Best Damn Chicken à la King

Table of Contents

why make this recipe

This dish is rich, creamy, and quick. It turns simple chicken into a warm, comforting meal. It uses easy ingredients you may already have. It works for weeknights or a special dinner.

introduction

Chicken à la King is a creamy mix of chicken, mushrooms, peas, and pimentos. The sauce is silky and full of flavor. If you want pasta ideas that match this creamy style, try Marry Me Chicken pasta recipes for more inspiration.

how to make Best Damn Chicken à la King

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with half the salt and pepper. Cook the chicken 3–5 minutes until done and lightly colored. Move chicken to a plate and chop it. Keep any juices in the plate.
2. Turn heat to medium. Add the butter to the skillet. When it melts, add the onion and cook 2–3 minutes until soft. Add the mushrooms and cook 5–6 minutes until they release liquid and brown. Add garlic and cook 30 seconds.
3. Sprinkle the flour over the vegetables and cook 1–2 minutes while stirring until it looks foamy and light blond.
4. Slowly whisk in the warm chicken broth until smooth, then whisk in the half-and-half. Add Worcestershire sauce, garlic powder, thyme, bouillon cube, and the remaining salt and pepper. Simmer 3–5 minutes, stirring, until the sauce thickens and is silky.
5. Return the chopped chicken and any juices to the pan. Add the pimentos and peas. Simmer 2–3 minutes to heat through. Taste and adjust salt and pepper.
6. Off the heat, stir in the parsley. Serve right away over your choice of base.

Ingredients :

• 1 tablespoon olive oil
• 1.5 lb chicken breast halves, sliced into halves
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• ½ cup unsalted butter
• 1 small onion, finely diced
• 8 oz mushrooms, sliced
• 2 garlic cloves, minced
• ½ cup all-purpose flour
• 2 cups low-sodium chicken broth, warmed
• 1 ½ cups half-and-half
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• 1 chicken bouillon cube
• 4 ounces diced pimentos, drained
• ¾ cup frozen peas
• 2 tablespoons chopped parsley

Directions :

Heat olive oil in a large skillet over medium-high heat. Season the chicken with ½ tsp salt and ½ tsp pepper. Add to the pan and cook, stirring, until just cooked through with a little color, 3–5 minutes. Transfer to a plate; chop and keep any juices.
Reduce heat to medium. Add ½ cup butter to the skillet. When melted, add the onion and cook for 2–3 minutes until soft. Stir in the mushrooms; cook 5–6 minutes until they release liquid and begin to brown. Add garlic and cook for 30 seconds.
Sprinkle in ½ cup flour and cook, stirring constantly, 1–2 minutes until foamy and blond.
Gradually whisk in the warm chicken broth until smooth, then whisk in the half-and-half. Add Worcestershire, garlic powder, dried thyme, bouillon cube, and the remaining ½ tsp salt and ½ tsp pepper. Bring to a gentle simmer and cook 3–5 minutes, stirring, until thick and silky.
Return the chicken and its juices to the pan, along with the pimentos and peas. Simmer 2–3 minutes to heat through. Taste and adjust seasoning.
Off the heat, stir in parsley. Serve over toast points, puff pastry shells, egg noodles, or rice.

how to serve Best Damn Chicken à la King

Serve over egg noodles, rice, toast points, or puff pastry shells. Spoon the sauce and chicken over your base while hot. For more ideas on serving creamy chicken dishes, see Marry Me Chicken recipes.

how to store Best Damn Chicken à la King

Cool the dish to room temperature. Put in an airtight container and refrigerate up to 3 days. Reheat gently on the stove over low heat, stirring and adding a splash of milk or broth if the sauce thickens. Freeze for up to 2 months in a freezer-safe container; thaw in the fridge overnight before reheating.

tips to make Best Damn Chicken à la King

• Use warm broth to prevent lumps when you whisk it into the roux.
• Don’t overcook the mushrooms; let them brown for flavor.
• Chop the chicken after cooking to keep it juicy.
• Keep the heat moderate when you simmer the sauce so it gets smooth, not grainy.
• Taste and adjust salt at the end, since the bouillon adds salt.

variation (if any)

• Swap half-and-half with heavy cream for a richer sauce.
• Use cooked turkey instead of chicken for a holiday version.
• Add cooked bacon for a smoky touch.
• Use frozen mixed vegetables instead of peas and pimentos for a quick swap.

FAQs

Q: Can I use leftover cooked chicken?
A: Yes. Add chopped cooked chicken in step 5 and heat through.

Q: Is there a dairy-free option?
A: Use a non-dairy cream like full-fat coconut milk and a dairy-free butter substitute.

Q: Can I make this ahead?
A: You can make the sauce and chicken, cool, and refrigerate. Reheat gently and add a little extra liquid if needed.

Q: Can I use rotisserie chicken?
A: Yes. It works well and saves time.

Q: How do I thicken the sauce if it is thin?
A: Mix a little flour or cornstarch with cold water and whisk into the simmering sauce until it thickens.

Print