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Chicken Divan with Asparagus and Gruyère Cheese Recipe

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3.8 from 84 reviews

Classic Chicken Divan with tender baked chicken, vibrant blanched asparagus, and a rich, creamy Gruyere cheese sauce, finished with toasted almonds and fresh parsley for a comforting yet elegant dish perfect for any occasion.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Chicken

  • 2 large boneless skinless chicken breast halves (approximately 1 pound)
  • 2 tablespoons canola oil (divided, plus more for oiling the baking dish)
  • Salt and freshly ground black pepper, to taste

Vegetables

  • 2 bunches asparagus (medium to wide width, about 1 1/2 pounds, tough ends trimmed)

Sauce

  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry sherry (or dry white wine)
  • 2 cups half-and-half
  • 1 1/4 cups grated Gruyere cheese (or Parmesan cheese, or a combination)
  • 1/4 teaspoon ground white pepper
  • Pinch nutmeg

Toppings and Garnish

  • 1/4 cup sliced almonds
  • Chopped fresh parsley

Instructions

  1. Prepare Baking Dish: Lightly oil a 13 x 9-inch or similar-sized baking dish with 1 tablespoon of canola oil to prevent sticking.
  2. Cook the Chicken: Preheat the oven to 350°F (175°C). Drizzle the chicken breasts with the remaining tablespoon of canola oil and season generously with salt and freshly ground black pepper. Bake the chicken for 22-25 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is no longer pink. Let the chicken cool slightly before cutting it into 1/2-inch to 3/4-inch pieces. Keep the oven temperature unchanged for later baking.
  3. Blanch the Asparagus: While the chicken cooks, prepare an ice bath by filling a large bowl with ice and cold water. Bring a large saucepan of generously salted water to a boil. Working in batches of 2 to 3, blanch the asparagus by boiling for 30-45 seconds until bright green and slightly tender. Immediately transfer the asparagus to the ice bath to stop cooking and preserve color. Repeat until all asparagus is blanched.
  4. Prepare Asparagus for Baking: Remove the asparagus from the ice bath and pat dry thoroughly with paper towels or a clean kitchen towel. Cut the asparagus into three equal pieces and place them evenly in the prepared baking dish. Season lightly with salt and black pepper to taste.
  5. Make the Sauce: In the saucepan used for blanching asparagus, melt the unsalted butter over medium heat. Add the all-purpose flour and cook while whisking constantly for 1-2 minutes, ensuring the flour does not brown, creating a roux. Gradually stir in the dry sherry or white wine until a thick paste forms. Slowly whisk in the half-and-half, stirring constantly until the sauce is smooth. Bring to a gentle boil, then reduce heat to low and simmer until thickened, about 2-3 minutes.
  6. Add Cheese and Seasonings: Gradually stir in the grated Gruyere cheese a handful at a time, whisking constantly until melted and smooth. Remove the sauce from the heat and stir in ground white pepper and a pinch of nutmeg for balanced seasoning. Fold the cut chicken pieces into the cheese sauce until thoroughly coated.
  7. Assemble the Dish: Pour the creamy chicken and cheese sauce mixture evenly over the asparagus in the baking dish. Use a spatula to smooth the top surface. Cover the dish loosely with aluminum foil to prevent drying out during baking.
  8. Bake the Chicken Divan: Place the covered dish in the preheated oven and bake for 30-35 minutes until the casserole is heated through and begins to bubble around the edges.
  9. Add Almonds and Finish Baking: Remove the foil and evenly sprinkle the sliced almonds over the top of the casserole. Return the dish to the oven uncovered and bake for an additional 5 minutes to toast the almonds until golden and fragrant.
  10. Garnish and Serve: Remove the chicken divan from the oven and sprinkle with freshly chopped parsley for a pop of color and fresh flavor. Serve immediately while warm for the best taste and texture.

Notes

  • For a lighter option, substitute half-and-half with whole milk or a milk alternative, but note the sauce may be less rich.
  • If Gruyere is unavailable, Parmesan or a blend of Parmigiano-Reggiano and mozzarella can be used for a similar cheesy flavor.
  • To make ahead, prepare the casserole through step 7, cover tightly, and refrigerate. Add almonds and bake when ready to serve.
  • Ensure asparagus is not overcooked during blanching; it should remain bright and slightly crisp.
  • The dish can be served with cooked rice or crusty bread to soak up the delicious sauce.
  • Use dry white wine if dry sherry is unavailable to maintain flavor balance.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: French-American

Find it online: https://allyumcooks.com/chicken-divan-with-asparagus-and-gruyere-cheese-recipe/