Dinner

Chicken À La King Recipe

ByMariam Harutyunyan September 15, 2026September 15, 2026

Introduction

Chicken À La King is a creamy, comforting dish featuring tender chicken, mushrooms, and peas in a rich sauce. This classic recipe is perfect for a cozy dinner and pairs beautifully with rice, toast, or noodles.

The image shows a skillet filled with a creamy dish made of light brown cooked chicken pieces, sliced mushrooms with dark brown edges, small green peas, and bits of red pepper, all mixed in a thick creamy sauce with a beige color. The skillet has a golden spoon resting inside it, slightly covered by the food. Next to the skillet, on a white marbled surface, is a white bowl filled with white fluffy rice. There is also a bunch of fresh green parsley placed near the bowl, and a soft pink cloth napkin is partly visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 pounds boneless skinless chicken breast (cubed)
Salt and pepper (to taste)

1 tablespoon olive oil
4 tablespoons unsalted butter (divided)

8 ounces mushrooms (button or cremini, sliced)
1/2 large yellow onion (diced)

4 cloves garlic (minced)
1/2 cup dry white wine
5 tablespoons all-purpose flour

1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder

1/4 teaspoon onion powder
1 1/2 cups low-sodium chicken broth
2 1/2 cups half-and-half

3/4 teaspoon Worcestershire sauce
2/3 cup frozen peas
1/3 cup diced pimientos (drained)

Fresh parsley (chopped, for garnish)

Instructions

Step 1: Season the cubed chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until browned on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.
Step 2: Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Add the sliced mushrooms, diced onion, and minced garlic. Sauté until the vegetables have softened, about 5 minutes. Pour in the dry white wine and stir, scraping up any brown bits from the pan.

Step 3: Sprinkle the flour, dried basil, dried thyme, mustard powder, and onion powder evenly over the vegetables. Stir well to coat and cook for 1 minute to remove the raw flour taste.
Step 4: Slowly whisk in the chicken broth followed by the half-and-half. Add the Worcestershire sauce and stir continuously until the sauce is smooth. Bring the mixture to a light simmer and let it thicken for about 5 minutes.
Step 5: Return the browned chicken to the skillet. Stir in the remaining 2 tablespoons of butter, frozen peas, and diced pimientos. Simmer everything together for an additional 5-10 minutes until the chicken is cooked through and the sauce reaches your desired consistency. Taste and adjust seasoning with salt and pepper.

Step 6: Remove the skillet from the heat. Serve the chicken à la king over your choice of rice, toast, biscuits, or egg noodles. Garnish with fresh parsley.

Tips & Variations

For a richer flavor, substitute half-and-half with heavy cream or whole milk.
Use fresh herbs like thyme and basil if available for a more vibrant taste.

Add diced bell peppers for extra color and sweetness.
To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Storage

Store leftover Chicken À La King in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. Avoid high heat to keep the sauce creamy.