Chicken à la King Recipe | Kitchenstagram
Chicken à la King is an easy yet elegant dish, perfect for using up leftover chicken. The combination of green peppers and red peppers makes it a festive option, but it’s a delicious meal any time of year. Serve it over rice, egg noodles, biscuits or toast for a comforting, satisfying meal.
This homemade version skips canned soup, featuring a creamy mushroom sauce with tender chicken and bell peppers. The sauce has a rich yet slightly brothy consistency, making it perfect for soaking into fluffy biscuits or buttery puff pastry. It’s a quick comfort food, ready in about the same time it takes to cook a pot of white rice.
One of the best things about Chicken à la King is its versatility. You can easily adjust the thickness by modifying the roux or adding extra stock. It’s a cozy, classic recipe that can be made ahead and reheated for busy nights. Whether served over warm toast or freshly baked buttermilk biscuits, this dish is pure comfort food heaven.
The origins of Chicken à la King are shrouded in mystery, with several competing claims about who first created the dish and why it bears its regal name. Some historians trace its roots to New York’s Brighton Beach Hotel in the 1890s, where it may have been named after its proprietor, E. Clark King II. Others suggest it originated in England, while yet another theory places its birth in Philadelphia. Regardless of its true origin, by the early 20th century, Chicken à la King had secured its place in restaurant menus and household tables across the United States.
Why you’ll love this recipe?
You’ll love this recipe for its velvety, luxurious sauce made easily from scratch.
It’s a quick, comforting meal using pre-cooked chicken, ready in just 30 minutes.
Serve it over rice, pasta, toast or biscuits for a deliciously satisfying dish that’s pure comfort food heaven.
Ingredients needed for Chicken à la King:
To make this creamy chicken and mushroom dish, you’ll need a few key ingredients.
Chicken: Chicken is the star of this dish. You will need cooked chicken for this recipe, leftover roast chicken or rotisserie chicken works great.
Mushrooms: Use button mushrooms or swap them for cremini or baby portobello for a deeper flavour.
Chicken Stock: A rich base comes from chicken stock- homemade or made with stock cubes.
Sherry: A splash of dry sherry enhances the depth of flavour.
Milk: Whole or 2% milk is preferred for creaminess of the dish.
Heavy Cream: Heavy cream thickens the sauce and adds richness. While half-and-half is best for lighter option.
Bell peppers: Diced red or green bell peppers brings a pop of colour and sweetness.
Seasonings: Salt and pepper are essential to balance and elevate all the flavours.
Herbs: Dried oregano adds robust and earthy flavour.
Serving suggestions:
Serve it over fluffy boiled rice for a classic, comforting meal.
Pair it with crispy roast or sautéed potatoes for a hearty twist.
For a delicious pasta option, try it over fresh homemade pasta.
Serve it over rice, egg noodles, biscuits or toast.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing: For longer storage, freeze cooled potions in freezer-safe containers or bags for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the microwave in 30 seconds intervals, stirring in between, or warm in a pan over low-medium heat until heated through.
Ingredients
500 gm Chicken Breast, diced into bite-sized pieces
2 tbsp Oil
2 tsp Black pepper powder
Salt to Taste
3 tbsp Butter
1 no. Large Shallot, finely chopped
1/4 cup All-purpose flour
1 cup Button Mushrooms, sliced
1/2 cup Green Bell pepper, diced
1/2 cup Red Bell pepper, diced
1/2 cup All-purpose flour
2 tbsp Sherry or dry White wine
1 cup Whole Milk
1 cup Chicken Stock
1 cup Heavy Cream
1 tsp Dried Oregano
Preparation:
- Step 1: In a frying pan, heat oil and add the chicken pieces. Then add salt and Black pepper powder and sautée until it’s cooked through.
- Step 2: In a heavy-bottom pot, melt 2 tbsp butter and add the chopped shallots, sweat them for a couple minutes.
- Step 3: Then add sliced mushrooms to the pot and cooked down to about half their volume, about 5 minutes.
- Step 4: Add the diced red and green bell peppers and cook for about 2 minutes. Then push the mushroom and bell peppers to one corner of the pot and add 1 tbsp butter.
- Step 5: Stir in the flour to create a roux. Cook for about 2 minutes, stirring constantly.
- Step 6: Then add dry sherry or white wine and cook for 1-2 minutes.
- Step 7: Add milk, chicken stock, cooked chicken, salt to taste, 1 tsp black pepper powder, dried oregano and heavy cream and stir to combine.
- Step 8: Cover and cook the chicken for a couple of minutes and let the sauce thicken about 5 minutes.
- Step 9:Remove from heat and serve over rice or pasta. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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