Indulge in the creamy, comforting goodness of Classic Chicken a la King! Tender chicken, savory mushrooms, and vibrant peas and pimientos are enveloped in a rich, velvety sauce. This timeless dish is perfect for a cozy dinner any night of the week.
Why You’ll Love This Recipe
- Creamy & Comforting: A classic dish with a rich, velvety sauce that’s sure to satisfy.
- Flavorful & Savory: Savory mushrooms, tender chicken, and vibrant vegetables create a delightful medley of flavors.
- Easy & Quick: Ready in just 25 minutes, making it perfect for busy weeknights.
- Versatile Serving: Serve over rice, pasta, toast, or biscuits for a complete meal.
Ingredients
- Salted Butter: Adds richness and flavor to the sauce.
- White or Cremini Mushrooms: Provides a savory, earthy flavor.
- All-Purpose Flour: Thickens the sauce.
- Chicken Broth: Provides a savory base for the sauce.
- Milk: Adds creaminess to the sauce.
- Large Egg Yolks: Adds richness and thickens the sauce.
- Heavy Cream: Adds extra creaminess and richness.
- Frozen Peas: Adds sweetness and color.
- Diced Pimientos: Adds a sweet, slightly tangy flavor and color.
- Cooked Chicken: Provides a tender, protein-rich base.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make the Recipe
Step 1: Sauté the Mushrooms
Melt butter in a large saucepan over medium-high heat. Add mushrooms and cook until softened.
Step 2: Make the Sauce
Stir in flour and cook until incorporated. Gradually pour in chicken broth and milk, stirring continuously. Bring to a boil, then simmer until thickened.
Step 3: Temper the Eggs
In a small bowl, whisk egg yolks and heavy cream. Slowly whisk in hot sauce from the pan to temper the eggs. Pour the mixture back into the saucepan and cook until thickened.
Step 4: Add Vegetables and Chicken
Stir in peas, pimientos, and chicken. Cook until heated through.
Step 5: Serve
Serve hot over rice, pasta, toast, or biscuits.
Pro Tips for Making the Recipe
- Sauté Mushrooms Well: Cook the mushrooms until softened and slightly browned for maximum flavor.
- Whisk Continuously: Whisk the sauce continuously to prevent lumps.
- Temper the Eggs: Tempering the eggs prevents them from curdling when added to the hot sauce.
- Heat Thoroughly: Ensure the peas and chicken are heated through before serving.
- Adjust Seasoning: Season with salt and pepper to taste.
How to Serve Classic Chicken a la King
- Over Rice: Serve over cooked rice for a classic presentation.
- Over Pasta: Serve over your favorite pasta for a hearty meal.
- Over Toast: Serve over toast for a comforting breakfast or lunch.
- Over Biscuits: Serve over biscuits for a Southern-inspired dish.
Make Ahead and Storage
Storing Leftovers
Store leftover Chicken a la King in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stovetop or in the microwave until warmed through.
FAQs
1. Can I use a different type of mushroom?
Yes, you can use other mushrooms like shiitake or portobello.
2. Can I use a different type of milk?
Yes, you can use whole milk or half and half, but the sauce may be less rich.
3. Can I add other vegetables?
Absolutely! Add carrots, celery, or bell peppers for added flavor and nutrition.
4. Can I use leftover turkey instead of chicken?
Yes, leftover turkey works perfectly in this recipe.
Print
Classic Chicken a la King Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Description
This Classic Chicken a la King is a rich and creamy comfort dish that’s perfect for a satisfying meal. Tender chicken, savory mushrooms, and vibrant peas and pimientos are enveloped in a velvety sauce, making it a delightful topping for rice, pasta, toast, or biscuits.
Ingredients
- 1/2 cup salted butter
- 8 ounces white or cremini mushrooms, sliced
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 2 large egg yolks
- 1/3 cup heavy cream
- 1 cup frozen peas
- 1 cup diced pimientos, drained
- 4 cups cooked chicken, chopped or shredded
Instructions
- Sauté Mushrooms: In a large saucepan, melt 1/2 cup salted butter over medium-high heat. Add 8 ounces of sliced mushrooms and cook for about 5 minutes, or until softened, stirring occasionally.
- Make the Roux: Stir in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until the flour is fully incorporated and there are no visible specks.
- Add Broth and Milk: Gradually pour in 2 cups chicken broth and 1 1/2 cups milk while stirring. Bring the mixture to a boil, then reduce the heat to low and simmer for about 3 minutes, or until the sauce thickens.
- Temper the Egg Yolks: In a small bowl, whisk together 2 large egg yolks and 1/3 cup heavy cream. Slowly whisk in about 1/2 cup of the hot sauce from the pan into the egg mixture to temper the eggs (this prevents curdling).
- Add Egg Mixture to Sauce: Pour the tempered mixture back into the saucepan, whisking continuously. Cook for an additional 2 minutes to thicken the sauce further.
- Add Peas, Pimientos, and Chicken: Stir in 1 cup frozen peas, 1 cup diced pimientos, and 4 cups cooked chicken. Continue cooking for 2-3 minutes, or until the peas are heated through and the chicken is warmed. Season with salt and pepper if desired.
- Serve: Serve hot over cooked rice, pasta, toast, or biscuits.
Notes
- Chicken a la King is traditionally served over rice, pasta, toast, or biscuits.
- For a richer sauce, use whole milk or heavy cream instead of milk.
- You can use other vegetables like diced carrots or green beans.
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
