: Pour in the chicken stock gradually while stirring to combine smoothly. Then add the thickened cream and Italian mixed herbs and bring mixture to a simmer.
- Add Broccoli and Seasoning: Add the chopped broccoli florets, 1 tsp sea salt flakes, and ¼ tsp freshly cracked black pepper. Let the sauce simmer gently to blend flavors and soften broccoli slightly.
- Add Lasagne Sheets: Using tongs, place the lasagne sheet squares into the sauce. Ensure they are completely submerged and evenly distributed in the pan to allow them to cook and absorb the sauce.
- Combine Chicken: Fold the shredded chicken back into the pan, mixing gently into the sauce and lasagne sheets.
- Add Cheese and Grill: Sprinkle grated parmesan and mozzarella evenly over the top. Place the pan under the preheated oven grill and cook for about 5–7 minutes or until the cheese is melted, golden, and bubbly.
- Serve: Garnish with fresh oregano or basil leaves if desired, and serve hot straight from the pan.
Notes
- Note 1: Adjust salt according to taste and dietary preferences, as broccoli and stock add natural saltiness.
- Note 2: If using dried lasagne sheets instead of fresh, pre-cook them according to package instructions before adding to the sauce to ensure they soften properly.
