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Chicken Divan – paleo recipe
Stav Kogan

Chicken Divan

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Servings: 8 servings
Calories: 455
Ingredients Method Nutrition

Ingredients
  

  • 16 oz (454 g) broccoli florets, frozen, cut into 1-inch pieces
  • 1 tbsp coconut oil
  • 1 onion, chopped fine
  • 2 garlic cloves, minced
  • 1 tsp minced fresh thyme
  • 3 cups Chicken Broth or Stock
  • 2 cans (12 oz / 340 g each) coconut milk
  • 0.5 cup water
  • 1 tbsp arrowroot or tapioca starch
  • 24 oz (680 g) boneless, skinless chicken breasts, trimmed of all visible fat, halved lengthwise, and cut into 0.5-inch thick slices on bias
  • 2 tbsp Dijon Mustard
  • 8 oz (227 g) Coconut Milk Cheddar Cheese, shredded
  • 1 cup White Sandwich Breadcrumbs, toasted (approx. 2 oz / 57 g)

Method
 

  1. Adjust oven rack to middle position and preheat oven to 400°F.
  2. Grease a 13x9-inch baking dish.
  3. Combine broccoli and 0.25 cup water in a bowl, cover, and microwave until broccoli is tender, about 2 to 3 minutes.
  4. Drain broccoli and transfer to prepared baking dish.
  5. Meanwhile, heat 2 tsp oil in a Dutch oven over medium heat until shimmering.
  6. Add onion, garlic, thyme, and 1 tsp sea salt and cook until onions are softened and lightly browned, 5 to 7 minutes.
  7. Whisk in broth and coconut milk and bring to a simmer.
  8. Stir in chicken and cook until no longer pink (chicken will not be fully cooked), about 4 minutes.
  9. Remove from heat and stir in Dijon Mustard, 0.25 tsp pepper, and cheddar, a handful at a time, until melted.
  10. Combine water and tapioca or arrowroot starch in a bowl and whisk to combine.
  11. Add tapioca mixture to chicken, place Dutch oven back on stove over medium-high heat, and stir until thickened.
  12. Pour chicken mixture over broccoli in baking dish.
  13. Toss toasted breadcrumbs with remaining 1 tsp oil in bowl, season with sea salt and pepper to taste, and sprinkle over top.
  14. Bake until sauce is bubbling around edges, 15 to 20 minutes. Allow to cool slightly before serving.
  15. Don't Skip the Drain: Since this recipe uses frozen broccoli, moisture control is key.
  16. After microwaving the broccoli, drain it thoroughly. I even like to pat it dry with a paper towel or give it a gentle squeeze. This ensures your creamy coconut sauce doesn't get watered down in the oven.
  17. The Slurry Secret: When adding the arrowroot or tapioca starch (Step 4), never throw the powder directly into the hot pot—it will clump instantly. Always whisk it with the cold water first to create a smooth "slurry" before pouring it into the hot mixture.
  18. Full-Fat is Your Friend: For that rich, velvety texture that mimics traditional heavy cream, use full-fat canned coconut milk. "Light" coconut milk often lacks the stability to thicken properly and can result in a thin sauce.
  19. Watch the Arrowroot: If you use arrowroot starch, be careful not to overheat the sauce once it has thickened. Unlike cornstarch, arrowroot can actually break down and thin out if boiled vigorously for too long.
  20. Remove it from the heat as soon as it reaches the right consistency.
  21. Crispy Top Hack: If you love a darker, crunchier crust, switch your oven to Broil for the last 1–2 minutes of cooking. Just keep a very close eye on it, as the breadcrumbs can go from golden to burnt in seconds!
  22. Fresh vs. Frozen: Prefer fresh broccoli? No problem. Blanch fresh florets in boiling water for 2 minutes, then plunge them into an ice bath to stop the cooking.
  23. Drain well and proceed with the recipe as written.

Nutrition

Calories: 455kcalCarbohydrates: 25.4gProtein: 24.2gFat: 28.5g

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