This creamy, comfort-food classic Chicken À La King combines mushrooms and peas in a rich sauce—perfect over rice or noodles!
You know what I love about chicken? It’s cheap—even when I buy it from a local farm or butcher. It’s become a staple in my household, not just because of its affordability, but because of how versatile it is. You can use this blank canvas of a protein in so many recipes.
A couple of chicken breasts can go a long way if you know what you’re doing. That’s where this recipe for chicken à la king comes in. It’s an unexpected but very much needed break from the “same old” chicken I’ve been preparing for weeks.
In chicken a la king, tender pieces of chicken breast are mixed with earthy mushrooms, pimientos, and sweet green peas in a creamy, rich sauce. While some cream-based sauces come off as bland, this one avoids this by adding a hint of white wine and the perfect amount of garlic—plus, the pimientos add a mild sweetness and brine.
Overall, it’s a savory, hearty main dish that makes any dinner feel deliciously indulgent. Paired with rice or egg noodles, chicken à la king is the kind of dish I’d order on a fancy date, but now I can make it for a fancy date at home—while still wearing my pajamas. How comforting, yet elegant!
Where did “chicken à la king” come from?
Although the name “chicken à la king” sounds French, the dish itself is considered American. Its exact origin is unknown and hotly debated amongst food historians. Some say New York, others say Philadelphia, and some folks claim it’s from England! And so we have a bit of a mystery on our hands, because this marvelous little meal combines the best flavors of American and European cuisine.
How do I store leftovers?
Let your chicken à la king cool to room temperature, and then transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw it in the fridge and then reheat it in a pot on the stove. Over medium heat, stir the leftovers occasionally until they become warm throughout—about 15-20 minutes. Add a splash of vegetable broth if it needs moisture.
Serving suggestions
Ready for a decadent yet oh-so-simple dinner? Pour your chicken à la king over your favorite starch. My go-tos are Quinoa Rice or Brown Rice Pilaf because they soak up all the sauce so well. However, if I have the time, I’ll serve Homemade Egg Noodles— they’re so slurpable and pair perfectly with chicken à la king. I also like to serve Easy Air-Fryer Biscuits to scrape up every inch of that creamy sauce from the bowl. And for some greens, make a Chopped Kale Salad.
Ingredients
- 1 1/4 pounds boneless skinless chicken breast cubed
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter divided
- 8 ounces mushrooms button or cremini, sliced
- 1/2 large yellow onion diced
- 4 cloves garlic minced
- 1/2 cup dry white wine
- 5 tablespoons all-purpose flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1 1/2 cups low-sodium chicken broth
- 2 1/2 cups half-and-half
- 3/4 teaspoon Worcestershire sauce
- 2/3 cup frozen peas
- 1/3 cup diced pimientos drained
- Fresh parsley chopped (for garnish)
Instructions
- Season the cubed chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Add the sliced mushrooms, diced onion, and minced garlic. Sauté until the vegetables have softened, about 5 minutes. Pour in the dry white wine and stir, scraping up any brown bits from the pan.
- Sprinkle the flour, dried basil, dried thyme, mustard powder, and onion powder evenly over the vegetables. Stir well to coat and cook for 1 minute to remove the raw flour taste.
- Slowly whisk in the chicken broth followed by the half-and-half. Add the Worcestershire sauce and stir continuously until the sauce is smooth. Bring the mixture to a light simmer and let it thicken for about 5 minutes.
- Return the browned chicken to the skillet. Stir in the remaining 2 tablespoons of butter, frozen peas, and diced pimientos. Simmer everything together for an additional 5-10 minutes until the chicken is cooked through and the sauce reaches your desired consistency. Taste and adjust seasoning with salt and pepper.
- Remove the skillet from the heat. Serve the chicken à la king over your choice of rice, toast, biscuits, or egg noodles. Garnish with fresh parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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