LasagnaItalianEasy

One-Pot Chicken Thigh and Tomato Lasagna

Name: One-Pot Chicken Thigh and Tomato Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, pat dry; 2 tablespoon (30 ml) olive oil; ¾ teaspoon (5 g) kosher salt; ½ teaspoon (1 g) black pepper, freshly ground; 6 clove (30 g) garlic cloves, minced; 28 oz (800 g) canned crushed tomatoes; 2 tablespoon (30 g) tomato paste; 1 cup (240 ml) low-sodium chicken broth; 1½ teaspoon (1 g) dried oregano; ¼ teaspoon (½ g) red pepper flakes (optional); 6 oz (170 g) lasagna noodles, broken into thirds, broken into thirds, uncooked; 8 oz (225 g) fresh mozzarella cheese, torn into bite-sized pieces; ½ cup (50 g) grated Parmesan cheese, finely grated; ¼ cup (8 g) fresh basil, torn (optional)

From the MyKitchenBank Kitchen

Boneless chicken thighs braise directly in a garlicky tomato sauce in a large Dutch oven, with lasagna noodles nestled in and stirred to soften halfway through cooking. Fresh mozzarella and Parmesan finish the dish without a separate baking step, making it a weeknight-friendly alternative to traditional lasagna that captures all the comfort in a single pot.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 4 servings (about 2 cups per bowl)

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Steps

Before you start

Pat chicken thighs dry with paper towels so they brown properly.
Have all ingredients prepped and measured before you start cooking.
Use a Dutch oven or large braising pot with a lid (at least 5-quart capacity).

1
Brown chicken thighsOven 375°F / 190°C
- Heat the Dutch oven over medium-high heat (about 375°F / 190°C if you were oven-measuring).
- Add the olive oil and let it shimmer for 30 seconds.
- Season the chicken thighs on both sides with salt and black pepper.
- Working in two batches if needed to avoid crowding, lay them skin-side up in the pot and sear for 3–4 minutes per side, until golden brown.
- The internal temperature will not be fully done at this point; you're building color and flavor.
- Transfer to a plate.
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Ready when: Chicken is golden brown on both sides but not fully cooked through.
Tip: Don't skip browning—it builds the fond that flavors the whole sauce.
2
Build the sauce base
- In the same pot (don't wash it), reduce heat to medium and add the minced garlic.
- Stir for 30 seconds until fragrant, then add the tomato paste and stir for 1 minute to caramelize slightly.
- Pour in the crushed tomatoes and chicken broth, scraping up the browned bits from the bottom of the pot with a wooden spoon.
- Stir in the dried oregano and red pepper flakes (if using).
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Ready when: Sauce is smooth and fragrant, with browned bits incorporated.
Tip: Scraping the fond (browned bits) is crucial—it's concentrated flavor.
3
Return chicken and simmer
- Nestle the browned chicken thighs back into the sauce.
- Bring to a gentle simmer over medium heat, then cover the pot and reduce heat to medium-low.
- Simmer for 8 minutes to begin cooking the chicken through.
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Ready when: Sauce is gently bubbling; chicken shows no pink near the thickest part (you can cut one to check).
Tip: Cover the pot to trap steam and prevent the sauce from reducing too much.
4
Add noodles and stir
- Remove the lid and stir the broken lasagna noodles into the sauce, pushing them down so they are mostly submerged.
- Re-cover and continue simmering over medium-low heat for 10 minutes.
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Ready when: Noodles are tender but still have a slight bite; sauce coats the spoon.
Tip: Breaking the noodles into thirds prevents long strands that are hard to eat in a braise.
5
Finish with cheese
- Remove from heat and uncover.
- Scatter the torn fresh mozzarella pieces and grated Parmesan over the top of the pot.
- Gently stir to incorporate about half the cheese into the hot sauce; let the other half sit on top for a melted finish.
- Taste and adjust seasoning with salt and pepper as needed.
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Ready when: Mozzarella is melted and creamy throughout; Parmesan is softened and distributed.
Tip: Don't overstir after adding cheese—gentle folding keeps some mozzarella in visible pockets.
6
Rest and serve
- Let the pot sit uncovered for 2 minutes so the cheese fully melts.
- Divide among bowls and garnish with fresh torn basil if desired.
- Serve immediately while the sauce is still creamy and hot.
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Ready when: Cheese is fully melted and creamy; sauce is glossy.
Tip: Serve immediately—the dish is best when the mozzarella is still warm and stretched slightly.

Good to know

Tips

The sauce should be creamy but pourable when you finish—if it looks too thick or the noodles are still hard, add another ¼ cup of broth or water and simmer a minute longer.
Breaking the noodles into thirds prevents long strands and makes the dish easier to eat. Unbroken lasagna noodles will not fit well in a braising pot anyway.
For extra depth, stir in 1 tablespoon of balsamic vinegar or 1 teaspoon of anchovy paste (dissolved in a little warm broth) in step 2—either add subtle sweetness or umami without making the sauce 'fishy.'
If you like a thicker, more creamy dish, stir in 2–3 tablespoons of mascarpone or ricotta in step 5 instead of (or in addition to) the fresh mozzarella.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven covered with foil for 15–20 minutes, or in a pot over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened too much. Do not freeze—the mozzarella texture will suffer.

Substitutions

fresh mozzarella cheese → low-moisture mozzarella, shredded. Low-moisture mozzarella won't melt quite as creamily but will still provide melty pockets. Use about 1 cup (120 g) shredded.
canned crushed tomatoes → 1 can (28 oz / 800 g) San Marzano tomatoes, crushed by hand. San Marzano tomatoes have fewer seeds and a sweeter flavor; crush them gently before adding.
lasagna noodles, broken into thirds → pappardelle or wide egg noodles, broken into thirds. Any wide pasta will work; adjust cook time slightly depending on thickness.
boneless, skinless chicken thighs → boneless chicken breasts or a mix of thighs and breasts. Breasts will cook slightly faster (reduce simmering time by 2–3 minutes); thighs stay more tender in braise.