Description
A comforting and creamy dish, Classic Chicken A la King is a timeless favorite featuring tender chicken, colorful vegetables, and a rich, savory sauce. Perfect served over rice, puff pastry shells, or noodles.
Ingredients
Scale
Main Ingredients:
- 4 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 green bell pepper, diced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
Sauce:
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
Seasonings and Additional Ingredients:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 3 cups cooked chicken breast, diced
- 1 cup frozen peas
- 1 (2-ounce) jar pimentos, drained and chopped
- 2 tablespoons fresh parsley, chopped
For Serving:
- Cooked rice, puff pastry shells, or noodles
Instructions
- Sauté Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the onion, bell pepper, and mushrooms. Cook for 6 to 7 minutes until softened.
- Add Aromatics: Stir in the garlic and cook for 1 minute.
- Create Roux: Sprinkle the flour over the vegetables and stir to coat.
- Make Sauce: Slowly whisk in the chicken broth, milk, and cream until smooth. Season with salt, pepper, paprika, and thyme.
- Simmer: Bring to a gentle simmer and cook for 5 to 7 minutes until slightly thickened.
- Finish Dish: Stir in the chicken, peas, and pimentos. Simmer for an additional 5 minutes until heated through. Remove from heat and stir in parsley.
- Serve: Serve hot over rice, puff pastry shells, or noodles.
Notes
- Rotisserie chicken works well for this recipe.
- You can lighten it up by using half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 110 mg
