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A close-up of a rustic bowl filled with creamy Chicken a la King, featuring tender chicken, mushrooms, and celery over white rice.

Classic Creamy Chicken a la King

A rich and comforting chicken dish featuring tender chicken, mushrooms, and bell peppers in a luscious cream sauce, perfect served over toast, rice, or pasta for a satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts diced into 1-inch pieces
For the Sauce
  • 4 tbsp unsalted butter divided
  • 8 oz cremini mushrooms sliced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 0.5 medium yellow onion finely diced
  • 4 tbsp all-purpose flour
  • 2 cups chicken broth low sodium preferred
  • 1.5 cups half-and-half or whole milk for lighter, heavy cream for richer
  • 2 tbsp dry sherry optional, for depth of flavor
  • 1 cup frozen peas do not thaw
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground, or to taste
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Preparation Steps
  1. Dice the chicken breasts into 1-inch pieces. Slice the mushrooms. Dice the red and green bell peppers and the yellow onion.
  2. In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. Add the remaining 2 tablespoons of butter to the same skillet. Reduce heat to medium. Add the diced onion and bell peppers, and sauté for 3-4 minutes until slightly softened. Add the sliced mushrooms and continue to sauté for another 5-7 minutes, until the mushrooms are tender and have released their liquid.
  4. Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.
  5. Gradually whisk in the chicken broth, then the half-and-half (or milk/cream), stirring continuously to prevent lumps. Bring the sauce to a gentle simmer, stirring frequently, until it thickens to your desired consistency, about 5-7 minutes.
  6. Return the cooked chicken to the skillet with the sauce. Stir in the dry sherry (if using) and the frozen peas. Season with salt and freshly ground black pepper to taste. Simmer gently for another 5-7 minutes, allowing the flavors to meld and the peas to cook through. Do not boil vigorously.
  7. Garnish with fresh chopped parsley and serve immediately over toast points, steamed rice, egg noodles, or puff pastry shells.

Notes

For a richer dish, use heavy cream instead of half-and-half. For a lighter version, use whole milk. This dish reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days. A pinch of nutmeg can also be added to the sauce for an extra layer of flavor.