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Chicken A La King served over egg noodles
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4.8 from 5 votes

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 recipe is ready in about 30 minutes!
Course Dinner, Main Course
Cuisine American
Keyword Chicken A La King, Chicken A La King Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 416kcal


  • 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. 

    The Rest

    • 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.

    To Serve

    • 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.


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