Chicken a la King

This Chicken a la King recipe is made from scratch with a creamy mushroom sauce, peas, pimentos, and juicy chicken. Serve this with rice, egg noodles, biscuits, or pastry!

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: people

Calories: 453kcal

Author: Stephanie

Ingredients

Sauce

1 tablespoon olive oil
1 ¼ lbs. boneless skinless chicken breast see notes
salt/pepper to taste
½ cup dry white wine see notes
5 tablespoons butter
8 oz. baby bella mushrooms can sub white button
1 small yellow onion diced
3 cloves garlic minced
1/3 cup flour
3 cups half and half
1 cup chicken broth
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce I use Franks hot sauce
1 chicken bouillon cube
¾ cup peas I use frozen
4 oz. drained pimentos

Seasonings

½ teaspoon EACH: dried basil, parsley, thyme, onion powder, mustard powder
¼ teaspoon ground sage
1/8 teaspoon pepper, paprika

US Customary - Metric

Instructions

Prep Work

In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and seasonings and set aside. Measure out remaining ingredients before beginning.

Cook the Chicken

Pat the chicken dry and season each side 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 per side, until a brown crust has developed. Remove from heat. The middle will still be uncooked.
Let the chicken rest for 10 minutes, then cut into bite-sized pieces. The chicken will finish cooking in the sauce, which will also add even more homecooked flavor to it.

Make the Sauce

Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Add the mushrooms, onions, and garlic. Cook for 5-6 minutes, until softened.
Add the butter and flour and stir to combine. Cook for 2 minutes, stirring continuously.
Reduce heat to medium-low. Add the half and half mixture (from step 1) in small splashes, stirring continuously. Scrape up any remnants from the bottom of the pot as you do so. Add the chicken bouillon.
Set heat to medium-high and bring to a boil, then reduce to a simmer. Add the chicken back and simmer, uncovered, for 10 minutes.
Add the peas and pimentos. Simmer uncovered for 5-10 more minutes, or until desired consistency is obtained. The longer it simmers, the thicker it will become.
Remove from heat and serve over egg noodles, pasta, rice, biscuits, or pastry.

Notes

Pro Tips:

Wine: I like to use Pinot Grigio, Chardonnay, and Cabernet Blanc in this recipe, but Sherry is a traditional wine choice for this recipe as well. Chicken broth can be used if you don't cook with wine.
Chicken: 4 cups of leftover/rotisserie chicken can be added in step 4 of "make the chicken" if needed. It won't be quite as flavorful as making this with fresh chicken.
Pimentos: Pimentos are a classic staple in this dish, but finely diced bell peppers (red or green), can be used instead!
Serving Options: This is great over my Buttered Noodles, Buttermilk Biscuits, or Cheddar Bay Biscuits!
📘 Find this recipe on page 122 of my 2nd cookbook, Let's Eat!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Cream-based sauces don't reheat as well the second time around, but that doesn't stop me!

Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Recipe Source: TheCozyCook.com - For pro tips, step-by-step photos, storage information, and to save it to your account, visit https://framework-keystone.live/chicken-a-la-king/%3C/strong%3E%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-53274":{"type":"food","name":"Chicken a la King","slug":"wprm-chicken-a-la-king","image_url":"https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/09\/Chicken-a-la-King-f.jpg","rating":{"count":38,"total":187,"average":4.93,"type":{"comment":38,"no_comment":0,"user":0},"user":0},"ingredients":[{"uid":0,"amount":"1","unit":"tablespoon","name":"olive 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