Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 8 Servings
I am so excited to share this recipe with you because I’m sure you are going to like it! This Chicken Divan is total comfort food! Ready in just an hour. Enjoy!
Ingredients:
3 tbsp unsalted butter, divided
2 c low sodium chicken broth, divided
1 ½ pounds of chicken breast, chopped into bite-size pieces
1 tbsp cornstarch
2 tbsp olive oil, divided
2 c milk
1 ½ tsp Dijon mustard
2 tsp chicken bouillon
1 ½ tsp Worcestershire sauce
¼ teaspoon EACH salt, pepper, paprika
1 16-20 ounces bag broccoli florets
1 teaspoon EACH onion powder, garlic powder, dried parsley
⅓ c all-purpose flour
¼ tsp pepper
1 ½ c freshly grated sharp cheddar cheese divided
½ c freshly grated Parmesan cheese
½ c sour cream
½ tsp ground cumin
PANKO TOPPING (OPTIONAL)
1 tbsp extra virgin olive oil
1 tbsp melted butter
¾ c panko breadcrumbs
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch baking pan. Use paper towels to pat dry the chicken.
Sprinkle ¼ tsp salt, ¼ tsp paprika, and ¼ tsp pepper over the chicken. Toss until well coated.
Place a large skillet on the stove and turn the heat to medium-high. Add 1 tbsp of olive oil and allow it to become hot.
Add the broccoli, then sauté for about 30 seconds.
Pour in ½ cup of chicken broth and reduce the heat to about medium.
Cover the skillet with a lid, then steam the broccoli for about 2 minutes. Transfer onto the prepared pan.
In the same empty skillet, add butter and allow it to melt over medium-high heat.
Add the chicken, then sear each side of the chicken for about a minute or until brown.
Move the chicken over the broccoli and spread them evenly.
Melt another 2 tbsp of butter and 2 tbsp of olive oil into the empty skillet. Add flour, then whisk and cook for about a minute.
Reduce the heat to low. Add 1 cup of milk and 1 ½ cups of chicken broth. Whisk until well blended.
Add chicken bouillon, Worcestershire sauce, slurry, Dijon mustard, and all spices. Stir until well blended and let the mixture boil.
Turn the heat down to low, then simmer everything for a few minutes until thick. Remove from the heat, then add Parmesan cheese, ½ cup of cheddar cheese, and sour cream. Stir until completely melted.
Spoon the sauce on top of the chicken and broccoli in the pan. Sprinkle the rest of the cheddar cheese on top.
For the Panko Topping:
Place a skillet on the stove and turn the heat to medium. Add olive oil and butter, then allow them to become hot.
Add the panko and stir until coated with the melted butter. Cook for a few minutes until golden brown.
Sprinkle over the cheese.
Cover the pan with foil, then place it in the preheated oven and bake for about 30 minutes or until done.
Serve over rice or mashed potatoes. Enjoy!