Chicken à la King is a timeless, elegant classic that has graced dinner tables for generations—a luxuriously creamy, deeply savory medley of tender chicken, earthy mushrooms, sweet peas, and vibrant pimentos, all enveloped in a velvety, golden sauce. This recipe is a masterclass in classic comfort, transforming simple ingredients into a dish that feels both sophisticated and deeply satisfying. The magic begins with a generous sauté of mushrooms, onion, and bell pepper in butter, building a foundation of sweet and savory flavors. The sauce is then crafted with care, starting with a roux of flour cooked in the buttery vegetable base, which is then slowly enriched with chicken broth and half-and-half to create a silky, pourable consistency that clings perfectly to every component. The final addition of bright peas and pimentos not only adds pops of color but also a subtle sweetness and tang that balances the richness beautifully.
The brilliance of this dish lies in its incredible versatility and its ability to elevate a simple weeknight meal into a special occasion. It is the ultimate “company’s coming” recipe that can be prepared ahead and gently reheated, making it a stress-free choice for entertaining. Served over a bed of fluffy rice, buttered egg noodles, or crispy puff pastry shells, it becomes a complete, elegant meal that feels like a warm embrace. The sauce is so luxurious and flavorful that the choice of base becomes a delightful decision. Chicken à la King is a testament to the enduring power of classic cooking, proving that with careful technique and quality ingredients, a dish can be both timeless and unforgettable.
Why You’ll Love This Recipe:
- Rich, Velvety, Old-Fashioned Sauce: The roux-based cream sauce is luxuriously smooth and packed with savory flavor.
- Loaded with Tender Chicken and Vegetables: Every bite is filled with chicken, earthy mushrooms, sweet peas, and tangy pimentos.
- Incredibly Versatile Serving Options: Perfect over rice, noodles, toast, biscuits, or classic puff pastry shells.
- Make-Ahead & Entertaining Friendly: Can be prepared in advance and gently reheated without losing quality.
- Elegant Yet Comforting: A dish that feels special enough for company but is simple enough for a cozy family dinner.
Ingredients:
For the Chicken & Vegetable Base:
8 tablespoons (1 stick / 113g) unsalted butter
8 ounces cremini or white button mushrooms, sliced
1 small yellow onion, chopped
1 green bell pepper, diced
2 cloves garlic, minced
½ teaspoon dry mustard
For the Creamy Sauce:
½ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup half-and-half
For Finishing:
1 cup frozen peas (no need to thaw)
7 ounces diced pimentos, well drained
3 cups cooked chicken, diced or shredded
Kosher salt, to taste
Freshly ground black pepper, to taste
For Serving (Choose One):
Cooked white rice, buttered egg noodles, toast points, split biscuits, or puff pastry shells
Instructions:
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, melt the butter over medium-high heat. Add the sliced mushrooms and cook for 2-3 minutes, stirring occasionally. Add the chopped onion and diced green pepper. Continue cooking for 5-7 minutes, until the vegetables have softened and the mushrooms are nicely browned.
Step 2: Bloom the Aromatics and Make the Roux
Reduce the heat to medium-low. Add the minced garlic and dry mustard, and cook, stirring constantly, for 1 minute until fragrant. Sprinkle the flour over the vegetable mixture. Cook, stirring constantly, for 2 minutes to form a golden roux and cook out the raw flour taste.
Step 3: Build the Sauce
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring often, and cook until the sauce has thickened, about 3-5 minutes.
Step 4: Add Dairy and Finish
Reduce the heat to low. Stir in the half-and-half, frozen peas, drained pimentos, and cooked chicken. Cook gently, stirring occasionally, until everything is heated through, about 5-7 minutes. Do not boil.
Step 5: Adjust Consistency and Season
If the sauce becomes too thick, add additional chicken broth, ¼ cup at a time, until your desired consistency is reached. Season generously with kosher salt and freshly ground black pepper to taste.
Step 6: Serve
Serve hot over your chosen base—rice, noodles, toast, biscuits, or puff pastry shells.
Tips:
- Uniform Chopping: Dice the vegetables into uniform, bite-sized pieces for even cooking and a pleasant texture.
- Don’t Skip the Roux: Cooking the flour for a full 2 minutes removes the raw taste and ensures a smooth, lump-free sauce.
- Warm Your Liquids: For the smoothest sauce, use room-temperature or gently warmed broth and half-and-half. Cold liquids can cause the roux to seize.
- Use Leftover or Rotisserie Chicken: This dish is perfect for using up leftover roasted chicken or a store-bought rotisserie chicken.
- Make it a Meal: Add a splash of dry sherry with the broth for an extra layer of sophisticated flavor.
Storage Options:
- Refrigerator: Store cooled Chicken à la King in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of broth or milk to loosen the sauce if needed.
- Freezing: The sauce may separate slightly upon thawing, but it can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently, whisking to recombine.
- Make-Ahead: Prepare the dish completely, cool, and refrigerate. Reheat gently before serving. It’s an excellent choice for entertaining.
Chicken à la King is a cherished classic for good reason—it is elegant, comforting, and deeply satisfying. With its creamy sauce and tender chicken and vegetables, it is a dish that promises warmth and nostalgia in every single bite, making it a timeless addition to any cook’s repertoire.
