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Skillet Lemon Chicken Lasagna with Olives and Ricotta


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  • 8 lasagna noodles
  • 1 lemon
  • 4 small boneless chicken breasts,halved and halved crosswise
  • 1 cup garlic stuffed or marinated black olives
  • 1 cup ricotta cheese
  • Olive oil
  • Fresh rosemary (opt)



Step 1

1.In a dutch oven bring water to boil and one teasponn olive oil, cook noodles to al deinte, lay noodles on wax paper to cool.

2. Meanwhile shred lemon peel and halve lemon. Juice one half cut remaining into wedges. Season chicken with salt and pepper and 1/2 lemon zest. Cook chicken in olive oil until done. Add olives and heat through. Remove from heat.

3. Combine the ricotta cheese, lemon juice and 1/2 teaspoon of salt and pepper. cook for 30 seconds to heat.

4. Spoon ricotta mixture into bowls, top with noodles, chicken and olive mixture, remaining lemon peel and fresh rosemary. Pass lemon wedges.


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