This warm and comforting Chicken à la King is a classic dish that never goes out of style. Tender chicken and hearty vegetables are simmered in a rich cream sauce, making it a simple one-pan meal. Layer it on buttery biscuits, egg noodles, or fluffy rice and dig in.
Why You’ll Love This Chicken à la King Recipe
Nothing beats a creamy chicken dish on a cold day. The combination of tender chicken and a rich, decadent sauce is enough to make any meal feel special. My Instant Pot Creamy Garlic Chicken, Slow Cooker Creamy Chicken Pasta, and Creamy White Chicken Chili are some of my go-tos on nights when I’m in the mood for something comforting and tasty.
But one of my all-time favorites is chicken à la king. It’s easy to make in just one pan, and the entire process, from prep to cooking, takes less than an hour. Just the way we like it!
Ingredients
- Olive oil: Just a splash to get the pan ready.
- Chicken breast halves: Boneless and skinless work best here.
- Kosher salt & black pepper: The essential duo for seasoning your chicken.
- Unsalted butter: This is the secret to that rich, silky sauce base.
- Onion & garlic: Fresh aromatics to build a savory foundation.
- Mushrooms: For that classic, earthy flavor. Use whichever you’d like (button, cremini, etc.)
- All-purpose flour: To help thicken everything up.
- Low-sodium chicken broth: Adds depth without making the dish too salty.
- Half-and-half: For that signature decadence and creamy texture.
- Worcestershire sauce: A little dash for a subtle, umami kick.
- Garlic powder: Because you can never have too much garlic.
- Dried thyme: A classic herb that pairs perfectly with chicken.
- Chicken bouillon cube: My little trick for extra “oomph” in the sauce.
- Diced pimentos: For those bright pops of color and mild sweetness.
- Frozen peas: Throw these in at the end for a fresh, green crunch.
- Fresh parsley: A final sprinkle to make the dish look as good as it tastes.
Substitutions
Half-and-half: If you don’t have half-and-half, use ¾ cup heavy cream + ¾ cup whole milk, or substitute with 1½ cups whole milk for a lighter version.
Pimentos: You’re welcome to swap pimentos with finely diced red bell pepper instead.
How to Make Chicken à la King
Step 1: Cook the Chicken
Start by heating olive oil in a large skillet over medium-high heat.
Next, season your chicken with ½ tsp salt and ½ tsp pepper. Then add it to the pan and cook, stirring, until just cooked through with a little color, 3–5 minutes. Transfer to a plate; chop and keep any juices.
Pro Tip
Don’t worry about cooking the chicken completely, as it will finish cooking when you add it back to the sauce later.
Step 2: Sauté the Veggies
Now reduce the heat to medium and add ½ cup butter to the skillet. When melted, add the onion and cook for 2–3 minutes until soft.
Stir in the mushrooms and cook for 5–6 minutes, until they release liquid and begin to brown. Then add the garlic and cook for 30 seconds.
Step 3: Make the Sauce
Sprinkle in ½ cup flour and cook, stirring constantly for 1–2 minutes until foamy and blond.
Why until foamy and blond?
It’s important to cook the flour until it’s blond, not brown, to remove the raw taste.
Gradually whisk in the warm chicken broth until smooth, then whisk in the half-and-half. Add the Worcestershire, garlic powder, dried thyme, bouillon cube, and the remaining ½ tsp salt and ½ tsp pepper. Bring to a gentle simmer and cook 3–5 minutes, stirring, until thick and silky.
Pro Tip
The sauce should coat the back of a spoon and have a rich, gravy-like consistency. It’ll also continue to thicken as it sits, so if it seems a bit thin when you finish cooking, don’t worry – it will firm up within a few minutes!
Step 4: Combine & Serve
Now let’s bring everything together. Return the chicken and its juices to the pan, along with the pimentos and peas. Simmer for 2–3 minutes to heat through. Taste and adjust seasoning.
Off the heat, stir in parsley. Serve over toast points, puff pastry shells, egg noodles, or rice. Great options are my Instant Pot Butter Noodles or Instant Pot Brown Rice.
Enjoy your chicken à la king!
Can I make this recipe ahead of time?
Yes, you can make this dish ahead of time. The sauce will thicken in the fridge, so reheat it low and slow with a splash of milk or broth. Be careful not to let it boil.
Storage & Reheating
Have leftover chicken à la king? Store it in an airtight container in the fridge for up to 3 days. Reheat it in a saucepan over low heat, stirring occasionally, until warmed through. Add a splash of milk or broth, as needed, to thin the sauce.
PrintRecipe
Best Damn Chicken à la King
- Total Time: 40 minutes
- Yield: 4-6 servings
Description
This rich and creamy chicken à la king is a timeless classic for a reason. Tender chicken and veggies are simmered in a decadent cream sauce, all in just one pan.
Ingredients
- 1 tablespoon olive oil
- 1.5 lb chicken breast halves, sliced into halves
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- ½ cup unsalted butter
- 1 small onion, finely diced
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth, warmed
- 1 ½ cups half-and-half
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 chicken bouillon cube
- 4 ounces diced pimentos, drained
- ¾ cup frozen peas
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with ½ tsp salt and ½ tsp pepper. Add to the pan and cook, stirring, until just cooked through with a little color, 3–5 minutes. Transfer to a plate; chop and keep any juices.
- Reduce heat to medium. Add ½ cup butter to the skillet. When melted, add the onion and cook for 2–3 minutes until soft. Stir in the mushrooms; cook 5–6 minutes until they release liquid and begin to brown. Add garlic and cook for 30 seconds.
- Sprinkle in ½ cup flour and cook, stirring constantly, 1–2 minutes until foamy and blond.
- Gradually whisk in the warm chicken broth until smooth, then whisk in the half-and-half. Add Worcestershire, garlic powder, dried thyme, bouillon cube, and the remaining ½ tsp salt and ½ tsp pepper. Bring to a gentle simmer and cook 3–5 minutes, stirring, until thick and silky.
- Return the chicken and its juices to the pan, along with the pimentos and peas. Simmer 2–3 minutes to heat through. Taste and adjust seasoning.
- Off the heat, stir in parsley. Serve over toast points, puff pastry shells, egg noodles, or rice.
Notes
- Cook the flour for 1–2 min (blond, not brown) to remove the raw taste.
- To make ahead, the sauce thickens in the fridge. Reheat low and slow with a splash of milk/broth; don’t boil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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