chicken ala king

This creamy Chicken ala King only takes 30 minutes to prepare!

Chicken ala King

butter (unsalted)

white mushrooms (sliced)

onion

garlic powder

black pepper

salt

flour

chicken stock

half and half

peas

pimentos (drained and chopped)

rotisserie chicken (shredded)

In a large high sided 12-inch skillet add butter and set over medium-high heat.

When the butter is melted, saute mushrooms and onions until they start to soften, about 5 minutes.

Season with garlic powder, black pepper, and kosher salt.

Sprinkle in the flour and stir until a paste is formed.

While stirring, slowly pour in the chicken stock and half and half. Stir to make sure no chunks of flour remain.

Lower the heat to low and stir until the sauce has thickened, about 5 minutes.

Stir in the peas, chopped pimentos, and rotisserie chicken.

Serve over pasta, rice, or biscuits.

A cozy, creamy Chicken ala King made from scratch in one pan—tender chicken, mushrooms, peppers, and peas in a silky sauce. Serve over noodles, rice, biscuits, toast points, or puff pastry for the ultimate comfort dinner.

Chicken à la King Recipe

1½ lb boneless (skinless chicken breasts,

black pepper (plus more to taste)

olive oil

(butter)

yellow onion (finely diced (about 1 cup))

mushrooms (sliced)

red bell pepper

garlic

all-purpose flour

dry sherry

chicken stock (room temperature)

heavy cream

¼ cup half and half (or more stock)

Dijon mustard

onion powder

Worcestershire sauce or Soy Sauce

parsley

thyme

lemon juice

To serve: buttered toast points (puff pastry shells, egg noodles, rice,

Pat the chicken dry with a paper towel and season with salt and pepper. Heat olive oil in a wide skillet, deep skillet or dutch oven over medium-high. Sear the chicken in 2 batches until just cooked through and golden brown on all sides, 5–7 minutes total. Transfer to a plate reserving the juices and keep warm.

Reduce the heat to medium. Add the butter to the pan cook until melted, add the onion and a pinch of salt. Cook 2–3 minutes. Add the mushrooms, cooking until they release liquid and begin to brown, 5–7 minutes. Stir in bell pepper or pimientos and garlic, cook 30 seconds longer.

Sprinkle flour over vegetables, stir and cook 1–2 minutes until beginning to turn golden brown and smell nutty.

Add sherry/white wine (if using), scraping up any browned bits. Cook for 30–60 seconds continuing to stir so the mixture doesn’t burn.

Gradually whisk in the chicken stock. Simmer, whisking, until smooth and slightly thick, 3–5 minutes. Stir in cream, half and half, Dijon, onion powder, garlic powder and Worcestershire. Lower the heat and simmer for 2-3 minutes. If the mixture seems too thick, adjust thickness by adding more stock, if needed.

Return the chicken and any juices to the pan, simmer on low 3–4 minutes. Stir in peas, cook 1–2 minutes until bright green. Remove the pan from the heat and add parsley thyme, and lemon juice. Season to taste with more salt and pepper.

Serve hot. Spoon generously over toast, split puff pastry shells, egg noodles, rice, or warm biscuits.

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Chicken ala King

Chicken à la King Recipe

The most viewed chicken ala king recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine