Chicken Ala King

Chicken A La King is loaded with tender chicken, mushrooms, bell peppers and peas in a rich and creamy sauce. This hearty Chicken Ala King recipe is ready in about 30 minutes!

✔️ Recipe for Chicken ala King

Chicken A La King may sound like a fancy chicken recipe made for royals, when in fact this simple and comforting chicken recipe is very similar to a pot pie.

This easy Chicken ALa King recipe is super creamy, rich and incredibly tasty. You can serve it over pasta, rice, toasts, biscuits and my favorite, on a puff pastry shell!

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.

🔎 What is Chicken Ala King Made Of? (Ingredient List)

• 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

1. 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!
2. In a skillet, melt butter and saute the vegetables.
3. Cut the chicken into bite size pieces. The chicken can also be shredded.
4. When the vegetables are tender, remove them from the skillet and set aside.
5. 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.
6. Ladle the poaching liquid/broth slowly, whisking constantly.
7. 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.
8. Stir in the Half and Half.
9. Add the seasonings.
10. Return the sauteed 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 A La King 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 This Chicken Ala King Recipe Be Frozen?

Yes, you can freeze Chicken ALa King for up to 2 months. I like to store it in an air-tight container or in freezer-safe resealable bags.

🔎 Is This Chicken Recipe 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.

OTHER CHICKEN RECIPES:

• Chicken Stroganoff
• Baked Chicken Breast
• Baked Chicken Drumsticks
• Creamy Chicken with Mushrooms
• Instant Pot Chicken Cacciatore
• Chicken Tetrazzini

This post was first published in 2017 and has been updated to provide the reader with additional information. The recipe remains the same.

Chicken Ala King

4.80 from 5 reviews

Kathy McDaniel

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!

Print Pin

Prep 5 minutes mins

Cook 25 minutes mins

Total 30 minutes mins

Makes 4 servings

Ingredients 

1x2x3x

• ▢ 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)

Instructions 

Poaching the Chicken

1. 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.
2. 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. 

The Rest

1. 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.
2. Add the rest of the butter to the skillet and when it melts, whisk in the flour. Cook for about 2 minutes stirring constantly. 
3. 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.
4. 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.
5. 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.

To Serve

1. You can serve over rice, cooked pasta, egg noodles, or with biscuits. You can also fill baked pastry shells with the chicken mixture.

Notes

• Instead of poached chicken, use rotisserie chicken.
• Add additional chicken broth/stock if needed.

Nutrition

Calories: 416 kcal, Carbohydrates: 16 g, Protein: 29 g, Fat: 26 g, Saturated Fat: 14 g, Cholesterol: 134 mg, Sodium: 1164 mg, Potassium: 877 mg, Fiber: 2 g, Sugar: 3 g, Vitamin A: 1790 IU, Vitamin C: 65.4 mg, Calcium: 82 mg, Iron: 1.8 mg

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