May 30, 2026
Creamy Chicken and Broccoli Skillet Lasagna (Vegan)
No layering, no baking, no problem! This Creamy Chicken and Broccoli Skillet Lasagna packs all the comfort of the original, but comes together much quicker in just one pan!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsCreamy Chicken and Broccoli Skillet Lasagna
If you love creamy comfort food but want to keep things easy and fuss-free, this Creamy Chicken and Broccoli Skillet Lasagna is calling your name! It’s hearty, luscious, and layered with flavor — think cozy lasagna vibes, but without the oven or the fuss! Tender soy curls are seasoned and crisped to mimic juicy shredded chicken, while broccoli, garlic, and melty vegan cheeses turn this into the one-pan weeknight dinner of your dreams. Whether you’re cooking for the family or meal prepping for the week, this recipe is a satisfying, veggie-packed crowd-pleaser that delivers all the comfort of traditional lasagna with no layering required!
Why You’ll Love This Creamy Chicken and Broccoli Skillet Lasagna
✔ One-Pan Wonder: Everything comes together in a single skillet! Less mess = less stress!
✔ Great Weeknight Recipe: Ready in under an hour with simple steps, making it perfect for busy weeknights.
✔ Creamy, Cheesy Goodness: Seasoned soy curls, melty vegan cheese, and fresh broccoli make for the ultimate comfort food combo.
✔ Easy and Approachable: No layering or baking, just hearty lasagna flavors made simple.
✔ Meal-Prep Friendly: Makes a generous amount, and it reheats like a dream!
How to Make Creamy Chicken and Broccoli Skillet Lasagna
1. Soak, Season, and Cook the Soy Curls:
Soak the soy curls in hot water for 8–10 minutes, then squeeze out all the excess water. Heat oil in a large skillet and cook the soy curls with garlic powder, onion powder, Italian seasoning, salt, and pepper until crispy and golden. Set aside.
2. Cook the Veggies and Build the Creamy Sauce:
In the same skillet, sauté onion, finely chopped broccoli stems, and mushrooms with more seasoning until browned. Add the garlic and cook until fragrant. Sprinkle in the flour and stir until no clumps remain. Add white wine and cook until mostly evaporated. Stir in the broth and vegan cream.
3. Add the Pasta:
Break lasagna into smaller pieces and gently stir them in, submerging them in the sauce. Bring to a boil, then reduce heat, cover, and simmer until the noodles are nearly al dente, about 10 to 12 minutes, stirring occasionally.
4. Stir in the Good Stuff!
Add the chopped broccoli florets, crispy soy curls, vegan mozzarella, and parmesan. Stir until melty and well combined.
5. Finish and Serve:
sprinkle with remaining mozzarella. Cover and cook 5–7 more minutes until everything is melty and tender. Optional: broil for a few minutes to get those bubbly, golden lasagna edges!
Let it rest a few minutes, garnish with parsley and extra vegan parmesan, and serve warm!
Tips and FAQs
- Break the noodles small: Breaking the lasagna sheets into smaller pieces helps them cook more evenly and makes the dish easier to serve.
- Broil for a golden top: If your skillet is oven-safe, broil the lasagna for 2 to 3 minutes for an irresistibly bubbly, slightly crisp top layer. And the crispy bits of lasagna noodles are (in my opinion) the best part!
- Make it ahead: This keeps well for 3 to 4 days in the fridge and reheats beautifully!
- Customize it: Swap broccoli for spinach or kale, add peas or any other of your favorite veggies!
- No white wine? Use veggie broth with a splash of lemon juice for acidity.
Do I need to pre-cook the lasagna?
Nope! The noodles cook right in the sauce, soaking up all that creamy, garlicky goodness!
Can I make this creamy chicken and broccoli skillet lasagna gluten-free?
Absolutely! Just swap the lasagna noodles for your favorite gluten-free lasagna noodles.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of broth to loosen it up.
Is this freezer-friendly?
Yes! Just let it cool completely, portion it into containers, and freeze for up to 2 months. Reheat gently from frozen.
More One Pan Recipes to Try!
A Cozy One Pan Wonder You’ll Crave Again and Again!
If you’re anything like me, once you try this creamy chicken and broccoli skillet lasagna, it’s going straight into your dinner rotation. It’s hearty and satisfying, with all the nostalgic comfort of lasagna…just way easier! Whether you’re cooking for your partner, the whole family, or just yourself (with leftovers for days!), this one’s a keeper!
If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
Creamy Chicken and Broccoli Skillet Lasagna (Vegan)
Ingredients
- 4 tablespoons olive oil, divided
- 4 ounces dehydrated soy curls (about 2 ½ cups)
- 3 teaspoons garlic powder, divided
- 2 teaspoons Italian seasoning, divided
- 2 teaspoons onion powder, divided
- 1 ½ teaspoons salt, divided, plus more to taste
- 1 ½ teaspoons fresh cracked pepper, plus more to taste
- 1 small yellow onion, diced
- 1 pound (16-ounces) broccoli crowns, stems and florets separated and divided, finely chopped (about 2 heaping cups)
- 8 cloves fresh minced garlic
- 1 tablespoon all-purpose flour
- ¾ cup white cooking wine
- 3 cups vegetable broth
- 1 cup vegan heavy cream
- 10 lasagna noodles
- 1 cups vegan mozzarella shreds, room temperature, divided
- ½ cup vegan shredded parmesan, plus more for garnish, optional
- Fresh minced parsley, for garnish, optional
Instructions
- Soak the soy curls in hot water for 8 to 10 minutes.
- After the soy curls have soaked, drain and squeeze out the excess water through a fine-mesh sieve or cheesecloth.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
- Once the oil is hot, add the soy curls and season with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon onion powder, ½ teaspoon salt and ½ teaspoon pepper, giving it a good mix to ensure the soy curls are evenly coated in the seasoning.
- Cook, stirring occasionally, until the soy curls start to crisp on the edges, 8 to 10 minutes.
- Transfer the soy curls to a plate and set aside.
- In the same pan, heat the remaining 2 tablespoons of oil.
- When hot, add the onion and finely chopped broccoli stems.
- Season with the remaining garlic powder, Italian seasoning, onion powder, salt and pepper, mixing to combine.
- Cook, stirring occasionally, until the onions are translucent, 2 to 3 minutes.
- Add the garlic and cook another 1 to 2 minutes, until fragrant.
- Sprinkle the mixture with the flour and mix well, making sure there are no clumps.
- Pour in the white cooking wine and continue to cook until most of it has evaporated, scraping up and bits on the bottom of the pan, 2 to 3 minutes.
- Slowly pour in the vegetable broth and cream, stirring to combine.
- Break up the lasagna noodles and gently stir them in, using a spatula to submerge the noodles into the liquid. Bring to a boil over medium-high heat.
- Once at a boil, give the mixture a quick mix, cover and reduce the heat to medium-low and simmer until the noodles are just barely al dente, stirring every so often, 12 to 15 minutes.
- Once the lasagna noodles are slightly tender, but not fully cooked through, remove the lid, stir in the finely chopped broccoli florets, reserved soy curls, ½ cup of the mozzarella, and the parmesan until most of the cheese melts and everything is combined.
- Sprinkle on the remaining ½ cup of mozzarella and place the lid back on the skillet and simmer another 3 to 5 minutes, until the noodles are cooked through and the broccoli is tender – if you’d like, you can also pop in it under your oven broiler (make sure your pan is oven-safe) until the cheese is melty and the lasagna is slightly crisped around the edges.
- Remove the skillet form the heat and let it rest a few minutes before serving.
- Garnish with fresh minced parsley and vegan parmesan, and enjoy!
REALLY would appreciate nutritional values included in all your recipes. Please.
At this time, I don’t provide nutritional information for my recipes. While I understand that nutrition facts can be helpful for many people, I focus on sharing approachable, flavorful plant-based meals without the stress of counting calories or macros.
That said, if you’re looking for specific nutritional details, there are some great free tools like Cronometer or MyFitnessPal where you can easily input the ingredients and adjust based on your serving sizes. This allows you to tailor the info to your personal needs and preferences!
Made this the other night and it was fantastic! This will definitely be a recipe I return to often! I’ve made a few of your recipes and all of them have been great! Easy to follow instructions and dishes full of flavour! So glad I found your site!
I made this tonight and it was pretty good! I had Beyond unbreaded chicken in the freezer so I used that. I used another kind of noodles too; just trying to use things I already have.