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A bowl of creamy Chicken a la King, with a half-eaten biscuit on the side.
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Chicken a la King Recipe

This 30-minute Chicken a la King recipe is easy enough for weekly dinners! Filled with bites of chicken breasts, mushrooms, and peas in a creamy sauce, this classic recipe is pure comfort food.
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Servings: 4
Author: Laurel Perry

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
    Small pieces of chicken cooking in a Dutch oven.
  • 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
    Mushrooms cooking in a pot.
  • 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
    Mushrooms cooking in a pot.
  • 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
    Chicken a la King in a Dutch oven.
  • Serve with biscuits and a garnish of parsley.
    8 baked biscuits, 1 tablespoon chopped parsley

Video

Notes

  • 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.
Storage: Store leftovers in an airtight container in the fridge for 3 days, or freeze for 3 months.

Nutrition

Calories: 507kcal | Carbohydrates: 26g | Protein: 22g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 441mg | Potassium: 746mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1728IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 3mg