Chicken Divan

29 Reviews
From: EatingWell Magazine April/May 2006

Originally made in restaurants with a rich Mornay sauce, chicken divan often featured canned cream of mushroom soup, mayonnaise, sour cream and cheese—tasty, yes, but also loaded with fat and salt. Our revised version has all the flavor of the original with only half the calories and a fraction of the sodium. Use leftover cooked chicken breasts, if you have them on hand, for an even faster dinner.

Ingredients 6 servings

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  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 tablespoon extra-virgin olive oil
  • 2 cups diced leek, white and light green parts only (about 1 large; see Tip)
  • 1/2 teaspoon salt
  • 5 tablespoons all-purpose flour
  • 1 14-ounce can reduced-sodium chicken broth
  • 1 cup low-fat milk
  • 2 tablespoons dry sherry (see Tip)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground pepper
  • 2 10-ounce boxes frozen chopped broccoli, thawed, or 1 pound broccoli crowns (see Ingredient Note), chopped
  • 1 cup grated Parmesan cheese, divided
  • 1/4 cup low-fat mayonnaise
  • 2 teaspoons Dijon mustard

Preparation

  • Active

  • Ready In

  1. Preheat oven to 375 °F. Coat a 7-by-11-inch (2-quart) glass baking dish with cooking spray.
  2. Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.
  4. Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving.
  • Tips: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
  • Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
  • Ingredient Note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.

Nutrition information

  • Serving size: 1 1/3 cups
  • Per serving: 319 calories; 11 g fat(4 g sat); 4 g fiber; 21 g carbohydrates; 33 g protein; 80 mcg folate; 79 mg cholesterol; 5 g sugars; 0 g added sugars; 1700 IU vitamin A; 42 mg vitamin C; 227 mg calcium; 2 mg iron; 779 mg sodium; 534 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 3 vegetable, 3 lean meat

Reviews 29

September 16, 2016
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By: Roger A
1. Omit the alcohol. It's not needed really. 2. Personally switch out Thyme and use Tarragon - light, sweet, aromatic and a perfect herb for chicken, turkey or rabbit; 3. Personally I leave the broccoli out. Why? Batch prepare this and when you take it out of the freezer add the broccoli or any green that you enjoy (Edema/fava beans are fantastic) as a side rather than in the mix. 4. Use Creme Freshe or Sour Cream to add texture to the sauce. Again, personally i prepare the noodles in chicken stock to hype the taste - no added salt. You can cut cholesterol in this recipe by substitution. I hate mayo so just use stock and a little cornstarch for substance. 30g of cholesterol removed :) If you want to eat healthy go to any Health Clinic and ask for a diabetic food plan. Boing! You just lost 30lb and added 20 years to your life :)
February 28, 2016
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By: EatingWell User
Needed just a little tweaking As have others, I tweaked this a bit. Added fresh crushed garlic to the saut+¬ed leeks, and after taking the broccoli sauce off the stove, in addition to the Parmesan and mayonnaise , I added 1/4 cup creme fraiche, a tsp of curry powder and tablespoon of lemon juice. (I left out the thyme). I also put in 1/4 cup white wine I instead of sherry. The flavor was excellent and more like a traditional divan. The overall calorie increase was only 50 per serving, and well worth it for the additional creaminess. Pros: Easy, low calorie Cons: Needed more flavor
September 08, 2015
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By: EatingWell User
Chicken Divan-Not Low cholesterol! This has 76mg cholesterol which means it is NOT low in cholesterol as you show it to be. Not heart healthy either. To be low cholesterol it MUST be 50mg or less in cholesterol. Pros: Sounds delicious! Cons: Too high in cholesterol
March 16, 2014
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By: Elizabeth Jenkins McFadden
Tasty and satisfying This was delicious -- the family and I all loved it. I followed suggestions from multiple review and doubled the mustard (DO IT! It would have been a little bland without that.) and added sliced mushrooms to the leeks (a nice addition). Otherwise made this exactly as written. It's a great dish. The chicken was tender, and the favor of the broccoli was a terrific balance to the sauce. When I make it again (and I definitely WILL!), I might add just a little more flour ... the sauce seemed very slightly thin. But in general, this was a big winner, and the entire household loved it. Pros: High-calorie taste in a low-calorie meal Cons: Maybe too time-consuming for everyday
January 24, 2014
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By: EatingWell User
Healthy and tasty alternative Doubled recipe and shared meal with friends. Next time, I Next time I will add 2 cloves minced garlic to leeks, double pepper to 1 teaspoon and increase Dijon mustard to 3 teaspoons. For best flavor, use fresh broccoli and use dry sherry versus cooking sherry. Definitely a keeper recipe!
December 26, 2013
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By: EatingWell User
I thought this was pretty good but not great. The mistakes I made were not cutting the broccoli up smaller and steaming it first (it was a bit on the raw side), and adding the full amount of thyme. The thyme was pretty overpowering so I would cut that in half. As others have suggested, I will add mushrooms and lemon juice next time. I also used grilled chicken breasts, the smoke flavor didn't really go with the rest of the dish. Pros: Healthy, makes good leftovers Cons: NULL
September 24, 2013
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By: EatingWell User
Suggestions for ingredient use Two quick suggestions: First, regular broccoli is less expensive, and the stems can be shredded in a food processor. Add coleslaw dressing and even your kids will not know the difference. Second, cook the chicken more quickly in a microwave. Put enough water in the bottom of a casserole dish to just coat it. Add the chicken, cover and cook for about 3 minutes, depending on the microwave oven and the size of the breast. The chicken is cooked through faster without browning, as is called for in this recipe. If you are going to use the breast as entr+¬e other than for this recipe, marinate first or season with whatever dry ingredients you like. Cheese and sauces must be added after cooking because they will run off.
July 14, 2013
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By: heather
I will use less thyme next time and add lemon juice. Double the mustard. Very good
January 26, 2013
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By: EatingWell User
Low fat comfort food Just made this tonight and we were surprised how good it was. We did not have sherry and did not want to purchase a bottle so we subbed with white wine. We both enjoyed this immensely and would make it again. I wouldn't mind adding some thinly sliced carrots and mushrooms too. Pros: Lighter and tasty

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