Best Chicken Lasagna Recipe, with white sauce and mushrooms
An easy chicken lasagna recipe which you can make in less than 40 minutes. It's the best dinner idea
Servings 4
Calories 913kcal
Ingredients
- 12 oz (350g) mixed mushrooms sliced
- 1 lb (450g) chicken breast sliced
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1/2 Tbsp Italian seasoning
- 1 onion diced
- 3-4 garlic cloves minced
- ½ tsp crushed red pepper flakes
- 2 1/2 cup (500ml) chicken broth
- 1 1/2 cup (300ml) double cream
- 8 lasagna sheets broken into squares
- ¾ cup (75g) parmesan grated
- 1 cup (110g) fresh mozzarella
- 3-4 Tbsp fresh parsley sliced thinly
Instructions
- Preheat a cast iron pan over med-high heat. Once hot, add in olive oil and chicken. Sprinkle with chili flakes and season with salt and pepper to your taste. Cook until browned, about 5-6 minutes, then set aside.
- In the same preheated pan, add one more Tbsp of olive oil, then stir in onion, mushrooms, garlic and Italian seasoning. Cook for about 5 minutes, until the onion and mushrooms begin to soften.
- Pour in chicken broth, double cream and return the chicken to the pan.
- Distribute the lasagna sheets evenly across the skillet, and add in mozzarella and parmesan. Make sure you place both of them evenly across the top.
- Cover the skillet with a lid and allow the mixture to simmer for 20 minutes, stirring occasionally, until the lasagna is cooked. You should check halftime, and give it a small stir, so it doesn't stick to the bottom.
- Garnish with fresh chopped parsley and let it cool for 5 minutes before serving.
Video
Nutrition
Calories: 913kcal | Carbohydrates: 56g | Protein: 49g | Fat: 55g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 1222mg | Potassium: 1105mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2110IU | Vitamin C: 19mg | Calcium: 476mg | Iron: 3mg