One-Pan Creamy Chicken & Mushroom Lasagna

Ingredients

• 1 tbsp Olive oil (for sautéing)
• 500 g Chicken breast (diced into bite-sized pieces)
• 250 g Mushrooms (sliced (button or cup mushrooms))
• 3 Garlic (cloves, minced)
• 1 tsp Dried oregano
• 500 ml Chicken stock
• 250 ml Heavy cream
• 250 g Lasagna sheets (broken into smaller pieces)
• 2 cups Baby spinach (fresh)
• 1 cup Mozzarella cheese (shredded)
• 0.25 cup Parmesan cheese (grated)
• Salt and pepper (to taste)

Steps

1. 1

   Heat olive oil in a large deep skillet or pan over medium-high heat.

2. 2

   Add the diced chicken to the pan and cook until browned on all sides, about 5-6 minutes.

3. 3

   Add the sliced mushrooms and cook for another 3-4 minutes until they begin to soften.

4. 4

   Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.

5. 5

   Pour in the chicken stock and heavy cream, and season with salt and pepper. Bring the liquid to a gentle simmer.

6. 6

   Add the broken lasagna sheets to the pan, ensuring they are mostly submerged in the liquid. Reduce heat to medium-low.

7. 7

   Cover the pan with a lid and simmer for 10-12 minutes, or until the pasta is tender, stirring occasionally to prevent sticking.

8. 8

   Stir in the baby spinach until wilted.

9. 9

   Sprinkle the shredded mozzarella and grated parmesan over the top. Cover for 1-2 minutes until the cheese is melted and bubbly.

10. 10

    Serve immediately directly from the pan.

Notes

This dish is freezer-friendly and perfect for meal prep. If the sauce becomes too thick while simmering, add a splash more stock or water to loosen it.

Nutrition per serving

• main
• one-pan
• chicken
• pasta
• dinner
• family-friendly
• comfort food