Chicken A La King is loaded with tender chicken, mushrooms, bell peppers and peas in a rich and creamy sauce. This hearty chicken recipe is ready in about 30 minutes!
Chicken A La King may sound like a fancy dish made for royals, when in fact it’s a simple and comforting chicken recipe similar to a pot pie.
There are many versions of this chicken recipe and different stories of where the dish originated. This delicious, easy and lighter version however, is how my grandmother used to make it.
Chicken A La King Ingredients
- Chicken: I use boneless-skinless chicken breast that I poach quickly however, you can use chicken thighs. Leftover rotisserie chicken can be used as well.
- Broth: Store bought or homemade chicken stock or broth.
- Vegetables: Chopped onions (brown, yellow or white), mushrooms (white button mushrooms, cremini or baby bellas), red bell peppers, frozen peas.
- Flour: I use all-purpose flour.
- Half & Half: Whole milk can be used.
- Butter: Unsalted or salted.
- Seasonings: Peppercorns and bay leaf (for poaching the chicken), dried mustard, salt and ground black pepper,
How To Make Chicken A La King
- The first step is to poach the chicken in broth. Skip this step if you are using rotisserie chicken. You can also cook chicken breast from fresh or frozen in your instant pot. Take a look at my Instant Pot Chicken Breasts recipe. It is super easy!
- In a skillet, melt butter and saute the vegetables.
- Cut the chicken into bite size pieces. The chicken can also be shredded.
- When the vegetables are tender, remove them from the skillet and set aside.
- In the same skillet, melt the rest of the butter and add the flour. This is called a roux and the base of the sauce/gravy.
- Ladle the poaching liquid/broth slowly, whisking constantly.
- As you start adding the broth, you may see the sauce get a bit lumpy. It’s all good, just keep whisking. It will get smooth and silky.
- Stir in the Half and Half.
- Add the seasonings.
- Return the saute veggies to the skillet, add the cooked chicken and frozen peas and mix to combine. If the mixture is too thick, add more broth until you reach a nice, creamy consistency.
Can Chicken Recipe Be Made Ahead?
Yes, you can make this chicken recipe ahead of time. Store it in an air-tight container and refrigerate for up to 3 days.
Can Chicken A La King Be Frozen?
Yes, you can freeze Chicken A La King for up to 2 months. I like to store it in an air-tight container or in freezer-safe resealable bags.
Is This Recipe Super High In Calories?
Classic Chicken A La King is made with whole milk and heavy cream. In this lighter version, the sauce is made with chicken broth or stock and finished with a little bit of Half and Half to add some richness. Whole milk can be used instead if you prefer. It is important that you use broth and not water.
Chicken A La King Tips
- If you don’t like mushrooms, skip them!
- This easy and tasty recipe can be made with shrimp, scallops or canned solid white tuna (in water).
- If you want to add extra veggies, chopped celery, frozen diced carrots and frozen corn are great options.
- Instead of poached chicken, use rotisserie chicken.
- Add some dried thyme and cayenne pepper to the dish to spice things up!
OTHER CHICKEN RECIPES:
This post was first published in 2017 and has been updated to provide the reader with additional information. The recipe remains the same.
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Chicken A La King
- 4 cups chicken broth
- 1 bay leaf
- 1/4 teaspoon black peppercorns (optional)
- 4 chicken breast halves, boneless and skinless
- 6 tablespoons butter, divided
- 1/2 cup finely chopped onions
- 1 cup sliced mushrooms
- 1 red bell pepper
- 1/4 cup flour
- 3/4 cup Half and Half
- 1/4 teaspoon dried mustard
- Salt and ground black pepper to taste
- 1/2 cup frozen peas
To Serve: Biscuits, Rice, Texas Toasts or Baked Puff Pastry Shells (optional)
Poaching the Chicken
- In a pot over medium heat, bring the broth, bay leaf and peppercorn to a boil. Add the chicken breast (they should be in a single layer for even cooking), cover the pot and lower the heat. Poach them in the simmering liquid for about 12 to 15 minutes or until the chicken is just cooked through.
- Remove the chicken from the pot and let it cool until you can handle it. Shred the chicken. Discard the bay leaf and peppercorns and reserve the poaching liquid.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the onions, mushrooms and bell peppers and saute stirring often until the vegetables are tender, about 5 – 6 minutes. Remove the vegetables from the skillet and set aside.
- Add the rest of the butter to the skillet and when it melts, whisk in the flour. Cook for about 2 minutes stirring constantly.
- With a ladle, slowly whisk in 1/2 cup of the poaching liquid. The mixture will get thick immediately. Slowly, pour in 1 additional cup of the poaching liquid whisking constantly. A sauce will start to form. Slowly, whisk in the Half and Half.
- Cook the sauce on low heat for about 5 – 6 minutes, stirring often. Add the ground mustard and season with salt and ground black pepper to taste.
- Add the cooked vegetables, shredded chicken and frozen peas to the sauce and mix to combine. If the mixture is too thick, add more of the poaching liquid until desired consistency. Cover and cook for 2 minutes. Check for seasoning and serve hot.
- You can serve over rice, cooked pasta, egg noodles, or with biscuits. You can also fill baked pastry shells with the chicken mixture.
- Instead of poached chicken, use rotisserie chicken.
- Add additional chicken broth/stock if needed.