Introduction
Tired of the same old weeknight dinners? Get ready to fall in love with Chicken Divan, a classic casserole that’s both incredibly comforting and surprisingly easy to make. Imagine tender, succulent chicken nestled with perfectly cooked broccoli, all enveloped in a velvety, cheesy sauce. This isn’t just dinner; it’s a hug in a dish, guaranteed to become a family favorite. Let’s dive into this delightful recipe!
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Large Oven-Safe Skillet
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Whisk
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Measuring Cups and Spoons
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Why You’ll Love This Recipe
This Chicken Divan recipe is a winner because it strikes the perfect balance between creamy indulgence and wholesome goodness. It’s incredibly satisfying without being overly heavy, and the combination of tender chicken, crisp-tender broccoli, and a luscious, savory sauce is simply irresistible. Plus, it’s versatile enough to be a weeknight staple or a comforting dish for guests. It’s also a fantastic way to get picky eaters to enjoy their veggies!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 lb broccoli florets (about 4 cups)
- 1 tablespoon olive oil
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: 1/4 cup slivered almonds, toasted, for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. You don’t need to cook them through at this stage. Remove the chicken from the skillet and set aside.
- Add the broccoli florets to the same skillet. If the skillet is dry, add a splash more olive oil or a tablespoon of water. Cook for 3-5 minutes, stirring occasionally, until the broccoli is bright green and slightly tender-crisp. Remove the broccoli and set aside with the chicken.
- In the same skillet (no need to wipe it clean), melt the butter over medium heat. Whisk in the flour until smooth, cooking for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and milk until the mixture is smooth and begins to thicken.
- Reduce the heat to low and stir in the shredded cheddar cheese until melted and the sauce is smooth. Stir in the mayonnaise, Dijon mustard, salt, pepper, and garlic powder. Cook for another 2-3 minutes, stirring constantly, until the sauce is heated through and creamy. Do not boil.
- Return the browned chicken and blanched broccoli to the skillet, gently stirring to coat them evenly in the sauce.
- If your skillet is not oven-safe, transfer the mixture to a 9×13 inch baking dish.
- Bake for 20-25 minutes, or until the sauce is bubbly and the chicken is cooked through. If using, sprinkle with toasted slivered almonds during the last 5 minutes of baking.
- Let stand for 5 minutes before serving.
Tips
- For extra tender chicken, you can poach or steam the chicken pieces until just cooked through before adding them to the sauce.
- Don’t overcook the broccoli in the initial step; it will continue to cook in the oven.
- If you prefer a thinner sauce, add a little more chicken broth or milk until you reach your desired consistency.
- For a richer flavor, use heavy cream instead of milk, or add a splash of white wine to the sauce.
- Ensure your cheese is fully melted before adding the mayonnaise to prevent a grainy texture.
Serving Suggestions
- Serve hot over fluffy white rice.
- Excellent alongside a simple green salad with vinaigrette.
- Delicious with crusty bread for dipping into the creamy sauce.
- Consider serving with mashed potatoes for an extra comforting meal.
Storage Tips
Store any leftover Chicken Divan in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.
FAQ
Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. Thaw it completely and drain off any excess water before adding it to the sauce in step 6.
Can I make this recipe ahead of time?
Yes, you can assemble the dish up to the point of baking and refrigerate it. Add an extra 5-10 minutes to the baking time if baking from cold.
How can I make the sauce less thick?
If the sauce is too thick, simply whisk in a little more chicken broth or milk, a tablespoon at a time, until it reaches your desired consistency.
Nutrition Information
- Calories: 450 kcal
- Protein: 35 g
- Fat: 25 g
- Carbohydrates: 20 g
The Ultimate Creamy Chicken Divan Recipe: Easy & Comforting Dinner
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. You don't need to cook them through at this stage. Remove the chicken from the skillet and set aside.
- Add the broccoli florets to the same skillet. If the skillet is dry, add a splash more olive oil or a tablespoon of water. Cook for 3-5 minutes, stirring occasionally, until the broccoli is bright green and slightly tender-crisp. Remove the broccoli and set aside with the chicken.
- In the same skillet (no need to wipe it clean), melt the butter over medium heat. Whisk in the flour until smooth, cooking for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth and milk until the mixture is smooth and begins to thicken.
- Reduce the heat to low and stir in the shredded cheddar cheese until melted and the sauce is smooth. Stir in the mayonnaise, Dijon mustard, salt, pepper, and garlic powder. Cook for another 2-3 minutes, stirring constantly, until the sauce is heated through and creamy. Do not boil.
- Return the browned chicken and blanched broccoli to the skillet, gently stirring to coat them evenly in the sauce.
- If your skillet is not oven-safe, transfer the mixture to a 9x13 inch baking dish.
- Bake for 20-25 minutes, or until the sauce is bubbly and the chicken is cooked through. If using, sprinkle with toasted slivered almonds during the last 5 minutes of baking.
- Let stand for 5 minutes before serving.
