Chicken à la King – The Legendary Comfort Classic

Back in the days (we’re talking the 50’s here folks), this creamy, comforting dish was the go-to for every aspiring home chef who wanted to impress dinner-party guests without breaking a sweat. Though its exact origin is hotly debated—some say it graced the tables of New York’s upscale Delmonico’s, while others claim a chef named King had a hand in it—one thing is certain: it’s been winning hearts and stomachs since the late 19th century.

Despite its retro vibe, Chicken à la King remains timeless—because who can resist tender chicken swimming in a velvety, buttery sauce, laced with vegetables and kissed with sherry or cream? It’s the culinary equivalent of a warm hug. Sure, it fell off the radar for a while, thanks to trends like kale chips and quinoa bowls, but much like vinyl records and classic movies, Chicken à la King is making a comeback (or maybe I’m just hoping for it)—and it’s still just as delicious.

Why You’ll Love This Recipe:

• Comforting Classic: Rich, creamy, and satisfying – with a fun retro-vibe.
• Versatile: Serve it over rice, toast, or even pasta.
• Family-Friendly: A crowd-pleaser that kids and adults enjoy.

Key Ingredients for Chicken à la King:

• Cooked Chicken: Shredded or diced for tender bites.
• Carrots: Diced or sliced and cooked to add sweetness and texture.
• Mushrooms: Add earthy depth to the creamy sauce.
• Green Bell Pepper: Provides a fresh, slightly sweet crunch.
• Pimento or Roasted Red Peppers (Optional): Adds color and a just a touch of sweetness.
• Heavy Cream and Chicken Broth: The base for the luxurious sauce.
• Butter and Flour: Used to make the roux, which thickens the sauce.

You’ll Need These Ingredients:

4 tbsp butter

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1 medium onion, finely diced (about 240 ml)

1 small green bell pepper, diced (about 120 ml)

1 small red bell pepper or pimento, diced (about 120 ml)

1 medium carrot, diced (about 180 ml)

1/2 cup flour (120 ml)

2 cups chicken broth (475 ml)

1 cup heavy cream (240 ml)

1/2 cup dry sherry or white wine (120 ml)

2 1/2 cups cooked, shredded chicken (400g)

1 cup frozen peas, thawed (240 ml)

Salt and freshly ground black pepper, to taste

1/4 cup fresh parsley, chopped (60 ml)

For Serving:

• Toast, biscuits, rice, or puff pastry

Step-by-Step Instructions – How to Make Chicken à la King:

Step 1: Prep the Vegetables

• Parboil or steam the diced carrots until they are tender but still firm. Set aside.

Step 2: Cook the Vegetables

• In a large pan, melt 2 tablespoons of butter over medium heat.
• Add the mushrooms, bell peppers, and carrots, and cook for 3-4 minutes until the vegetables begin to soften.

Step 3: Make the Roux

• Push the vegetables to the side of the pan and melt the remaining 2 tablespoons of butter in the center.
• Sprinkle in the flour, stirring constantly to make a roux, and cook for 1-2 minutes until golden and smooth.

Step 4: Create the Sauce

• Slowly pour in the chicken broth while whisking continuously to prevent lumps.
• Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for about 5 minutes, or until it thickens.

Step 5: Add Chicken and Peas

• Stir in the cooked chicken, pimento or roasted red peppers (if using), and peas.
• Season with salt and pepper to taste and let everything warm through for 2-3 minutes.

Step 6: Serve

• Spoon the creamy Chicken à la King over toast, biscuits, or rice. Garnish with parsley if desired.

Pro Tips for Success:

• Don’t Rush the Roux: Cook it for at least 1-2 minutes to remove the raw flour taste.
• Prep Ahead: Cook the chicken and parboil the carrots ahead of time to save on prep.
• Heavy Cream Substitute: You can use half-and-half for a lighter version.

Recipe Variations:

• Vegetarian Version: Use vegetable broth and replace chicken with sautéed mushrooms or chickpeas.
• Spicy: Add a pinch of cayenne pepper or red chili flakes.
• Seafood Option: Substitute chicken with cooked shrimp or lobster.

How to Store and Reheat:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm in a pan over low heat, adding a splash of chicken broth or cream if the sauce thickens too much.

Serving Suggestions:

• Serve over warm toast, flaky biscuits, steamed rice, or pasta.
• Pair with a crisp side salad or steamed green beans for a balanced meal.

Check Out These Comfort Dishes Too:

Comfort Food: How to Make Congee

Ultimate Comfort Food: Mac and Cheese Pizza

Olivier Salad – Classic Russian Salad

How to Make Classic Chicken à la King

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4.8 from 6 reviews

• Author: Amy Casey
• Total Time: 30 mins
• Yield: Serves 4-6

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Description

Originally a staple of 1950s dinner parties, this creamy, comforting dish is still as delicious as ever.

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Ingredients

4 tbsp butter

1 medium onion, finely diced (about 240 ml)

1 small green bell pepper, diced (about 120 ml)

1 small red bell pepper or pimento, diced (about 120 ml)

1 medium carrot, diced (about 180 ml)

1/2 cup flour (120 ml)

2 cups chicken broth (475 ml)

1 cup heavy cream (240 ml)

1/2 cup dry sherry or white wine (120 ml)

2 1/2 cups cooked, shredded chicken (400g)

1 cup frozen peas, thawed (240 ml)

Salt and freshly ground black pepper, to taste

1/4 cup fresh parsley, chopped (60 ml)

For Serving:

• Toast, biscuits, rice, or puff pastry

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Instructions

Step 1: Prep the Vegetables

• Parboil or steam the diced carrots until they are tender but still firm. Set aside.

Step 2: Cook the Vegetables

• In a large pan, melt 2 tablespoons of butter over medium heat.
• Add the mushrooms, bell peppers, and carrots, and cook for 3-4 minutes until the vegetables begin to soften.

Step 3: Make the Roux

• Push the vegetables to the side of the pan and melt the remaining 2 tablespoons of butter in the center.
• Sprinkle in the flour, stirring constantly to make a roux, and cook for 1-2 minutes until golden and smooth.

Step 4: Create the Sauce

• Slowly pour in the chicken broth while whisking continuously to prevent lumps.
• Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for about 5 minutes, or until it thickens.

Step 5: Add Chicken and Peas

• Stir in the cooked chicken, pimento or roasted red peppers (if using), and peas.
• Season with salt and pepper to taste and let everything warm through for 2-3 minutes.

Step 6: Serve

• Spoon the creamy Chicken à la King over toast, biscuits, or rice. Garnish with parsley if desired.

Notes

Don’t Rush the Roux: Cook it for at least 1-2 minutes to remove the raw flour taste.

Prep Ahead: Cook the chicken and parboil the carrots ahead of time to save on prep.

Heavy Cream Substitute: You can use half-and-half for a lighter version.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 250g
• Calories: 370
• Sugar: 4g
• Sodium: 700mg
• Fat: 24g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 110mg