Description
Classic Chicken A la King is a creamy, comforting American main course dish featuring tender diced chicken breast simmered in a luxurious sauce made from butter, onions, bell peppers, mushrooms, and a rich blend of chicken broth, milk, and cream. Served warm over rice or toasted bread, it’s an easy family favorite perfect for cozy dinners.
Ingredients
Scale
Main Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped onion
- 1/2 cup diced green bell pepper
- 8 ounces sliced mushrooms
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 cups cooked chicken breast, diced
- 1 cup frozen peas, thawed
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Serving Suggestions
- 4 cups cooked rice or 8 slices toasted bread for serving
Instructions
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onion and green bell pepper and cook for 3 to 4 minutes until softened. Stir in the sliced mushrooms and cook for another 5 minutes until tender and lightly browned.
- Make Roux and Sauce: Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to form a roux. Gradually whisk in the chicken broth, making sure to remove any lumps. Add the milk and heavy cream, stirring until the sauce thickens and becomes smooth, about 5 to 7 minutes.
- Add Chicken and Peas: Stir in the diced cooked chicken, thawed peas, paprika, salt, and black pepper. Reduce heat to low and simmer for 5 to 8 minutes until heated through and flavors are melded.
- Finish and Serve: Adjust seasoning as needed. Sprinkle with fresh parsley before serving. Serve the Chicken A la King warm over cooked rice or toasted bread.
Notes
- You can substitute turkey for chicken if desired.
- For extra richness, add a splash of dry sherry during the simmering stage.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
