Description
Chicken a la King is a classic comfort dish featuring tender chicken pieces simmered in a creamy mushroom and pimento sauce with a hint of white wine and subtle seasonings. This hearty sauce is perfect served over egg noodles, rice, biscuits, or pastry for a satisfying meal.
Ingredients
Scale
Chicken
- 1 tablespoon olive oil
- 1 1/4 lbs boneless skinless chicken breast
- Salt and pepper to taste
Sauce
- 1/2 cup dry white wine (Pinot Grigio, Chardonnay, or Cabernet Blanc recommended)
- 5 tablespoons butter
- 8 oz baby bella mushrooms, sliced (can substitute white button mushrooms)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups half and half
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (Franks hot sauce used)
- 1 chicken bouillon cube
- 3/4 cup frozen peas
- 4 oz drained pimentos
Seasonings
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground sage
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika
Instructions
- Prep Work: In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and all the dried seasonings (basil, parsley, thyme, onion powder, mustard powder, sage, pepper, and paprika). Stir well and set aside. Measure out all other ingredients to have them ready.
- Cook the Chicken: Pat the chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a 4 1/2-quart soup pot over medium-high heat. Add the chicken and cook for 3 minutes per side until a nice brown crust forms. Remove the chicken from the pot and let it rest for 10 minutes—this allows the juices to settle. Then cut the chicken into bite-sized pieces. The chicken will finish cooking in the sauce, absorbing more flavor.
- Make the Sauce - Sauté Vegetables: Add the white wine to the same pot, scraping the bottom with a spatula to loosen any browned bits for extra flavor. Set heat to medium. Add the sliced mushrooms, diced onion, and minced garlic. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Butter and Flour: Stir in the butter until melted, then sprinkle the flour over the mixture. Cook for 2 minutes while stirring continuously to form a roux, which will thicken the sauce.
- Add Liquid Mixture: Reduce heat to medium-low. Gradually add the half and half mixture prepared earlier in small splashes, stirring constantly to prevent lumps. Scrape the pot’s bottom frequently to incorporate any remaining flavorful bits. Add the chicken bouillon cube and stir to dissolve.
- Simmer the Sauce: Turn the heat up to medium-high and bring the sauce to a boil. Then lower to a simmer uncovered. Return the cut chicken pieces to the pot. Let simmer gently for 10 minutes to finish cooking the chicken and allow flavors to meld.
- Add Peas and Pimentos: Stir in the frozen peas and drained pimentos. Continue to simmer uncovered for another 5 to 10 minutes until the sauce reaches your desired thickness. Longer simmering will thicken the sauce further.
- Serve: Remove from heat and serve the Chicken a la King hot, ideally over buttered egg noodles, cooked pasta, rice, biscuits, or flaky pastry for a classic presentation.
Notes
- Wine: Pinot Grigio, Chardonnay, or Cabernet Blanc work well; sherry is a traditional option. Use all chicken broth instead if avoiding alcohol.
- Chicken: Substitute with 4 cups of cooked leftover or rotisserie chicken added during the sauce simmer step.
- Pimentos: Substitute with finely diced red or green bell peppers if pimentos are unavailable.
- Serving Suggestions: This dish pairs excellently with buttered noodles, buttermilk biscuits, or cheddar bay biscuits.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days or freeze for up to 3 months. Cream sauces may thicken upon reheating, so gently warm and add a splash of broth or milk if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
