Chicken a la King
This Chicken à la King is rich, creamy, and full of flavor! It is made with tender chicken and vegetables in a creamy sauce that is usually served over rice, noodles, or with biscuits. This Stove Top Recipe cooks in 35 minutes!
Servings: 6
Cost: $19.26, $3.21 per Serving
Ingredients
- 8 Tablespoons Unsalted Butter divided
- 1 ½ pounds Boneless Skinless Chicken Breasts (cut into bite size pieces)
- 1 Medium Green Bell Pepper diced
- 1 small Yellow Onion diced
- 8 ounces Sliced Mushrooms
- 3 cloves Garlic minced (or 1 Tablespoon preminced garlic)
- ½ cup All Purpose Flour
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ cup Dry White Wine or white cooking wine
- 2 cups Chicken Broth
- 1 cup Heavy Cream
- 1 cup Frozen Peas
- 4 ounce Jar Diced Pimentos drained
Instructions
- In a large pot, melt 4 tablespoons butter over medium-high heat.
- Reduce heat to medium and add the diced chicken. Cook for 10–12 minutes until browned and cooked through. Remove and set aside.
- Add the remaining 4 tablespoons butter and melt over medium-high heat.
- Add the green bell pepper, onion and sliced mushrooms. Cook for 8–10 minutes until softened.
- Stir in the minced garlic and cook for 30–60 seconds.
- Add the flour, salt and black pepper. Cook for 1–2 minutes.
- Slowly stir in the chicken broth until smooth.
- Add the white cooking wine, heavy cream, frozen peas, and diced pimentos. Return the chicken to the pot and stir.
- Bring to a simmer and cook for 10–15 minutes until thickened and heated through, stirring occasionally.
- Serve warm (optionally with biscuits) and enjoy!
Video
Notes
Recipe Tips
- Soup Consistency - The mixture will thicken as it sets. If it gets too thick, you can thin it down with more chicken broth.
- Cooking Times - We like to have the dish simmer on low heat to create the best texture.
- Large Dutch Oven - We like to make this Chicken a la King in a large Dutch Oven but you can also make in a large skillet.
- Turkey a la King - Perfect for Thanksgiving leftovers!
- Mushroom a la King - Skip the chicken for a vegetarian twist. Then add carrots, celery, or corn for extra veggies.
- Crockpot Version - Combine ingredients (except milk and flour), cook on low 4–5 hours, then stir in a slurry at the end.
- Spicy Variation - Add a pinch of cayenne or red pepper flakes for a little heat.
Nutrition
Calories: 499kcal | Carbohydrates: 18g | Protein: 30g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 903mg | Potassium: 700mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1719IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 2mg
