Skillet Chicken Divan

Skillet Chicken Divan with golden breadcrumb topping, tender chicken, and broccoli in creamy cheddar sauce on marble. — Skillet Chicken Divan – juicy chicken and broccoli baked in a creamy cheese sauce with a crisp golden topping.

Skillet Chicken Divan is a comforting classic reborn as a one-pan modern favorite. This recipe brings together juicy chicken, crisp broccoli, and a silky cheddar cream sauce, all finished with a buttery golden breadcrumb topping. It’s rich, flavorful, and ready in under an hour — making it perfect for cozy family dinners or casual entertaining.

Unlike casserole versions, this skillet approach keeps everything fresh and vibrant while still delivering the indulgent, cheesy goodness that made Chicken Divan famous. Dijon mustard gives the sauce a gentle tang, while sour cream balances the richness for a smooth, creamy texture.

Originally created at New York’s Chatham Hotel, Chicken Divan was once considered fine dining elegance. Today, this skillet variation makes it approachable, quick, and ideal for home cooks who love comfort food with a touch of history.

Serve this bubbling skillet family-style at the table, and you’ll have a dish that feels nostalgic yet fresh, indulgent yet weeknight-friendly — a true kitchen classic.

Recipe Yield: 4 servings

INGREDIENTS

1 lb boneless skinless chicken breasts, cut into bite-size pieces
2 cups fresh broccoli florets
1 shallot, finely chopped
2 cloves garlic, minced
1 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream
½ cup sour cream
2 tbsp unsalted butter
1 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp Dijon mustard
1 cup grated sharp cheddar cheese
¼ cup grated Parmesan cheese
½ cup panko breadcrumbs
1 tbsp melted butter
2 tbsp fresh parsley, chopped

INSTRUCTIONS

1. Cook the chicken:
Heat butter and olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and garlic powder. Cook 6–7 minutes until golden and fully cooked. Remove and set aside.

2. Blanch the broccoli:
In the same skillet, add broccoli florets and 2 tbsp water. Cover and steam for 3 minutes until crisp-tender. Transfer to a plate.

3. Make the sauce:
Reduce heat to medium. Add shallot and garlic; cook 1–2 minutes until fragrant. Stir in flour and cook 1 minute. Gradually whisk in chicken broth and cream until smooth. Simmer 3–4 minutes until slightly thickened. Stir in sour cream, Dijon mustard, and cheddar cheese until melted.

4. Combine and top:
Return chicken and broccoli to the skillet, stirring gently to coat with sauce. Sprinkle Parmesan evenly over the top.

5. Finish with topping:
In a small bowl, mix panko with melted butter. Scatter over skillet. Broil 2–3 minutes until golden and bubbling.

6. Serve:
Sprinkle with parsley and serve hot straight from the skillet.

Helpful Tips to Perfect This Recipe

Don’t Overcook Broccoli: Keep the broccoli slightly crisp before adding to the skillet; it will soften in the sauce.
Use Fresh Cheese: Sharp cheddar gives the dish richness, while Parmesan adds a savory edge—grate them fresh for best flavor.
Golden Crunch: Broiling the panko topping just before serving gives that irresistible crispy contrast to the creamy sauce.

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