Creamy Chicken àla King

Key Ingredients for Chicken àla King

• Chicken (breasts or thighs) – Use boneless, skinless chicken breasts for lean and tender or chicken thighs for extra juiciness. To make it quicker, use rotisserie chicken, stirring in at the end so it stays super tender.
• Mushrooms – Cremini or button mushrooms are classic. Baby Bella or portobello mushrooms give a deeper, meatier flavor. Not a mushroom fan? Add extra bell pepper.
• Bell Pepper or Pimientos – Red bell pepper adds sweetness while pimientos give that nostalgic “King” flavor. Roasted red peppers from a jar are an easy swap.
• Onion (or Shallot/Leek) – Yellow onion builds the savory base. Shallots are sweeter and milder, leeks add a gentle, buttery flavor.
• Flour (for the roux) – All-purpose flour thickens the sauce. For a gluten-free recipe, Use a cup for cup Gluten-Free flour blend or thicken with a cornstarch slurry added after the stock.
• Dry Sherry or White Wine (optional but delish) – Adds restaurant-level depth. Want it wine free? Skip it and use extra stock plus a teaspoon or two of lemon juice for brightness.
• Chicken Stock – Low-sodium chicken stock lets you control seasoning. Vegetable stock works in a pinch.
• Cream (or Half-and-Half) – Heavy cream makes the silkiest sauce. For lighter sauce, use half-and-half or milk plus a touch more butter. Dairy-free? Use cashew cream or full-fat coconut milk (flavor will be slightly different).
• Dijon and Worcestershire – Dijon mustard wakes up the sauce without tasting “mustardy.” Worcestershire sauce adds savory depth. Soy sauce or tamari are fine swaps.
• Peas – Frozen peas for easy sweetness and color. Tiny diced green beans or mixed veg work if peas aren’t your thing.
• Fresh Lemon Juice + Herbs (Parsley/Thyme) – The squeeze of lemon and handful of herbs make the creamy sauce taste fresh, not heavy. Chives or a little tarragon are lovely twists.

For the full ingredient list and instructions, see the recipe card below.

How to Make Chicken ala King

There’s nothing better than an easy weeknight chicken dinner and this one is a hit with my whole family.

1. Sear the chicken. Pat dry, season, and sear in a bit of oil over medium-high until just cooked and golden. Transfer to a plate (save those juices).
2. Sauté the vegetables. Melt the butter, stir in the onion and cook until softened with a pinch of salt, then cook mushrooms until they start to brown. Stir in bell pepper or pimento then add garlic cooking for 30 seconds.
3. Make the roux. Sprinkle flour over the veggies and stir 1–2 minutes until it smells toasty.
4. Deglaze. Pour in sherry or white wine (if using), scraping up the browned bits from the bottom of the pan with a wooden spoon.
5. Build the sauce. Slowly whisk in the chicken stock, simmer 3–5 minutes until smooth and slightly thickened. Stir in cream (or half-and-half), Dijon, and Worcestershire. Simmer 2–3 minutes.
6. Finish. Return chicken and any juices then simmer gently 3–4 minutes. Stir in peas cooking for 1–2 minutes. Remove from the heat, add parsley, thyme and lemon juice. Taste and adjust the seasonings.
7. Serve. Spoon generously over noodles, jasmine rice, biscuits, toast points, or puff pastry shells.

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