If you’re craving old-school comfort food that feels like a warm hug in a bowl, Chicken à la King is where it’s at. This timeless dish combines tender chicken, earthy mushrooms, sweet bell peppers, and green peas in a velvety white sauce that coats every bite like a dream. And here’s the best part: it comes together in about 30 minutes with everyday ingredients, all in one pan.
Whether you serve it over fluffy rice, buttery pasta, or scoop it up with crusty bread, this creamy chicken recipe is satisfying, flavorful, and ultra-cozy—perfect for busy weeknights, chilly evenings, or even casual dinner parties when you want a dish that feels fancy but isn’t fussy.
What Is Chicken à la King?
Chicken à la King is a creamy chicken and vegetable stew with roots in classic American cuisine—often associated with 1950s kitchen tables and retro charm. Despite its vintage vibes, it has stood the test of time thanks to its rich flavor, silky texture, and versatility. Think of it as a creamy chicken pot pie filling, but quicker and easier to make—no pastry required.
The base is a white roux sauce, thickened with butter and flour, and enriched with cream and chicken broth. Add in savory mushrooms, a touch of garlic and onion, sweet red bell peppers, and tender chunks of chicken. The result? A dish that’s indulgent yet approachable.
Ingredients Breakdown (And Why They Matter)
Let’s walk through the key players in this recipe and how they build flavor:
- Butter (Roomboter): The rich, creamy base for the roux. It adds depth and helps the vegetables brown beautifully.
- Mushrooms: Earthy and meaty, they bring an umami punch that balances the sweetness of the peppers.
- Yellow Onion & Garlic: Classic aromatics that form the flavor backbone of the sauce.
- Flour: Used to thicken the sauce—cooks into the butter to form a roux.
- Chicken Broth & Cream: The liquid gold. Broth adds savoriness; cream brings silkiness.
- Red Bell Pepper & Green Peas: Bright color and a touch of sweetness—plus they keep the dish from feeling too heavy.
- Cooked Chicken: Shredded or cubed, this is a great use of rotisserie chicken or leftovers.
- Fresh Parsley: Optional, but adds a burst of freshness and color at the end.
Best Chicken to Use (And Shortcuts!)
You can use any pre-cooked chicken here—leftover roast chicken, grilled breasts, or rotisserie chicken all work great. The meat should be shredded or cubed into bite-sized pieces for even distribution throughout the sauce.
Short on time? Use pre-sliced mushrooms and store-bought rotisserie chicken to shave off prep.
Step-by-Step Cooking Instructions
- Sauté the Mushrooms: Start by melting butter in a large skillet. Add the sliced mushrooms and cook until they’re golden-brown and caramelized on both sides—about 5 minutes.
- Add Aromatics: Toss in the chopped onion, garlic, salt, and pepper. Cook until the onion becomes soft and slightly golden—about 2–3 minutes.
- Make the Roux: Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to get rid of the raw flour taste—you’re looking for a thick, paste-like consistency.
- Build the Sauce: Slowly pour in the chicken broth and cream while whisking. Keep stirring to ensure a smooth, lump-free sauce. Let it simmer until it thickens to your desired consistency—usually 3–5 minutes.
- Add Veggies and Chicken: Stir in the frozen peas, diced red bell pepper, and cooked chicken. Simmer for 2–3 minutes until everything is heated through and coated in sauce.
- Finish and Serve: Sprinkle with freshly chopped parsley and serve hot.
Serving Suggestions: How to Enjoy It
This dish is super versatile—here are a few delicious ways to serve it:
- Over Pasta: Egg noodles or fettuccine are classic choices.
- With Rice: Jasmine or basmati rice makes a cozy, gluten-free pairing.
- On Toast or Biscuits: Make it feel like a fancy open-faced sandwich!
- With Mashed Potatoes: The sauce doubles as gravy.
- In Puff Pastry Shells: For an elegant, brunch-worthy presentation.
Customize It: Make It Your Own
This recipe is endlessly adaptable. Here’s how you can tweak it:
- Make it Gluten-Free: Swap the flour for a gluten-free blend or cornstarch slurry.
- Make it Low-Carb: Serve over cauliflower rice or zucchini noodles.
- Add Heat: A pinch of red pepper flakes or a splash of hot sauce adds a subtle kick.
- Swap Veggies: Try spinach, corn, carrots, or asparagus depending on the season.
Storage and Reheating Tips
Chicken à la King keeps beautifully in the fridge for up to 4 days. Store in an airtight container and reheat gently on the stovetop or in the microwave with a splash of milk or broth to loosen the sauce.
It’s also freezer-friendly! Let it cool completely, then freeze in portions for up to 2 months. Defrost in the fridge overnight before reheating.
Why You’ll Love This Recipe
- One-pan meal = minimal cleanup
- Quick cooking time (30 minutes!)
- Classic comfort food flavor
- Easily customizable to fit your taste and diet
- Family-friendly and kid-approved
Final Thoughts
Creamy, rich, and loaded with flavor, this Chicken à la King recipe is a throwback in the best possible way. It’s simple without being boring, rich without being heavy, and adaptable enough to become a weekday staple or weekend treat.
So the next time you’re wondering what to do with leftover chicken or craving a meal that’s both nostalgic and nourishing, give this cozy classic a try. You might just rediscover a new favorite.
Creamy Chicken à la King
Ingredients
Main Ingredients
- 100 grams unsalted butter
- 1 cup sliced mushrooms about 1 small container
- 1 small yellow onion diced
- 2 cloves garlic minced
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 75 grams all-purpose flour
- 250 ml chicken broth
- 175 ml heavy cream
- 150 grams frozen peas
- 1 medium red bell pepper diced
- 450 grams cooked chicken cut into 1 cm cubes
- fresh parsley chopped, for garnish
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Cooking Instructions
- Melt the butter in a large skillet over medium heat until it starts to bubble.
- Add the sliced mushrooms and sauté until golden brown on both sides, about 5 minutes.
- Stir in the diced onion, minced garlic, salt, and pepper. Cook for another 2–3 minutes until the onion softens and becomes golden.
- Sprinkle in the flour and stir well to form a thick paste. Cook for 1 minute to eliminate the raw flour taste.
- Gradually pour in the chicken broth and heavy cream, whisking constantly to avoid lumps.
- Bring the sauce to a simmer and cook over medium heat until it thickens to your desired consistency.
- Add the frozen peas, diced red bell pepper, and cooked chicken. Stir well and simmer for another 2–3 minutes until heated through.
- Garnish with chopped parsley and serve hot over pasta, rice, or with crusty bread.
Notes
- Use rotisserie chicken to save time.
- Adjust the consistency of the sauce by adding more broth or cream if needed.
- Customize the vegetables to your preference—try carrots, corn, or spinach.
- This dish reheats well and can be frozen for up to 2 months.
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