Chicken Divan

Ingredients

• 1.5 pounds boneless skinless chicken breasts
• 6 cups fresh broccoli florets
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup low-sodium chicken broth
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons dry sherry
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon fresh nutmeg, grated
• ¾ cup panko breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. 1

   Preheat your oven to 350°F. Place 1.5 pounds boneless skinless chicken breasts in a large pot and cover with cold water. Bring to a gentle simmer over medium-high heat, then reduce heat to medium-low and poach until the chicken is cooked through and no longer pink at the thickest part, about 12-15 minutes — an instant-read thermometer should read 165°F. Transfer the chicken to a cutting board and let it cool slightly, then cut into 1-inch pieces and set aside.

2. 2

   While the chicken cooks, fill a 6-quart pot halfway with water and bring to a boil over high heat. Salt the water generously, then add 6 cups fresh broccoli florets and blanch until just tender-crisp and bright green, about 3-4 minutes. Drain in a fine-mesh strainer and spread on a clean kitchen towel to dry completely — excess moisture will make the casserole watery.

3. 3

   In a 3-quart saucepan, melt 3 tablespoons unsalted butter over medium heat. Once foaming subsides, sprinkle in 3 tablespoons all-purpose flour while whisking constantly — this creates a roux. Cook for 1-2 minutes, stirring constantly, until it smells nutty and slightly darkens, but do not let it brown.

4. 4

   Gradually pour in 2 cups whole milk while whisking vigorously to prevent lumps from forming. Once smooth, add 0.5 cup low-sodium chicken broth and continue whisking. The sauce will look thin at first. Cook over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes — you should see it bubble gently and thicken visibly.

5. 5

   Remove the pan from heat. Stir in 1 cup shredded sharp cheddar cheese until completely melted and smooth, then add 2 tablespoons dry sherry, 0.5 teaspoon salt, 0.25 teaspoon freshly ground black pepper, and 0.125 teaspoon fresh nutmeg grated from whole nutmeg with a microplane. Taste and adjust seasoning as needed.

6. 6

   Butter a 9-by-13-inch baking dish. Layer the blanched broccoli on the bottom, then distribute the cooked chicken pieces over the broccoli in an even layer. Pour the hot Mornay sauce over everything, gently folding to combine without breaking up the broccoli florets. The sauce should evenly coat the chicken and broccoli.

7. 7

   In a small bowl, toss 0.75 cup panko breadcrumbs with 2 tablespoons extra-virgin olive oil until the crumbs are evenly moistened and golden — this prevents them from burning and ensures even browning. Sprinkle the mixture evenly over the top of the casserole.

8. 8

   Bake on the center rack at 350°F for 20-25 minutes, until the sauce bubbles gently at the edges and the breadcrumb topping turns deep golden brown. You should see just a few bubbles breaking through the edges of the filling — this signals the casserole is hot throughout.

9. 9

   Remove from the oven and let rest for 5 minutes before serving — this allows the sauce to set slightly and makes plating easier. Scatter 2 tablespoons fresh parsley finely chopped over the top for color and freshness. Serve directly from the baking dish or spoon individual portions onto plates.

Tools you’ll need

• 6-quart pot
• 12-inch skillet or sauté pan
• 3-quart saucepan
• whisk
• fine-mesh strainer
• instant-read thermometer
• microplane grater
• 9-by-13-inch baking dish
• small mixing bowl
• cutting board
• sharp knife

More recipes like this

• 

  Himmel und Erde with Pork Chops

  30 min

• 

  Spinach and Feta Frittata

  20 min

• 

  Vietnamese Chicken Noodle Salad

  18 min

• 

  Creamy Butternut Squash Soup

  40 min