Chicken or turkey a la king with vegetables excluding carrorts, broccoli, and dark-green leafy; no potatoes, cream, white, or soup-based sauce
Common food
Photo: Wikipedia
A classic, creamy comfort dish featuring tender chunks of chicken or turkey sautéed with a colorful medley of vegetables like peas, bell peppers, and mushrooms, all bound in a rich, savory sauce. The texture is a delightful contrast between the soft, succulent poultry and the slight bite of the vegetables, all coated in a velvety, mild cream base. Nutritionally, it's a protein-packed meal with a notable fat content from the sauce, making it a satisfying and energy-dense option.
Calorie split: 21% protein · 14% carbs · 65% fat
↓ Full nutrition💚 Why it's loved
People adore it for its comforting, nostalgic flavor profile—a harmonious blend of savory, creamy, and subtly sweet from the vegetables. Its versatility is a huge draw, as it can be served over rice, pasta, biscuits, or toast, making it a adaptable centerpiece for a hearty meal.
⚠️ Watch-outs & how to enjoy it better
The rich, cream-based sauce can be high in saturated fat and calories, which may concern those monitoring heart health or weight. The dish can also be high in sodium, especially if using canned vegetables or pre-made sauces. To counteract this, opt for a lighter sauce using Greek yogurt or a small amount of broth thickened with cornstarch, and always choose low-sodium canned goods or fresh vegetables.
Key benefits
- High-quality protein source for muscle maintenance
- Contains B-vitamins for energy metabolism
- Provides minerals like selenium and phosphorus
- Offers a balanced mix of macronutrients
- Can be a good vehicle for increasing vegetable intake
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its fancy French-sounding name, 'à la King' is an American invention, likely named in the early 20th century after a prominent hotelier or restaurateur, with no direct link to actual royalty.
Full nutrition (USDA data · scales with serving)
| Water | 69.2 g |
| Energy | 181 kcal |
| Protein | 9.6 g |
| Total lipid (fat) | 13.3 g |
| Carbohydrate, by difference | 6.3 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 2.5 g |
| Calcium, Ca | 60.0 mg |
| Iron, Fe | 0.70 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 132 mg |
| Potassium, K | 172 mg |
| Sodium, Na | 482 mg |
| Zinc, Zn | 0.79 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 10.9 ug |
| Vitamin C, total ascorbic acid | 2.0 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.17 mg |
| Niacin | 2.5 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 14.0 ug |
| Folic acid | 4.0 ug |
| Folate, food | 10.0 ug |
| Folate, DFE | 17.0 ug |
| Choline, total | 47.9 mg |
| Vitamin B-12 | 0.24 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 109 ug |
| Retinol | 101 ug |
| Carotene, beta | 94.0 ug |
| Carotene, alpha | 7.0 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 44.0 ug |
| Vitamin E (alpha-tocopherol) | 1.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin K (phylloquinone) | 7.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.2 g |
| SFA 4:0 | 0.09 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.12 g |
| SFA 14:0 | 0.40 g |
| SFA 16:0 | 2.3 g |
| SFA 18:0 | 1.0 g |
| Fatty acids, total monounsaturated | 5.2 g |
| MUFA 16:1 | 0.23 g |
| MUFA 18:1 | 4.9 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.5 g |
| PUFA 18:2 | 2.3 g |
| PUFA 18:3 | 0.19 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 77.0 mg |
Amino acid profile (per 100g)
Estimated from Turnover, chicken- or turkey-, and vegetable-filled, reduced fat, frozen — USDA does not publish this profile for Chicken or turkey a la king with vegetables excluding carrorts.
| Tryptophan | 0.16 g |
| Threonine | 0.41 g |
| Isoleucine | 0.47 g |
| Leucine | 0.80 g |
| Lysine | 0.61 g |
| Methionine | 0.23 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.37 g |
| Valine | 0.53 g |
| Arginine | 0.51 g |
| Histidine | 0.30 g |
| Alanine | 0.45 g |
| Aspartic acid | 0.80 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.38 g |
| Proline | 0.87 g |
| Serine | 0.42 g |
| Hydroxyproline | 0.00 g |
FAQ
What vegetables are typically used in Chicken à la King?
The classic trio is green peas, diced pimientos (red bell peppers), and mushrooms. Some variations add celery, onions, or pearl onions.
Can I make a lighter version of this dish?
Absolutely. Use skinless chicken breast, substitute the heavy cream with a mix of low-fat milk and a small amount of flour or cornstarch to thicken, and increase the ratio of vegetables to meat.
What is the best way to serve Chicken à la King?
It's traditionally served over starch to soak up the sauce. Popular choices include fluffy white rice, buttered noodles, puff pastry shells, biscuits, or thick slices of toasted bread.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.81 kcal/g · 21% calories from protein · 0.5 g fiber · 2.5 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.80 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.