Chicken a la King Recipe
Chicken a la King is a creamy, savory dish featuring tender pieces of chicken cooked in a rich sauce made with mushrooms, onions, garlic, and a medley of seasonings. This classic comfort food is perfect served over egg noodles, pasta, rice, or even biscuits, making it a versatile and satisfying meal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Sauce and Chicken
- 1 tablespoon olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Salt and pepper, to taste
- ½ cup dry white wine
- 5 tablespoons butter
- 8 oz. baby bella mushrooms (can substitute white button mushrooms)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Franks hot sauce)
- 1 chicken bouillon cube
- ¾ cup peas (frozen is fine)
- 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
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika
Instructions
- Prep the Sauce Mixture: In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and all the dried seasonings. Stir well and set aside. Measure out all other ingredients before starting to cook.
- Cook the Chicken: Pat the chicken breasts dry and season generously with salt and pepper on both sides. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add chicken and sear for 3 minutes per side, until a golden brown crust forms. Remove from heat and let rest for 10 minutes. The chicken will finish cooking in the sauce.
- Slice the Chicken: After resting, cut the chicken into bite-sized pieces and set aside.
- Make the Sauce Base: Return the pot to medium heat and add the dry white wine. Use a silicone spatula to scrape and loosen any browned bits from the bottom and sides of the pot. Add mushrooms, onions, and garlic, cooking for 5-6 minutes until softened and fragrant.
- Add Butter and Flour: Stir in the butter and then the flour, mixing well to combine. Cook for 2 minutes on medium heat, stirring continuously to create a roux.
- Incorporate Dairy Mixture: Lower heat to medium-low. Gradually add the half and half mixture in small splashes, stirring constantly to prevent lumps. Scrape up any stuck bits at the bottom of the pot as you combine. Add the chicken bouillon cube and stir well.
- Simmer the Sauce: Turn heat up to medium-high and bring sauce to a boil, then reduce to a simmer. Add the chicken pieces back into the pot and simmer uncovered for 10 minutes to cook through and absorb flavors.
- Add Peas and Pimentos: Stir in the peas and drained pimentos. Continue simmering uncovered for another 5-10 minutes, or until the sauce reaches your desired thickness. Longer simmering will result in a thicker sauce.
- Serve: Remove from heat and serve the Chicken a la King over egg noodles, pasta, rice, biscuits, or pastry as preferred.
Notes
- Using boneless, skinless chicken breast creates tender pieces that absorb the rich sauce well.
- Dry white wine adds depth but can be substituted with additional chicken broth if preferred.
- Frozen peas work well and add a pop of color and sweetness.
- Adjust hot sauce quantity to your preferred spice level.
- Simmering longer thickens the sauce; adjust cooking time according to your desired consistency.
Keywords: Chicken a la King, creamy chicken recipe, mushroom chicken, comfort food, stovetop chicken dish
Find it online: https://www.sanacooks.com/chicken-a-la-king-recipe/
