Chicken Divan

How to Make Chicken Divan

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan) and grease a 25 x 20 cm baking dish.

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2. Bring a large pan of salted water to the boil, add the broccoli and blanch for 3 minutes until bright green and just tender. Drain well and pat dry.

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3. Melt the 40 g of butter in a saucepan over medium heat, stir in the flour and cook for 1 minute. Gradually whisk in the stock, then the cream, and simmer for 5 minutes, stirring, until thickened.

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4. Remove from the heat and stir in the Parmesan, mustard, curry powder, salt and pepper.

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5. Arrange the broccoli in the base of the dish and lay the chicken slices over it. Pour the sauce evenly over the top.

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6. Mix the breadcrumbs with the cheddar and melted butter and scatter over the sauce.

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7. Bake for 25 minutes until the sauce bubbles at the edges and the crust is golden brown.

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8. Let it stand for 5 minutes before serving.

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Tips for Making Chicken Divan

• Dry the blanched broccoli well. Water clinging to the florets thins the sauce in the dish and leaves a puddle at the bottom.
• Blanch for 3 minutes and no longer. The broccoli finishes cooking in the oven, and any more than that and it turns khaki and soft.
• Make the sauce slightly thicker than you think it needs to be. The vegetables release water as they bake and thin it out.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Chicken Divan

• Steamed white rice
• Buttered egg noodles
• A crisp green salad

Storing & Reheating Chicken Divan

Keeps covered in the fridge for up to 3 days and reheats well in a 180°C / 350°F oven for 20 minutes. The cream sauce can split on freezing, so it is best eaten fresh.

Chicken Divan FAQ: Common Questions

Chicken Divan Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.