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Chicken à la King Recipe

American · Main course · 40 min total

A classic creamy chicken dish with mushrooms, peppers, and peas, perfect for serving over rice, pasta, or toast.

Ingredients

• 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 4 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 1 small green bell pepper, diced
• 1 small onion, diced
• 3 tbsp all-purpose flour
• 1 ½ cups chicken broth
• 1 cup heavy cream
• ½ cup frozen peas
• 1 jar (2 oz) diced pimientos, drained
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp paprika

Instructions

1. In a large skillet over medium-high heat, melt 1 tbsp butter. Add chicken pieces and cook until golden and cooked through, about 6-8 minutes. Transfer to a plate.
2. In the same skillet, melt remaining 3 tbsp butter. Add mushrooms, bell pepper, and onion; cook until softened, about 5 minutes.
3. Sprinkle flour over vegetables and stir constantly for 1 minute.
4. Gradually whisk in chicken broth and cream, stirring until smooth. Bring to a simmer and cook until thickened, about 3-4 minutes.
5. Return chicken to the skillet. Add peas, pimientos, salt, pepper, and paprika. Stir and cook until heated through, about 2 minutes.
6. Taste and adjust seasoning. Serve immediately over rice, pasta, or toast.

Tips

• For a richer flavor, use half-and-half instead of heavy cream.
• Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
• To make ahead, prepare the sauce without the peas and pimientos, then add them when reheating.

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