Chicken à la King brings creamy comfort to weeknights: tender chicken, mushrooms, and peppers in a silky sauce ready in about 30 minutes. Serve over toast, puff pastry, rice, or biscuits, and tweak it lighter, kid-friendly, or spicy with simple swaps. It’s a dish that reminds us of family recipes like Grandma’s Fried Chicken, passed down with love and a bit of cream.
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Podcast with Chef Brooke: Chicken à la King
Mia invites Chef Brooke, chef at ZurbanRecipe, to unpack the real story of Chicken à la King, with simple tricks for a silky sauce, smart modern swaps without sherry, and easy weeknight serving ideas. Press play and bring this classic back tonight.
Chef’s Story
I was young, traveling with my father, in a small roadside hotel where the dining room was so quiet it felt like we had it to ourselves. He asked for something warm and creamy, and the cook slid a pan onto the burner with butter, mushrooms, and peppers whispering as they softened.
We watched a quick roux come together, broth and milk whisked in until the sauce turned glossy. Diced chicken folded through, and in minutes chicken à la king was spooned over crisp toast. It tasted simple and elegant at the same time, the kind of comfort that makes you slow down.
On busy weeknights I still follow that rhythm: sauté, roux, whisk, fold. A small splash of lemon at the end brightens everything, and chicken à la king reaches the table silky, steady, and satisfying.
On busy weeknights I still follow that rhythm: sauté, roux, whisk, fold. A small splash of lemon at the end brightens everything, and chicken à la king reaches the table silky, steady, and satisfying, just like the creamy Chicken Pot Pie we also love to revisit.
Chicken à la King is more than just a nostalgic comfort food, it’s a recipe with disputed origins, possibly dating back to the early 1900s. You can read more about its history here.
Recipe Snapshot
Time: 30 minutes total
Yield: 4 servings
Skill: Easy
Texture: Silky and creamy
Best serve with: Toast, puff pastry shells, rice, or biscuits
The Recipe: Chicken à la King
Ingredients
- 2 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 1 cup cremini or white mushrooms, sliced
- ½ cup red bell pepper, chopped
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup whole milk or light cream
- 1½ cups cooked chicken breast, diced ½ inch
- ½–¾ tsp kosher salt, to taste
- ¼ tsp black pepper
- Optional: 1 tbsp dry sherry or 1 tbsp lemon juice
- Optional add-ins: ½ cup peas or ½ cup diced carrots, stirred in at the end
- Fresh parsley, chopped, for garnish
- For serving: toast, puff pastry shells, rice, or biscuits
Chef’s Secrets
- Season smart with low-sodium chicken broth and kosher salt so you control salinity from start to finish.
- Keep colors bright by stirring in peas or small-diced carrots at the end; they warm through without going dull.
- Choose your creaminess: whole milk for classic texture, or light cream for an extra-silky finish that still reheats well.
Instructions
- Sauté the vegetables
Melt the butter in a large skillet over medium heat. Add onion, mushrooms, and red bell pepper; cook about 5 minutes, stirring, until softened and lightly fragrant.
- Build the roux
Sprinkle the flour over the vegetables and stir for 60 seconds so the raw flour taste cooks off.
- Make the sauce
Slowly whisk in the chicken broth, then the milk. Keep whisking until the sauce turns smooth and silky, 2 to 3 minutes at a gentle simmer.
- Finish with chicken
Fold in the diced cooked chicken, salt, pepper, and the optional lemon juice or dry sherry. Simmer on low 5 to 7 minutes, stirring occasionally, until hot and creamy.
- Serve
Don’t forget to garnish with fresh parsley or a side of fluffy Southern Biscuits for the full comfort food experience.
How to Make the Best Chicken à la King
A smooth base starts with a brief roux. Let the butter and flour cook for about a minute to remove the raw taste, then whisk steadily so the mixture stays glossy. If you want to understand the foundations of roux better, this guide from Serious Eats breaks it down beautifully.
Pour the liquids slowly. Add the chicken broth in a thin stream, then the milk, whisking as you go to keep the sauce silky and lump-free.
Keep the heat gentle. A soft simmer thickens the sauce without splitting the dairy, giving you that classic, hotel-style creaminess.
Cut the chicken evenly. Bite-size cubes reheat more consistently, so every spoonful balances meat, sauce, and vegetables.
Brighten at the end. A small splash of lemon juice or dry sherry wakes up the flavors and keeps the richness from feeling heavy.
Chef Brooke’s Tips
- For chicken à la king with perfect texture, cook the roux for about 1 minute so the raw flour taste disappears.
- Add liquids in a slow stream, broth first, then milk, whisking constantly for a smooth, lump-free sauce.
- Keep it gentle: a low simmer prevents the dairy from splitting.
- Cut chicken into even ½-inch cubes so every bite heats and reheats evenly.
- Fold in peas or small-diced carrots at the very end to keep color and snap.
- Brighten chicken à la king to finish with 1 tsp lemon juice or a little dry sherry.
- Brooke’s reheat trick: reheat chicken à la king low and slow with a splash of milk or broth to bring the sauce back to silky.
Flavor Variations
Low-Carb Version
For a lighter, low-carb alternative, replace the flour with 1 tablespoon of almond flour or coconut flour to thicken the sauce. Skip the toast or pastry and instead serve the creamy chicken over steamed vegetables like cauliflower, zucchini noodles, or sautéed spinach. The dish keeps its richness while being keto-friendly.
Kid-Friendly Version
To make the dish more appealing to children, remove mushrooms and peppers from the recipe. Stick to the creamy chicken and serve it over small pasta like macaroni or shells. Add a sprinkle of shredded cheese for extra comfort and a familiar texture. It’s a simple adaptation that keeps the flavor mild and kid-approved.
Spicy Version
If you’re a fan of bold flavors, add ¼ teaspoon of cayenne pepper or ½ teaspoon of smoked paprika when building the sauce. This brings gentle heat and depth to the dish. You can also top it with a few drops of hot sauce or crushed chili flakes to customize the spice level to your taste.
If you’re into spicy, our readers also enjoyed the Buffalo Chicken Dip, it’s bold, creamy, and perfect for gatherings.
Storage & Reheat
- Fridge
Store leftovers in an airtight container for up to 3 days to keep the sauce silky. - Reheat
Warm gently on the stovetop over low heat. Whisk in a splash of broth or milk to restore creaminess. Avoid boiling to protect the dairy in chicken à la king. - Freezer
Freezing is possible but not ideal because cream sauces can separate. If frozen, thaw overnight in the fridge and reheat slowly while whisking. - Make-Ahead
Cook the sauce base without chicken up to 2 days ahead. Reheat gently, then fold in the diced chicken right before serving for the best texture.
Conclusion
Chicken à la King is more than a retro recipe, it’s a timeless comfort dish. Quick to prepare, full of creamy flavor, and easy to adapt, it deserves a spot on your weekly dinner rotation. If you love old-school comfort dishes, don’t miss our Creamy Garlic Chicken, another crowd-pleaser.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes! Using store-bought rotisserie chicken is a great time-saver. Just remove the skin and bones, and dice the meat before adding it to the sauce.
Can I make Chicken à la King ahead of time?
Yes, you can prepare the sauce up to 2 days in advance and store it in the fridge. Reheat it gently before serving, and add a little broth or milk if it thickens too much.
What can I serve with Chicken à la King besides toast?
It pairs well with puff pastry shells, rice, mashed potatoes, pasta, or even biscuits. Choose based on what you have or your texture preference.
Can I freeze Chicken à la King?
Freezing is possible but not ideal. Cream sauces may separate when thawed. If you freeze it, stir well while reheating and expect a slightly different texture.
Is this recipe gluten-free?
Not by default, but it can be adapted. Use gluten-free flour or cornstarch as a thickener, and serve it over gluten-free bread or rice.