Chicken a la King Recipe
As a trained chef who loves to get creative with meals, I am telling you that leftovers don’t have to be boring. Try this creamy chicken à la king; it’s one of the most delicious ways to use leftover chicken and finally repurpose all those veggies that were sitting in the fridge. Ready in just about 30 minutes, it’s the perfect reinterpreted meal for busy weeknights,
This is another easy chicken dinner recipe that proves leftovers can taste great. I am always surprised when people tell me that they avoid cooking chicken since its blad. Well, it just means you haven’t discovered the right recipes, because, believe it or not, chicken can taste amazing. If you happen to have more on hand from the night before, try these chicken enchiladas or this chicken parmesan casserole, which will transform the way you serve leftovers.
Table of contents
The name Chicken à la King might sound fancy, but in reality, it is one of the easiest dinners anyone can makes. This is the ultimate comfort food that is ready in 30 minutes from start to finish! The leftover chicken and veggies are cooked in a rich, creamy sauce that is perfect to serve over rice or egg noodles. I call this “let’s empty the fridge” meal, because it is so versatile, since this is a very creative and delicious way of using veggies that have been sitting in there for a while. I promise you that once you try this fantastic, easy dinner, you will see your leftovers in a totally new light.
Why you will love this recipe
- It is quick and creamy: In just 30 minutes, I can have this creamy chicken dish ready for
the whole family. Every time I make roasted chicken, I use the leftovers to make this recipe. - Meat and veggies: It’s a full meal on its own; I don’t need any side dishes besides a salad.
- Great way to use up leftovers: When I have leftover chicken from the night before, I love to grab a bag of frozen peas out and make this easy recipe.
- Budget-friendly: This frugal recipe is a great way to use leftover meat and veggies instead of eating the same thing again.
What you will need
- Chicken: I usually use leftover chicken or rotisserie chicken from the grocery store, cut into small cubes.
- Vegetables: I also chop up 1 red bell pepper to add a sweet flavor and a pop of color. I use chopped baby Bella mushrooms too, for an earthy, meaty flavor and chunky texture. The frozen peas give it a touch of sweetness and a tender texture with a slight pop. And the signature pimentos add a subtle savory note with a touch of sweet tanginess.
- Wet ingredients: For the chicken broth, I usually make my own chicken stock since it is such a big part of the recipe. That way, I can control how much salt goes into it. I also use unsalted butter to prevent it from being too salty. I prefer to add salt to taste. For a thick, rich, velvety-smooth sauce, I use heavy cream instead of milk.
- Dry ingredients: I use all-purpose flour to thicken the sauce without overpowering the other flavors. When mixed with butter, it makes a creamy roux.
- Seasonings: Besides salt and pepper, I also add diced onions after sautéing to add a caramelized, sweet flavor. I also saute the minced garlic to add depth of flavor and warmth with a pungent sweetness.
How to make
Sauté the veggies: First, I melt 2 tablespoons of butter in a large skillet over medium-high heat. Once it is ready, I sauté the garlic, onion, bell pepper, and mushrooms, stirring frequently, until tender, about 5 minutes. Then, I put them aside.
Make the sauce: Now, I turn the heat to medium-low and add the remaining 2 tablespoons of butter. When it melts, whisk in ½ teaspoon salt, ¼ teaspoon pepper, and flour, stirring constantly for 1 minute until smooth.
Whisk: I whisk in the cream a little at a time, then whisk in the broth a little at a time. Then I bring it to a low simmer, stir, and cook for about 5 minutes. If it gets too thick, I add more broth.
Mix it all together: Next, I stir the veggies and chicken into the sauce, add the peas, and stir in the pimentos. I stir well and let it cook for a few minutes until it is all warmed through.
Season and serve: Finally, I taste and adjust for salt and pepper before serving.
How to cook the chicken for this recipe
This recipe calls for pre-cooked chicken:
- Rotisserie chicken: Either roast a chicken the night before or get a rotisserie one, then use the leftovers in this recipe.
- Chicken breasts: Make this oven-baked chicken breast recipe and set aside some extra breasts for later use in chicken à la king.
- Pressure cooker: Another great option would be to make this Instant Pot Whole Chicken. That way, you can use the meat and broth at the same time!
- Boiled chicken: Follow these steps to perfectly boil a chicken. Then, shred or chop it.
Expert tip
Avoiding a lumpy roux
Lumpy roux happens for several reasons. It could be that the liquid was added too quickly or the cream (or milk) was too cold. I like to use my cream at room temperature. That way, it does not seize up or curdle when it comes into contact with the hot butter. Then, only add the liquid a little at a time. Use a scoop if that helps, rather than pouring it. Just ladle one scoop at a time, letting it mix in before adding more. Also, if the roux isn’t cooked long enough, it may just need more time.
More tips to consider:
- Use precooked chicken, such as rotisserie chicken, to make this recipe faster and easier.
- To prevent it from being too salty, use low-sodium chicken broth or make your own chicken stock with my easy recipe in the ingredients section.
- Don’t put the chicken in until last. It doesn’t need to be cooked if it is already cooked.
- Also, do not add the peas until the end, and don’t thaw them.
Recipe variations and add-ins:
- Different meats: Turkey, pork, or ham also taste delicious in this creamy meal.
- Add wine: To give my chicken sauce a tangy, sweet flavor, I sometimes replace ½ cup of the chicken broth with wine. Chardonnay, sherry, cabernet, or pinot grigio, any kind will do.
- More veggies: Sometimes I add more veggies to my a la king, like corn, broccoli, cauliflower, and green beans.
- Crack a la king: To make this dish even more addictive, add bacon bits and a little ranch seasoning, then sprinkle with shredded cheddar at the end.
- Hot chicken: For those who like spicy dishes, a pinch of red pepper flakes and chopped jalapenos would be amazing.
Serving suggestions:
I like to serve this creamy chicken dish over pasta or biscuits, like my butter swim biscuits. These yummy rolls practically melt in your mouth when topped with my rich sauce. It takes just 35 minutes to prepare them with six ingredients, and they are so delicious that I usually make extras. Another fun way to serve this tasty dish is on top of baked potatoes. That way, I don’t even need to make any other side dishes except maybe a salad.
Rather than pasta or potatoes, my kids enjoy this creamy dish over coconut rice. This slightly sweet and sticky rice is the perfect complement to the creamy sauce, savory vegetables, and chicken. It is quite simple to make with just a handful of ingredients in about 30 minutes. For dessert, this chocolate mousse is a classic favorite that looks fancy, even though it takes just minutes to prepare.
How to store leftovers:
- Refrigerate: I store my leftovers in an airtight container in the refrigerator for three to four days.
- Freezing: The sauce may separate after freezing, but it can be kept in a freezer-safe container for several months.
- Defrost: I recommend thawing in the refrigerator overnight for the best flavor.
- Reheating: I gently reheat mine on low in a saucepan on the stovetop, adding a splash of broth or cream for consistency.
Frequently asked questions
I do not recommend adding more flour to your sauce. Instead, make a cornstarch slurry by combining 1 part cold water with 1 part cornstarch. Stir the cornstarch into the water until it dissolves. Then whisk it into the sauce while it simmers on medium-low heat until it starts to thicken.
This usually happens from overcooking. When chicken is overcooked, the muscle fibers tighten and dry, making it stringy and harder to chew. This is especially a problem if the chicken is already precooked. It does not need to be cooked again, so it should go in last to be warmed up.
Be sure to drain the mushrooms, pimentos, and other vegetables if you are using canned. Frozen vegetables do not need to be thawed out. Also, measure carefully so there is not too much milk, cream, broth, or butter. If it seems too watery, it is probably a measuring error. Add a cornstarch slurry to thicken, but taste it to make sure the flavor is not off.
Pimentos are small, mild peppers that have a slightly sweet taste. They can be substituted with cherry peppers, chopped up roasted red bell peppers, or sweet paprika. Other choices include Dutch chilies, also known as Holland sweet peppers, Anaheim peppers, or poblano peppers.
More comfort dinner recipes:
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Easy Chicken a la King
Ingredients
- 4 cups cooked chicken cut into cubes or shredded
- 4 tablespoons unsalted butter divided
- 1 small onion diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 8 ounces mushrooms sliced
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon pepper plus more to taste
- 1 cup whole milk or cream
- 2 1/2 cups chicken broth more if needed
- 1 cup frozen green peas
- 1 cup jarred pimientos diced
Instructions
- Place a large skillet over medium-high heat. Add 2 tablespoons of butter and melt.
- Add the onion, garlic, mushrooms, and bell pepper, and sauté, stirring occasionally, until they are just tender, about 4 to 5 minutes. Transfer the mixture to a plate and set it aside.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and melt.
- Whisk in flour, salt, and pepper. Stir constantly, until smooth, for about 1 minute.
- Little by little, whisk in milk, and after that, chicken broth. If the mixture is too thick, add more broth. Bring to a low simmer, stir, and cook for 4-5 minutes. If needed, stir in more chicken broth.
- Incorporate the cooked vegetables and chicken into the mixture, then add the frozen peas and diced pimientos. Stir thoroughly to ensure everything is coated in the sauce, and cook until the chicken is heated through.
- If the sauce is too thick, add more broth as needed. Finally, taste the dish and adjust the seasoning with salt and pepper as desired.
- Serve over pasta or rice.
Notes
Avoiding a lumpy roux
Lumpy roux happens for several reasons. It could be that the liquid was added too quickly or the cream (or milk) was too cold. I like to use my cream at room temperature. That way, it does not seize up or curdle when it comes into contact with the hot butter. Then, only add the liquid a little at a time. Use a scoop if that helps, rather than pouring it. Just ladle one scoop at a time, letting it mix in before adding more. Also, if the roux isn’t cooked long enough, it may just need more time.More tips to consider:
- Use precooked chicken, such as rotisserie chicken, to make this recipe faster and easier.
- To prevent it from being too salty, use low-sodium chicken broth or make your own chicken stock with my easy recipe in the ingredients section.
- Don’t put the chicken in until last. It doesn’t need to be cooked if it is already cooked.
- Also, do not add the peas until the end, and don’t thaw them.
All my life, I’ve heard of this dish but never actually looked it up or tried it. Sounds fantastic!
My husband would love this dish. I need to make this for him for dinner.
I thought I’d tried Chicken a la king before but now I’m not so sure. I like the idea of bell peppers in it. Yum!
This will be a sure hit for dinner at my house!
This is such a great dinner any night of the week!
I love pasta dishes. This looks so good!
This looks like a delicious and easy week night meal! So comforting!
This dish looks so delicious. I am always looking for different ways to prepare chicken. It is the protein we use most often.
We just had chicken for dinner last night, so I will have to make this chicken a la king some other day, maybe on Monday. Your recipe sure makes it look easy to make!
My mom loves chicken ala king and I am sure she will love this one too.
I love your twists in the recipes, Catalina! All ingredients in this pasta dish are on my favorites list.
This recipe looks so good! I can’t wait to give it a try. Next up on my meal plan for sure! Thank you!
I use patti shells. (Puffed pastry shells be Pepperidge farms)
In the crockpot, would the cream of chicken soup be used straight from the can, or thinned with milk?
you can add it straight from the can