This super easy and creamy Chicken a la King recipe is my comfort food of choice on busy nights, because it only requires one pot and 30 minutes to make! Bites of chicken, mushrooms, peas, and pimentos swim in a silky, saucy gravy that tastes incredible. I always serve it with flakey biscuits for a cozy family meal!
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I have a soft spot for classic comfort foods like this old-fashioned Chicken a la King, and I have an even softer spot for super easy dinners that are ready fast. And since most of the ingredients for this King-style chicken live in my kitchen full-time, I rarely have to make an extra stop at the grocery store!
Ingredients for Chicken a la King
- Chicken: Use boneless chicken breasts, cut into bite-sized pieces. You can also use thighs or pre-cooked chicken.
- Mushrooms: I used white button mushrooms, but other types work too.
- Garlic and Shallots: Diced shallots and minced garlic are aromatics that add depth to the overall flavor.
- Butter: Melted butter helps cook the mushrooms, and adds richness.
- Flour: Use all-purpose flour. This helps thicken the sauce/gravy to add texture to the final dish.
- Chicken Broth: This savory liquid helps form the sauce.
- Half and Half: This adds a super creamy texture to the sauce.
- Peas: Frozen peas don’t need to be thawed before adding.
- Pimentos: Drain and chop the pimento peppers. These are very mild, almost sweet.
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Tips for Success
- Swap in leftover chicken or pre-cooked rotisserie chicken to speed things up. If you do this, skip Step 1, then just add the chicken as directed in Step 3, and cook until warmed through.
- If you can’t find pimentos, red bell peppers make a good substitute.
How to Store and Reheat
Store Chicken a la King in an airtight container in the refrigerator for up to 3 days. I recommend storing the biscuits separately, at room temperature. Although cream bases don’t always defrost perfectly, this can also be frozen for 3 months.
Reheat this dish on the stovetop over medium heat, stirring until fully warmed through. I recommend adding a few drops of heavy cream while reheating to get that creamy texture back!
Serving Suggestions
This creamy Chicken a la King is best served with flakey biscuits! You can simply grab a can of pre-made biscuits to bake in the oven while this cooks. Or try making my homemade buttermilk biscuits or these Angel biscuits! It can also be served with rice, egg noodles, pasta, or puff pastry. It would make a delicious savory pie crust filling!
Chicken a la King Recipe
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Ingredients
- 2 medium chicken breasts cut into bite-sized pieces
- 1 tablespoon olive oil
- ½ cup butter
- 1 shallot finely diced
- 8 ounces white button mushrooms sliced
- 1 clove garlic minced
- ½ teaspoon salt plus extra to season the chicken
- ½ teaspoon black pepper plus extra to season the chicken
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup half and half
- 1 cup frozen peas
- ⅓ cup pimentos drained and chopped
- 8 baked biscuits for serving, see notes
- 1 tablespoon chopped parsley optional, for serving
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chicken in an even layer and season with salt and pepper. Cook, stirring occasionally until the chicken is browned, but not all the way cooked through. Remove from the skillet and set aside.1 tablespoon olive oil, 2 medium chicken breasts
- To the skillet, add the butter. Once melted, add the shallots and mushrooms. Cook, stirring occasionally, until the shallots are translucent.½ cup butter, 1 shallot, 8 ounces white button mushrooms
- Stir in the garlic, salt, and pepper. Cook for 30-60 seconds.1 clove garlic, ½ teaspoon salt, ½ teaspoon black pepper
- Add in the flour and cook, stirring, until it has been incorporated and no streaks of dry flour remain.½ cup all-purpose flour
- Slowly stir in the chicken broth, and then the half and half.2 cups chicken broth, 1 cup half and half
- Return the chicken to the pan, bring to a simmer and cook for 5 minutes to let the sauce thicken slightly and the chicken cook through.
- Stir in the frozen peas and pimentos. Cook until warmed through, about 5 minutes.1 cup frozen peas, ⅓ cup pimentos
- Serve with biscuits and a garnish of parsley.8 baked biscuits, 1 tablespoon chopped parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Serve with biscuits as instructed, or serve over rice or egg noodles.
- You can use 3-4 cup shredded rotisserie chicken in place of the 2 chicken breasts.
- Nutritional info does not include the biscuits.
Nutrition Information
How to Make Chicken a la King Step by Step
Brown the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cut 2 medium chicken breasts into bite-sized pieces, then add them to the skillet in an even layer, and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is browned but not cooked all the way through. Remove from the skillet and set aside.
Cook Mushrooms: To the same skillet, add ½ cup of butter. Once melted, add 1 finely diced shallot and 8 ounces of white button mushrooms. Cook, stirring occasionally, until the shallots are translucent.
Add Garlic: Stir in 1 clove of minced garlic, ½ teaspoon of salt, and ½ teaspoon of black pepper. Cook for 30-60 seconds.
Add Flour: Then add in ½ cup of all-purpose flour and cook, stirring, until it’s fully incorporated–no streaks of dry flour should remain.
Stir in Liquid Ingredients: Slowly stir in 2 cups of chicken broth, and then 1 cup of half and half.
Finish Cooking Chicken: Return the browned chicken to the pan, bring to a simmer and cook for 5 minutes, until the sauce thickens slightly and the chicken is fully cooked through.
Cook: Stir in 1 cup of frozen peas and ⅓ cup of chopped pimentos. Cook until warmed through, about 5 minutes.
Serve: Serve Chicken a la King with baked biscuits and garnish with 1 tablespoon of chopped parsley.
