Creamy, dreamy, and unapologetically old-fashioned – Chicken a la King is like the velvet robe of retro recipes. A dish that once reigned in hotel menus and family tables alike, it’s time we brought this royal back to the modern kitchen throne.
👑 What is Classic Chicken a la King?
Chicken à la King is a creamy chicken stew that features tender diced chicken in a luxurious sauce made with butter, flour, milk/cream, and chicken broth. It’s often dotted with sautéed mushrooms, green bell peppers, and pimientos. Traditionally served over toast points, puff pastry shells, or buttery rice, it’s the kind of dish that makes you feel like you’re in a 1950s dinner party… and we’re here for it!
📖 A Peek into History (It’s Older Than You Think!)
The origins are as creamy as the dish itself. Multiple culinary legends claim to have created it:
- Delmonico’s Restaurant in NYC is one contender.
- Another story gives credit to Chef George Greenwald of the Brighton Beach Hotel in 1890s.
- Others link it to a Philadelphia chef honoring his patron, E. Clark King II – hence “à la King.”
Whatever the true tale, by the mid-20th century, this dish had become a comfort food staple in American households.
🔗 Read more about the history of Chicken à la King
🍗 The Chicken: Boiled, Not Fried
Traditionally, chicken à la King uses poached or boiled chicken, often breast meat for its mild flavor and texture. This keeps it tender, moist, and perfect for soaking up the creamy sauce. No frying here – just wholesome, gentle cooking that lets the sauce do the talking.
🥄 Classic Chicken a la King Recipe (Vintage Style)
🛒 Ingredients:
- 2 cups cooked chicken (poached or boiled, diced)
- 1/2 cup sliced mushrooms
- 1/4 cup diced green bell pepper
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup milk (or light cream)
- Salt & white pepper, to taste
- 2 tbsp chopped pimientos (optional, but classic!)
- Toast points, puff pastry shells, or rice – for serving
👩🍳 Instructions:
- Melt butter in a skillet over medium heat.
- Sauté mushrooms and green peppers until tender (about 4–5 minutes).
- Stir in flour to create a roux, cooking for 1–2 minutes until smooth and bubbling.
- Gradually whisk in milk and chicken broth. Cook until thick and creamy.
- Season with salt and white pepper.
- Fold in the cooked chicken and pimientos. Heat through but don’t overcook!
- Serve warm over toast points, rice, or puff pastry.
🎩 Garnish with parsley or a tiny splash of sherry for extra flair.
Classic chicken a la king recipe
Equipment
- Medium saucepan or deep skillet
- Wooden spoon or silicone spatula
- Whisk (for sauce)
Ingredients
- 2 cups cooked chicken poached, boiled, or leftover roast; diced or shredded
- 2 tbsp unsalted butter
- 1/2 cup sliced mushrooms
- 1/4 cup diced green bell pepper
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk or light cream for extra richness
- 2 tbsp diced pimientos optional but authentic!
- Salt & white pepper to taste
- Optional: dash of sherry or nutmeg for flavor boost
- Fresh parsley for garnish
- Serve with: toast points puff pastry shells, rice, or noodles
Instructions
Sauté the Veggies
- In a skillet over medium heat, melt the butter. Add mushrooms and diced green peppers. Sauté until soft and slightly golden, about 5 minutes.
Make the Roux
- Sprinkle the flour into the pan. Stir continuously for 1–2 minutes to cook out the raw flour taste. The mixture should look pasty and bubbly.
Add Liquids Slowly
- Slowly whisk in the chicken broth, stirring constantly until smooth. Then whisk in the milk or cream. Let it simmer until it thickens, about 4–6 minutes.
Season the Sauce
- Add salt and white pepper to taste. Optional but awesome: a pinch of nutmeg or a splash of dry sherry for extra richness.
Add the Chicken & Pimientos
- Fold in the diced cooked chicken and pimientos. Stir gently to coat everything in the creamy sauce. Let it simmer for 2–3 minutes more, just until heated through.
Serve with Flair
- Spoon the creamy mixture over your base of choice: toast, rice, puff pastry, or egg noodles. Garnish with fresh parsley and serve warm.
Notes
- Poached chicken is ideal for tenderness. (Simmer in salted water or broth for 15–20 minutes.)
- Don’t rush the roux. Stir it constantly to avoid burning and for a velvety sauce.
- White pepper gives a smoother finish than black pepper in creamy sauces.
- Want to prep ahead? Make the sauce and reheat gently with a splash of milk.
- Add peas, carrots, or even sweetcorn for a colorful twist.
- Want more flavor? Add a tablespoon of finely diced onions or a dash of Worcestershire sauce.
🧀 Classic Substitutes & Variations
- No pimientos? Use a bit of chopped roasted red peppers.
- No mushrooms? Skip ’em or replace with peas or carrots.
- Want a richer sauce? Swap half the milk for cream or add a spoon of cream cheese.
- No green peppers? Use red or yellow for a sweeter twist.
🍷 Classic Pairings with chicken a la king
- Serve with:
Toasted brioche, rice pilaf, egg noodles, or biscuit halves. - Drink with:
A light Chardonnay or a sparkling white.
Modern restaurat style Poulet a la king recipe
🧂 Tips from the Retro Recipe Tin
- Use white pepper instead of black for that traditional, smooth, peppery flavor without flecks.
- Add a tiny pinch of nutmeg for extra warmth in the sauce.
- Want to go full vintage? Serve it in vol-au-vent pastry shells or hollowed-out bread bowls.
🥰 Final Thoughts
Chicken à la King may not have the trendiest name in the cookbook, but it’s a timeless classic that delivers cozy, creamy satisfaction every time. It’s the culinary version of a warm hug in a fancy robe – and honestly, we need more of that these days.
Frequently asked questions ( chicken a la king )
Poulet ( Chicken ) a la king
Why is it called “à la King”?
There are many legends, but it’s likely named after a chef or patron named King. Either way—it reigns supreme!
What herbs go well in it?
Fresh thyme, parsley, tarragon, or a pinch of nutmeg for depth.
Can I make it spicier?
For sure. Add cayenne, paprika, or a splash of hot sauce to spice things up.
What wine pairs well with it?
A crisp Chardonnay, Pinot Grigio, or a light Pinot Noir. Sip and savor!
Can I use turkey instead of chicken?
Absolutely! Perfect for post-holiday leftovers.
Can I make it dairy-free?
Yes, sub in dairy-free butter and cream (like coconut cream or cashew milk).
Can I make it gluten-free?
You sure can! Use a gluten-free flour blend to make the roux.
What veggies can I add?
Bell peppers, peas, carrots, leeks, spinach, corn—feel free to color outside the lines!
Is it freezer-friendly?
Yup! Just cool it completely, freeze it in airtight containers, and reheat gently later.
What should I serve it with?
Toast, puff pastry, rice, mashed potatoes, pasta, or a spoon straight from the pan (we won’t tell).
Can I use canned soup?
You can, but the homemade roux-based sauce tastes WAY better. No judgment, though.
Can I make it without mushrooms?
Totally. Sub in more peppers, peas, or even zucchini. It’s your king-dom!
What kind of chicken should I use?
Cooked chicken breast or thighs. Rotisserie chicken? Yes please! Leftovers? Even better!
Is it French?
espite the name, it’s actually American. Shocking, right? Born in a fancy hotel kitchen around the 1890s!
Is it the same as Chicken à la King?
Yes! “Poulet” is just the French word for chicken. Fancy name, same creamy goodness.
What is Poulet à la King, anyway?
A rich, creamy chicken dish with mushrooms, peppers, and a dreamy sauce. Think: comfort food royalty.
