Are you ready to bring a taste of timeless, sophisticated elegance back to your dinner table? A dish that was once the star of the most fashionable luncheons and supper clubs, and is still the very definition of creamy, savory comfort? It’s time to rediscover the magic of a true, from-scratch Classic Chicken a la King.
This recipe, inspired by the legendary Chef John, is your ultimate guide to mastering this beloved retro dish. Forget the gloppy, bland versions of the past. We’ll show you how to build a luxurious, velvety cream sauce from scratch, packed with tender roasted chicken, earthy mushrooms, and sweet peppers, and finished with a splash of sherry and rich crème fraîche. This is a dish that is both deeply comforting and surprisingly elegant.
Table of Contents
Table of Contents
Recipe Overview: A Taste of Timeless Elegance
What makes this Chicken a la King recipe a true classic is its foundation in classic French cooking techniques. The sauce is a beautiful velouté—a rich, stock-based white sauce—that is enriched with cream and a splash of sherry for a deep, complex flavor. Loaded with savory mushrooms, sweet peppers, and tender chunks of pre-cooked roasted chicken, this is a surprisingly quick and easy one-pan meal that feels incredibly special. It’s the perfect, impressive dish for a weeknight dinner or for entertaining guests.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for a Classic Dish
This recipe uses a handful of high-quality, classic ingredients to build its signature rich and savory flavor.
- Cooked Roasted Chicken: The key to a quick and deeply flavorful dish is to use pre-cooked chicken. The absolute best choice is the meat from a store-bought rotisserie chicken. It’s already tender, juicy, and has a wonderful roasted flavor that adds incredible depth to the sauce.
- The Sauce Base: This is where the magic happens.
- The Roux (Butter & Flour): A simple paste made from melted butter and all-purpose flour is the classic foundation for a stable, thick, and creamy sauce.
- Dry Sherry: A splash of dry sherry is used to deglaze the pan. It adds a wonderful, nutty, and slightly sweet complexity that is a signature flavor of a classic Chicken a la King.
- Chicken Stock: We use a high-quality chicken stock to create a rich and savory velouté sauce, which is lighter than a sauce made with all milk or cream.
- Crème Fraîche: The luxurious finishing touch. Crème fraîche is a thick, cultured cream with a rich, nutty, and mildly tangy flavor. Most importantly, its high fat content means it will not curdle or split when stirred into a warm sauce, guaranteeing a perfectly smooth, silky finish.
- The Vegetables (Mushrooms, Shallots, & Bell Peppers): This aromatic trio provides texture and flavor. Mushrooms add an earthy, umami depth, shallots provide a delicate, sweet onion flavor, and sweet bell peppers add a pop of color and a lovely sweetness.
Step-by-Step to Perfect Chicken a la King
Follow these simple, detailed steps to create this elegant and deeply comforting one-pan meal.
Step 1: Sauté the Mushrooms and Aromatics
In a large, heavy skillet, melt the 6 tablespoons of unsalted butter over medium-high heat.
Add the sliced mushrooms and a pinch of salt. Sauté, stirring occasionally, for 8 to 10 minutes. At first, the mushrooms will release a lot of their moisture. Continue to cook until all that moisture has evaporated and the mushrooms begin to turn a beautiful, deep golden brown.
Pro Tip: This browning step is crucial for developing a deep, savory, umami flavor. Don’t rush it!
Add the minced shallots to the skillet. Cook and stir for 3 to 4 more minutes, just until the shallots have softened and become fragrant.
Step 2: Build the Rich Velouté Sauce
Reduce the heat under the skillet to medium. Sprinkle the 1/3 cup of all-purpose flour over the mushrooms and shallots to coat them. Cook, stirring constantly, for about 5 minutes. The flour mixture (the “roux”) will begin to turn a light golden color. This step is important to cook out any raw flour taste.
Add the diced sweet bell peppers and cook, stirring, for about 1 minute more.
Pour in the 1/4 cup of dry sherry. Let it sizzle and bubble, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet. Allow the sherry to cook for about 30 seconds until it has mostly evaporated.
While whisking constantly, slowly pour in the 3 1/2 cups of chicken stock. Continue to whisk until the sauce is smooth and free of any lumps.
Step 3: Simmer and Season the Sauce
Raise the heat to medium-high and bring the sauce to a gentle simmer.
Once it starts to bubble, reduce the heat to medium-low. Let the sauce cook, stirring it occasionally, for 10 to 15 minutes, until it has thickened enough to coat the back of a spoon.
Add the pinch of freshly grated nutmeg and the pinch of cayenne pepper.
Step 4: Finish with Cream and Chicken
Reduce the heat to low. Stir in the chopped fresh thyme, the chopped fresh parsley, the 1/3 cup of crème fraîche, and the 4 cups of cubed roasted chicken.
Continue to cook, stirring gently, just until the chicken is heated all the way through, about 5 minutes. Be careful not to let the sauce boil after you have added the crème fraîche.
Taste the finished Chicken a la King and adjust the seasoning with more salt and pepper as needed.
Serve hot, garnished with a sprinkle of fresh, chopped chives.
The Best Classic & Easy Chicken a la King Recipe
A classic American comfort food recipe for Chicken à la King. This rich and creamy dish features cubes of cooked roasted chicken in a savory velouté sauce. The sauce is made in a large skillet, starting with sautéed mushrooms, shallots, and sweet bell peppers. A roux is made with butter and flour, then chicken stock and dry sherry are added to create the base. The dish is finished with a touch of crème fraîche or heavy cream and fresh herbs, and is traditionally served over toast points, biscuits, or rice.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
Ingredients
- 6 tablespoons unsalted butter
- ½ pound sliced mushrooms
- 2 large shallots, minced
- 1 cup diced sweet bell peppers
- Salt and freshly ground black pepper to taste
- ⅓ cup all-purpose flour
- ¼ cup dry sherry
- 3 ½ cups chicken stock or broth
- 1 pinch freshly grated nutmeg
- 1 pinch cayenne pepper
- 2 teaspoons fresh thyme
- 1 tablespoon chopped fresh Italian parsley
- ⅓ cup creme fraiche or heavy cream
- 4 cups cubed roasted chicken
- Chopped fresh chives for garnish
Instructions
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and a pinch of salt. Sauté for 8 to 10 minutes, until the mushrooms release their moisture and then begin to brown.
- Add the shallots and cook, stirring, for 3 or 4 minutes until they have softened.
- Reduce the heat to medium. Stir in the flour to coat the mushrooms and cook for about 5 minutes, until the flour begins to turn golden, to form a roux.
- Add the diced peppers and cook, stirring, for about 1 minute.
- Pour in the sherry and allow it to sizzle for about 30 seconds while scraping up any browned bits from the bottom of the pan.
- Stir in the chicken stock. Raise the heat to medium-high and bring the sauce to a simmer.
- Once bubbling, reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until the sauce has slightly thickened.
- Stir in the nutmeg and cayenne pepper.
- Reduce the heat to low. Stir in the thyme, parsley, crème fraîche (or cream), and the cubed chicken. Cook for about 5 more minutes, until the chicken is heated through.
- Check the seasonings and adjust with salt and pepper as needed.
- Serve hot, topped with fresh chopped chives.
Notes
- This recipe is a great way to use up leftover roasted chicken or a store-bought rotisserie chicken.
- Cooking the mushrooms until their moisture has evaporated is a key step to ensure they brown properly and develop a deep, savory flavor.
- The sauce is a classic velouté, thickened with a cooked roux, which gives it a rich, smooth consistency.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 700-850
- Sugar: 8-12 g
- Sodium: 900-1200 mg
- Fat: 45-55 g
- Saturated Fat: 25-30 g
- Trans Fat: 0 g
- Carbohydrates: 20-25 g
- Fiber: 3-5 g
- Protein: 45-55 g
- Cholesterol: 200-250 mg
Classic Ways to Serve Chicken a la King
This rich and creamy dish is traditionally served over a base that can soak up all of its delicious, savory sauce. Here are some of the most classic and delicious options:
- Fluffy Buttermilk Biscuits: Split a warm biscuit in half and ladle the Chicken a la King over the top.
- Toast Points: Simple, toasted white bread, with the crusts removed and cut on the diagonal.
- Puff Pastry Shells: Baked, hollow puff pastry shells (vol-au-vents) are a classic, elegant vessel.
- Buttered Egg Noodles or White Rice: A simple, comforting bed for the rich and creamy stew.
Storage and Make-Ahead Tips
This recipe is fantastic for leftovers, as the flavors continue to meld and deepen.
- Make-Ahead: You can prepare the entire sauce (without the chicken and fresh herbs) up to 3 days in advance and store it in an airtight container in the refrigerator. When you are ready to eat, simply reheat the sauce gently on the stovetop and then stir in the cooked chicken and fresh herbs at the end.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a saucepan over low heat, stirring occasionally, until it is warmed through. You may need to add a splash of chicken broth to loosen the sauce to your desired consistency.
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Creative Recipe Variations
This timeless classic is a wonderful base for your own delicious and creative twists.
- Add Some Classic Veggies: Many traditional recipes for Chicken a la King include green peas and pimientos (sweet, roasted red peppers). You can stir in 1 cup of frozen peas (no need to thaw) and a 4-ounce jar of drained, diced pimientos along with the chicken at the very end.
- Make it a Turkey a la King: This is the absolute perfect recipe for using up leftover Thanksgiving turkey! Simply substitute the 4 cups of cubed chicken with an equal amount of cubed, roasted turkey.
- Use a Different Spirit: If you don’t have dry sherry, this recipe is also delicious with a dry white vermouth for a more herbal note, or a splash of brandy or cognac for a richer, deeper flavor.
Enjoy a Taste of Timeless, Retro Elegance!
You’ve just created a truly special dish that is a throwback to an era of sophisticated comfort food. This classic, from-scratch Chicken a la King is a perfect harmony of creamy, savory, and rich flavors that is sure to become a cherished favorite. It’s a humble yet elegant meal that is perfect for proving that the classics never go out of style.
We hope you enjoy every last, rich, and creamy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves classic comfort food!
Frequently Asked Questions (FAQs)
Q1: What exactly is Chicken a la King?
Chicken a la King is a classic American dish that became very popular in the early 20th century. It consists of diced, cooked chicken in a rich cream sauce, often with mushrooms, peppers, and a splash of sherry. Its exact origin is debated, but it was considered a very elegant and fashionable dish to serve at luncheons, in hotels, and at supper clubs.
Q2: What is crème fraîche and what can I substitute for it?
Crème fraîche is a thick, cultured cream with a high fat content and a rich, nutty, and only mildly tangy flavor. It is the classic choice for finishing sauces because it will not curdle or split when heated. If you cannot find it, you can substitute an equal amount of heavy cream, or you can use full-fat sour cream. If using sour cream, be sure to temper it first (mix a little of the hot sauce into the sour cream before stirring it all back into the pot) to prevent it from curdling.
Q3: What are “toast points” and how do I make them?
Toast points are a classic, simple accompaniment for creamy dishes. To make them, simply take a few slices of a good quality white sandwich bread, trim off all the crusts, and then cut each slice of bread in half on the diagonal to create two triangles. You can then toast these triangles in a toaster or in the oven until they are golden and crisp.
Q4: Can I use boneless, skinless chicken breasts that I cook myself?
Yes, you can. The best way to do this would be to poach them. Simply simmer about 1 1/2 pounds of boneless, skinless chicken breasts or thighs in chicken broth until they are cooked through. Then, remove the chicken, let it cool, and cube it. You can use the flavorful poaching liquid as the chicken stock for the recipe.
Q5: Why do you cook the mushrooms until all their water has evaporated?
This is a crucial step for developing the best flavor. Mushrooms contain a very high percentage of water. When you first add them to a hot pan, they will release all this water. You must continue to cook them until all that water boils off. It is only after the pan is dry again that the mushrooms can actually begin to sauté and brown. This browning process, known as the Maillard reaction, is what creates a deep, savory, and intensely “mushroomy” flavor.