Name: Chicken à la King
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups cooked chicken, cubed; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup chicken broth; 1 cup heavy cream or whole milk; 1 small onion, diced; 1 stalk celery, diced; 1 red bell pepper, diced; 1 cup frozen peas; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon fresh parsley, chopped (optional)

I grew up eating Chicken à la King on cozy Sunday evenings, and to this day, it still feels like a warm hug in a bowl. It’s creamy, comforting, and rich without being too heavy—a perfect mix of nostalgia and timeless flavor. What I love most is how quickly it comes together while still feeling like a special homemade treat. Whether ladled over flaky biscuits, buttery toast, or a bed of rice, it never fails to bring smiles to the table.

The balance of tender chicken, crisp vegetables, and luscious cream sauce makes Chicken à la King an all-time favorite in my kitchen. I often make it when I need something that feels soothing but don’t want to spend all evening cooking. It’s also a fantastic way to use up leftover chicken or even sneak in extra vegetables. Once you try this version, you’ll understand why it’s such a beloved classic.

Why You’ll Love This Chicken à la King

This recipe isn’t just about nostalgia—it’s about flavor, ease, and versatility. Chicken à la King is quick enough for a weeknight dinner but elegant enough for guests. It delivers creamy comfort without relying on canned soup. You can make it all in one pan, and it tastes even better the next day. Plus, it’s endlessly customizable—perfect for picky eaters and adventurous palates alike.

What Kind of Chicken Should I Use for Chicken à la King?

You can use just about any kind of cooked chicken you have on hand. I usually go for leftover roasted chicken or poached chicken breasts, but rotisserie chicken is a time-saver that works beautifully here. Just be sure it’s tender and not overly seasoned—this dish has plenty of flavor on its own. If you’re starting from scratch, simply cube and sauté some boneless, skinless chicken breasts or thighs before starting the sauce.

Options for Substitutions

One of the best things about Chicken à la King is how forgiving it is. Don’t have one of the ingredients? Here are a few swaps that work wonderfully:

Chicken: Try turkey for a post-holiday twist or even tofu for a vegetarian option.
Cream: Half-and-half or evaporated milk can lighten it up without losing richness.
Butter: Use olive oil if you prefer, though butter gives that classic depth.
Peas and carrots: Any tender vegetables work—try mushrooms, corn, or green beans.
Flour: Gluten-free all-purpose flour is a great alternative if needed.
Bell peppers: Swap for jarred pimentos or roasted red peppers for sweetness and color.

This dish adapts beautifully to what you have in your fridge, so don’t hesitate to make it your own.

Ingredients for This Chicken à la King

Cooked Chicken
The heart of this dish. Tender, bite-sized pieces of chicken soak up the creamy sauce perfectly. Use freshly cooked or leftover chicken.

Butter
Adds richness and creates the base for the roux, which thickens the sauce.

All-Purpose Flour
Essential for building the creamy texture. It binds with butter to form the roux that thickens the entire dish.

Chicken Broth
Brings savory depth and balances the richness of the cream. Use low-sodium so you can control the saltiness.

Heavy Cream or Whole Milk
Makes the sauce lusciously smooth and indulgent. You can also use half-and-half for a lighter version.

Onion
Adds aromatic sweetness and depth to the dish.

Celery
Provides a gentle crunch and fresh flavor to contrast the creamy sauce.

Red Bell Pepper
Brings color and a slight sweetness that brightens the dish.

Frozen Peas
A classic addition for texture and a pop of green.

Salt & Black Pepper
Basic but crucial—season generously to bring out all the flavors.

Fresh Parsley (optional)
For a fresh, herbal note at the end. It also makes the dish look bright and inviting.

Step 1

In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, celery, and red bell pepper. Sauté for about 4–5 minutes until the vegetables are soft and fragrant.

Step 2

Sprinkle the flour over the sautéed vegetables and stir continuously to form a roux. Cook the mixture for 1–2 minutes to eliminate the raw flour taste.

Step 3

Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Once combined, pour in the heavy cream (or milk) and keep stirring until the sauce thickens—about 5–7 minutes.

Step 4

Add the cooked chicken and frozen peas to the skillet. Stir well to coat everything in the creamy sauce. Simmer for another 3–5 minutes to warm through and meld the flavors.

Step 5

Season the dish with salt and freshly ground black pepper to taste. Just before serving, sprinkle with chopped fresh parsley if desired.

How Long to Cook the Chicken à la King

This dish comes together fairly quickly. Once your prep is done:

Sautéing the vegetables takes about 4–5 minutes.
Cooking the roux and thickening the sauce takes another 8–10 minutes.
Simmering with chicken and peas is just 3–5 minutes more.

Total cook time: 15–20 minutes once everything is prepped. It’s a perfect weeknight meal.

Tips for Perfect Chicken à la King

Dice ingredients evenly: Uniform pieces cook at the same rate and create a balanced bite.
Use warm broth: Helps the roux incorporate smoothly and speeds up the thickening process.
Don’t rush the roux: Let the flour cook out for at least a minute so there’s no raw taste in the sauce.
Go slow with the liquid: Add the broth and cream gradually, whisking constantly to prevent lumps.
Season at the end: Once everything’s in the pan, taste and adjust your seasoning. The chicken and broth can vary in saltiness.
Use a heavy-bottomed pan: This prevents scorching the sauce and helps distribute heat evenly.

Watch Out for These Mistakes While Cooking

Skipping the roux step: The flour needs to cook with the butter before adding liquid, or your sauce will taste raw and feel gritty.
Adding cold broth too quickly: This can cause the roux to seize up and make the sauce lumpy. Warm broth works best.
Overcooking the chicken: If you’re using pre-cooked chicken, just heat it through—no need to simmer it too long, or it will turn rubbery.
Not seasoning properly: This dish relies on salt and pepper to bring out its full flavor. Taste and adjust before serving.
Crowding the pan: If your pan is too small, the sauce won’t reduce properly, and the veggies might steam instead of sauté.

What to Serve With Chicken à la King?

Flaky Buttermilk Biscuits

The absolute classic. The creamy sauce soaks beautifully into the tender layers.

Buttered Egg Noodles

Quick and simple, they cradle the sauce without overpowering it.

Steamed White Rice

A great option if you’re feeding a crowd—it’s inexpensive and filling.

Mashed Potatoes

For the ultimate comfort meal. That creamy-on-creamy pairing is unbeatable.

Toasted Brioche or Sourdough

Crispy edges and soft centers soak up every drop of sauce.

Puff Pastry Shells

If you’re feeling fancy, this gives a gorgeous presentation for dinner guests.

Roasted Green Beans or Asparagus

Serve something crisp and green on the side for color and contrast.

Simple Side Salad

A light, fresh salad with a sharp vinaigrette balances out the richness perfectly.

Storage Instructions

Chicken à la King stores beautifully, which makes it great for meal prep or leftovers. Here’s how to keep it fresh:

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce if needed.
Freezer: This dish can be frozen for up to 2 months. Let it cool completely, then portion into freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating Tip: Heat low and slow to avoid breaking the creamy sauce. Stir occasionally until hot throughout.

Estimated Nutrition (per serving, based on 4 servings)

Calories: 420
Protein: 28g
Carbohydrates: 16g
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Cholesterol: 105mg
Sodium: 620mg
Sugar: 4g
Fiber: 2g

Note: These values are estimates and may vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

Can I make Chicken à la King ahead of time?

Yes! It actually tastes even better the next day as the flavors have more time to meld. Store in the fridge and reheat gently before serving.

Can I freeze Chicken à la King?

Absolutely. Cool it completely, then store in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.

What’s the best way to reheat leftovers?

Reheat on the stovetop over low heat or in the microwave in short bursts. Add a splash of broth or milk to loosen the sauce if it has thickened too much.

Can I make this gluten-free?

Yes—just swap the flour with a gluten-free all-purpose blend and serve it over gluten-free bread, rice, or potatoes.

Is there a dairy-free version?

You can use plant-based butter and an unsweetened dairy-free milk like cashew or oat milk, though the texture might be slightly thinner.

Can I use canned chicken?

It’s not ideal, but in a pinch, canned chicken works. Make sure to drain and flake it well before adding it to the sauce.

What vegetables can I substitute?

Try mushrooms, corn, green beans, or even spinach. Just avoid watery veggies like zucchini that could dilute the sauce.

Why is my sauce too thick or too thin?

If it’s too thick, add a little broth or milk. Too thin? Let it simmer a bit longer, stirring often, to reduce and thicken.

Conclusion

Chicken à la King is the kind of recipe that brings comfort to your table without a lot of stress in the kitchen. Creamy, hearty, and endlessly adaptable, it’s one of those dishes you’ll find yourself making again and again. Whether you’re reviving a classic or discovering it for the first time, this version is easy, delicious, and definitely worth a spot in your dinner rotation.