Why You’ll Love This Recipe

This recipe gives you all the comfort and flavor of Chicken Divan, but in half the time. The stovetop method ensures perfectly cooked chicken and broccoli, while the cheese sauce is rich without being overly heavy. It’s the ideal weeknight meal that comes together quickly but tastes like you spent hours preparing it. Plus, the recipe offers flexibility, allowing you to use leftover chicken or change up the seasonings and toppings based on what you have at home.

Ingredients

4 tablespoons unsalted butter, divided
2 (8 to 9-ounce) boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
3 cups bite-size broccoli florets
1/4 cup water
2 tablespoons all-purpose flour
1 1/4 cups whole milk
4 ounces cream cheese, cubed and softened
3 ounces (about 3/4 cup) shredded sharp white cheddar cheese, divided
1/2 cup panko breadcrumbs
2 tablespoons olive oil
1 teaspoon chopped fresh parsley, plus more for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the chicken: Melt 1 tablespoon of butter in a 10-inch cast-iron skillet over medium-high heat. Add the chicken and season with 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until browned, about 5 minutes (chicken will not be fully cooked). Remove the chicken from the skillet and set aside.
Cook the broccoli: In the same skillet, add the broccoli and 1/4 cup water. Cover and cook over medium-high heat for about 3 minutes, or until the broccoli is crisp-tender. Remove the broccoli from the skillet and set aside with the chicken.
Preheat the broiler: Adjust the oven rack to be about 6 inches from the heat source and preheat the broiler.
Make the sauce: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk until smooth.
Finish cooking the chicken: Stir in the chicken and broccoli, simmering for about 6 minutes, or until the chicken reaches 165°F and the sauce has thickened.
Add cheeses and topping: Remove from heat and stir in the cream cheese, 1/2 cup cheddar, 1/4 teaspoon salt, and the remaining pepper. Sprinkle the panko breadcrumbs on top, drizzle with olive oil, and broil for about 2 minutes, or until golden and crispy.
Serve: Garnish with parsley and serve over rice or noodles.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Use leftovers: Replace the cooked chicken with leftover rotisserie chicken or chopped cooked chicken.
Different cheese: Swap the sharp cheddar for another favorite cheese, such as gouda, gruyère, or mozzarella.
Herb alternatives: Use thyme, rosemary, or sage in place of parsley for a different flavor profile.
Make it spicy: Add a pinch of cayenne pepper or some red pepper flakes to the sauce for a little heat.
Vegetarian version: Skip the chicken and double the broccoli for a vegetarian take on this dish.

Storage/Reheating

Storing: Store leftover Chicken Divan in an airtight container in the fridge for up to 3 days.
Reheating: Reheat on the stovetop over low heat, adding a splash of milk if the sauce has thickened too much. You can also reheat it in the oven at 350°F until warmed through.

FAQs

1. Can I make this ahead of time?

Yes! Prepare the dish up to the point of adding the topping. Then, store it in the refrigerator for up to two days. When ready to eat, add the topping, bake at 350°F, and broil the top for a crispy finish.

2. Can I use frozen broccoli?

Fresh broccoli works best, but frozen broccoli can be used in a pinch. Just be sure to thaw and drain it before adding to the skillet.

3. What can I serve this with?

Skillet Chicken Divan pairs well with rice, egg noodles, or a simple green salad. You can also serve it with crusty bread to soak up the creamy sauce.

4. Can I use a different type of cheese?

Yes! Feel free to experiment with other cheeses like mozzarella, gouda, or even a smoky cheese like provolone for a different twist.

5. How do I make this dish spicier?

For some heat, add red pepper flakes or cayenne pepper to the sauce. You can adjust the spice level to your preference.

6. Can I freeze leftovers?

Yes, you can freeze leftovers. Place them in an airtight container and freeze for up to 3 months. To reheat, defrost in the fridge overnight and then reheat in the oven.

7. Can I use a non-stick skillet?

Absolutely! A non-stick skillet works just as well for this recipe as a cast-iron skillet.

8. How do I make the topping extra crispy?

For an extra crispy topping, you can broil the dish for an additional 1-2 minutes until the breadcrumbs are golden brown.

9. Can I make this dish without the breadcrumbs?

Yes, if you prefer a lighter version, you can skip the breadcrumbs or replace them with crushed crackers or nuts for crunch.

10. How can I make the sauce even creamier?

For an extra creamy sauce, you can add more cream cheese or stir in a little heavy cream to the sauce for added richness.

Conclusion

Skillet Chicken Divan offers all the creamy goodness of a classic casserole but with a fraction of the prep time and hassle. The perfect comfort food for any weeknight, this dish is rich, flavorful, and completely satisfying. Plus, it’s versatile and easy to make ahead, ensuring that you can enjoy it even on your busiest days. Whether you serve it over rice, noodles, or with a side salad, this skillet meal is sure to become a favorite in your home.

Skillet Chicken Divan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 40 minutes
Yield: 4 servings
Diet: Low Calorie

Print Recipe

Description

Skillet Chicken Divan is a quick and comforting stovetop version of the classic casserole. This easy recipe combines tender chicken, crisp-tender broccoli, and a creamy cheese sauce for a perfect weeknight meal. Topped with golden, crispy breadcrumbs, it’s the ideal balance of creamy and crispy in every bite.

Instructions

Cook the Chicken: In a 10-inch skillet, melt 1 tablespoon of butter over medium-high heat. Add chicken, season with salt and pepper, and cook until browned (about 5 minutes). Remove from skillet and set aside.
Cook the Broccoli: In the same skillet, add broccoli and water. Cover and cook for 3 minutes until crisp-tender. Set aside with the chicken.
Preheat Broiler: Adjust the oven rack about 6 inches from the heat source and preheat the broiler.
Make the Sauce: Melt the remaining 3 tablespoons butter in the skillet over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
Finish Cooking the Chicken: Add chicken and broccoli back to the skillet. Simmer for about 6 minutes until the chicken reaches 165°F and the sauce thickens.
Add Cheeses and Topping: Remove from heat, stir in cream cheese, 1/2 cup cheddar, salt, and pepper. Top with panko breadcrumbs, drizzle with olive oil, and broil for 2 minutes until golden.
Serve: Garnish with parsley and serve over rice or noodles.

Notes

Make-Ahead: Prepare the dish up to adding the topping, refrigerate for up to 2 days. Add topping and bake at 350°F before broiling.

Frozen Broccoli: Can be used if fresh is unavailable, but ensure it’s thawed and drained before adding to the skillet.

Toppings: For extra crispy breadcrumbs, broil an extra 1-2 minutes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American