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Speaking My Love Language
There’s five magical words in the English language, and no, they’re not, “They’re on sale at Target.” No, they’re far simpler and more satisfying, and almost always uttered by one person: dear old mum. In sequential order, these five words are, simply,
“I’ll make whatever you want”
What’s your request when this mythical phrase rears its head? Maybe your favorite meatloaf growing up, or a chocolate cake with a ganache only she can seem to pull off properly. For me, it’s the same thing every time: chicken divan.
What Makes This Recipe So Good
Mom made this growing up only every so often–it requires a few different pots and different processes, and she’s a bigger fan of the simpler dish, ideally a one-pot wonder. However, it’s incredible, so whenever this dish–laden with earthy mushrooms, tender broccoli, buttery chicken thighs, egg noodles, and a tart yet savory sour cream sauce–crossed our tabletop, I was in heaven.
There are a million chicken divan recipes out there, but I can guarantee you this: this one is the best. It requires no cream-of anything, nothing in a can, and no shredded cheddar. It’s an elegant take on the classic dish, one that you would feel good about serving to company, just as well to your hubby on a Wednesday night. There are a couple shortcuts you can take to minimize the dishes side effect, such as sautéing your mushrooms first in the pan you will later use for chicken, and steaming the broccoli in the microwave in a dish you’ll later serve the chicken divan in. Little things, you guys. Little things..
You’ll love this dish because it’s got everything: superfoods broccoli and mushrooms, which create a balance of savoriness and earthiness, and a texture you’ll positively love. It’s got tender egg noodles forming a bed for the veggies and chicken, soaking up the fallen sour cream-basil sauce that’s earned a spot as one of my all-time favorite sauces.. ever. The chicken is buttery from the dredging in flour and sautéing in, well, butter, and tender and flavorful from using chicken thighs and braising in a fond-infused chicken broth with basil. The sauce is simple and light, yet so rich, made from whisking sour cream into the chicken broth you used to deglaze your pan and braise the chicken thighs. The combination of freshly ground pepper (never the off-the-shelf dust-like substance in this dish. It might fly another time, but not today!) and dried basil, reconstituted in the braising liquid for a sweeter, less overbearing flavor, works perfectly with the tart creaminess of the sour cream and the earthy veggies. I could go on.. and on.. but I won’t waste your time. Start gathering those pots and pans, my friend! It’s chicken divan night.
Make this.
Chicken Divan (No Canned Soups!)
Equipment
- 1 large skillet (stainless steel or cast iron work best)
- 1 13×9-inch baking dish
Ingredients
- ⅓ cup all-purpose flour
- salt and freshly ground pepper to taste to taste
- 6 boneless, skinless chicken thighs (about 1.6 pounds)
- ⅓ cup butter
- 2½ cups chicken broth
- 1 teaspoon dried whole basil
- 1 pounds fresh broccoli florets
- 2 tablespoon butter
- 8 ounces fresh mushrooms, sliced sliced
- 16 ounces sour cream
- 2 tablespoons freshly grated Parmesan cheese
- 1 pound of egg noodles, cooked and drained boiled in salted water and drained
Instructions
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add sliced mushrooms and sauté until golden brown, about 4 to 5 minutes. Remove and set aside.
- Combine flour with salt and pepper; dredge chicken thighs in seasoned flour mixture.
- Melt ⅓ cup butter in the same skillet over medium-high heat. Brown chicken on both sides, about 4 to 5 minutes per side. Remove and set aside.
- Add chicken broth to skillet, whisking to scrape up browned bits. Reduce heat to low and cook 5 minutes.
- Return chicken to skillet and sprinkle with dried basil. Cover and simmer 30 minutes.
- Meanwhile, steam broccoli florets until crisp-tender, about 10 minutes.
- Preheat broiler. Place broccoli in buttered 13×9-inch baking dish. Remove chicken from skillet with slotted spoon, reserving drippings. Arrange chicken over broccoli and top with mushrooms.
- Stir sour cream into reserved drippings. Cook over low heat until heated through (do not boil). Pour over chicken and sprinkle with Parmesan cheese.
- Broil 6 inches from heat for 3 to 5 minutes until golden brown. Serve over cooked egg noodles.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Can you please let me know where can I find the recipe for this? I just read your post and it sounds delicious. Would love to make it if I can get a hand in the recipe. Thanks in advance.
Yes! I’m so sorry about that. I recently changed domains and a lot of my recipes didn’t come with us! Very frustrating. I’m updating this page now; try refreshing in a couple minutes and it should be there. It’s such a great meal! 🙂
Check now 😀
I came upon this recipe and I had to make it. Immediately. My kids didn’t even care that we were eating dinner at 3:30; they scarfed it down, and loved it as much as I did. I don’t even like broccoli (secret confession), but this is so delicious that I forgot about that. Thanks for the recipe; it is already a favorite in this family.
I’m SO glad you tried it and liked it Jessica! If I can make a broccoli-hater forget about broccoli.. I feel successful 🙂
This sounds amazing! I’m a big fan of both chicken, mushrooms and broccoli, so I’m sure this recipe is wonderful 🙂
Thanks Josefine! Yeah, it’s definitely one of those recipes whose ingredient list alone makes me hungry! You’ll have to try it 🙂
Oh, yeah, delicious! Making my mouth water just thinking about it!
Yum yum!