Creamy Chicken & Mushroom Lasagna
Creamy Chicken & Mushroom Lasagna
Ingredients
- 3 chicken breasts
- 1 pinch sea salt flakes
- 1 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 leek, halved and sliced
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- 200 grams button mushrooms, sliced
- 1 small head broccoli, chopped into small florets
- 2 tablespoons plain flour
- as needed cracked black pepper
- 4 cups chicken stock
- 1 cup thickened cream
- 6-8 dried lasagna sheets, broken into pieces
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
- 1
Season the chicken breasts with the sea salt flakes and paprika. Heat the olive oil in a large oven-safe pan over medium-high heat and sear the chicken for 4–5 minutes on each side until golden. Remove and set aside.
⏱️ 10 min
- 2
Melt the butter in the same pan. Add the leek, onion, garlic and mushrooms and cook for 5–6 minutes until softened and fragrant.
⏱️ 6 min
- 3
Sprinkle over the flour and cook for 1 minute. Gradually pour in the chicken stock while stirring. Add the broccoli, thickened cream and cracked black pepper, then bring to a gentle simmer.
⏱️ 5 min
- 4
Break the lasagna sheets into rough pieces and stir them into the sauce, making sure they’re mostly submerged. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is almost tender.
⏱️ 12 min
- 5
Slice the cooked chicken and stir it back through the sauce.
⏱️ 2 min
- 6
Sprinkle over the mozzarella and parmesan, then bake at 200°C for 15 minutes, or until golden, bubbling and irresistible.
⏱️ 15 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken & Mushroom Lasagna
- 3 chicken breasts
- 1 pinch sea salt flakes
- 1 teaspoon paprika
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 leek, halved and sliced
- 1 small onion, finely chopped
- 4 garlic cloves, finely chopped
- 200 grams button mushrooms, sliced
- 1 small head broccoli, chopped into small florets
- 2 tablespoons plain flour
- as needed cracked black pepper
- 4 cups chicken stock
- 1 cup thickened cream
- 6-8 dried lasagna sheets, broken into pieces
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
- 1
Season the chicken breasts with the sea salt flakes and paprika. Heat the olive oil in a large oven-safe pan over medium-high heat and sear the chicken for 4–5 minutes on each side until golden. Remove and set aside.
⏱️ 10 min - 2
Melt the butter in the same pan. Add the leek, onion, garlic and mushrooms and cook for 5–6 minutes until softened and fragrant.
⏱️ 6 min - 3
Sprinkle over the flour and cook for 1 minute. Gradually pour in the chicken stock while stirring. Add the broccoli, thickened cream and cracked black pepper, then bring to a gentle simmer.
⏱️ 5 min - 4
Break the lasagna sheets into rough pieces and stir them into the sauce, making sure they’re mostly submerged. Cover and simmer for 10–12 minutes, stirring occasionally, until the pasta is almost tender.
⏱️ 12 min - 5
Slice the cooked chicken and stir it back through the sauce.
⏱️ 2 min - 6
Sprinkle over the mozzarella and parmesan, then bake at 200°C for 15 minutes, or until golden, bubbling and irresistible.
⏱️ 15 min•🌡️ 200