Chicken a la King
intro
Tender chicken in a velvety cream sauce studded with mushrooms, peppers, and peas, served over toast or rice for warm, nostalgic comfort.
Ingredients
Steps
Season and Sear Chicken
Pat the 450g cubed chicken completely dry with paper towels, then season with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Melt 1 tablespoon (14g) of unsalted butter in a large, deep skillet over medium-high heat (175°C/350°F pan surface). Arrange chicken in a single, uncrowded layer, cook for 4–5 minutes total, flipping once halfway through, until golden brown on all sides and reaching an internal temperature of 74°C/165°F. Transfer cooked chicken to a clean plate and set aside.
Sauté the Diced Vegetables
Reduce skillet heat to medium (150°C/300°F), add the remaining 3 tablespoons (42g) of unsalted butter. Once butter is fully melted and foaming subsides, add the 100g finely diced yellow onion and 120g diced green bell pepper, sauté for 3 minutes until vegetables soften and turn slightly translucent. Add the 200g thinly sliced cremini mushrooms, cook for 4 additional minutes, stirring occasionally, until mushrooms release all their moisture and develop light golden edges.
Cook the Flour Roux
Sprinkle the 3 tablespoons (24g) of all-purpose flour evenly over the cooked vegetables in the skillet. Stir constantly with a wooden spoon for exactly 2 minutes over medium heat to cook out the raw flour taste, forming a smooth, light golden roux that coats every piece of vegetable.
Whisk in Chicken Broth
Slowly stream in the 240ml (1 cup) low-sodium chicken broth while whisking constantly to prevent lumps from forming. Stir in 1 teaspoon garlic powder, the remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon ground black pepper. Bring the mixture to a gentle simmer (small bubbles breaking steadily at the surface) over medium heat, cook for 3 minutes until the sauce thickens enough to leave a clear line when you run a finger across the back of a coated spoon.
Stir in Cream and Chicken
Reduce heat to medium-low (120°C/250°F), stir in the 180ml (3/4 cup) heavy whipping cream, 80g frozen green peas, and 60g drained diced pimentos. Add the seared chicken and any accumulated juices from its resting plate back into the skillet, stir gently to fully combine all ingredients. Simmer uncovered for 4 minutes, stirring occasionally, until peas are tender, chicken is heated through, and the sauce is a smooth, velvety pale golden color.
Rest, Season, and Serve
Remove the skillet from heat, let the dish rest for 2 minutes to allow the sauce to thicken slightly. Taste and adjust salt or pepper if desired, then serve immediately spooned over buttered toast points, flaky buttermilk biscuits, or steamed long-grain white rice.
Tips
2.Never bring the sauce to a rolling boil after adding heavy cream, as high heat will cause dairy to curdle and create a grainy texture; keep heat steady at medium-low for a silky finish.
3.For extra juicy chicken, swap boneless chicken breast for equal weight boneless, skinless chicken thighs cut to the same 2cm cube size, with no adjustment needed to cook time.
OMG this was such a hit at our Sunday family dinner—my kids loved it! I was worried the creamy sauce would be too rich for my youngest, but he went back for seconds! Super easy to throw together after work too, clocking in right at the 35 minute cook time listed—total game changer for busy weeknights. I served it over buttery flaky biscuits just like my grandma used to make, and it was pure comfort food. 10/10 will be adding this to my regular meal prep rotation!
Really solid recipe, super straightforward even for someone like me who burns toast half the time. I used leftover roasted chicken from the night before to cut down on prep, and the sauce came out perfectly silky with zero lumps. The only tweak I made was adding a tiny pinch of smoked paprika for a little extra warmth, and it was SO good.
Brought this to my office potluck yesterday and people were literally scraping the serving dish clean! Multiple coworkers flagged me down before I even left the break room to beg for the recipe. It held up great in my slow cooker on the warm setting for two full hours too—no separated, gloopy sauce, just that perfect creamy, savory bite the whole time. Already planning to make a double batch for my sister’s baby shower next month!
Can anyone share an easy swap to make this gluten free? My daughter has celiac so I can’t use regular all-purpose flour for the roux, and I’m paranoid about ending up with a gummy, weird-textured sauce. This looks so rich and creamy I’d love to make it for her birthday dinner next week!
This recipe is an absolute meal prep workhorse! I made a big batch on Sunday, portioned it out over brown rice, and had ready-to-go lunches for the entire work week. It reheats like a dream in the microwave too—no curdled sauce, no rubbery chicken, just as creamy and flavorful as it was the first night. Who needs expensive takeout when you’ve got this in your fridge?