Skillet Chicken Divan Recipe

If you like your chicken with a side of creamy, cheesy sauce, then this chicken divan recipe is definitely a winner. This classic dish features juicy chicken, broccoli, and a butter cracker garnish — yes, butter crackers, which add both texture and buttery goodness to the dish. Recipe developer Erin Johnson shares her rendition of chicken divan, and in this case, it comes together in a skillet as opposed to a casserole. "I love that this dish cooks in one skillet," Johnson says. "It is also delicious and cheesy, and a perfect way to change up dinner."

Indeed, chicken divan utilizes some pretty classic ingredients, but the end result really shines above your typical chicken dish. Johnson notes that she likes to serve this dish over rice, but adds, "You can also serve it over pasta or even roasted or baked potatoes." Basically, any starch will do here, as long as it's neutral enough to let the chicken divan shine. And, once you get a taste of the savory, cheesy goodness, you'll want these flavors to shine through time and time again.

As expected, you'll need some chicken for this dish, along with broccoli florets. Additionally, you'll need salt, pepper, garlic powder, onion powder, butter, flour, milk, minced garlic, ground mustard, a sprinkle of nutmeg, shredded white cheddar cheese, and butter crackers for sprinkling on top. 

To kick things off, preheat your oven to 350 F. Then, you'll want to blanch the broccoli. To do so, add the florets to boiling water for 3 minutes, then immediately transfer them to an ice water bath to cool down. Finally, drain and set aside the broccoli for the time being.

If you aren't a fan of the blanching method or if frozen is what you have on hand, you can easily go another route: "If you want to use frozen steamable broccoli, cook it according to the package directions and skip the blanching step," Johnson says.

Now, it's time to focus on the chicken itself. Remember that your chicken should be cut into cubes, then you can season it with salt, pepper, garlic powder, and onion powder. Add the cubed chicken to a skillet and cook for up to 10 minutes, or until each piece is cooked through. Once the chicken is done, remove it from the skillet and set aside. 

Into that same skillet, add in both the butter and flour, mixing to combine as the butter melts. Next up stir in the milk, making sure to break up any lumps that may form. Follow that up with the minced garlic, ground mustard, and nutmeg, then add in the shredded cheese. Stir the cheese in until it melts. "I like to use white cheddar for this, but you can really use any cheese you'd like," Johnson notes. 

With the broccoli, chicken, and sauce all separately ready to go, it's time to combine the elements and bake. Into the skillet with the sauce, stir in both the cooked chicken and blanched broccoli. Then, crush up and sprinkle over the butter crackers, before baking the entire dish for 10 to 15 minutes or until golden brown on top. "If you're short on time, you can skip baking the crackers and either omit them or serve them on top unbaked," Johnson notes.

After you initially enjoy this dish, there is a chance you'll have leftovers. "This will keep in the fridge for up to 3 days," Johnson says, before advising, "You may need to add a little milk to thin the sauce when reheating."