Name: Chicken à la King
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 4 cups chicken broth or homemade stock; Salt and black pepper, to taste; 1 1/2 pounds boneless, skinless chicken breasts; 4 tablespoons unsalted butter; 8 ounces sliced button or cremini mushrooms; 1 green bell pepper, chopped; 1/4 cup all-purpose flour; 1 cup heavy cream; 1 cup frozen green peas; 1/4 cup jarred sliced pimentos, finely chopped; 2 tablespoons finely chopped parsley; 3 large egg yolks; 1/4 cup dry sherry; Toast triangles and Tabasco sauce (optional, for serving)

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This classic midcentury favorite brings tender cubes of poached chicken in a rich, creamy sherry sauce with mushrooms, peppers, peas, and a touch of pimento for color. I think of it as the filling of a chicken potpie without the crust—pure comfort in a bowl. Whether I serve it with buttery toast triangles, fluffy rice, or warm biscuits, it always feels indulgent yet homely.

Chicken à la King

Why You’ll Love This Recipe

I love this recipe because it’s both retro and timeless. The flavors are elegant enough for a special dinner, yet the steps are straightforward enough for a weeknight meal. The creamy sauce clings to the chicken perfectly, and the splash of sherry at the end adds a sophisticated depth. It also reheats beautifully, which makes it a great make-ahead option. Plus, I can easily adapt it with different vegetables or serving styles depending on what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken broth or homemade stock
salt and black pepper
boneless, skinless chicken breasts
unsalted butter
sliced button or cremini mushrooms
chopped green bell pepper
all-purpose flour
heavy cream
frozen green peas
jarred sliced pimentos, finely chopped
finely chopped parsley
large egg yolks
dry sherry
toast triangles and Tabasco sauce (optional)

Directions

I start by poaching the chicken in seasoned stock until just barely opaque in the center, then transfer the chicken to cool and reserve the stock.
While the chicken rests, I melt butter in the saucepan and sauté mushrooms until softened, then add the green pepper. I sprinkle in flour and cook until it’s fully incorporated.
I whisk in some of the reserved stock, bringing it to a boil until smooth and thickened, then stir in the cream and simmer gently until slightly thickened.
I cut the chicken into ½-inch cubes and add it to the sauce along with peas, pimento, and parsley. This all simmers until the chicken is cooked through.
I whisk egg yolks with sherry, stir this mixture into the sauce, and heat until steaming—never boiling—to avoid curdling. I season to taste and serve immediately with my choice of accompaniment.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Variations

I sometimes swap the green bell pepper for a poblano to give a gentle heat, or use mixed mushrooms for more earthiness. If I’m feeling fancy, I serve it in puff pastry shells instead of toast triangles. For a lighter version, I use half-and-half instead of heavy cream, though the sauce won’t be quite as rich. I’ve also added a dash of Worcestershire sauce for an extra savory note.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it over low heat on the stovetop or in the microwave, stirring occasionally. If the sauce thickens too much, I loosen it with a splash of broth or cream.

FAQs

Can I make this ahead of time?

Yes, I often make the chicken and sauce ahead, then store them together in the fridge. It reheats very well without losing texture.

Can I use rotisserie chicken instead of poaching?

Absolutely. I’ve skipped the poaching step and used diced cooked chicken, adding it when the recipe calls for the cubed chicken.

What can I serve with Chicken à la King?

I enjoy it with toast triangles for tradition, but rice, buttered noodles, biscuits, or puff pastry shells all work beautifully.

Can I freeze Chicken à la King?

Yes, though cream sauces can change texture when frozen. I freeze it in portions and reheat slowly, adding a splash of cream to restore smoothness.

Is there a non-alcoholic substitute for sherry?

I sometimes use chicken broth with a splash of apple cider vinegar for acidity. It won’t have the exact flavor, but it still tastes delicious.

Conclusion

Chicken à la King is one of those dishes that makes me feel like I’m serving something special without requiring hours in the kitchen. It’s creamy, flavorful, and adaptable, with a nostalgic charm that never goes out of style. Whether I prepare it for a family dinner or a weekend treat, it’s always a hit at my table.