Simple and delicious this one pot white chicken lasagna skillet is sure to be a hit at your house without heating up the kitchen!

It has been super hot here this week. Too hot to turn on the oven, for sure. There is nothing better in the summertime than an easy one pot meal. No hot oven, no sink full of pots and pans. Just one pot on the stovetop. This white chicken lasagna skillet is always a hit at our house, and I hope it will be at your house, too!

Ingredients:

2 tablespoons oil
2 boneless skinless chicken breasts
2.5 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups heavy cream
1 teaspoon Italian seasoning
10 lasagna noodles, broken
1 cup shredded mozzarella cheese

Instructions:

Add oil to a large skillet and heat over medium heat.
Add chicken breasts and cook for 3-5 minutes until browned on one side (they should release easily from the pan when ready).
Flip chicken and add chicken broth, salt and pepper. Bring to a low simmer over medium-low heat, cover and cook for 10-15 minutes until chicken reaches an internal temperature of 165 degrees F.
Remove chicken to a cutting board and let rest 5 minutes before shredding.
To the chicken broth in the pan, add the cream and Italian seasoning. Stir.
Add in broken lasagna noodles and stir well. Bring back up to a low simmer.
Cover and cook for 10-15 minutes, until tender, stirring every few minutes.
When noodles are cooked, stir chicken back in and top with shredded cheese. Cover and let melt before serving.

I like to serve this with a side salad and some fresh garden vegetables. I love to sauté some zucchini to have with it. My family loves to have some homemade bread with a little garlic butter on the side, too. Usually in the summer I keep things simple, quick, and easy cleanup.

White Chicken Lasagna Skillet

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Ingredients

2 tablespoons oil
2 boneless skinless chicken breasts
2.5 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups heavy cream
1 teaspoon Italian seasoning
10 lasagna noodles broken
1 cup shredded mozzarella cheese

Instructions

Add oil to a large skillet and heat over medium heat.
Add chicken breasts and cook for 3-5 minutes until browned on one side (they should release easily from the pan when ready).
Flip chicken and add chicken broth, salt and pepper. Bring to a low simmer over medium-low heat, cover and cook for 10-15 minutes until chicken reaches an internal temperature of 165 degrees F.
Remove chicken to a cutting board and let rest 5 minutes before shredding.
To the chicken broth in the pan, add the cream and Italian seasoning. Stir.
Add in broken lasagna noodles and stir well. Bring back up to a low simmer.
Cover and cook for 10-15 minutes, until tender, stirring every few minutes.
When noodles are cooked, stir chicken back in and top with shredded cheese. Cover and let melt before serving.