Looking for a delicious easy one-skillet meal to make during the week? This skillet lasagna is a great way to use leftover chicken, and the spinach and artichokes give it a Mediterranean twist!

Chicken Spinach Artichoke Skillet Lasagna

Chicken Spinach Artichoke Skillet Lasagna

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 10 minutes

Yield: 4-6 servings


    For the Filling:
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup crimini mushrooms, sliced
  • 1 (14-ounce) can artichokes, drained, rinsed, and chopped
  • 2 cups baby spinach, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup chicken stock
  • 1 cup shredded leftover chicken
  • For the Sauce:
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1/2 teaspoon black pepper
  • 1/2 cup grated parmesan cheese
  • 3/4 cup shredded mozzarella cheese
  • For the Lasagna:
  • 1 (9-ounce) box no-bake lasagna noodles
  • 1 1/2 cups shredded mozzarella cheese
  • 1/3 cup crumbled feta
  • fresh oregano, for garnish


  1. Preheat oven to 375 degrees F.
  2. To make the filling, melt butter in a large cast iron skillet over medium-high heat. Add onion and garlic and cook until just beginning to soften, about 5 minutes. Stir in mushrooms and cook 5 minutes. Stir in artichokes and spinach; season with salt, pepper and red pepper flakes. Cook until the spinach has wilted. Stir in chicken stock and chicken; simmer until liquid has reduced slightly, about 10 minutes. Transfer to a large bowl, and set aside.
  3. To make the sauce, return skillet to stove and add butter. Once melted, stir in garlic, cooking until lightly browned. Stir in heavy cream and bring to a simmer. Add pepper and parmesan cheese; cover and cook over low heat until sauce has thickened and slightly reduced, about 5 minutes. Stir in mozzarella and cook until cheese has melted and the sauce is smooth, about 5 minutes longer. Pour sauce over filling in bowl and stir to coat.
  4. To assemble the lasagna, spoon 1/4 of the filling into the bottom of skillet. Place 2 lasagna sheets on top and fill any gaps around the sides with broken pieces of pasta. Top with 1/4 of the filling; sprinkle with mozzarella cheese. Repeat the layering process two more times; finishing with remaining mozzarella cheese.
  5. Cover with foil and bake 25 minutes. Remove foil and bake 10 minutes more, or until top is golden brown and bubbly. Remove from oven and let cool slightly before sprinkling with feta and fresh oregano. Cut and serve.

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