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Growing Chefs! Ontario Chicken Divan

Chicken Divan

This retro classic chicken recipe is just DIVAN‑E. The creamy dreamy mornay sauce smothering the chicken and broccoli tastes wonderful alongside rice or mashed potatoes
Difficulty
Intermediate
Yield
Serves 4-6
Ingredients
1 1/2 pounds chicken breast, large dice1/4 teaspoon paprika2 heads broccoli, cut into bite sized pieces4 tablespoons butter2 tablespoons olive oil1/3 cup flour2 cups chicken broth1 1/2 teaspoons dijon mustard1 1/2 teaspoons Worcestershire1 teaspoon onion powder1 teaspoon garlic powder1/4 teaspoon pepper1 1/2 cups sharp cheddar cheese, grated1/2 cup parmesan cheese, grated1/2 cup sour cream
Ingredients
3/4 cup panko breadcrumbs2 tablespoons extra virgin olive oil salt to taste pepper to taste
Equipment
Measuring cupsMeasuring spoonsCutting boardChefs knifeGraterWhiskWooden spoonPot or dutch oven with lidBowls various sizesTasting spoonsDish towelTongs

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Cut the broccoli into small pieces and set aside.

Grate the cheeses and set aside.

Cut the chicken into bite sized pieces and set aside.

Mix together the chicken with the paprika, and salt and pepper to taste.

Measure out the olive oil, butter, flour, chicken broth, sour cream, and milk separately.

Measure the Dijon mustard and Worcestershire together. 

Measure the onion powder, garlic powder, and pepper together.

Measure the topping ingredients and mix together the panko and olive oil. Add a pinch of salt and pepper and mix together

Get Cooking!

In a large frying pan, add the broccoli and 1 tablespoon of olive oil, and season with salt and pepper to taste. Cook for about 30 seconds, and then add ½ cup of the chicken broth and cover the pan. Let it steam for about 2 minutes, and then transfer the broccoli and leftover stock to another bowl.

Add two tablespoons of the butter to the pan, and the chicken. Cook until browned on all sides, and then transfer the chicken to a bowl. The chicken will not be cooked all of the way through, we are just searing it for now.

Add the additional two tablespoons of butter to the pan, and then when melted whisk in the flour to make a roux. Add the rest of the chicken stock and milk, along with the Dijon mustard, Worcestershire, and the rest of the spices. Let come to a slow simmer, so that the sauce thickens. Add the sour cream and cheese, and once it is all melted, season with salt and pepper to taste.

Transfer the broccoli to a baking dish and put the chicken on top of it, followed by the sauce. Add panko mixture on top and bake at 350°F for about 25 minutes until the chicken reads 165°F on an instant read thermometer. Serve with rice or mashed potatoes.