This Creamy Chicken a la King Recipe brings a perfect balance of rich, velvety sauce with tender chicken and earthy mushrooms. It’s one of those classic dishes that feels fancy but comes together easier than you might expect. Let me walk you through exactly how to nail it every time.
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Why You'll Love This Recipe
Whenever I make this Creamy Chicken a la King Recipe, I’m always excited by how classic flavors come together in such a comforting way. It’s a warm hug of a meal that’s fancy enough to impress but simple enough to enjoy any night of the week.
- Rich and Comforting Sauce: The buttery mushroom sauce thickened with a splash of white wine and half and half creates a luxurious texture you’ll swoon over.
- Simple Ingredients: With pantry staples and some fresh basics, you can throw this together quickly without hunting for hard-to-find items.
- Versatile Serving Options: This dish pairs beautifully with noodles, rice, biscuits, or even puff pastry—giving you plenty of options for different occasions.
- Classic yet Fresh: Pimentos add that perfect pop of color and subtle sweetness, making this a timeless favorite with a vibrant twist.
Ingredients & Why They Work
Each ingredient plays its part in making this Creamy Chicken a la King Recipe sing. From the mushrooms that bring earthiness to the gentle tang of Worcestershire sauce, every bite has layers of flavor. Here are a few shopping tips and why I love these choices.
- Boneless skinless chicken breast: It cooks quickly and soaks up that luscious sauce perfectly. For an even richer flavor, I sometimes use leftover rotisserie chicken.
- Olive oil: Just a splash to get a good sear on the chicken without overpowering the sauce.
- Dry white wine: Pinot Grigio or Chardonnay works great here, adding depth and brightness. If you’re avoiding alcohol, good-quality chicken broth is a fine substitute.
- Butter and flour: Classic combo for thickening the sauce and giving it that signature creamy texture.
- Baby bella mushrooms: Their meaty, robust flavor really elevates the dish; white button mushrooms work in a pinch, too.
- Yellow onion and garlic: They form the flavorful base, sautéed until soft and fragrant.
- Half and half: It keeps the sauce creamy without being too heavy.
- Chicken broth: Adds savory richness and a bit of body to the sauce.
- Worcestershire and hot sauce: These give the sauce a subtle zing and complexity—don’t skip them!
- Chicken bouillon cube: A handy flavor booster that intensifies the chicken essence.
- Frozen peas: I like adding a pop of green and sweetness at the end.
- Drained pimentos: Their bright color and mild flavor brighten up the whole dish.
- Seasonings: Dried basil, parsley, thyme, onion powder, mustard powder, sage, pepper, and paprika create a well-rounded, herbaceous flavor profile.
Make It Your Way
I love sharing my go-to, but one of the best things about this Creamy Chicken a la King Recipe is how easy it is to tweak. Whether you swap veggies or change up the seasonings, you can make it truly your own.
- Use Rotisserie Chicken: When I’m short on time, I ditch the raw chicken and toss in shredded rotisserie chicken towards the end—super easy and still delicious.
- Vegetable Swaps: Sometimes I trade the peas for fresh green beans or add diced bell peppers instead of pimentos for more crunch and color.
- Dairy-Free Adjustment: Use coconut cream or cashew cream instead of half and half, and swap butter for olive oil to keep the creamy texture without dairy.
Step-by-Step: How I Make Creamy Chicken a la King Recipe
Step 1: Prep Your Sauce Mix
Before anything hits the stove, I like to combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and all the dried seasonings in a large measuring cup with a spout. This makes it easy to pour steadily into the pot later without any spills. Measuring everything out upfront really keeps me relaxed during cooking.
Step 2: Sear the Chicken
Pat your chicken breasts dry and season with salt and pepper. Heat olive oil over medium-high in a large soup pot. Sear the chicken for about 3 minutes per side until it’s nicely browned but not cooked through. Removing it now keeps the meat tender—don’t rush it! After a 10-minute rest, cut into bite-sized pieces. It’ll finish cooking later in the sauce, soaking up all those delicious flavors.
Step 3: Cook Veggies and Build Sauce
Pour in the white wine and scrape the bottom with a spatula to get all those browned bits into the mix—that’s flavor gold. Add mushrooms, onions, and garlic, cooking until softened about 5-6 minutes. Then stir in butter and flour, cooking for a couple more minutes. This creates the classic roux that thickens your sauce perfectly.
Step 4: Add Liquids and Simmer
Reduce heat to medium-low and slowly add your half and half mixture, stirring constantly to avoid lumps. Add the chicken bouillon cube, bring the sauce to a boil over medium-high, then reduce to a simmer. Return the chicken pieces to the pot and simmer uncovered for 10 minutes to let flavors meld and chicken finish cooking.
Step 5: Final Touches
Stir in peas and pimentos, then let simmer another 5-10 minutes to thicken to your liking. The longer it simmers, the richer and thicker the sauce gets. When it looks perfect, remove from heat and get ready to serve!
Top Tip
After making this Creamy Chicken a la King Recipe several times, I’ve gathered a few tips that really elevate it. These little tricks help you avoid pitfalls and enjoy that perfect balance of flavors and textures.
- Don’t Overcook Your Chicken at First: Searing just to brown the chicken keeps it tender and juicy since the rest of the cooking happens in the sauce.
- Scrape the Pan Thoroughly: After deglazing with wine, scraping ensures you get all those flavorful browned bits into your sauce.
- Take Your Time With the Roux: Cooking butter and flour together before adding liquids avoids a raw flour taste and guarantees a smooth sauce.
- Simmer Until Perfect Thickness: If it’s too thin, just keep simmering a few minutes longer — patience pays off for that silky texture.
How to Serve Creamy Chicken a la King Recipe
Garnishes
I usually finish this dish off with a sprinkle of freshly chopped parsley for a burst of freshness and color. Sometimes a little extra cracked black pepper on top adds just the right kick. I’ve also tossed on some thinly sliced green onions when I want a sharper garnish—both are lovely.
Side Dishes
For sides, I’m a sucker for classic buttered egg noodles—they soak up every bit of sauce. When I want extra comfort, I serve this with warm buttermilk biscuits or even fluffy white rice. A light green side salad with vinaigrette balances the richness nicely if you want something fresh on the plate.
Creative Ways to Present
For special occasions, I like to spoon Creamy Chicken a la King over puff pastry shells to make elegant individual servings that look stunning on a dinner table. You can also use ramekins for a baked presentation topped with cheese or breadcrumbs, bringing a crispy contrast. These little touches make it feel fancy but still homey.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers and refrigerate for up to 3 days. Because the sauce is cream-based, it tends to thicken and may separate a bit, but a gentle stir when reheating revives its luscious texture. Just be sure to cool it completely before storing to keep freshness.
Freezing
I’ve frozen this recipe successfully, though the sauce can be a little grainy after thawing. To fix that, I thaw overnight in the fridge, then gently reheat slowly on the stove while whisking. It’s perfect for meal prep and busy weeks when you want something comforting ready to go.
Reheating
When reheating, warm gently over low heat in a skillet or saucepan to avoid curdling the cream. Adding a splash of chicken broth or half and half while reheating helps smooth the sauce out again. Microwave works too—just stir every 30 seconds to heat evenly.
Frequently Asked Questions:
Absolutely! Leftover or rotisserie chicken works great. Just add shredded cooked chicken when you add the sauce instead of raw chicken. It won’t have as intense a fresh-cooked flavor, but it’s a fantastic shortcut.
This dish is incredibly versatile. I love it over buttered egg noodles or fluffy rice. It’s also delicious served with biscuits or inside puff pastry shells for a more elegant presentation.
Yes! Substitute half and half with coconut cream or cashew cream, and replace butter with olive oil or dairy-free margarine. The sauce might be slightly different in texture, but the flavor stays full and satisfying.
The key is to stir continuously when adding the half and half mixture and add it gradually rather than all at once. Also, cook the butter and flour together long enough to form a proper roux before adding liquids. This prevents lumps and ensures a silky sauce.
Final Thoughts
I have fond memories of making Creamy Chicken a la King Recipe for family dinners growing up, and it still feels like a special treat every time I make it now. It’s the kind of dish that wraps you in familiarity but is rich with flavor and texture. I hope you enjoy making and sharing this recipe as much as I do—it's a keeper for sure!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
Chicken a la King is a creamy, comforting dish featuring tender chicken breast in a rich sauce made with mushrooms, onions, garlic, and a medley of seasonings. Finished with peas and pimentos, it's perfect served over egg noodles, rice, or biscuits for a hearty meal.
Ingredients
Sauce
- 1 tablespoon olive oil
- 1 ¼ lbs boneless skinless chicken breast
- salt to taste
- pepper to taste
- ½ cup dry white wine (such as Pinot Grigio, Chardonnay, or Cabernet Blanc; Sherry can be used)
- 5 tablespoons butter
- 8 oz baby bella mushrooms (can substitute white button mushrooms)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ⅓ cup flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Franks hot sauce)
- 1 chicken bouillon cube
- ¾ cup peas (frozen is fine)
- 4 oz drained pimentos
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ⅛ teaspoon black pepper
- ⅛ teaspoon paprika
Instructions
- Prep Work: Combine half and half, chicken broth, Worcestershire sauce, hot sauce, and all seasonings in a large measuring cup with a spout. Set aside. Measure all other ingredients before you start cooking.
- Cook the Chicken: Pat chicken dry and season both sides with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Cook chicken 3 minutes per side until browned. Remove from heat and let rest 10 minutes. Cut into bite-sized pieces; the chicken will finish cooking in the sauce.
- Make the Sauce: Add white wine to the pot and set heat to medium. Use a spatula to scrape up browned bits from the pot. Add mushrooms, diced onions, and garlic. Cook 5-6 minutes until softened.
- Create Roux and Add Liquids: Add butter and flour to the pot and stir continuously for 2 minutes to form a roux. Reduce heat to medium-low. Gradually add the half and half mixture prepared earlier in small splashes, stirring constantly and scraping the bottom to prevent lumps. Add the chicken bouillon cube.
- Simmer with Chicken: Increase heat to medium-high and bring sauce to a boil, then reduce to a simmer. Return chicken pieces to the pot and simmer uncovered for 10 minutes to finish cooking the chicken and develop flavor.
- Add Vegetables and Finish Cooking: Stir in peas and pimentos. Continue simmering uncovered for an additional 5-10 minutes until the sauce thickens to your desired consistency.
- Serve: Remove from heat. Serve warm over egg noodles, pasta, rice, biscuits, or pastry.
Notes
- Wine: Pinot Grigio, Chardonnay, or Cabernet Blanc work well. Sherry is traditional. Use chicken broth if you prefer no wine.
- Chicken: Leftover or rotisserie chicken (about 4 cups) can be substituted if desired, added at the simmering step.
- Pimentos: Substitute with finely diced red or green bell peppers for a twist.
- Serving Suggestions: Excellent over buttered noodles, buttermilk biscuits, or cheddar bay biscuits.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Cream-based sauces are best fresh but can be reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
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