Description
Chicken a la King is a creamy, comforting dish featuring tender chicken breast cooked in a rich sauce with mushrooms, peas, pimentos, and a delicate blend of seasonings. Perfect served over noodles, rice, biscuits, or pastry, this classic recipe offers a hearty and flavorful meal that’s simple to prepare and sure to satisfy.
Ingredients
Scale
Sauce
- 1 tablespoon olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Salt and pepper, to taste
- ½ cup dry white wine (such as Pinot Grigio, Chardonnay, or Cabernet Blanc)
- 5 tablespoons butter
- 8 oz. baby bella mushrooms (can substitute white button mushrooms)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ⅓ 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 frozen peas
- 4 oz. drained pimentos
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ¼ teaspoon ground sage
- ⅛ teaspoon black pepper
- ⅛ 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 the seasonings. Stir well and set aside. Measure out all other ingredients before starting the cooking process.
- Cook the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat the olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken breasts and cook for 3 minutes on each side until a brown crust forms. Remove the chicken from the pot and let it rest for 10 minutes; it will finish cooking later in the sauce. After resting, cut the chicken into bite-sized pieces.
- Make the Sauce Base: Add the white wine to the pot and set heat to medium. Use a silicone spatula to scrape and clean the bottom and sides to loosen any browned bits. Add the mushrooms, diced onion, and minced garlic to the pot. Cook for 5 to 6 minutes until vegetables soften.
- Add Butter and Flour: Stir in the butter until melted, then sprinkle the flour over the vegetables and butter mixture. Stir continuously and cook for 2 minutes to form a roux that will thicken the sauce.
- Add Half and Half Mixture: Reduce heat to medium-low. Gradually pour the half and half mixture (prepared in step 1) into the pot in small splashes while stirring constantly. Scrape the bottom to incorporate any stuck bits. Add the chicken bouillon cube and mix well.
- Simmer with Chicken: Increase heat to medium-high and bring the sauce to a boil, then reduce to a simmer. Add the bite-sized chicken pieces back into the pot. Let simmer uncovered for 10 minutes to allow the chicken to finish cooking and the flavors to develop.
- Add Peas and Pimentos: Stir in the frozen peas and drained pimentos. Continue to simmer uncovered for an additional 5 to 10 minutes, or until the sauce reaches your desired thickness. The longer it simmers, the thicker it will become.
- Serve: Remove the pot from heat and serve the Chicken a la King hot over buttered egg noodles, pasta, rice, biscuits, or pastry for a hearty meal.
Notes
- Wine: Pinot Grigio, Chardonnay, and Cabernet Blanc work well; traditional Sherry is also a great choice. If avoiding alcohol, use extra chicken broth instead.
- Chicken: You can substitute with 4 cups of leftover or rotisserie chicken added during step 6, though fresh chicken provides more flavor.
- Pimentos: If unavailable, finely diced red or green bell peppers make a good substitute.
- Serving Options: Excellent served over buttered noodles, buttermilk biscuits, or cheddar bay biscuits for variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Cream-based sauces may not reheat as smoothly but remain delicious.
