If you’re craving a hearty, comforting dish that’s full of creamy, savory flavors, then this Chicken a la King Recipe is just what you need in your kitchen rotation. This classic dish brings together tender chicken, earthy mushrooms, sweet peas, and a luscious, rich sauce that wraps everything in a velvety embrace. It’s the kind of meal that feels like a warm hug on a plate, perfect for family dinners or impressing guests with a timeless recipe that never goes out of style. Trust me, once you make this Chicken a la King Recipe, it will quickly become one of your most requested favorites.
Ingredients You’ll Need
Every ingredient in this Chicken a la King Recipe is chosen to build layers of flavor, texture, and color that make this dish irresistible. From the succulent chicken breasts to the delicate spices, each component plays an essential role in creating that perfect creamy and savory balance.
- Olive oil: Provides a healthy, subtle richness and is perfect for searing the chicken to a golden brown.
- Boneless skinless chicken breast (1 ¼ lbs.): The main protein, tender and easy to cut into bite-sized pieces once cooked.
- Salt and pepper: Simple but crucial seasonings to enhance the natural flavors of the chicken and vegetables.
- Dry white wine (½ cup): Adds brightness and depth to the sauce, making it more complex and elegant.
- Butter (5 tablespoons): Adds creaminess and a silky texture to the final sauce.
- Baby bella mushrooms (8 oz.): Offer an earthy richness, or you can substitute white button mushrooms for a milder taste.
- Yellow onion (1 small, diced): Adds sweetness and balances the savory flavors.
- Garlic (3 cloves, minced): Infuses the dish with aromatic warmth.
- Flour (1/3 cup): Acts as a thickening agent for the luscious sauce.
- Half and half (3 cups): Provides creaminess without being overly heavy.
- Chicken broth (1 cup): Adds a savory base layer of flavor to the sauce.
- Worcestershire sauce (1 teaspoon): Brings a subtle umami kick.
- Hot sauce (1 teaspoon): Gives a gentle touch of heat to elevate the dish; Franks is a great choice here.
- Chicken bouillon cube (1): Intensifies the chicken flavor in the sauce.
- Peas (¾ cup, frozen): Add a pop of color and sweetness.
- Drained pimentos (4 oz.): Brighten the dish with a sweet and tangy flavor.
- Dried basil, parsley, thyme, onion powder, mustard powder (½ teaspoon each): A perfectly balanced blend of herbs and spices that create aromatic depth.
- Ground sage (¼ teaspoon): Adds a subtle earthiness that complements the chicken beautifully.
- Pepper and paprika (1/8 teaspoon each): A touch of warmth and color to finish off the seasoning.
How to Make Chicken a la King Recipe
Step 1: Prep Work
Before diving into cooking, gather and measure all ingredients to make the process smooth and enjoyable. Mix the half and half, chicken broth, Worcestershire sauce, hot sauce, and seasonings in a large measuring cup with a spout. Having everything prepped ensures you won’t miss any step in this creamy adventure.
Step 2: Cook the Chicken
Pat your chicken breasts dry to help create a beautiful brown crust, then season them with salt and pepper. Heat olive oil in a large soup pot over medium-high heat and sear the chicken for 3 minutes on each side. Don’t worry if the chicken looks uncooked inside at this point; it will finish cooking later in the sauce, soaking up all those fantastic flavors. Once seared, remove the chicken and let it rest for 10 minutes, then cut into bite-sized pieces.
Step 3: Make the Sauce
Start by adding the wine to the pot and scraping up all those delicious browned bits from the chicken. This step unlocks a deep flavor base. Then add mushrooms, onions, and garlic, cooking until softened—about 5 to 6 minutes. Stir in butter and flour and cook for 2 minutes so the flour loses its raw taste. Gradually whisk in your half and half mixture, scraping the bottom to incorporate all the goodness. Toss in the bouillon cube and bring the sauce to a boil, then simmer. Add the chicken pieces back in and let everything mingle for 10 minutes.
Step 4: Final Touches
Stir in the peas and pimentos and simmer uncovered for another 5 to 10 minutes until you reach the perfect thickness. The longer it cooks, the more the sauce thickens into that dreamy consistency we all love. Now your Chicken a la King Recipe is ready to dazzle!
How to Serve Chicken a la King Recipe
Garnishes
A sprinkle of freshly chopped parsley or a dash of extra paprika not only adds eye-pleasing color but also enhances the flavors subtly, giving your Chicken a la King Recipe an inviting finishing touch.
Side Dishes
This dish is wonderfully versatile, pairing beautifully with buttered egg noodles, steaming white rice, flaky biscuits, or even puff pastry shells. Each option complements the creamy sauce and tender chicken, allowing you to tailor the meal to your mood or occasion.
Creative Ways to Present
For a fun twist, try serving Chicken a la King Recipe inside hollowed-out bread bowls or atop baked croissants. These creative presentations add an elegant flair and make the dish feel extra special, perfect for when you want to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chicken a la King Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delightful as the first.
Freezing
This dish freezes well, especially without the peas and pimentos, which can be added fresh upon reheating. Store portions in freezer-safe containers or bags for up to 3 months to enjoy a quick and satisfying meal anytime.
Reheating
Warm leftovers gently on the stovetop over low-medium heat, stirring often to prevent the creamy sauce from separating. If it gets too thick, a splash of chicken broth or half and half can revive that silky texture perfectly.
FAQs
Can I use a different type of chicken for this recipe?
Absolutely! While boneless skinless chicken breast is recommended for tenderness and quick cooking, you can also use chicken thighs if you prefer darker meat with more richness.
Is it possible to make this recipe gluten-free?
Yes! Simply swap the flour for a gluten-free alternative like cornstarch or a gluten-free flour blend to thicken the sauce without sacrificing texture or taste.
Can I substitute the half and half with something else?
You can substitute half and half with whole milk or a mixture of milk and cream, but keep in mind this might alter the richness slightly. For a dairy-free option, unsweetened coconut milk or cashew cream can work with adjusted seasoning.
What can I use instead of white wine?
If you prefer not to use wine, you can replace it with additional chicken broth mixed with a teaspoon of lemon juice or apple cider vinegar to add brightness without alcohol.
Can I prepare Chicken a la King Recipe ahead of time?
Definitely! You can prepare the sauce and chicken separately and combine them just before serving, or fully cook and refrigerate, then reheat gently when ready to eat.
Final Thoughts
This Chicken a la King Recipe is a true classic that delivers comfort, elegance, and incredible flavor all in one pot. It’s a dish that feels like home and special occasion wrapped together, easy enough to make any night but impressive enough for company. Give it a try and watch it become a new staple at your table—you’re going to love how effortlessly delicious it is.
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Chicken a la King Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Entree
- Method: Stovetop
- Cuisine: American
Description
This classic Chicken a la King recipe features tender chicken breast pieces cooked in a rich, creamy sauce with mushrooms, peas, and pimentos. Infused with a medley of herbs and a touch of heat from hot sauce, it’s a comforting dish perfect to serve over egg noodles, rice, or biscuits for a hearty and flavorful meal.
Ingredients
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Salt and pepper, to taste
Sauce Ingredients
- ½ cup dry white wine
- 5 tablespoons butter
- 8 oz. baby bella mushrooms (can substitute white button mushrooms)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- â…“ cup flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (e.g., Franks hot sauce)
- 1 chicken bouillon cube
- ¾ cup peas (frozen is fine)
- 4 oz. drained pimentos
- ½ teaspoon each: dried basil, parsley, thyme, onion powder, mustard powder
- ¼ teaspoon ground sage
- â…› teaspoon pepper
- â…› teaspoon paprika
Instructions
- Prep Work: In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and all dried seasonings including basil, parsley, thyme, onion powder, mustard powder, sage, pepper, and paprika. Set this mixture aside. Measure out all remaining ingredients before beginning the cooking process.
- Cook the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken breasts and cook for about 3 minutes on each side until a golden brown crust forms. Remove the chicken from the pot and set aside. Note: the chicken will still be uncooked in the center.
- Rest and Chop Chicken: Let the chicken rest for 10 minutes to allow juices to redistribute, then cut it into bite-sized pieces. The chicken will finish cooking in the sauce during simmering, which will also deepen its flavor.
- Make the Sauce Base: Add the wine to the pot and set heat to medium. Use a silicone spatula to scrape and clean the bottom and sides of the pot to release browned bits. Add the mushrooms, diced onion, and minced garlic to the pot and cook, stirring occasionally, for 5-6 minutes until softened.
- Add Butter and Flour: Stir in the butter and flour, cooking for about 2 minutes while stirring continuously to create a roux and remove raw flour taste.
- Add Cream Mixture and Bouillon: Reduce heat to medium-low. Slowly add the half and half mixture in small splashes, stirring constantly to combine and prevent lumps. Scrape up any remnants from the bottom of the pot as you stir. Add the chicken bouillon cube, stirring to dissolve.
- Simmer with Chicken: Increase heat to medium-high and bring the mixture to a boil. Then reduce heat to a simmer, add the chopped chicken back into the pot, and simmer uncovered for 10 minutes, allowing the chicken to finish cooking and the flavors to meld.
- Add Vegetables: Stir in the peas and drained pimentos. Continue to simmer uncovered for an additional 5-10 minutes or until the sauce reaches your desired consistency. The longer it simmers, the thicker the sauce becomes.
- Serve: Remove from heat and serve over egg noodles, pasta, rice, biscuits, or puff pastry as preferred for a comforting, satisfying meal.
Notes
- Using boneless skinless chicken breast ensures tender pieces that cook evenly in the sauce.
- Dry white wine adds a subtle acidity to balance the rich sauce; use a quality wine suitable for cooking and drinking.
- Frozen peas work well and are convenient, but fresh peas can be substituted when in season.
- Allowing the chicken to rest before slicing helps retain juices and results in moister chicken pieces.
- Simmering uncovered helps thicken the sauce naturally without additional thickeners.
- Serve over egg noodles for a classic presentation or try rice or biscuits as delicious alternatives.
