Skillet Chicken Divan

Get ready to fall head over heels for this one-pan wonder that transforms the classic chicken divan casserole into something absolutely magical.

We’re talking tender chicken, perfectly crisp broccoli, and a creamy cheese sauce that’ll make you want to lick the skillet clean.

The best part?

Everything happens in one gorgeous cast-iron skillet, which means maximum flavor development and minimal cleanup.

That golden, bubbly top from the broiler creates the most satisfying contrast to the rich, velvety sauce underneath.

Trust me, this is comfort food at its absolute finest.

Ingredients

For the main dish:

• 4 tablespoons unsalted butter, divided
• 2 (8 to 9-ounce) boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3 cups bite-size broccoli florets
• 1/4 cup water
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk
• 4 ounces cream cheese, cubed and softened
• 3 ounces (about 3/4 cup) shredded sharp white cheddar cheese, divided

For the topping:

• 1/2 cup panko breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon chopped fresh parsley, plus more for garnish

Steps

1. Cook the chicken: Melt 1 tablespoon of the butter in a 10-inch cast-iron skillet over medium-high heat. Add the chicken in an even layer and season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until browned, about 5 minutes (chicken will not be fully cooked at this stage – that’s completely normal). The goal here is just to develop that beautiful golden color and lock in flavor. Remove the chicken using a slotted spoon and don’t wipe the skillet clean – those browned bits are pure gold for building flavor.
2. Cook the broccoli: Add the broccoli and 1/4 cup water to the same skillet. Cover and cook over medium-high heat, undisturbed, until the broccoli is crisp-tender and bright green, about 3 minutes. The steam method keeps the broccoli perfectly vibrant and prevents it from getting mushy later. Remove the broccoli using a slotted spoon and place on the plate with the chicken.
3. Preheat the broiler: Arrange an oven rack about 6 inches from the heat source. This distance is crucial – too close and your topping will burn before the inside gets bubbly.
4. Make the sauce: Melt the remaining 3 tablespoons of butter in the skillet over medium heat, about 1 minute. Add the flour and whisk constantly for 1 minute to cook out the raw flour taste. This creates what’s called a roux, which will thicken your sauce beautifully. Gradually whisk in the milk until smooth – adding it slowly prevents lumps from forming.
5. Finish cooking the chicken: Stir in the chicken and broccoli and simmer over medium heat, stirring occasionally, until thickened and a thermometer inserted into the thickest portion of chicken registers 165°F (74°C), about 6 minutes. The sauce should coat the back of a spoon when it’s properly thickened.
6. Add cheeses and topping, then broil: Remove from heat and stir in the cream cheese, 1/2 cup of the cheddar, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper until melted and fully combined, about 1 minute. The residual heat will melt everything perfectly. In a small bowl, stir together the panko, oil, parsley, and remaining 1/4 cup cheddar and 1/4 teaspoon salt until combined. Sprinkle evenly over the chicken mixture. Broil in the preheated oven until golden brown, about 2 minutes – watch carefully as broilers work fast! Garnish with additional parsley and serve immediately.

Smart Swaps

• Frozen broccoli instead of fresh (thaw and pat dry first) – saves prep time
• Gruyere cheese instead of cheddar – adds nutty sophistication
• Cauliflower florets instead of broccoli – cuts carbs significantly

Make It Diabetes-Friendly

Replace the all-purpose flour with 2 tablespoons almond flour to reduce carbs by approximately 8g per serving. Use 1 cup unsweetened almond milk instead of whole milk to cut another 6g carbs per serving. Reduce the panko to 1/4 cup and mix with 1/4 cup crushed pork rinds for crunch without the carbs. These modifications bring each serving down to approximately 12g total carbs instead of 18g. Pair with a side salad dressed in olive oil and vinegar to help slow glucose absorption.

Pro Tips

• Let cream cheese come to room temperature for 30 minutes before cooking – prevents lumpy sauce
• Cut chicken pieces uniformly for even cooking – aim for 1-inch cubes
• Don’t skip the broiling step – that golden top makes all the difference