This Skillet Chicken Divan recipe is a quick and modern twist on the classic casserole many of us grew up loving. Instead of canned soup and soggy vegetables, I prepare this version fresh in a skillet with a creamy homemade sauce, juicy chicken, and crisp-tender broccoli—finished with a golden, cheesy breadcrumb topping. It’s ready in just 40 minutes and doesn’t even require preheating the oven until the very end.
Why You’ll Love This Recipe
I love how this dish hits all the comfort food notes without the heaviness of traditional casseroles. It’s all cooked in one skillet, which means cleanup is minimal. The sauce is rich and velvety thanks to cream cheese and cheddar, and a quick broil at the end gives it that irresistible crispy top. Plus, I can make it ahead, making dinner time that much easier.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 tablespoons unsalted butter, divided
2 boneless, skinless chicken breasts (8 to 9 ounces each), cut into 1-inch pieces
1 teaspoon chopped fresh parsley, plus more for garnish
Directions
Cook the chicken: I melt 1 tablespoon of butter in a cast-iron skillet over medium-high heat. Then I add the chicken, seasoning it with 1 teaspoon salt and 1/4 teaspoon pepper. I cook it until browned, about 5 minutes—it doesn’t need to be fully cooked yet. I remove it with a slotted spoon and set it aside.
Steam the broccoli: In the same skillet, I add the broccoli and 1/4 cup of water. I cover and cook it over medium-high heat until bright green and just tender, about 3 minutes. Then I transfer it to the plate with the chicken.
Make the sauce: I melt the remaining 3 tablespoons of butter in the skillet, whisk in the flour, and cook for 1 minute. Then I slowly whisk in the milk and stir until the sauce thickens slightly.
Simmer with chicken and broccoli: I return the chicken and broccoli to the skillet and let everything simmer, stirring occasionally, until the chicken is cooked through (165°F on a thermometer), about 6 minutes.
Finish the sauce: Off heat, I stir in the cream cheese, 1/2 cup cheddar, remaining 1/4 teaspoon salt, and the rest of the pepper until smooth and fully melted.
Make the topping: In a small bowl, I mix the panko, olive oil, parsley, remaining 1/4 cup cheddar, and a pinch of salt. I sprinkle this over the skillet mixture.
Broil: I preheat the broiler and broil the skillet for about 2 minutes, until the topping is golden and crisp. Then I garnish with extra parsley before serving.
Servings and timing
This recipe makes 4 servings and takes just 40 minutes from start to finish—15 minutes of prep and 25 minutes to cook. It’s perfect for a cozy weeknight dinner.
Variations
I sometimes swap panko with crushed buttery crackers for a richer topping.
Leftover rotisserie chicken is a great shortcut.
For herbs, I mix it up with fresh thyme, rosemary, or sage instead of parsley.
I’ve even tried adding mushrooms or sautéed onions to the sauce for a deeper flavor.
Storage/Reheating
To store, I transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave it in 30-second intervals until hot. If I want the topping crispy again, I broil it briefly.
If I make it ahead, I stop just before adding the topping. I refrigerate the mixture in a covered casserole dish for up to 2 days. When ready, I bring it to room temp, add the topping, and bake at 350°F until warmed through—then broil for a couple minutes for that perfect crunch.
FAQs
What is Chicken Divan?
Chicken Divan is a creamy casserole made with chicken, broccoli, and a cheesy sauce, traditionally baked. This skillet version skips the oven (except for broiling) and uses a fresh homemade sauce instead of canned soup.
Can I use frozen broccoli?
Yes, but I prefer fresh broccoli for the best texture. If I use frozen, I thaw and pat it dry before cooking, and reduce the water slightly.
Can I freeze Chicken Divan?
I don’t recommend freezing this version because the cream cheese-based sauce can separate. It’s best enjoyed fresh or refrigerated.
What can I serve with Chicken Divan?
I like to serve it over white rice or egg noodles. A side salad or some garlic bread rounds out the meal nicely.
Can I make it gluten-free?
Yes, I use a gluten-free flour blend for the sauce and gluten-free breadcrumbs or crushed rice crackers for the topping.
Conclusion
This Skillet Chicken Divan is one of my favorite ways to enjoy nostalgic comfort food without the fuss. It’s fast, fresh, and so satisfying—all in one pan. Whether I’m feeding the family or prepping for a few busy nights, this recipe always delivers big flavor with minimal effort.
This Skillet Chicken Divan is a fresh, creamy one-pan meal featuring tender chicken, crisp broccoli, and a homemade cheese sauce—topped with a golden breadcrumb crust and broiled to bubbly perfection in just 40 minutes.
Ingredients
4 tbsp unsalted butter, divided
2 boneless, skinless chicken breasts (8–9 oz each), cut into 1-inch pieces
1½ tsp kosher salt, divided
½ tsp black pepper, divided
3 cups broccoli florets (bite-sized)
¼ cup water
2 tbsp all-purpose flour
1¼ cups whole milk
4 oz cream cheese, cubed and softened
¾ cup shredded sharp white cheddar cheese, divided
½ cup panko breadcrumbs
2 tbsp olive oil
1 tsp chopped fresh parsley, plus more for garnish
Instructions
Melt 1 tbsp butter in a skillet over medium-high heat. Add chicken, season with 1 tsp salt and ¼ tsp pepper, and cook until browned (5 minutes). Remove and set aside.
Add broccoli and ¼ cup water to the skillet. Cover and steam over medium-high heat until just tender (3 minutes). Transfer to plate with chicken.
Melt remaining 3 tbsp butter. Whisk in flour and cook 1 minute. Gradually whisk in milk and cook until slightly thickened.
Return chicken and broccoli to skillet and simmer until chicken is cooked through (about 6 minutes).
Off heat, stir in cream cheese, ½ cup cheddar, remaining ¼ tsp salt, and remaining pepper. Mix until smooth.
Mix panko, olive oil, parsley, remaining ¼ cup cheddar, and a pinch of salt in a small bowl. Sprinkle over skillet mixture.
Preheat broiler. Broil skillet for 2 minutes until topping is golden. Garnish with parsley and serve.
Notes
Use rotisserie chicken to save time.
Swap panko for crushed crackers or gluten-free crumbs.
Add mushrooms or sautéed onions for extra flavor.
Use fresh herbs like thyme or rosemary for variation.
