Marry Me Chicken Lasagna
Craving lasagna but don't have the time? This skillet lasagna hack is a game changer. Break your pasta straight into the pan with a savory Marry Me Chicken sauce — the noodles soak up all that incredible flavor as they cook.
Servings: 6
Calories: 780kcal
Equipment
Ingredients
For the lasagna
- 6 chicken thighs , skinless and boneless
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp mixed herbs
- 2 tbsp olive oil or use the oil from sun-dried tomatoes
- ½ cup (120ml) white wine or use broth / stock
- 3 large shallots , diced
- ½ tsp salt
- 1 tsp sweet paprika
- 3 cloves garlic minced
- ½ cup (90) sun-dried tomatoes drained and diced
- 2 tbsp tomato paste
- 1 cup (150g) cherry tomatoes halved
- 2 cups (500ml) chicken stock or broth, plus more as needed
- 12 oven-ready lasagna sheets broken up
- ½ cup (120ml) heavy cream
- 2 tbsp fresh basil torn
- 4 cups (120g) fresh spinach
- ¼ cup (40g) parmesan grated
- 7 oz (200g) fresh mozzarella torn
- 1 ½ cups (150g) shredded mozzarella
To serve
- handful torn basil
Instructions
- Pat the chicken dry with paper towels and season with the salt, seasoning and herbs.6 chicken thighs, 1 tsp salt, 1 tsp sweet paprika, 1 tsp garlic powder, 1 tsp mixed herbs
- Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken thighs and sear for 2-3 minutes per side.2 tbsp olive oil
- Pour in the wine and bring to a simmer. Cover the pan and cook over low heat for a further 8 minutes or until the chicken is cooked through.½ cup (120ml) white wine
- Set the chicken aside on a plate and reserve any cooking liquid. Shred or slice the chicken into bite-sized pieces as soon as it’s cool enough to handle.
- Add the shallots to the same pan, with a splash of oil if needed, and sauté for 3–4 minutes over low heat until soft and translucent. Add salt and additional seasoning.3 large shallots, ½ tsp salt, 1 tsp sweet paprika
- Stir in the minced garlic, chopped sun-dried tomatoes, tomato paste, cooking until fragrant.3 cloves garlic, 2 tbsp tomato paste, ½ cup (90) sun-dried tomatoes
- Add the fresh tomatoes then stir in the broth, shredded chicken and reserved cooking liquid. Bring the liquid to a gentle boil.1 cup (150g) cherry tomatoes, 2 cups (500ml) chicken stock
- Drop the broken lasagna noodles into the skillet, stirring well to ensure they are submerged in the sauce.12 oven-ready lasagna sheets
- Reduce heat to medium-low and simmer for 12–15 minutes, stirring often to make sure the pasta isn’t sticking to the bottom of the pan. Cook until the noodles are al dente, topping up the pan with more stock if needed.
- Stir in the cream, basil and fresh spinach and cook for a couple of minutes.½ cup (120ml) heavy cream, 4 cups (120g) fresh spinach, 2 tbsp fresh basil
- Tear up a ball of fresh mozzarella and scatter over the top. Sprinkle with the grated mozzarella and parmesan. Place the skillet under a hot broiler for 2-3 minutes or until the cheese melts and turns golden.¼ cup (40g) parmesan grated, 7 oz (200g) fresh mozzarella, 1 ½ cups (150g) shredded mozzarella
- Rest the lasagna for at least 10 minutes (or even longer to allow the sauce to cool and thicken). Garnish with some torn basil and serve straight out of the skillet with crusty garlic bread and a crisp green salad.handful torn basil
Nutrition
Calories: 780kcal | Carbohydrates: 45g | Protein: 43g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 203mg | Sodium: 1321mg | Potassium: 1095mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3355IU | Vitamin C: 18mg | Calcium: 417mg | Iron: 3mg
