Save A classic, creamy chicken dish with mushrooms, peppers, and peas, served warm over crisp buttered toast. Comforting and full of flavor, perfect for a quick weeknight dinner or casual brunch.
Chicken à la King was one of the first meals I made as a new cook, and I still love how it turns out every time. It always brings back memories of sharing it with friends on chilly evenings, the kitchen filled with the scent of buttery toast and savory sauce.
Ingredients
- Chicken: 2 cups cooked chicken breast, diced (about 300 g)
- Vegetables: 1 cup mushrooms, sliced, 1/2 cup red bell pepper, diced, 1/2 cup frozen peas, thawed, 1 small onion, finely chopped
- Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 2 cups whole milk, 1/2 cup chicken broth, 1/4 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika, 1/4 tsp dried thyme
- Toast: 4 slices hearty white or whole wheat bread, 2 tbsp butter (for toasting)
- Garnish (optional): 2 tbsp chopped fresh parsley
Instructions
- Sauté Vegetables:
- In a large skillet over medium heat, melt 3 tbsp butter. Add the onion, mushrooms, and bell pepper. Sauté for 4–5 minutes until softened.
- Make Roux:
- Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Add Liquids:
- Gradually whisk in the milk and chicken broth, stirring until smooth and thickened, about 3–4 minutes.
- Combine and Simmer:
- Add the diced chicken, peas, heavy cream, salt, pepper, paprika, and thyme. Simmer gently for 5–7 minutes, stirring occasionally, until heated through and slightly thickened.
- Prepare Toast:
- Meanwhile, toast the bread slices and spread each with a little butter.
- Serve:
- To serve, place a slice of toast on each plate and spoon the chicken à la King generously over the top. Garnish with fresh parsley if desired.
Save My family always enjoys this meal together, and sometimes we swap out the toast for biscuits or our favorite dinner rolls for more variety. It's a reliable comfort food in our house, especially when everyone is hungry and needs something quick.
Required Tools
Large skillet, whisk, knife and cutting board, toaster or oven, measuring cups and spoons
Allergen Information
Contains: Wheat (bread, flour), Milk (butter, milk, cream), Possible Egg (if bread contains egg), Chicken
Nutritional Information
Per serving: Calories 420, Total Fat 20 g, Carbohydrates 32 g, Protein 28 g
Save A true comfort dish ready in under an hour. Serve immediately and enjoy every creamy bite.
Recipe FAQ Section
- → What type of chicken works best?
Cooked chicken breast, either freshly roasted or leftover rotisserie, works well to maintain tender texture and mild flavor.
- → Can I substitute the toast?
Yes, puff pastry shells, biscuits, or rice can be used instead of toast to serve this dish, providing different textures and flavors.
- → How do I thicken the sauce properly?
Sautéing flour in butter creates a roux that thickens the sauce when combined with milk and broth. Stir continuously for smooth texture.
- → What vegetables complement this meal?
Mushrooms, red bell pepper, peas, and onions add color, sweetness, and earthiness, balancing the creamy sauce.
- → Any tips for extra richness?
Swapping some milk for heavy cream enhances the sauce’s creaminess and depth of flavor.