Add Preferred SourceChicken Divan has been a beloved dish for decades, known for its creamy, hearty combination of chicken and broccoli. The original version relied heavily on simple ingredients, but this updated recipe ensures every bite is packed with flavor. Perfect for family dinners, serve it with rice and enjoy!
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Growing up, Chicken Divan was a staple in my household. My mother frequently made this easy casserole, serving it over rice or egg noodles. While it wasn’t always my favorite back then, I’ve since modernized the recipe, adding more flavors and transforming it into a dish that’s both comforting and delicious.
Recipes from the 1950s and earlier were often quite simple, relying on high-quality ingredients rather than a variety of seasonings. My version, however, introduces a range of flavors in the creamy sauce, making it an ideal choice for family meals.
History
Chicken Divan is a classic American casserole that originated in the 1950s at the Divan Parisien Restaurant in New York City’s Chatham Hotel. The dish was named after the restaurant and created by a chef who aimed to combine sophisticated flavors with a touch of French flair. Featuring tender chicken and broccoli in a rich, creamy cheese sauce, Chicken Divan quickly became a popular dish, and its popularity surged in home kitchens during the mid-20th century, especially as it aligned with the era’s love for casseroles and convenience cooking.
Ingredients
- Boneless skinless chicken breast – Diced into bite-size pieces. I sometimes use thighs for a juicier result.
- Broccoli – Fresh crowns hold up best. Frozen can work if fully thawed and squeezed dry.
- Butter – Divided to layer flavor. Unsalted or salted both work depending on what you have.
- Onion – Yellow onion is my go-to. White works if that’s what you have; red is too strong here.
- Mushrooms – Button or cremini. I quarter larger ones so they cook evenly.
- Flour – All-purpose. A gluten-free blend can be substituted if needed.
- Chicken stock – Low-sodium stock is best so you can control seasoning. Vegetable stock works too.
- Milk – Whole milk gives the creamiest sauce. 2% works in a pinch; avoid skim.
- Heavy whipping cream – I like it for richness and stability. Half-and-half can be used for a lighter version.
- Dijon mustard – Smooth Dijon only. I avoid whole-grain here because it’s too strong.
- Lemon juice – Always use juice from a fresh lemon; it brightens the sauce much better than bottled.
- Cayenne – Optional. I use just a pinch; paprika works if you prefer milder warmth.
- Sharp cheddar cheese – Hand-shredded. Gruyère or a cheddar-Gruyère blend are great substitutes.
- Kosher salt and freshly ground black pepper – I season to taste, adjusting after adding the cheese.
For the topping
- Parmesan cheese
- Butter
- Panko bread crumbs
How To Make Chicken Divan
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 400°F. Lightly coat a 10×10-inch baking dish with nonstick spray and set it aside so it’s ready when your casserole comes together.
Season the chicken strips with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Brown the chicken in batches for about 2 to 3 minutes per side. You’re looking for a golden sear, not fully cooked chicken at this point. Transfer the chicken and all the pan juices to a plate and set aside.
Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes until it turns bright green and is just tender. I love using a spider strainer here because it makes lifting the broccoli effortless. Drain, rinse under cold water to stop the cooking, then drain again and set aside.
In the same skillet, melt the remaining 6 tablespoons of butter over medium heat. Add the onions and mushrooms and sauté until softened, about 5 minutes. Turn off the heat once they’re tender.
Sprinkle the flour over the vegetables and stir until fully coated. Slowly pour in the chicken stock while whisking to keep the sauce smooth. Add the milk and heavy cream, then stir in the mustard, lemon juice, and cayenne. Return the skillet to medium heat and cook for 5 to 7 minutes, stirring often, until the sauce thickens.
Remove from heat and stir in the shredded cheddar cheese until the sauce is silky and smooth.
In a large bowl, combine the chicken, broccoli, and sauce. Mix gently with a wide silicone spatula so the broccoli doesn’t get mashed. Transfer the mixture to your prepared baking dish.
In a small bowl, mix the grated Parmesan cheese, melted butter, and panko bread crumbs. Sprinkle this evenly over the casserole for a golden, crunchy topping.
Bake for 15 to 20 minutes until the top is beautifully golden and the sauce is bubbling around the edges.
Serve hot and enjoy a creamy, comforting Chicken Divan that’s full of flavor and always a crowd-pleaser.
Chef Jenn’s Tips
- The chicken will finish cooking in the oven, so don’t worry if it isn’t fully cooked after browning.
- Don’t overcook the broccoli; it should be quite crunchy when it goes into the oven to prevent it from becoming mushy.
- If using frozen broccoli, thaw and drain it first to avoid a watery sauce.
- Use freshly shredded cheese for the creamiest sauce; pre-shredded cheese can make the sauce grainy.
- If the casserole browns too quickly, tent it with foil. If it’s not brown enough, place it under the broiler for 1-2 minutes.
- Try using gruyere cheese for a delicious variation.
Make It A Meal
Pair Chicken Divan with a simple green salad and rice or egg noodles. A glass of crisp white wine, such as Chardonnay or Sauvignon Blanc, complements this chicken casserole beautifully.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven-safe dish at 350°F (175°C) until heated through. For freezing, wrap the cooled casserole tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Chicken Divan: A 1950s Recipe
Ingredients
- 1 pound boneless skinless chicken breast cut into strips
- 1 bunch broccoli or 2 broccoli crowns
- 10 tablespoons butter divided
- 1 cup onion diced
- 8 ounces mushroom quartered
- ¼ cup flour
- 2 cups chicken stock
- 1 cup milk
- ½ cup heavy whipping cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 pinch cayenne
- 2 cups sharp cheddar cheese shredded
for the topping
- ½ cup parmesan cheese grated
- 2 tablespoons butter
- 1 cup panko bread crumbs
Instructions
- Preheat your oven to 400°F and prepare a 10×10-inch baking dish with nonstick spray.
- Season the chicken strips with salt and pepper. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Brown the chicken in batches for 2-3 minutes per side. Remove from the skillet along with the pan juices and set aside.
- Blanch the broccoli in a large pot of boiling salted water for 2-3 minutes until bright green and slightly tender. Drain, rinse under cold water to cool, then drain again and set aside.
- Sauté the onions and mushrooms in the skillet with 6 tablespoons of butter over medium heat until softened, about 5 minutes. Turn off the heat.
- Sprinkle flour over the onion and mushroom mixture, stirring constantly to create a roux. Gradually add the chicken stock, whisking to avoid lumps. Once smooth, add the milk and heavy cream. Stir in the mustard, lemon juice, and cayenne. Cook until the sauce thickens, about 5-7 minutes. Remove from heat.
- Stir in the shredded cheddar cheese until melted and smooth.
- Combine the chicken, broccoli, and sauce in a large bowl. Transfer the mixture to the prepared baking dish
- Combine the grated Parmesan cheese, 2 tablespoons of melted butter, and panko bread crumbs in a small bowl. Sprinkle this topping evenly over the casserole.
- Bake for 15-20 minutes, or until the top is golden brown and the sauce is bubbling.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- The chicken will finish cooking in the oven, so don’t worry if it isn’t fully cooked after browning.
- Don’t overcook the broccoli; it should be quite crunchy when it goes into the oven to prevent it from becoming mushy.
- If using frozen broccoli, thaw and drain it first to avoid a watery sauce.
- Use freshly shredded cheese for the creamiest sauce; pre-shredded cheese can make the sauce grainy.
- If the casserole browns too quickly, tent it with foil. If it’s not brown enough, place it under the broiler for 1-2 minutes.
- Try using gruyere cheese for a delicious variation.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Absolutely delicious. I’ve been making this since the 80s and never get tired of it,!
That is a lot of saturated fat, which contributes to insulation resistance.
Yes – This recipe comes from a time when that was not a concern on most peoples’ mind. Presumably, anything that combines a béchamel sauce and cheese should be avoided by those with insulin resistance.