Chicken à la King
This creamy chicken à la king is a cozy stovetop dinner with tender chicken, mushrooms, peas, and peppers in a silky sauce. Spoon it over toast, rice, biscuits, or puff pastry shells for a classic meal that still feels a
Total
40 min
Servings
4 servings
Level
Easy
Chicken à la king is an old-school comfort dish, and for good reason. It turns cooked chicken into a warm, creamy skillet meal with vegetables and a gentle savory flavor.
The sauce is made with a simple roux, which is just butter and flour cooked together to thicken milk and broth. It sounds fancy, but it is very doable if you stir steadily and add the liquid slowly.
This version uses cooked chicken, so it is a good recipe for leftover roast chicken or rotisserie chicken. Serve it over toast points, rice, egg noodles, biscuits, or baked puff pastry shells.
01What you'll need
Ingredients
16 items · 4 servings
- 4 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 1 small yellow onion, finely chopped
- 1 small green or red bell pepper, diced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons dry sherry, optional
- 3 cups cooked chicken, diced or shredded
- 3/4 cup frozen peas
- 1 tablespoon chopped fresh parsley, plus more for serving
- 1 teaspoon fresh lemon juice, or to taste
- Toast, rice, biscuits, egg noodles, or puff pastry shells, for serving
02How to make it
Step-by-step
1. Sauté the vegetables
Melt the butter in a large skillet or wide saucepan over medium heat. Add the mushrooms, onion, bell pepper, salt, and black pepper. Cook for 6 to 8 minutes, stirring often, until the mushrooms have softened and most of their liquid has cooked off.
2. Stir in the flour
Sprinkle the flour over the vegetables. Stir well so the flour coats everything and no dry patches remain. Cook for 1 to 2 minutes. This removes the raw flour taste and starts the roux, the thickening base for the sauce.
3. Add the broth slowly
Pour in the chicken broth a little at a time, stirring constantly as you add it. The mixture will look thick at first, then loosen into a sauce. Keep stirring to prevent lumps.
4. Add the dairy
Stir in the milk and heavy cream. Bring the sauce to a gentle simmer, not a hard boil. Cook for 4 to 6 minutes, stirring often, until the sauce is smooth and lightly thickened.
5. Season the sauce
Stir in the sherry, if using. Taste the sauce and add a little more salt or pepper if needed. If the sauce tastes flat, wait to add the lemon juice at the end; it brightens the whole dish.
6. Add the chicken and peas
Fold in the cooked chicken and frozen peas. Simmer gently for 4 to 5 minutes, until the chicken is hot all the way through and the peas are tender. Do not boil hard, or the sauce may become too thick and the chicken can turn dry.
7. Finish and serve
Stir in the parsley and lemon juice. Taste one last time. Spoon the chicken à la king over toast, rice, biscuits, noodles, or puff pastry shells. Add extra parsley on top if you like.
03From our kitchen
Cook's tips
- Make-ahead: You can cook the sauce and chicken mixture up to 2 days ahead. Cool it quickly, cover, and refrigerate. Reheat gently on the stove over low heat, stirring often.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits.
- Reheating: Warm over low heat with a splash of milk or chicken broth to loosen the sauce. Avoid high heat, which can make cream sauces separate.
- Chicken swaps: Rotisserie chicken, leftover roast chicken, poached chicken breasts, or cooked turkey all work well. If using salted rotisserie chicken, taste before adding extra salt.
- Vegetable swaps: Use jarred diced pimentos instead of bell pepper for a more traditional flavor. You can also add a small handful of cooked carrots or green beans.
- No sherry: Leave it out, or use a teaspoon of Dijon mustard for a different kind of savory depth. Do not use sweet dessert sherry here; it can make the sauce taste sugary.
Cook's note
Chicken à la king is often served in puff pastry shells, but toast is the easiest weeknight option. For neat toast points, cut slices of toasted bread diagonally into triangles and spoon the creamy chicken over them just before serving so they stay crisp at the edges.
04Frequently asked
Questions & answers
Can I make chicken à la king with raw chicken?
Yes, but cook it first. Dice boneless chicken breasts or thighs, season lightly, and sauté until the pieces reach 165°F in the center. Remove them from the pan, make the sauce, then add the cooked chicken back at the end.
Why is my sauce lumpy?
Lumps usually happen when the liquid is added too quickly to the flour mixture. Whisk or stir in the broth slowly at first. If lumps remain, keep stirring as the sauce simmers, or pass the sauce through a fine-mesh strainer before adding the chicken.
Can I freeze chicken à la king?
You can freeze it, but cream sauces may look a little grainy after thawing. For the best texture, refrigerate instead. If you do freeze it, thaw overnight in the refrigerator and reheat slowly with a splash of milk or broth.
What should I serve with chicken à la king?
It is usually served over toast, biscuits, rice, noodles, or puff pastry. A crisp green salad or steamed broccoli makes a good side because it balances the creamy sauce.
How do I make the sauce thicker or thinner?
For a thicker sauce, simmer it a few minutes longer before adding the chicken. For a thinner sauce, stir in extra broth or milk, a few tablespoons at a time, until it reaches the texture you like.
05Keep cooking
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