Let me introduce you to the delightful and timeless Chicken a La King recipe. This culinary masterpiece brings together succulent minced chicken, a velvety French white sauce, and a medley of flavorful mushrooms and bell peppers. Picture this delectable creation gracefully poured over a bed of your choice—be it rice, pasta, toast, or even crackers.
Each bite offers a symphony of textures and tastes, weaving together the essence of French cuisine with a touch of ingenuity. Prepare to indulge in a dish that effortlessly marries simplicity and sophistication, leaving you craving for more with every savory spoonful.
The creamy sauce in this recipe is the real hero for me, bringing it all together to create tender ingredients and a burst of flavors that will keep you coming back for more.
Luckily, this Chicken A La King freezes pretty well so you can meal prep for those busy weeknights for an easy and satisfying meal with the family!
Recipe Notes:
- You can store this king chicken in an airtight container for up to 5 days in your refrigerator. To reheat, either on the stovetop over medium-low heat or in the microwave until heated through.
- You can substitute half and half or heavy cream for the milk if you want a richer, creamier consistency in your sauce. Otherwise, if you prefer a lighter sauce, you can use low-fat milk.
- I really recommend browning the butter and flour for this recipe, it seems to create another level of flavor in the dish!
- Use leftover chicken for this recipe or a store-bought rotisserie chicken. Of course, there’s nothing stopping you from cooking chicken from scratch if you prefer.
Can I freeze Chicken A La King?
Yeah! While I recommend eating while freshly cooked, you can freeze it for up to 1 month. Once cooked, allow your king chicken to cool completely before transferring to an airtight container or freezer bag for storage in the freezer.
To reheat, thaw your frozen king chicken overnight in the refrigerator, then reheat on the stovetop for even reheating. If at this point you find that the sauce has thickened a bit, you can add a splash of milk to thin it out.
What can I serve this dish with?
This dish is usually served over something like pasta, toast, crackers, or rice. If you’re looking for a low carb pairing, cauliflower rice or zucchini noodles work brilliantly too.
Can I use a different meat for this recipe?
If you can. While the classic recipe calls for chicken (hence the name “pollo a la rey”), I’ve come across variations that use turkey instead. Suddenly you have something “turkey a la rey”! You could do the same thing and use a different bird for this recipe.
Chicken A la King
- In a large saucepan or skillet, heat the butter over medium heat. Add the mushrooms and sauté until the mushrooms soften and start to brown.
- Add flour, garlic powder, onion powder, salt and pepper and cook an additional 1-2 minutes to brown the flour mixture.
- While stirring or whisking, pour in the milk and chicken broth and mix to combine into a smooth sauce. Continue beating and cooking 2-3 more minutes until the sauce thickens. Season with additional salt and pepper as needed.
- Add the peas, bell peppers, and chicken. Cook until heated through.
- Serve immediately over wide egg noodles, biscuits, or toast.
Don’t forget to pack your leftovers for lunch!
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Chicken A la King
This Chicken A La King has a white sauce that combines mushrooms, peppers, and chicken and is served over rice, pasta, or crackers.
- Preparation time: 5 minutes
- Time to cook: fifteen minutes
- Total time: twenty minutes
- It serves:6
Ingredients
- .25 cup salted butter
- 8 oz baby bella mushrooms
- .fifty cup all purpose flour
- .fifty teaspoon garlic powder
- .fifty teaspoon onion powder
- Salt and pepper prove
- 1.50 cup chicken soup
- 1.50 cups whole milk
- 1 cup frozen peas
- 4 oz. jar of peppers exhausted
- 4 cups diced cooked chicken breast
Instructions
- In a large saucepan or skillet, heat the butter over medium heat. Add the mushrooms and sauté until the mushrooms soften and start to brown.
- Add flour, garlic powder, onion powder, salt and pepper and cook an additional 1-2 minutes to brown the flour mixture.
- While stirring or whisking, pour in the milk and chicken broth and mix to combine into a smooth sauce. Continue beating and cooking 2-3 more minutes until the sauce thickens. Season with additional salt and pepper as needed.
- Add the peas, bell peppers, and chicken. Cook until heated through.
- Serve immediately over wide egg noodles, biscuits, or toast.
