Pin A classic, creamy chicken dish with mushrooms, peppers, and peas, served warm over crisp buttered toast. Comforting and full of flavor, perfect for a quick weeknight dinner or casual brunch.
My family always requests chicken à la king on chilly evenings. The flavor is nostalgic and the creamy sauce brings everyone to the table. I love that it only needs one skillet and comes together in less than an hour.
Ingredients
- Chicken: 2 cups cooked chicken breast, diced (about 300 g)
- Vegetables: 1 cup mushrooms, sliced, 1/2 cup red bell pepper, diced, 1/2 cup frozen peas, thawed, 1 small onion, finely chopped
- Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 2 cups whole milk, 1/2 cup chicken broth, 1/4 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika, 1/4 tsp dried thyme
- Toast: 4 slices hearty white or whole wheat bread, 2 tbsp butter (for toasting)
- Garnish (optional): 2 tbsp chopped fresh parsley
Instructions
- Sauté Vegetables:
- In a large skillet over medium heat, melt 3 tbsp butter. Add the onion, mushrooms, and bell pepper. Sauté for 4–5 minutes until softened.
- Make Roux:
- Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Create Sauce:
- Gradually whisk in the milk and chicken broth, stirring until smooth and thickened, about 3–4 minutes.
- Add Chicken & Peas:
- Add the diced chicken, peas, heavy cream, salt, pepper, paprika, and thyme. Simmer gently for 5–7 minutes, stirring occasionally, until heated through and slightly thickened.
- Toast Bread:
- Meanwhile, toast the bread slices and spread each with a little butter.
- Serve:
- Place a slice of toast on each plate and spoon the chicken à la king generously over the top. Garnish with fresh parsley if desired.
Pin Making this together always reminds me of my mother preparing Sunday dinner. We gather round while the toast browns and she stirs the fragrant sauce. It's become our tradition before a cozy movie night.
Required Tools
Large skillet, whisk, knife and cutting board, toaster or oven, measuring cups and spoons
Allergen Information
Contains: Wheat (bread, flour), Milk (butter, milk, cream), Chicken. Double-check labels for traces of egg or extra allergens.
Nutritional Information (per serving)
Calories: 420, Total Fat: 20 g, Carbohydrates: 32 g, Protein: 28 g
Pin Serve warm for best flavor and texture. Add extra parsley and enjoy with your favorite wine or simple salad.
Recipe FAQ
- → Can I use rotisserie chicken?
Yes, rotisserie chicken makes preparation quick and adds extra flavor to the finished dish.
- → What type of bread is best?
Hearty white or whole wheat bread works well, but any sturdy slice that holds up to sauce can be used.
- → Is it possible to substitute vegetables?
Absolutely. You can swap in green peas or different mushrooms, or add celery for extra crunch.
- → How do I thicken the sauce?
Cooking the flour and butter roux before adding milk ensures a thick, creamy base for the sauce.
- → Can cream be omitted or replaced?
You may use extra milk to lighten the dish, or adjust with half-and-half or a plant-based alternative.
- → What wine pairs well?
A crisp white wine like Chardonnay or Sauvignon Blanc complements the creamy flavors beautifully.