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Chicken a la King Recipe

Today’s chicken a la king recipe is showing you how to make a creamy poultry dish. Don’t worry; you don’t have to be royalty to enjoy it.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: chicken a la king, chicken a la king recipe, how to make chicken a la king
Servings: 4 servings
Calories: 504kcal
Author: Luna Regina

Ingredients

  • 18 oz skinless boneless chicken breast whole
  • 1.5 quarts water or more depending on the size of your pot
  • 1 tsp whole peppercorns
  • 1 bay leaf
  • 4 oz onions divided into 2 oz sliced and 2 oz finely diced
  • 1 tbsp unsalted butter
  • 6 oz white button mushrooms sliced
  • 4 oz red bell pepper deseeded, diced
  • 4 oz frozen peas
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly cracked
  • 1 1/2 tbsp traditional Dijon mustard
  • 2 tbsp all-purpose flour
  • 1 cup unsalted chicken broth
  • 4 tbsp heavy cream
  • 1/2 cup whole milk
  • 2 tbsp parsley roughly chopped
  • 3 cups cooked medium-grain rice

Instructions

  • Boil the chicken: Add 1.5 quarts water to a medium pot and bring to a boil over high heat. Once the water is boiling, add 18 oz chicken breast, 1 tsp whole peppercorns, 1 bay leaf, and 2 oz sliced onions. Cook for 12 minutes over high heat.
    Step 1: Boil the chicken.
  • Cut the chicken: Once the chicken is cooked, remove it from the water (you can discard or keep the water for later use). Leave it to cool for at least 5 minutes. Then, cut the chicken into approximately 0.5-inch cubes. Transfer to a plate and set aside.
    Step 2: Cut the chicken.
  • Sauté the mushrooms: Add 1 tbsp unsalted butter, 2 oz diced onions, and 6 oz button mushrooms to a cast-iron skillet. Cook for 4 minutes over medium heat or until golden brown.
    Step 3: Sauté the mushrooms.
  • Sauté the bell peppers: Add 4 oz diced red bell peppers to the same skillet. Cook and stir for an additional 2 minutes.
    Step 4: Sauté the bell peppers.
  • Add the seasonings: Add 4 oz frozen peas to the skillet and stir to combine. Then, add 1/2 tsp salt, 1/2 tsp black pepper, and 1 1/2 tbsp Dijon mustard. Stir to distribute the seasonings evenly.
    Step 5: Add the seasonings.
  • Make a roux: Add 2 tbsp all-purpose flour to the skillet. Mix well so that the flour coats all of the ingredients.
    Step 6: Make a roux.
  • Add liquids and reduce: Add 1 cup unsalted chicken broth, 4 tbsp heavy cream, and 1/2 cup whole milk. Add the cooked chicken back into the skillet and stir to combine. Simmer for 10 minutes over low heat, stirring occasionally, and turn off the heat.
    Step 7: Add liquids and reduce.
  • Garnish and serve: Sprinkle 2 tbsp chopped fresh parsley on top of the chicken. Ladle the chicken and sauce into a bowl or deep dish and serve with 3/4 cup cooked rice per serving.
    Step 8: Garnish and serve.

Nutrition

Serving: 1serving | Calories: 504kcal | Carbohydrates: 52g | Protein: 38g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 121mg | Sodium: 556mg | Potassium: 802mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1729IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 4mg