Table of Contents
Here is a creamy, easy Chicken à la King you can make on a weeknight. It is rich, mild, and full of mushrooms and peas.
introduction
This Best Damn Chicken à la King is a simple, comforting dish. It uses sliced chicken, mushrooms, a creamy sauce, and a few easy pantry items. If you like mild, saucy chicken meals, this one fits well with rice, toast, or noodles. For another easy chicken idea to serve with this, try the best easy chicken salad.
why make this recipe
- It comes together fast and uses common ingredients.
- It makes a large, saucy skillet meal that feeds a family.
- The sauce is creamy and smooth, so picky eaters often like it.
- You can serve it many ways: over bread, pastry, or pasta.
how to make Best Damn Chicken à la King
Follow the Directions below step by step. Work with warm broth and room-temperature half-and-half for a smooth sauce. If you want a simple side, pair it with a light green salad or the classic best easy chicken salad for a cool contrast.
Ingredients :
1 tablespoon olive oil, 1.5 lb chicken breast halves, sliced into halves, 1 teaspoon kosher salt, divided, 1 teaspoon black pepper, divided, ½ cup unsalted butter, 1 small onion, finely diced, 8 oz mushrooms, sliced, 2 garlic cloves, minced, ½ cup all-purpose flour, 2 cups low-sodium chicken broth, warmed, 1 ½ cups half-and-half, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon dried thyme, 1 chicken bouillon cube, 4 ounces diced pimentos, drained, ¾ cup frozen peas, 2 tablespoons chopped parsley
Directions :
Heat olive oil in a large skillet over medium-high heat. Season the chicken with ½ tsp salt and ½ tsp pepper. Add to the pan and cook, stirring, until just cooked through with a little color, 3–5 minutes. Transfer to a plate; chop and keep any juices.
Reduce heat to medium. Add ½ cup butter to the skillet. When melted, add the onion and cook for 2–3 minutes until soft. Stir in the mushrooms; cook 5–6 minutes until they release liquid and begin to brown. Add garlic and cook for 30 seconds.
Sprinkle in ½ cup flour and cook, stirring constantly, 1–2 minutes until foamy and blond.
Gradually whisk in the warm chicken broth until smooth, then whisk in the half-and-half. Add Worcestershire, garlic powder, dried thyme, bouillon cube, and the remaining ½ tsp salt and ½ tsp pepper. Bring to a gentle simmer and cook 3–5 minutes, stirring, until thick and silky.
Return the chicken and its juices to the pan, along with the pimentos and peas. Simmer 2–3 minutes to heat through. Taste and adjust seasoning.
Off the heat, stir in parsley. Serve over toast points, puff pastry shells, egg noodles, or rice.
how to serve Best Damn Chicken à la King
- Spoon over warm toast points or puff pastry shells for a classic look.
- Serve on egg noodles or rice for a heartier meal.
- Top with chopped parsley for color.
- Offer a green salad or steamed vegetables on the side.
how to store Best Damn Chicken à la King
- Cool the dish to room temperature, then store in an airtight container.
- Keep in the fridge for up to 3 days.
- You can freeze for up to 2 months, but the sauce may change texture. Thaw and reheat gently on the stove with a splash of milk or broth to loosen the sauce.
tips to make Best Damn Chicken à la King
- Use warm broth when making the sauce to avoid lumps.
- Cook the flour briefly until it smells nutty; this removes the raw taste.
- Don’t overcook the chicken in the first step; it will finish cooking in the sauce.
- If the sauce is too thick, add a little warm broth or milk until you reach the right texture.
- Taste and adjust salt at the end, since the bouillon adds saltiness.
variation (if any)
- Swap chicken for turkey breast for a turkey à la King.
- Add a splash of dry white wine when deglazing the pan for more flavor.
- Use half mushrooms and half bell pepper for extra color.
- Make it lighter with whole milk instead of half-and-half (sauce will be less rich).
FAQs
Q: Can I use leftover cooked chicken?
A: Yes. Add chopped leftover chicken to the sauce in the last step and heat through for 2–3 minutes.
Q: Can I make this dairy-free?
A: Use a dairy-free butter and a plant-based cream or full-fat coconut milk. The flavor will change but it will still work.
Q: How do I prevent a lumpy sauce?
A: Whisk the flour into the fat until smooth, then add warm broth slowly while whisking. Keep stirring until smooth.
Q: Can I use fresh peas instead of frozen?
A: Yes. Use fresh peas and add them in the final few minutes so they stay tender.
Q: Is this good for meal prep?
A: Yes. Store portions in airtight containers. Reheat gently to keep the sauce creamy.
Chicken à la King
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat. Season the chicken with ½ tsp salt and ½ tsp pepper. Add to the pan and cook, stirring, until just cooked through with a little color, 3-5 minutes. Transfer to a plate; chop and keep any juices.
- Reduce heat to medium. Add ½ cup butter to the skillet. When melted, add the onion and cook for 2-3 minutes until soft. Stir in the mushrooms; cook 5-6 minutes until they release liquid and begin to brown. Add garlic and cook for 30 seconds.
- Sprinkle in ½ cup flour and cook, stirring constantly, 1-2 minutes until foamy and blond.
- Gradually whisk in the warm chicken broth until smooth, then whisk in the half-and-half. Add Worcestershire, garlic powder, dried thyme, bouillon cube, and the remaining ½ tsp salt and ½ tsp pepper. Bring to a gentle simmer and cook 3-5 minutes, stirring, until thick and silky.
- Return the chicken and its juices to the pan, along with the pimentos and peas. Simmer 2-3 minutes to heat through. Taste and adjust seasoning.
- Off the heat, stir in parsley. Serve over toast points, puff pastry shells, egg noodles, or rice.
