Description
Creamy Chicken à la King Recipe
Ingredients:
2 tbsp butter
1 tbsp olive oil
1 lb chicken breast, cut into bite-sized pieces
1 small onion, finely chopped
1 red bell pepper, diced
1 cup sliced mushrooms
2 cloves garlic, minced
2 tbsp all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream (or half-and-half)
1/2 cup frozen peas
Salt and pepper to taste
2 tbsp fresh parsley, chopped (for garnish)
Cooked white rice, pasta, or biscuits for serving
Instructions:
Cook the Chicken:
Heat butter and olive oil in a large skillet over medium heat.
Add the chicken and season with salt and pepper.
Cook until golden and fully cooked (about 5–7 minutes). Remove and set aside.
Sauté the Vegetables:
In the same skillet, add the onion, bell pepper, mushrooms, and garlic.
Cook for about 4–5 minutes until softened.
Make the Creamy Sauce:
Sprinkle the flour over the vegetables and stir well to coat.
Slowly whisk in the chicken broth and bring to a simmer.
Pour in the heavy cream and continue to stir until the sauce thickens.
Combine and Heat Through:
Return the cooked chicken to the skillet.
Stir in the peas and cook for another 2–3 minutes until everything is heated through.
Serve:
Spoon over rice, pasta, or biscuits.
Garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Comforting and creamy, this Chicken à la King is perfect for a cozy meal!
#ComfortFood #ChickenDinner #EasyRecipes
Step-by-Step Guide
Follow these detailed steps for a foolproof Chicken à la King. First, ensure all ingredients are prepped (mise en place) before heating your skillet. When cooking the chicken, avoid overcrowding the pan to ensure proper browning; cook in batches if necessary. For the roux (flour and fat mixture), cook it while stirring for a full minute after adding it to the vegetables to eliminate the raw flour taste. When adding the broth, pour slowly while whisking constantly to prevent lumps. Let the sauce simmer gently for 3-4 minutes to fully thicken before adding the cream.
Serving Suggestions
While classic over white rice or buttery egg noodles is always a winner, consider these alternatives for a delightful meal. Serve over flaky, warm buttermilk biscuits or puff pastry shells for a truly comforting experience. For a low-carb option, spoon it over cauliflower rice or mashed cauliflower. You can also use it as a luxurious filling for crepes or a topping for baked potatoes. A simple side salad with a bright vinaigrette helps balance the richness of the dish.
How-to Summary
In summary: Brown seasoned chicken pieces and set aside. Sauté onions, peppers, mushrooms, and garlic. Make a roux by stirring flour into the veggies. Whisk in chicken broth to create a sauce, simmer until thickened, then stir in cream. Return chicken to the pan, add peas, and heat through. Serve over your chosen base and garnish with parsley.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely. Prepare the entire dish, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if the sauce has thickened too much.
What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk can be used, though the sauce will be less rich. For a dairy-free alternative, full-fat coconut milk works surprisingly well.
How can I add more flavor? Consider adding a splash of dry sherry or white wine when sautéing the vegetables. A teaspoon of Dijon mustard or a pinch of smoked paprika stirred into the sauce also adds wonderful depth.
Can I use leftover or rotisserie chicken? Yes, this is a great way to use cooked chicken. Add about 3 cups of shredded or cubed cooked chicken when you would return the raw chicken to the skillet, just to heat it through.
Is it freezer-friendly? Yes, but with caution. Cream-based sauces can sometimes separate when thawed. Freeze for up to 2 months and thaw overnight in the fridge. Reheat slowly on the stovetop, whisking vigorously to re-emulsify the sauce.
Common Mistakes to Avoid
Avoid these pitfalls for the best results. Do not skip cooking the flour for a minute; a raw roux will leave a pasty taste. Do not boil the sauce vigorously after adding the cream, as this can cause it to curdle or separate—maintain a gentle simmer. Avoid overcooking the chicken breast initially, as it will continue to cook when returned to the sauce, potentially becoming tough. Finally, do not add the frozen peas too early; they should go in at the end to retain their bright color and texture.
Conclusion
This creamy Chicken à la King is more than just a recipe; it’s a reliable path to a satisfying, home-cooked meal that feels both special and familiar. Its versatility in ingredients and serving options makes it a valuable addition to any home cook’s repertoire. By following the detailed guide and avoiding common errors, you can consistently create a dish that is sure to comfort and impress. Gather your ingredients, and get ready to enjoy a timeless classic that brings warmth to any table.