Chicken à la King is one of those cozy, creamy dishes that just hits right. It’s rich, warm, and full of flavor, but also super easy to make from scratch. It’s loaded with tender chicken, colorful peppers, mushrooms, and a silky sauce that’s perfect over rice, biscuits, or toast. This one’s a classic for a reason.
Why I Love This Recipe
This recipe reminds me of something my grandma would make on a Sunday. It’s comforting, full of real ingredients, and it just feels like home. I love how you can toss it over whatever you’ve got—biscuits, toast, noodles—and it works every time.
- Creamy, comforting, and satisfying
- A great way to use leftover chicken
- Comes together fast, all in one pan
- Classic flavors that never get old
- Feels fancy but it’s super simple
What You’ll Need
- 2 tablespoons unsalted butter
- ½ onion, diced
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 1 cup sliced white mushrooms
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cooked, diced or shredded chicken
- ¼ cup frozen peas
- 2 tablespoons heavy cream (optional, for extra richness)
- Chopped parsley for garnish (optional)
Pro Tips
- Use rotisserie chicken to save time
- Don’t rush the sautéing—soft veggies = better texture
- Warm the milk and broth slightly before adding to prevent lumps
- Stir constantly when adding the flour so it doesn’t clump
- Leftovers taste even better the next day
Tools You’ll Need
- Large skillet or sauté pan
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Whisk
Substitutions and Variations
- Swap milk for half and half or dairy-free milk
- Use turkey instead of chicken
- Add a splash of white wine with the broth for extra depth
- Use carrots instead of peas if you prefer
- Serve it over toast, puff pastry, noodles, or rice
Make Ahead Tips
- Make the full dish ahead and reheat on the stove with a splash of milk
- Chop all veggies the day before and store in the fridge
- Use leftover cooked chicken from a previous meal to save time
Cooking Instructions
Step 1: Sauté the Veggies
In a large skillet, melt 2 tablespoons butter over medium heat. Add ½ diced onion, ½ cup diced red bell pepper, ½ cup diced green bell pepper, and 1 cup sliced mushrooms. Cook until softened, about 5–6 minutes.
Step 2: Add the Flour
Sprinkle 2 tablespoons flour over the sautéed veggies. Stir constantly for 1 minute to coat everything and cook off the raw flour taste.
Step 3: Add Broth and Milk
Slowly pour in 1½ cups chicken broth and 1 cup whole milk while whisking. Keep stirring until the sauce starts to thicken and bubble.
Step 4: Add Chicken and Peas
Stir in 2 cups cooked chicken and ¼ cup frozen peas. Add ½ teaspoon salt and ¼ teaspoon black pepper. Let simmer 5–7 minutes until everything is heated through.
Step 5: Add Cream (Optional)
Stir in 2 tablespoons heavy cream for extra richness. Taste and adjust seasoning if needed.
Step 6: Serve
Spoon Chicken à la King over rice, toast, or biscuits. Garnish with chopped parsley if you like.
Leftovers & Storage
- Store leftovers in an airtight container for up to 3 days
- Reheat on the stove over low heat—add a splash of milk if it’s too thick
- Not freezer-friendly if made with cream, but works okay without it
Servings and Time
Makes: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Macros (Per Serving – Approximate)
- Calories: 430
- Protein: 32g
- Carbs: 18g
- Fat: 26g
Why This Recipe Works (Quick Science)
- Flour and butter form a roux, which thickens the sauce
- Milk and broth give creaminess and flavor balance
- Sautéing vegetables first brings out sweetness and depth
- Adding cream last keeps it smooth and rich without curdling
Common Mistakes
- Adding cold milk or broth too fast—can cause lumps
- Not cooking the flour enough—gives a raw taste
- Using too much salt without tasting—enchanted broth can be salty
- Overcooking the sauce—it can get too thick or grainy
What to Serve With
- Steamed white rice or buttered noodles
- Fluffy biscuits or toast
- Roasted green beans or asparagus
- Crisp garden salad with a tangy vinaigrette
FAQ
Can I use canned chicken?
Yes, but fresh or rotisserie has better flavor and texture.
Can I freeze Chicken à la King?
It’s not ideal with dairy—it may separate when thawed.
Is there a way to make it lighter?
Use low-fat milk and skip the cream. It’ll still be good!
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend for the roux.
Final Thoughts
Homemade Chicken à la King is classic comfort food at its best. It’s creamy, hearty, and surprisingly simple. Once you make it yourself, you’ll never want the canned version again. Try it out, make it your own, and drop a comment if you give it a go—I’d love to hear how it turned out!