Chicken à la King is a classic comfort dish that brings creamy indulgence to your table in just 40 minutes. Tender chunks of chicken mingle with vibrant bell peppers and earthy mushrooms, all enveloped in a velvety, golden sauce. The rich, buttery flavors are perfectly balanced by a hint of sweetness and a touch of zesty brightness, making every bite a delightful experience.
This hearty meal is not only quick to prepare but also packed with 37g of protein and a medley of vitamins, ensuring it’s as nourishing as it is delicious. Serve it over fluffy rice or buttery toast for a satisfying texture contrast that will leave everyone craving seconds. Perfect for busy weeknights or cozy gatherings, this dish is a timeless crowd-pleaser.
Ingredients for Chicken A La King
- For the chicken:
- 2 pounds boneless, skinless chicken thighs
- 2 Tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- For the sauce:
- 1 stick unsalted butter, cubed (for quicker melting)
- 1 medium yellow onion, chopped
- 8 ounces sliced cremini mushrooms (or substitute with white mushrooms)
- 3 cloves garlic, minced
- ⅓ cup flour
- 2 cups chicken stock
- 1 cup milk (whole milk recommended for creaminess)
- ½ cup heavy cream
- 1 cup frozen peas
- 1 cup canned pimentos, drained and chopped
- Salt and pepper to taste
Step-by-Step Instructions
- Prep: Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Season the chicken: Rub the chicken thighs with olive oil, salt, and pepper, ensuring they are evenly coated.
- Roast: Arrange the chicken on the prepared baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F.
- Rest: Remove the chicken from the oven and let it rest for 10 minutes. Then, chop it into bite-sized pieces.
- Saute: While the chicken is roasting, melt the butter in a large saucepan over medium heat. Add the chopped onions and sauté until translucent (about 3-4 minutes). Stir in the mushrooms and garlic, cooking until the mushrooms are golden brown (about 5-6 minutes).
- Make a roux: Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly to avoid lumps.
- Make it saucy: Reduce the heat to low and gradually stir in the chicken stock. Cook until the sauce thickens, stirring continuously. Add the milk and heavy cream, continuing to stir until the sauce reaches a creamy consistency.
- Combine: Stir in the frozen peas, chopped pimentos, and the cooked chicken pieces. Heat through for 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Enjoy your Chicken A La King over rice, pasta, or toast for a comforting meal!
Serving Suggestions for Chicken A La King
Chicken A La King is a versatile dish that pairs beautifully with a variety of sides. Serve it over fluffy rice, buttered egg noodles, or toasted bread for a classic presentation. For a lighter option, try it with steamed vegetables or a crisp green salad. Don’t forget a sprinkle of fresh parsley or chives for a pop of color and flavor!
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over medium-low heat, adding a splash of chicken stock or milk to keep the sauce creamy. Avoid microwaving on high to prevent the sauce from separating.
Recipe Variations to Try
Switch things up by using turkey or shrimp instead of chicken. For a vegetarian twist, replace the chicken with tofu or chickpeas. You can also swap the cremini mushrooms for shiitake or button mushrooms, or add a dash of sherry for a richer flavor profile.
Time-Saving Tips for Busy Cooks
To save time, use pre-cooked rotisserie chicken instead of roasting your own. You can also prep the onions, mushrooms, and garlic ahead of time and store them in the fridge. If you’re in a rush, skip the roux and use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken the sauce quickly.
Equipment Guidance for Perfect Results
A large, heavy-bottomed saucepan is essential for making the sauce, as it distributes heat evenly and prevents burning. Use a wooden spoon for stirring to avoid scratching your pan. For roasting the chicken, a rimmed baking sheet lined with parchment paper ensures easy cleanup and even cooking.
Chicken A La King
Ingredients
For the chicken
- 2 pounds boneless skinless chicken thighs
- 2 Tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
For the sauce
- 1 stick unsalted butter, cubed for quicker melting
- 1 medium yellow onion, chopped
- 8 ounces sliced cremini mushrooms
- 3 cloves garlic, minced
- ⅓ cup flour
- 2 cups chicken stock
- 1 cup milk
- ½ cup heavy cream
- 1 cups frozen peas
- 1 cup canned pimentos, drained and chopped
- Salt and pepper to taste
Instructions
- Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Season the chicken. Rub the chicken with olive oil, salt and pepper.
- Roast. Arrange the chicken on the baking sheet and bake for 25-30 minutes.
- Rest. Remove the chicken from the oven and let it rest for 10 minutes before chopping into bite-sized pieces.
- Saute. While the chicken is roasting, melt the butter in a large saucepan over medium heat. Add the onions and saute until translucent. Add the mushrooms and garlic and saute until the mushrooms are golden brown.
- Make a roux. Stir the flour into the mushroom mixture and cook for 1 minute.
- Make it saucy. Turn the heat to low and stir in the chicken stock. Cook until thickened, stirring all the while. Stir in the milk and heavy cream and cook until thickened, stirring constantly.