Nicole Kendrick
@goldengracekitchen
00:15
Prep
01:00
Cook
01:15
Total Time
Ingredients & Directions
Directions
Chicken & Seasoning
2
1 tablespoon
smoked paprika
1 tablespoon
Italian seasoning
1 teaspoon
thyme
1 teaspoon
salt
1 tablespoon
garlic olive oil
- Pat the chicken dry and place in a large bowl.
- Coat the chicken with the seasonings.
- In a large pan, on medium-high, heat the one tablespoon of garlic olive oil.
- Add the chicken breasts to the pan and cook for 3 minutes on each side.
- Lower the temperature to medium and cover with a lid.
- Cook for 10-13 minutes until the internal temperature reaches 165ºF, flipping every few minutes for even cooking.
- Remove from heat and cool enough to shred into small pieces.
Lasagna
16 oz
lasagna noodles
olive oil to toss noodles
6 tablespoons
butter
6 tablespoons
flour (can use gluten free or all purpose)
6 cups
whole milk
2 teaspoons
salt
1/2 teaspoon
black pepper
1 teaspoon
Italian seasoning
1/2 teaspoon
dried basil
2 tablespoons
minced garlic
12 oz chopped broccoli
6 oz
chopped spinach
1 cup
parmesan cheese, divided
- Preheat oven to 425ºF.
- Boil lasagna per package instructions.
- Remove, drain and toss with olive oil to prevent sticking.
- Once cool, cut into small pieces.
- In a saucepan, on medium heat, melt butter.
- Add flour and whisk for 1 minute.
- Pour the milk in one cup at a time whisking as you add.
- Continue whisking while adding the Italian seasoning and basil.
- Cook the sauce until it begins to bubble and thicken.
- Add garlic, spinach, 1/2 cup parmesan cheese, and shredded chicken.
- Cook for 2-3 more minutes until the sauce is bubbling again.
- Remove the pan from the head and add the cooked lasagna noodles.
- Stir well.
- Transfer to a large baking dish and bake for 30 minutes or until golden brown.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Chicken & Broccoli Sheet Pan Lasagna
Nicole Kendrick
@goldengracekitchen
Yield: 4-6
00:15
Prep
01:00
Cook
01:15 Total Time
Ingredients
Directions
Chicken & Seasoning
2
1 tablespoon
smoked paprika
1 tablespoon
Italian seasoning
1 teaspoon
thyme
1 teaspoon
salt
1 tablespoon
garlic olive oil
- Pat the chicken dry and place in a large bowl.
- Coat the chicken with the seasonings.
- In a large pan, on medium-high, heat the one tablespoon of garlic olive oil.
- Add the chicken breasts to the pan and cook for 3 minutes on each side.
- Lower the temperature to medium and cover with a lid.
- Cook for 10-13 minutes until the internal temperature reaches 165ºF, flipping every few minutes for even cooking.
- Remove from heat and cool enough to shred into small pieces.
Lasagna
16 oz
lasagna noodles
olive oil to toss noodles
6 tablespoons
butter
6 tablespoons
flour (can use gluten free or all purpose)
6 cups
whole milk
2 teaspoons
salt
1/2 teaspoon
black pepper
1 teaspoon
Italian seasoning
1/2 teaspoon
dried basil
2 tablespoons
minced garlic
12 oz chopped broccoli
6 oz
chopped spinach
1 cup
parmesan cheese, divided
- Preheat oven to 425ºF.
- Boil lasagna per package instructions.
- Remove, drain and toss with olive oil to prevent sticking.
- Once cool, cut into small pieces.
- In a saucepan, on medium heat, melt butter.
- Add flour and whisk for 1 minute.
- Pour the milk in one cup at a time whisking as you add.
- Continue whisking while adding the Italian seasoning and basil.
- Cook the sauce until it begins to bubble and thicken.
- Add garlic, spinach, 1/2 cup parmesan cheese, and shredded chicken.
- Cook for 2-3 more minutes until the sauce is bubbling again.
- Remove the pan from the head and add the cooked lasagna noodles.
- Stir well.
- Transfer to a large baking dish and bake for 30 minutes or until golden brown.
