There’s something magical about lasagna. It’s hearty, cheesy, and always a crowd-pleaser. But what happens when you swap the traditional red sauce for smoky barbecue, replace ground beef with tender shredded chicken, and throw in sweet caramelized onions for good measure? You get BBQ Chicken Lasagna with Caramelized Onions — a bold, unforgettable dinner recipe that deserves a permanent spot in your rotation. Think of it as a mashup between your favorite BBQ chicken pizza and the comfort of baked lasagna. It’s gooey, rich, and packed with flavor from top to bottom — perfect for feeding a hungry group or meal prepping for the week.
BBQ Chicken Lasagna with Caramelized Onions
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Course
Cuisine American, Italian
Servings 6 generous portions
Large skillet For cooking chicken and caramelizing onions. A cast-iron skillet adds extra flavor, but any large pan works.
Medium saucepan To make the BBQ cream sauce.
9x13 baking dish The classic size for layered casseroles and lasagna ideas.
Mixing bowls For the ricotta cheese mixture and shredding chicken.
Tongs and a Spatula Useful for turning chicken and mixing sauces.
Aluminum foil To cover the lasagna while it bakes and prevent over-browning.
Sharp knife For slicing onions and cooked lasagna.
Optional A stand mixer with the paddle attachment to shred chicken easily, or two forks for manual shredding.
For the Chicken Mixture
- 2 boneless skinless chicken breasts or 3 cups cooked and shredded chicken
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Caramelized Onions
- 2 large yellow onions thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon brown sugar optional, for faster caramelization
For the Sauce
- 1½ cups BBQ sauce use your favorite, smoky works best
- 1 cup heavy cream or whole milk
- 1 tablespoon flour for thickening
- ½ teaspoon crushed red pepper flakes optional
Cheese & Pasta Layers
- 9 lasagna noodles cooked al dente (or no-boil lasagna noodles)
- 2 cups shredded mozzarella cheese
- 1 cup shredded smoked gouda or sharp cheddar
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 large egg
- Fresh parsley or green onions for garnish
Cook the Chicken
Season boneless skinless chicken breasts with smoked paprika, garlic powder, salt, and pepper. In a skillet over medium heat, warm olive oil, then cook the chicken for about 5–7 minutes per side until golden and cooked through. Remove and let rest for 5 minutes before shredding with forks or a mixer.
Tip: Want a shortcut? Use store-bought rotisserie chicken. It's a great option for busy weeknights and makes this recipe one of the easier chicken lasagna recipes out there.
Caramelize the Onions
In the same skillet, melt butter with olive oil. Add sliced onions and salt, cooking over medium-low heat for about 15–20 minutes. Stir occasionally until deeply golden. Add brown sugar in the last 5 minutes if you want to speed things up.
Make the Sauce
In a medium saucepan, combine BBQ sauce and cream over medium heat. Whisk in the flour to thicken, then simmer for 5–7 minutes until slightly reduced. Add red pepper flakes for a kick. This isn’t your typical alfredo lasagna recipe — the smoky sweetness of the BBQ with the creamy base makes it something special.
Prepare the Ricotta Mixture
In a bowl, mix ricotta cheese with the egg and half the Parmesan. Season with a pinch of salt and pepper.
Assemble the Lasagna
In your baking dish, spread a thin layer of BBQ sauce mixture to prevent sticking.
Layer as follows:
3 lasagna noodles
Half of the shredded chicken
One-third of the caramelized onions
Dollops of ricotta mixture
Sprinkle of mozzarella and gouda
Spoonfuls of BBQ sauce
Repeat once more, then finish with the final 3 noodles, remaining BBQ sauce, caramelized onions, and top with mozzarella, gouda, and the rest of the Parmesan.
Bake It
Cover the lasagna with foil and bake at 375°F for 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden brown. Let it rest for 10 minutes before slicing to help it set.
Optional: For extra browning on top, broil for 2–3 minutes at the end — just keep an eye on it.
Pairings
This BBQ chicken lasagna shines on its own, but you can easily turn it into a full meal with some smart pairings:
- Fresh Salad: A crisp coleslaw or a simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
- Cornbread or Garlic Bread: A slice of buttery cornbread echoes the BBQ vibes, while garlic bread is a traditional lasagna companion.
- Roasted Vegetables: For something lighter, try roasted Brussels sprouts or zucchini, especially if you're browsing for healthy air fryer recipes.
- Beverages: Sweet iced tea, a bold red wine, or a smoky craft beer would all pair well with the BBQ-forward flavor profile.
FAQs
1. Can I use ground chicken instead of shredded chicken?
Yes! This recipe can easily be adapted into a ground chicken lasagna. Just brown the ground chicken in olive oil with the same seasonings used above. It adds a slightly different texture but still soaks up the BBQ flavors beautifully.
2. What’s the best type of chicken to use?
Boneless skinless chicken breasts are ideal because they’re lean and shred easily. But you can also use boneless chicken thighs if you want richer, juicier meat. Either works great in chicken breast recipes like this one.
3. Can I make this ahead of time?
Absolutely. Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. When you're ready to bake, just add 10–15 minutes to the baking time. This is one of those lasagna casserole recipes that tastes even better the next day.
4. How can I make it spicier?
Use a spicy BBQ sauce or add chopped chipotle peppers in adobo to the sauce for a smoky heat. You could also include diced jalapeños in one of the layers if your crowd can handle it.
5. Can I freeze leftovers?
Yes. Cut cooled lasagna into individual portions and wrap in foil or place in airtight containers. Freeze for up to 3 months. Reheat in the oven or microwave. The texture holds up surprisingly well, making it a strong contender for best lasagna recipe ever in the freezer-friendly category.
