Traditional recipes

Chicken à la King

Chicken à la King

Preheat the oven to 375 degrees.

Brush the chicken breasts with 3 tablespoons of the olive oil and season them with salt and pepper, to taste. Roast on a baking sheet in the oven until cooked through, about 15 minutes.

Meanwhile, place the chicken stock in a small saucepan and heat on low. In a large saucepot or Dutch oven, heat the remaining olive oil and 1 tablespoon of the butter over medium-high heat. Add the mushrooms, season with salt and pepper, to taste, and sauté until they have released their juices, about 5 minutes. Add the onion, garlic, carrots, and celery, season again, and sauté until all of the vegetables have been cooked down and the onion is translucent, about 10 minutes.

Meanwhile, remove the chicken from the oven to let cool, and bake the biscuits according to the package directions. Add the cube of chicken bouillon to the stock and give it a quick stir to let it bloom. To finish the stew, reduce the heat to medium-low, add the rest of the butter to the sautéed vegetables, and let it melt.

Then, add the flour and stir well so that the flour and butter are mixed together and have coated the vegetables, creating a pseudo-roux. Cook, stirring frequently, on low heat for 2 minutes. Add the chicken stock and stir well. Bring the stew to a boil, then reduce the heat and let it simmer until thickened, about 5-10 minutes. Shred the chicken and add to the pot along with the peas. Add the heavy cream and stir well. Serve the stew in a bowl with a biscuit placed on the top or bottom (or both).


Easy Chicken a la King Recipe

Don’t let the title of Chicken a la King fool you — sounds regal, but this dish is about as down-home and comforting as it gets. It features a thick and creamy sauce loaded with hearty vegetables and tender bites of chicken, perfectly served over your choice of toast, pasta, rice, or (our personal favorite) Homemade Biscuits!

Leave those second-string canned soup and frozen entree renditions in the past, and welcome in this easy, made-from-scratch revival of a recipe! It comes together fast on the stovetop, making this dish absolutely perfect for weeknights when you need a quick-fix dinner, and even serves double-duty as a make-ahead, freezer-friendly meal!

Below you’ll find tons of quick tips for whipping up this easy Chicken a la King recipe in a flash!

But, before you begin your scroll, if you need more cures for your comfort food cravings, be sure to bookmark these quick, creamy dinners: Easy Chicken Scallopini with a lemony, rich Piccata Sauce or this Creamy Pesto Pasta with chunks of chicken, fresh tomatoes, and Parmesan cheese!


Recipe Summary

  • 6 tablespoons unsalted butter
  • ½ pound sliced mushrooms
  • 2 large shallots, minced
  • 1 cup diced sweet bell peppers
  • Salt and freshly ground black pepper to taste
  • ⅓ cup all-purpose flour
  • ¼ cup dry sherry
  • 3 ½ cups chicken stock or broth
  • 1 pinch freshly grated nutmeg
  • 1 pinch cayenne pepper
  • 2 teaspoons fresh thyme
  • 1 tablespoon chopped fresh Italian parsley
  • ⅓ cup creme fraiche or heavy cream
  • 4 cups cubed roasted chicken
  • Chopped fresh chives for garnish

Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots cook and stir just until shallots soften, 3 or 4 minutes.

Reduce heat to medium. Stir in flour to coat the mushrooms cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers cook and stir about 1 minute. Pour in sherry wine allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.

Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.


Heat oven to 400 F (200 C). Lightly coat muffin cups with nonstick cooking spray.

Cut thawed puff pastry dough into squares that will fit into the muffin cups.

Gently press the dough into the muffin cups and then use a fork to prick the dough all over. Bake for about 18 to 20 minutes.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


Chicken A La King – Rich, creamy and packed with goodness

/>by Irene Muller

Creamy Chicken A La King: A dish that is indeed fit for a king. Image: Supplied.

Looking for a quick and easy meal to satisfy a hungry crowd? Chicken A La King definitely ticks all the boxes for a hearty, delicious and satisfying meal. It is one of those meals where second helpings are guaranteed.

This classic Chicken A La King recipe is rich, creamy and tasty. In less than 30 minutes you can have this meal ready from scratch. (Without the ready-made sauce you can buy in the supermarkets.) Also, if you have some extra leftover chicken from another meal, use it to prepare this popular dish. Your family will love you for it.

Chicken A La King is made with chicken breasts which is the leanest part of a chicken. Combined with flavourful mushrooms, this meal is packed with nutrients our bodies need to stay healthy. Did you know mushrooms are low in cholesterol, high in protein and packed with vitamins and minerals like calcium, selenium, vitamin D and potassium? Definitely a winner meal!

Serve this easy dinner on rice, pasta, toast or even biscuits! You can also freeze any leftovers for another day.


Chicken a la king

1. To make the velouté sauce, heat the butter in a heavy-based pan. Add the flour and cook over low heat for 2–3 minutes, or until it turns a light nut brown colour. Gradually add the chicken stock, stirring until smooth and thickened. Add the onion piece studded with cloves to the pan with the bay leaves. Cook for 5 minutes, then remove the onion, and bay leaf. Stir in the sherry, then cover the surface with plastic wrap and set aside.

2. Melt the butter in a large flameproof casserole. Cook the chicken in batches over high heat for 2 minutes, or until well browned. Remove. Add the onion and mushrooms to the casserole, and cook, stirring, for 2 minutes, then add the capsicum and cook for a further 5 minutes.

3. Return the chicken pieces to the casserole and pour on the velouté sauce. Stir to combine. Cook, covered, over low heat for 30 minutes, stirring two or three times during cooking. Stir in the cream and parsley, season well with salt and cracked pepper and serve with steamed rice.


What Vegetables can you use to make Chicken A La King

Vegetables such as green peppers, red peppers and sometimes even marrows are added to this delicious creamy béchamel sauce (a simple white sauce made with butter, flour and milk.) I used green pepper and mushrooms in my version, and added a little garlic and chilli for extra flavour. I also love to smother my creamy sauce with fresh parsley right before serving.


Chicken à la King

Published on November 30, 2020 - Updated on February 10, 2021 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

This Chicken à la King recipe is perfect if you have a bunch of leftover chicken or turkey you need to use. Popular around the Holidays.

Growing up my mom always made Chicken à la King with the leftover turkey from Christmas. One of the cool things about this recipe is that Chicken and Turkey are totally interchangeable without having to adjust other ingredients.

This is one of those recipes that makes you wonder about its origins. All I found was that it's from the 1800s and was named after some King. Makes sense right? But we are here to make a recipe using leftover chicken or turkey, not a history lesson so let's move on.

What I do know for sure is that there are many different ways to make Turkey à la King (or Chicken). Not sure which one is the most authenticate but this is the recipe my mom made for me over 50 years ago.

What's great about a recipe like this is you can tweak it and make it your own. I've seen some variations that use mixed vegetables instead of the green bell pepper and pimientos. I've also seen condensed cream of mushroom soup used instead of the cream of chicken soup.

If you are lucky enough your local grocery store will carry pre-made pastry shells. If not, you will have to resort to the frozen variety and make your own. Pepperidge Farms offers 2 options for this recipe: Puff Pastry Shells or Puff Pastry Sheets. If you are going to use the puff pastry sheets to make your shells, just use a biscuit cutter to cut the shell shapes.

For more great recipes like this one, I suggest you check these recipes out:


Best Chicken ala King (Chicken a la King) Recipe

Chicken ala king is one of the Simple and elegant chicken dishes. It’s a great way to eat leftover chicken and turkey. Peppers and red peppers make this dish delicious for Christmas and anytime. Serve on rice, toast and pasta. Can be prepared and reheated.

When I first heard Chicken a la King, I always thought, “Hmm, I like it.” Do you know what the king eats? Or I think so. And this unusual accent “á” certainly makes it look French and sophisticated. After all, this isn’t a big deal. Chicken alaking is a traditional home-cooked meal. The name means “King-style Chicken”. Because it is very forgiving and rich. I read some stories about where the recipe came from. It seems suspicious. But anyone who mixes this delicious dish must become a knight.

  • image: from my point of view

  • 1 ½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
  • ½ cup all-purpose flour
  • 2 tablespoons canola oil, divided
  • 10 ounces white mushrooms, quartered
  • 1 large green bell pepper, diced
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 cup dry sherry, (see Note)
  • 1 cup reduced-sodium chicken broth
  • 1 cup low-fat milk
  • 1 4-ounce jar sliced pimientos, rinsed
  • ½ cup sliced scallions

Toss chicken and flour in a medium bowl until coated. Heat 1 tablespoon oil in a large skillet over medium-high heat. Reserving the remaining flour, add the chicken to the pan and cook, stirring occasionally, until lightly browned, 2 to 4 minutes. Transfer the chicken to a plate.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pan. Add mushrooms, bell pepper, salt and pepper, and cook, stirring often, until the mushrooms are softened and starting to brown, 3 to 5 minutes. Pour in sherry bring to a boil and cook, stirring to scrape up any browned bits, 3 minutes.

Whisk broth and milk into the reserved flour until smooth. Stir the mixture into the pan. Bring to a simmer, stirring often. Stir in pimientos and the chicken and return to a simmer. Reduce heat to maintain a gentle simmer and cook until the vegetables are tender and the chicken is cooked through, 5 to 7 minutes. Stir in scallions and serve immediately.

Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the &ldquocooking sherry&rdquo sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.


Watch the video: HÜHNCHEN À LA KING REZEPT, SO EINFACH! (December 2021).