Creamy, cheesy, and bursting with sun-dried tomatoes—this Marry Me Chicken Lasagna Skillet is a one-pan comfort food masterpiece. #marrymechicken #lasagnarecipe #onepanmeals
Marry Me Chicken Lasagna Skillet
This Marry Me Chicken Lasagna Skillet combines the viral creamy, sun-dried tomato chicken dish with the comforting layers of lasagna—all made in one pan. Juicy chicken, tender noodles, and a rich, cheesy sauce come together in a showstopping meal perfect for cozy dinners, date nights, or impressing guests.
No need to fuss with baking sheets or boiling noodles separately—this recipe keeps it simple with stove-to-oven ease.
1. Yield, Time & Tools
- Yield: 4–6 servings
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Tools Needed: Large oven-safe skillet, knife, spatula, measuring cups and spoons
2. Ingredients
For the Chicken & Sauce:
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil), chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
For the Lasagna Layers:
- 8–10 oven-ready lasagna noodles, broken into thirds
- 1½ cups shredded mozzarella cheese
- 2 cups fresh spinach (optional but recommended)
Optional Garnish:
- Fresh basil or parsley
- Extra grated Parmesan
3. Preparation Steps
A. Brown the Chicken
Preheat oven to 375°F. Season chicken with salt and pepper. Heat olive oil in oven-safe skillet over medium-high heat. Sear chicken until golden and cooked through, 5–6 minutes. Remove and set aside.
B. Build the Sauce
In the same skillet, lower heat to medium. Add garlic and sauté 1 minute. Stir in sun-dried tomatoes, oregano, and basil. Pour in chicken broth and scrape up browned bits. Add cream and Parmesan; stir until smooth.
C. Layer the Lasagna
Return chicken to skillet. Scatter broken lasagna noodles evenly over chicken and sauce. Press down gently so noodles are mostly submerged. Add spinach, if using. Sprinkle with mozzarella.
D. Bake
Cover skillet with foil. Bake for 25 minutes, then remove foil and bake 5–10 more minutes, until noodles are tender and cheese is golden and bubbly.
E. Garnish & Serve
Let rest 5 minutes. Top with fresh herbs and extra Parmesan. Serve hot.
4. Tips & Variations
- Add a splash of white wine when making the sauce for brightness.
- Swap spinach with kale or roasted peppers.
- Stir in ricotta between layers for extra creaminess.
- Use gluten-free oven-ready noodles to make it GF.
5. Troubleshooting FAQ
Can I use regular lasagna noodles?
Yes—parboil them until barely tender before adding.
Why are my noodles still hard?
Make sure they’re covered in sauce; add a splash more broth if needed.
Can I make it vegetarian?
Swap chicken for sautéed mushrooms or eggplant.
How do I keep it from burning?
Keep noodles submerged and cover with foil until final browning.
6. Serving Suggestions
- Pair with garlic bread or a green salad.
- Add a glass of white wine or sparkling lemonade.
- Serve leftovers with a side of roasted veggies.
7. Storage and Make-Ahead Instructions
Freezer Instructions: Freeze assembled (unbaked) or baked lasagna for up to 2 months; thaw overnight before reheating.
Storage: Store in airtight container in fridge for up to 4 days.
Reheating: Warm in oven at 325°F or microwave individual portions.
Make-Ahead Tips: Assemble up to step C and refrigerate overnight; bake when ready.
