Description
Chicken a la King is a creamy, comforting dish made with tender chicken, mushrooms, peas, and pimentos in a rich sauce. This classic favorite combines flavorful seasonings and a velvety sauce that pairs beautifully with pasta, rice, or biscuits for a satisfying meal.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon olive oil
- 1 ¼ lbs boneless skinless chicken breast
- salt, to taste
- pepper, to taste
- ½ cup dry white wine (such as Pinot Grigio, Chardonnay, or Cabernet Blanc)
- 5 tablespoons butter
- 8 oz baby bella mushrooms (can substitute white button mushrooms)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ⅓ cup flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (Franks hot sauce recommended)
- 1 chicken bouillon cube
- ¾ cup frozen peas
- 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
- ⅛ teaspoon pepper
- ⅛ teaspoon paprika
Instructions
- Prep Work: In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and all seasonings together and set aside. Measure out and prepare all remaining ingredients before beginning cooking.
- Cook the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat. Add the chicken and cook for 3 minutes on each side until a golden brown crust develops. Remove the chicken from the pot and let rest for 10 minutes. After resting, cut the chicken into bite-sized pieces. The chicken will finish cooking later in the sauce.
- Make the Sauce: Add the white wine to the pot and bring to medium heat. Use a silicone spatula to scrape and deglaze the bottom and sides of the pot. Add mushrooms, diced onion, and minced garlic, cooking for 5 to 6 minutes until softened.
- Build the Roux: Stir in the butter and flour, cooking for 2 minutes while continuously stirring to form a roux.
- Add Liquid and Simmer: Reduce heat to medium-low and gradually add the reserved half and half mixture in small splashes, stirring constantly and scraping the pot to incorporate any browned bits. Add the chicken bouillon cube and increase heat to medium-high to bring to a boil. Then reduce to a simmer.
- Cook Chicken in Sauce: Return the chopped chicken to the pot and simmer uncovered for 10 minutes, allowing the chicken to cook through and the flavors to meld.
- Add Vegetables and Thicken: Stir in peas and pimentos. Continue simmering uncovered for an additional 5 to 10 minutes, until the sauce reaches your desired consistency. The longer it simmers, the thicker it will become.
- Serve: Remove from heat and serve hot over egg noodles, pasta, rice, biscuits, or pastry of your choice.
Notes
- Wine: Pinot Grigio, Chardonnay, and Cabernet Blanc work well; Sherry is a traditional choice. If avoiding alcohol, replace with additional chicken broth.
- Chicken: Leftover or rotisserie chicken (about 4 cups) can be used instead of fresh; add in step 4 when making the sauce but expect slightly less flavor.
- Pimentos: Classic in this dish but can be substituted with finely diced red or green bell peppers.
- Serving Suggestions: Excellent served over buttered noodles, buttermilk biscuits, or cheddar bay biscuits for a hearty meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Cream-based sauces may not reheat as well but remain tasty.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
