Cowboy Butter Ground Chicken Skillet Lasagna
Creamy cowboy butter ground chicken skillet lasagna is an easy one-pan white lasagna made with tender noodles, browned ground chicken, a garlicky lemon cream sauce, ricotta, mozzarella, and Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: STOVETOP
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small yellow onion, finely diced
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, or more to taste
- 4 cloves garlic, minced
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth, plus more as needed
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 10 lasagna noodles, broken into rustic bite-sized pieces
- ¾ cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh parsley, optional
- 1 tablespoon chopped fresh chives, optional
Instructions
- Heat the olive oil in a large, deep 12-inch skillet over medium-high heat. Add the ground chicken and diced onion. Cook for 6 to 8 minutes, breaking the chicken into small crumbles, until it is cooked through and the onion is softened.
- Stir in the Italian seasoning, smoked paprika, salt, black pepper, crushed red pepper flakes, and garlic. Cook for 30 seconds, until fragrant.
- Reduce the heat to medium. Add the butter. Once melted, sprinkle the flour over the chicken mixture and stir constantly for 1 minute.
- Slowly pour in the chicken broth and heavy cream, stirring well until the sauce is smooth. Stir in the Dijon mustard, lemon zest, and lemon juice. Bring to a gentle simmer.
- Add the broken lasagna noodles and press them down into the sauce. Cover the skillet and simmer for 18 to 22 minutes, stirring every few minutes so the noodles do not stick, until tender. Add an extra splash of chicken broth if the skillet becomes too dry before the noodles are done.
- Dollop the ricotta cheese over the top. Sprinkle with mozzarella and Parmesan. Cover for 2 to 3 minutes, until the cheese is melted.
- For a browned top, place the oven-safe skillet under the broiler for 2 to 3 minutes. Watch closely.
- Garnish lightly with parsley and chives, if desired. Let the skillet rest for 5 minutes before serving.
Notes
- Keep the sauce at a gentle simmer; boiling it too hard can cause it to reduce too quickly.
- Use freshly grated Parmesan for the smoothest sauce.
- For a milder family-friendly version, omit the crushed red pepper flakes.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat with a splash of chicken broth or milk to loosen the sauce.