In a large oven-safe skillet, heat a splash of olive oil over medium-high heat. Add bite-sized pieces of boneless, skinless chicken breasts, cooking for 5-7 minutes until they're golden brown and fully cooked through. Remove from skillet and set aside.

In the same skillet, lower the heat slightly and add minced garlic. Sauté for about 30 seconds until fragrant.

Pour in chicken broth and whole milk, stirring to combine. Bring to a gentle simmer over medium heat.

Break no-boil lasagna noodles into pieces and add to the sauce, cooking for about 10 minutes until nearly tender.

Once noodles are tender, spoon ricotta cheese over the noodles, then add the cooked chicken back in. Sprinkle mozzarella and grated parmesan cheese over everything.

Transfer the skillet to a preheated oven at 375°F (190°C) and bake uncovered for 15-20 minutes until cheese is bubbling and golden brown.

Let the lasagna rest for about 5 minutes before serving, garnished with fresh basil.