Description
Classic Chicken A la King is a creamy and comforting American main course featuring tender cooked chicken, sautéed vegetables, and a rich sauce made with butter, flour, chicken broth, and milk. This retro skillet dish is perfect served warm over toast, biscuits, puff pastry shells, egg noodles, or rice, making it a versatile and satisfying meal.
Ingredients
Scale
Ingredients
- 3 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1/2 cup sliced mushrooms
- 3 tablespoons all-purpose flour
- 1 3/4 cups chicken broth
- 1/2 cup whole milk or half-and-half
- 2 cups cooked chicken (shredded or cubed)
- 1/2 cup frozen peas
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onion, bell pepper, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Create Roux: Sprinkle the flour over the sautéed vegetables and stir well to coat them evenly. Cook for 1 minute to eliminate the raw flour flavor, stirring constantly to prevent burning.
- Add Liquids: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Then add the milk or half-and-half, stirring to combine the sauce smoothly.
- Simmer Sauce: Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
- Add Chicken and Peas: Stir in the cooked chicken and frozen peas into the sauce. Season with salt, black pepper, and paprika if using. Allow the mixture to simmer for another 2–3 minutes until everything is heated through and flavors meld.
- Serve: Serve the Chicken A la King warm over your choice of toast, biscuits, puff pastry shells, egg noodles, or rice. Garnish with chopped fresh parsley for a fresh finish.
Notes
- Use rotisserie chicken or leftover roast chicken for quicker preparation.
- For extra flavor, add a splash of dry sherry or white wine to the sauce.
- This dish also works well with cooked turkey instead of chicken.
