Description

Marry Me Chicken Lasagna is a comforting one-pan skillet lasagna recipe featuring tender seared chicken thighs simmered in a flavorful tomato and herb broth with sun-dried tomatoes, fresh spinach, and layers of oven-ready lasagna sheets. Topped with a blend of mozzarella and parmesan cheeses and baked under the broiler until golden and bubbly, this easy, saucy lasagna is perfect for a hearty family meal.

Ingredients

Chicken and Seasoning

6 skinless, boneless chicken thighs
1 tsp salt
1 tsp sweet paprika
1 tsp garlic powder
1 tsp mixed herbs
2 tbsp olive oil (or oil from sun-dried tomatoes)
½ cup (120ml) broth or stock

Sauce

3 large shallots, diced
½ tsp salt
1 tsp sweet paprika
3 cloves garlic, minced
½ cup (90g) 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 if needed)

Lasagna and Garnish

12 oven-ready lasagna sheets, broken into pieces
½ cup (120ml) heavy cream
2 tbsp fresh basil, torn
4 cups (120g) fresh spinach
⅓ cup + 1 tbsp (40g) grated parmesan cheese
7 oz (200g) fresh mozzarella, torn
1½ cups (150g) shredded mozzarella cheese
Handful of torn fresh basil for garnish

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Instructions

Season the Chicken: Pat the chicken thighs dry with paper towels, then season evenly with salt, sweet paprika, garlic powder, and mixed herbs to infuse flavor.
Sear the Chicken: Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken thighs and sear them for 2-3 minutes on each side until golden brown.
Simmer Chicken: Pour in ½ cup broth and bring to a simmer. Cover the skillet and cook over low heat for 8 minutes or until the chicken is fully cooked through.
Shred Chicken: Remove chicken from skillet and set aside on a plate. Reserve the cooking liquid. Once cool enough to handle, shred or slice the chicken into bite-sized pieces.
Sauté Shallots: In the same skillet, add a splash of oil if needed, then sauté the diced shallots over low heat for 3-4 minutes until soft and translucent. Season with salt and sweet paprika.
Add Garlic and Tomatoes: Stir in minced garlic, diced sun-dried tomatoes, and tomato paste. Cook until fragrant, about 1-2 minutes.
Add Fresh Tomatoes and Broth: Add halved cherry tomatoes to the pan, then pour in 2 cups chicken stock along with the shredded chicken and reserved cooking liquid. Bring to a gentle boil.
Add Lasagna Sheets: Drop broken lasagna noodles into the skillet, stirring well to fully submerge them in the sauce.
Simmer Pasta: Reduce heat to medium-low and simmer for 12-15 minutes, stirring frequently to prevent sticking. Cook until noodles are al dente, adding more stock as necessary.
Finish Sauce: Stir in heavy cream, torn fresh basil, and fresh spinach. Cook for a couple of minutes until spinach wilts.
Add Cheese and Broil: Tear fresh mozzarella and scatter it over the skillet surface. Sprinkle shredded mozzarella and grated parmesan evenly on top. Place skillet under a hot broiler for 2-3 minutes until cheese melts and turns golden.
Rest and Serve: Let the lasagna rest for at least 10 minutes to allow the sauce to thicken. Garnish with torn basil and serve straight from the skillet with crusty garlic bread and a crisp green salad.

Notes

You can substitute chicken thighs with chicken breasts but adjust cooking time accordingly.
Use oven-ready lasagna sheets to skip boiling pasta separately and save time.
Adding more chicken stock during simmering prevents pasta from drying out or sticking.
Resting the lasagna after cooking helps thicken the sauce and makes serving easier.
If you don’t have a broiler, place the skillet in a hot oven at 450°F (230°C) to melt and brown the cheese.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American