This lightened-up Chicken Divan is made from scratch with no canned soups—just layers of tender chicken breast and fresh broccoli in a rich, creamy cheese sauce, topped with golden, crispy breadcrumbs.
Chicken Divan
If you’re craving a healthier take on this classic casserole, I’ve got you covered! This lighter Chicken Divan is lower in fat and calories but still packed with flavor. Made completely from scratch—no canned soups here! Prep it ahead of time and just pop it in the oven when you’re ready. In no time, it’ll be hot, bubbly, and ready to serve. Your family will absolutely thank you for this one!
What is Chicken Divan?
Chicken Divan is one of those comforting dishes that never goes out of style. It’s got tender chicken, fresh broccoli, and a creamy sauce that makes everything come together perfectly. The dish actually dates back to the 1930s, when it was created at a restaurant in New York called Divan Parisien. The name “Divan” comes from the word for a low sofa, which is what the restaurant’s lounge was called.
To make the dish, you layer cooked chicken and steamed broccoli with a creamy sauce—usually mayo, sour cream, or cream of mushroom soup—and top it with cheese and crispy breadcrumbs. After baking it until golden and bubbly, you get a dish that’s been loved for generations. It’s one of those meals that brings everyone together.
Ingredients:
Instructions:
- Preheat oven to 350°F and spray a 9 x 13-inch baking dish with olive oil spray.
- In a large skillet, heat 1 teaspoon olive oil over medium heat. Add garlic, cook for 30 seconds, then add broccoli, 1/4 teaspoon salt, and 1 tablespoon water. Cover and cook until tender and crisp, about 3 minutes. Transfer broccoli to the baking dish.
- Pound chicken breasts to even thickness, brush with mayonnaise, and season with 1/2 teaspoon salt and pepper.
- In the skillet, spray with oil and cook chicken over medium heat, about 5 minutes per side until nearly cooked through. Let cool, then slice into bite-sized pieces.
- In the skillet, add butter and remaining oil, then sauté shallots for 2–3 minutes until tender.
- Sprinkle in flour, stir for 1 minute, then whisk in broth, milk, 1/2 teaspoon salt, and sherry. Simmer for 1–1/2 minutes, then remove from heat and stir in half the Swiss cheese.
- Pour half of the sauce over the broccoli and mix to coat. Arrange sliced chicken on top, then pour the remaining sauce over the chicken.
- Sprinkle with remaining Swiss cheese, Parmesan, and breadcrumbs. Lightly spritz with oil and bake for 30 minutes until hot and golden.
Perfect Pairings for Your Chicken Divan
Chicken Divan is a filling casserole that can stand alone, but pairing it with the right sides makes for a truly complete meal. Here are some side dish ideas:
- Salad: Start with a refreshing salad! A simple mix of lettuce, tomatoes, and cucumbers is always a winner, or get creative with a kale salad, shredded Brussels sprout salad, or a classic Caesar salad for some extra crunch.
- Rice: Rice is a perfect side to soak up all that creamy sauce. You can serve it with white, brown, wild rice, or even quinoa for a hearty, healthy addition to your plate.
- Starchy Vegetables: Add a comforting touch with starchy veggies like baked sweet potatoes, baked potatoes, herb-roasted carrots, or air fryer butternut squash.
- Garlic Bread: For a cozy addition, serve some crispy garlic bread on the side. It’s perfect for mopping up the extra creamy sauce and adds a nice crunch to your meal.
Pro Tips for a Lighter Chicken Divan
- Go Easy on the Oil: Instead of drizzling olive oil, use a light spray to keep things lighter. It’s a simple way to control the amount of oil without losing any of that flavor.
- Choose Lean Chicken: Stick to boneless, skinless chicken breasts. They’re packed with protein and lower in fat, so you’ll get juicy chicken without all the extra calories.
- Swap in Greek Yogurt for Mayo: Try using Greek yogurt in place of some of the mayo. It keeps the creamy texture but adds a boost of protein and cuts down on fat.
- Skip the Creamy Soup: The traditional recipe calls for cream of chicken soup, but we’re keeping it lighter by making our own creamy sauce with fat-free milk and chicken broth. It’s just as delicious without all the heaviness.
- Be Mindful of Cheese: A little bit of Swiss cheese goes a long way. Stick to the recipe amount for all the flavor without overdoing it on calories.
- Use Whole Wheat Breadcrumbs: For that crunchy topping, choose whole wheat breadcrumbs instead of regular. They add more fiber and still give you the crunch you crave.
- Sneak in Extra Veggies: Want to make it even lighter? Add more veggies like mushrooms, bell peppers, or zucchini. It’s a great way to bulk up the dish without adding extra calories.
Freezing Chicken Divan Made Easy
- To freeze your Chicken Divan, start by letting it cool completely. You can freeze the whole casserole or divide it into individual portions for easier reheating later.
- Once cooled, wrap the casserole tightly in plastic wrap or aluminum foil. Then, place it in a freezer-safe container or a freezer bag. Don’t forget to label the container with the date and contents so you know what it is when you’re ready to enjoy it!
- When you’re ready to reheat, simply thaw it in the fridge overnight. Then, pop it in the oven at 350°F for 30-40 minutes, or until it’s hot and bubbly.
- A quick heads-up: freezing can cause the broccoli to soften a bit, and the sauce might separate slightly. But don’t worry—the flavor will still be just as delicious!
- Chicken Divan can be stored in the freezer for up to 2-3 months or in the fridge for up to 4 days.
More Broccoli Recipe
Chicken Divan light Recipe
This Chicken Divan features tender chicken bites smothered in a creamy sauce with fresh broccoli, all topped with a buttery Ritz cracker crust. Make it from scratch or save time with a can of cream of chicken soup—it’s a cozy classic made easy!
Ingredients
- 1-1/2 lbs broccoli florets about 3 large heads, chopped
- 3 boneless skinless chicken breasts (8 ounces each)
- 4 cloves garlic crushed
- Olive oil spray
- Kosher salt and freshly ground pepper to taste
- 2 tablespoons light mayonnaise
- 1 tablespoon butter
- 2 teaspoons extra virgin olive oil divided
- 1/4 cup minced shallots or onion
- 1/4 cup all-purpose flour or gluten-free flour like cup4cup
- 1 cup chicken broth
- 1 cup fat-free milk
- 2 ounces dry sherry or substitute with white wine
- 6 ounces reduced-fat Swiss cheese shredded or finely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup seasoned whole wheat breadcrumbs or gluten-free crumbs
Instructions
- Preheat oven to 350°F and spray a 9 x 13-inch baking dish with olive oil spray.
- In a large skillet, heat 1 teaspoon olive oil over medium heat. Add garlic, cook for 30 seconds, then add broccoli, 1/4 teaspoon salt, and 1 tablespoon water. Cover and cook until tender and crisp, about 3 minutes. Transfer broccoli to the baking dish.
- Pound chicken breasts to even thickness, brush with mayonnaise, and season with 1/2 teaspoon salt and pepper.
- In the skillet, spray with oil and cook chicken over medium heat, about 5 minutes per side until nearly cooked through. Let cool, then slice into bite-sized pieces.
- In the skillet, add butter and remaining oil, then sauté shallots for 2–3 minutes until tender.
- Sprinkle in flour, stir for 1 minute, then whisk in broth, milk, 1/2 teaspoon salt, and sherry. Simmer for 1–1/2 minutes, then remove from heat and stir in half the Swiss cheese.
- Pour half of the sauce over the broccoli and mix to coat. Arrange sliced chicken on top, then pour the remaining sauce over the chicken.
- Sprinkle with remaining Swiss cheese, Parmesan, and breadcrumbs. Lightly spritz with oil and bake for 30 minutes until hot and golden.
