“I’ll make whatever you want” What’s your request when this mythical phrase rears its head? Maybe your favorite meatloaf growing up, or a chocolate cake with a ganache only she can seem to pull off properly. For me, it’s the same thing every time: chicken divan.
What Makes This Recipe So Good
Mom made this growing up only every so often–it requires a few different pots and different processes, and she’s a bigger fan of the simpler dish, ideally a one-pot wonder. However, it’s incredible, so whenever this dish–laden with earthy mushrooms, tender broccoli, buttery chicken thighs, egg noodles, and a tart yet savory sour cream sauce–crossed our tabletop, I was in heaven. There are a million chicken divan recipes out there, but I can guarantee you this: this one is the best. It requires no cream-of anything, nothing in a can, and no shredded cheddar. It’s an elegant take on the classic dish, one that you would feel good about serving to company, just as well to your hubby on a Wednesday night. There are a couple shortcuts you can take to minimize the dishes side effect, such as sautéing your mushrooms first in the pan you will later use for chicken, and steaming the broccoli in the microwave in a dish you’ll later serve the chicken divan in. Little things, you guys. Little things.. You’ll love this dish because it’s got everything: superfoods broccoli and mushrooms, which create a balance of savoriness and earthiness, and a texture you’ll positively love. It’s got tender egg noodles forming a bed for the veggies and chicken, soaking up the fallen sour cream-basil sauce that’s earned a spot as one of my all-time favorite sauces.. ever. The chicken is buttery from the dredging in flour and sautéing in, well, butter, and tender and flavorful from using chicken thighs and braising in a fond-infused chicken broth with basil. The sauce is simple and light, yet so rich, made from whisking sour cream into the chicken broth you used to deglaze your pan and braise the chicken thighs. The combination of freshly ground pepper (never the off-the-shelf dust-like substance in this dish. It might fly another time, but not today!) and dried basil, reconstituted in the braising liquid for a sweeter, less overbearing flavor, works perfectly with the tart creaminess of the sour cream and the earthy veggies. I could go on.. and on.. but I won’t waste your time. Start gathering those pots and pans, my friend! It’s chicken divan night. Make this.
