Classic chicken a la king recipe
Creamy, cozy Chicken à la King made the classic way with tender chicken, mushrooms & pimientos in velvety sauce—perfect over toast, rice, or pastry!
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.