Chicken Divan (No Canned Soups!)
40aprons.com/chicken-divan-2/This chicken divan recipe is so delicious and full of earthy mushrooms, tender broccoli, buttery chicken thighs, egg noodles, and a tart yet savory sour cream sauce. It's comfort food to the max and a favorite classic!
Recipe Makes (Approximate): servings
Equipment
- large skillet (stainless steel or cast iron work best)
- 13x9-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 13x9-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.
Recipe Notes
Portions: Easily doubles to increase servings.
Make it Gluten-Free: Just swap that ⅓ cup all-purpose flour for ⅓ cup gluten-free flour blend. Serve it over rice or gluten-free pasta instead of egg noodles, and you're all set.
Make it Dairy-Free: Use vegan butter instead of regular butter (same amounts), and for the sour cream, grab some full-fat canned coconut cream or cashew cream. Skip the Parmesan or use a dairy-free version if you can find a good one.
Make it Paleo: Ditch the flour for 3 tablespoons arrowroot powder when dredging that chicken. Use ghee instead of butter, coconut cream for the sour cream, and omit the Parmesan. Serve it over cauliflower rice or spiralized veggies instead of noodles.
Note: The gluten-free version is practically foolproof—you'll barely taste the difference. The dairy-free and paleo versions will have a different flavor, but the chicken will still be ridiculously tender.
Storage: Keep chicken mixture and noodles separate in refrigerator for up to 3 days. Chicken mixture (without noodles) freezes for up to 3 months.
Reheating: Warm gently in 350°F oven, covered, for 15-20 minutes.
Nutrition Information (Approximate)
Calories: 697calProtein: 29gFat: 50gSaturated Fat: 22gTrans Fat: 1gCholesterol: 218mgSodium: 642mgPotassium: 749mgTotal Carbs: 35gFiber: 4gSugar: 5gNet Carbs: 31gVitamin A: 1494IUVitamin C: 69mgCalcium: 164mgIron: 3mg
https://40aprons.com/chicken-divan-2/