Pin It A classic, creamy chicken dish with mushrooms, peppers, and peas, served warm over crisp buttered toast. Comforting and full of flavor, perfect for a quick weeknight dinner or casual brunch.
I remember the first time I made Chicken à la King for my family, how pleasantly surprised everyone was by how easy it was to put together yet so comforting
it quickly became a regular request during chilly evenings when we craved something warm and satisfying.
Ingredients
- Chicken: 2 cups cooked chicken breast, diced (about 300 g)
- Vegetables: 1 cup mushrooms, sliced, 1/2 cup red bell pepper, diced, 1/2 cup frozen peas, thawed, 1 small onion, finely chopped
- Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 2 cups whole milk, 1/2 cup chicken broth, 1/4 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika, 1/4 tsp dried thyme
- Toast: 4 slices hearty white or whole wheat bread, 2 tbsp butter (for toasting)
- Garnish (optional): 2 tbsp chopped fresh parsley
Instructions
- Sauté vegetables:
- In a large skillet over medium heat, melt 3 tbsp butter. Add the onion, mushrooms, and bell pepper. Sauté for 4–5 minutes until softened.
- Form roux:
- Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Make sauce:
- Gradually whisk in the milk and chicken broth, stirring until smooth and thickened, about 3–4 minutes.
- Add chicken and seasonings:
- Add the diced chicken, peas, heavy cream, salt, pepper, paprika, and thyme. Simmer gently for 5–7 minutes, stirring occasionally, until heated through and slightly thickened.
- Toast bread:
- Meanwhile, toast the bread slices and spread each with a little butter.
- Serve:
- To serve, place a slice of toast on each plate and spoon the chicken à la king generously over the top. Garnish with fresh parsley if desired.
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Sharing this meal around the table always reminds me of Sunday lunches at home when everyone would linger for just another bite of creamy chicken and toast. It
remains a comforting favorite for all ages in my house.
Serving Suggestions
Pair Chicken à la King with a crisp green salad and a glass of Chardonnay for a complete meal with satisfying flavors and freshness.
Recipe Notes
To make the dish extra rich, you can replace some milk with heavy cream, or use rotisserie chicken for extra convenience during busy weeknights.
Required Tools
Prepare the recipe with a large skillet, whisk, knife and cutting board, toaster or oven, and measuring cups for smooth cooking.
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The creamy filling and buttery toast come together for a comforting meal everyone will enjoy. Feel free to double the recipe for easy leftovers!
Recipe Questions & Answers
- → What type of bread works best for serving?
Hearty white or whole wheat bread slices toasted with butter provide a sturdy and flavorful base for the creamy topping.
- → Can I use leftover chicken for this dish?
Yes, cooked chicken breast or rotisserie chicken makes a convenient and tasty choice, perfectly absorbing the creamy sauce.
- → How is the sauce thickened?
A roux made with butter and flour is used, then milk and broth are whisked in and cooked until smooth and thick, creating a rich base.
- → Are there options to modify vegetables?
Mushrooms, bell pepper, peas, and onion add color and flavor, but feel free to adjust based on personal preferences or seasonal availability.
- → What herbs enhance the flavor in this dish?
Dried thyme and paprika provide subtle earthiness and warmth, while fresh parsley adds a bright garnish finishing touch.
- → Can I substitute cream in the sauce?
Yes, heavy cream enriches the sauce, but for a lighter option, you can use more milk or substitute with a milk alternative suitable for cooking.