Chicken Ala King
Tender chicken, mushrooms, peas, and pimentos in a creamy sauce make this old-school comfort dish feel right at home on a weeknight. Serve it over toast, biscuits, rice, or puff pastry shells.
Total
40 min
Servings
4 servings
Level
Easy
Chicken ala king is a creamy chicken dish with vegetables in a rich, savory sauce. It became popular in American home kitchens because it stretches cooked chicken into a full meal and tastes cozy without being fussy.
This version uses cooked chicken, mushrooms, peas, and jarred pimentos. The sauce starts with a roux, which is simply butter and flour cooked together to thicken liquid.
Serve chicken ala king over buttered toast, warm biscuits, rice, egg noodles, or baked puff pastry shells. It is a flexible dinner that works well with leftover roast chicken or rotisserie chicken.
01What you'll need
Ingredients
17 items · 4 servings
- 3 tablespoons unsalted butter
- 8 ounces cremini or white mushrooms, sliced
- 1 small yellow onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups cooked chicken, diced or shredded
- 1/2 cup frozen peas
- 1/4 cup diced jarred pimentos, drained
- 1 tablespoon dry sherry or dry white wine, optional
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped fresh parsley, optional
- Toast, biscuits, rice, noodles, or puff pastry shells, for serving
02How to make it
Step-by-step
1. Prepare the chicken and vegetables
Dice or shred the cooked chicken into bite-size pieces. Slice the mushrooms and chop the onion and bell pepper. Having everything ready helps the sauce come together smoothly.
2. Cook the mushrooms
Melt the butter in a large skillet or saucepan over medium heat. Add the mushrooms and cook for 5 to 6 minutes, stirring now and then, until they release their liquid and start to brown.
3. Soften the onion and pepper
Add the onion, bell pepper, salt, and black pepper. Cook for 4 to 5 minutes, until the onion looks soft and the pepper is tender but not mushy.
4. Make the roux
Sprinkle the flour over the vegetables. Stir well so the flour coats everything. Cook for 1 minute to remove the raw flour taste. The mixture will look a little pasty; that is normal.
5. Whisk in the liquids
Slowly pour in the chicken broth while stirring or whisking. Add the milk and cream. Keep stirring until the sauce is smooth and begins to thicken, about 3 to 5 minutes.
6. Add the chicken and vegetables
Stir in the cooked chicken, frozen peas, pimentos, and sherry if using. Reduce the heat to low and simmer gently for 5 to 7 minutes, until the chicken is hot and the peas are tender.
7. Finish and season
Stir in the lemon juice. Taste the sauce and add more salt or pepper if needed. If the sauce is too thick, add a splash of broth or milk. If it is too thin, simmer it for a few more minutes.
8. Serve warm
Spoon the chicken ala king over toast, biscuits, rice, noodles, or puff pastry shells. Sprinkle with parsley if you like and serve right away.
03From our kitchen
Cook's tips
- Make-ahead: You can make the sauce up to 2 days ahead. Cool it quickly, cover, and refrigerate. Reheat gently over low heat, stirring often, and loosen with a little broth or milk if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens as it chills, so add a splash of liquid when reheating.
- Freezing: Cream sauces can separate after freezing, so freezing is not ideal. If you do freeze it, thaw overnight in the fridge and reheat slowly while stirring.
- Chicken swap: Rotisserie chicken, leftover turkey, poached chicken, or canned chicken all work. If using canned chicken, drain it well and fold it in gently so it does not break apart too much.
- Vegetable swaps: Use red bell pepper instead of green, or add cooked carrots, corn, or green beans. Keep the total amount of added vegetables modest so the sauce stays creamy.
- No sherry: Skip it, or use dry white wine. For an alcohol-free option, use extra chicken broth plus a few extra drops of lemon juice at the end.
Cook's note
Chicken ala king is often served in puff pastry shells for a retro dinner-party feel, but it is just as satisfying over thick toast or rice. Use low-sodium broth if you can, then season at the end so the sauce does not become too salty.
04Frequently asked
Questions & answers
Can I make chicken ala king with raw chicken?
Yes. Cut 1 pound boneless, skinless chicken breasts or thighs into small pieces. Cook them in the butter before the mushrooms until no longer pink, then transfer to a plate. Add them back when the recipe calls for cooked chicken and simmer until fully cooked through.
Why is my sauce lumpy?
Lumps usually happen when liquid is added too quickly to the flour mixture. Whisk in the broth slowly at first. If the sauce is already lumpy, whisk firmly for a minute or carefully blend a small portion, then return it to the pan.
What should I serve with chicken ala king?
It is usually served over something starchy, such as toast points, biscuits, rice, egg noodles, mashed potatoes, or puff pastry shells. A simple green salad or steamed broccoli is a good side.
Can I make it without heavy cream?
Yes. Use more whole milk or half-and-half in place of the cream. The sauce will be a little lighter and less rich, but it will still thicken.
How do I keep the cream sauce from curdling?
Keep the heat at a gentle simmer, not a hard boil. Stir often, and add the lemon juice at the end after the sauce has thickened.
05Keep cooking
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