There’s something incredibly satisfying about a creamy, cheesy dish that brings warmth and comfort to the table. This One-Pan Chicken and Broccoli Bake, has a delightful twist on the classic, featuring lasagne sheets to add another layer of comfort. The best part? It’s all prepared in a single pan, making both cooking and cleanup a breeze.
Why You’ll Love This Recipe:
- Simplicity: No need for multiple pots or complicated steps. Everything comes together seamlessly in one pan.
- Flavor-Packed: The combination of succulent chicken, crisp broccoli, and a rich, creamy sauce ensures a burst of flavor in every bite.
- Versatility: Easily adaptable to suit your preferences—swap chicken for mushrooms for a vegetarian version.
Ingredients:
For the Chicken:
- 300 g (10½ oz) boneless, skinless chicken breast, sliced horizontally into thinner pieces
- ½ tsp sea salt flakes
- ¼ tsp cracked black pepper
- ¼ cup (60 ml) water
For the Lasagne:
- 2 tbsp unsalted butter
- 1 small brown onion, diced
- 1 tbsp freshly minced garlic
- 1 leek, white part only, finely sliced
- 3 tbsp (30 g) plain (all-purpose) flour
- 2½ cups (625 ml) chicken stock
- 1½ cups (375 ml) thickened (heavy) cream
- 1 tbsp Italian mixed herbs (or substitute with dried oregano or thyme)
- 1½ cups (90 g) broccoli florets, chopped into 1 cm (½ inch) pieces
- Pinch of red chilli flakes
- 1 tsp sea salt flakes
- ¼ tsp cracked black pepper
- 250 g (9 oz) fresh lasagne sheets, cut into squares
- ½ cup (50 g) freshly grated Parmesan cheese
- 1 cup (150 g) freshly grated mozzarella cheese
- Breadcrumbs to sprinkle on top
- Fresh oregano or basil leaves, for garnish (optional)
Method:
- Cook the Chicken: Season the chicken slices with sea salt and cracked black pepper. In a large, deep, heavy-based pan over medium heat, add a drizzle of olive oil and cook the chicken for about 5–6 minutes, turning once, until golden and just cooked through. Remove from the pan and set aside to rest. Once cooled, shred the chicken using two forks.
- Prepare the Sauce: In the same pan, add the ¼ cup (60 ml) of water to deglaze, scraping up any browned bits. Add the unsalted butter, allowing it to melt, then sauté the diced onion and minced garlic for 1–2 minutes until fragrant. Add the sliced leek and cook for an additional 3–4 minutes until softened.
- Thicken the Sauce: Sprinkle in the plain flour, stirring continuously for about a minute to cook out the raw flour taste. Gradually pour in the chicken stock, stirring to combine, followed by the thickened cream. Add the Italian mixed herbs, chopped broccoli florets, sea salt flakes, and cracked black pepper. Allow the mixture to simmer gently for 5 minutes, letting the sauce thicken and the broccoli become tender.
- Incorporate the Pasta and Chicken: Gently stir in the shredded chicken and the fresh lasagne sheet squares, ensuring the pasta is submerged in the sauce. Let the mixture simmer for another 5 minutes, allowing the pasta to cook through.
- Add the Cheese and Grill: Sprinkle the freshly grated Parmesan and mozzarella cheeses evenly over the top of the mixture. Preheat your oven grill (broiler) to high. Place the pan under the grill for 3–5 minutes, or until the cheese is melted, bubbly, and golden brown.
- Serve: Once the cheese is beautifully golden, remove the pan from the oven. Let it sit for a couple of minutes before serving. Garnish with fresh oregano or basil leaves if desired.
Serving Suggestions:
This hearty lasagne pairs wonderfully with a simple green salad dressed in balsamic vinaigrette and a side of cheesy garlic bread. The freshness of the salad complements the richness of the lasagne, while the garlic bread is perfect for mopping up any leftover creamy sauce.
Storage Tips:
Enjoy this comforting, creamy One-Pan Chicken and Broccoli Lasagne—a delightful meal that’s sure to become a family favorite! Recipe has been adapted from Simple Home Edit