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Healthy White Chicken Lasagna Skillet - A Lighter, One-Pan Comfort Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing and flavor.
  • Chicken: Diced boneless, skinless chicken breasts or thighs (about 1.25 pounds).
  • Onion and garlic: Aromatics that build the base of the sauce.
  • Italian seasoning and crushed red pepper: For warmth and depth.
  • Salt and black pepper: Season in layers.
  • Low-sodium chicken broth: Forms the base of the lighter white sauce.
  • Milk: 2% or whole milk for creaminess without heaviness.
  • Plain Greek yogurt: Adds tang and body; use 2% or whole for best texture.
  • Neufchâtel or light cream cheese: A small amount for silkiness.
  • Parmesan cheese: Freshly grated for savory bite.
  • Part-skim mozzarella: Melty, mild cheese to finish.
  • Lasagna noodles: Whole-wheat if you like; break into 2-inch pieces (about 9–10 noodles).
  • Baby spinach: Stirred in at the end for color and nutrients.
  • Lemon zest and juice: Brightens the creamy sauce.
  • Fresh parsley or basil: Optional, for a fresh finish.

Method
 

  1. Prep the noodles: Break the lasagna noodles into roughly 2-inch pieces. Set aside. Have all other ingredients measured and ready—this keeps the process smooth.
  2. Sear the chicken: Heat 1 tablespoon olive oil in a large, deep skillet over medium-high. Season the diced chicken with salt and pepper, then cook in a single layer until lightly browned and just cooked through, about 5–6 minutes. Transfer to a plate; keep any juices in the pan.
  3. Sauté aromatics: Reduce heat to medium. Add another teaspoon of olive oil if the pan is dry. Add the chopped onion and a pinch of salt, cooking 3–4 minutes until translucent. Stir in minced garlic, Italian seasoning, and a small pinch of crushed red pepper; cook 30 seconds until fragrant.
  4. Build the cooking liquid: Pour in 3 cups low-sodium chicken broth and 1 cup milk. Bring to a gentle simmer, scraping up any browned bits for flavor.
  5. Add noodles: Stir in the broken lasagna noodles, making sure they’re mostly submerged. Adjust heat to maintain a lively simmer, not a boil. Cook uncovered, stirring every 2–3 minutes to prevent sticking, until noodles are al dente, about 10–12 minutes. Add a splash of broth or water if the pan looks dry.
  6. Make it creamy: Reduce heat to low. Whisk the Greek yogurt (1/2 cup) and softened Neufchâtel or light cream cheese (2 ounces) together in a small bowl until smooth. Temper by stirring in a few spoonfuls of the hot cooking liquid. Then fold this mixture into the skillet along with 1/3 cup grated Parmesan. Stir gently until the sauce is creamy and slightly thickened.
  7. Add chicken and greens: Return the cooked chicken and any juices to the skillet. Stir in 3–4 cups baby spinach until just wilted, 1–2 minutes.
  8. Finish with brightness: Add the zest of 1/2 lemon and 1–2 teaspoons lemon juice. Taste and adjust salt and pepper. If you want extra richness, sprinkle 1/2 cup part-skim mozzarella over the top, cover for 1–2 minutes, and let it melt.
  9. Rest and serve: Let the skillet sit off heat for 3–5 minutes to thicken slightly. Garnish with chopped parsley or basil. Serve warm with a side salad if you like.