Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 8 Servings
This was my first time eating this Chicken Divan, and I can say that this won’t be the last! I fell in love with this dish because of all the amazing flavors! In just 1 hour, you can enjoy this over rice or mashed potatoes. Sounds perfect, right? Try this recipe now!
Ingredients:
2 c milk
1 ½ pounds of chicken breast, chopped into bite-size pieces
1 ½ c freshly grated sharp cheddar cheese divided
½ c freshly grated Parmesan cheese
½ c sour cream
1 ½ tsp Dijon mustard
1 tbsp cornstarch
2 tsp chicken bouillon
1 ½ tsp Worcestershire sauce
1 teaspoon EACH onion powder, garlic powder, dried parsley
2 c low sodium chicken broth, divided
⅓ c all-purpose flour
¼ tsp pepper
½ tsp ground cumin
3 tbsp unsalted butter, divided
2 tbsp olive oil, divided
¼ teaspoon EACH salt, pepper, paprika
1 16-20 ounces bag broccoli florets
PANKO TOPPING (OPTIONAL)
1 tbsp melted butter
1 tbsp extra virgin olive oil
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 paprika, ¼ tsp salt, 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 into the hot skillet, then sauté for about 30 seconds.
Pour in ½ cup of chicken broth. Reduce the heat to medium, then cover the skillet with a lid. Steam the broccoli for 2 minutes or until a bit crisp.
Move the broccoli into the prepared pan and spread them evenly.
In the same empty skillet, add butter and allow it to melt.
Turn the heat up to medium-high, then add the chicken. Sear each side of the chicken for a minute or until brown.
Transfer the chicken over the broccoli and spread them evenly.
Add 2 tbsp of butter and 2 tbsp of olive oil into the empty skillet.
Add flour, then whisk and cook for about a minute to remove the raw taste.
Reduce the heat to low, then add 1 cup of milk and 1 ½ cups of chicken broth. Whisk until well blended.
Add slurry (1 cup of milk and cornstarch mixture), chicken bouillon, Worcestershire sauce, all spices, and Dijon mustard. Stir until well mixed. Allow the mixture to boil.
Turn the heat down to low, then simmer for a few minutes until the texture becomes thick.
Remove the skillet from the stove, then add Parmesan cheese and ½ cup of cheddar cheese. Allow them to melt.
Add sour cream and whisk until well incorporated.
Transfer the sauce on top of the chicken and broccoli in the pan, then spread it evenly.
Add 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.
Stir and cook the panko for a few minutes until they turn golden brown.
Sprinkle them on top of the cheese. Cover with foil.
Place it inside the preheated oven and bake for about 30 minutes or until done.
Serve over rice or mashed potatoes. Enjoy!