Save 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 still remember the first time I made chicken à la king for my family: it was a chilly winter night, and everyone gathered around the table eagerly. The creamy sauce and buttery toast brought smiles all around, and it's become a regular request ever since.
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.
- Make the roux:
- Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Add liquids:
- Gradually whisk in the milk and chicken broth, stirring until smooth and thickened, about 3–4 minutes.
- Combine with chicken:
- 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.
- Assemble and 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.
Save This recipe is especially meaningful because it brings back Sunday afternoons cooking with my kids. They love helping toast the bread and sprinkle fresh parsley on top.
Serving Suggestions
Pair with steamed vegetables, a simple green salad, or a crisp white wine for a balanced meal. You can swap out the toast for biscuits or puff pastry shells for a special touch.
Make Ahead & Storage
Prepare the chicken mixture up to a day in advance, let cool, and refrigerate. Gently reheat on the stove while preparing the toast. Leftovers keep for up to 3 days in the refrigerator.
Allergen & Nutrition Info
Contains wheat, milk, and chicken. Always confirm ingredient labels for allergies. Each serving provides about 420 calories, 20 g fat, 32 g carbs, and 28 g protein.
Save This chicken à la king is classic comfort food you'll want to make again and again. Enjoy every creamy bite over warm, crisp toast!
Recipe FAQ
- → Can I use leftover chicken for this dish?
Yes, diced leftover or rotisserie chicken works perfectly, saving prep time while maintaining flavor.
- → What can I substitute for the toast?
Try puff pastry shells, rice, or biscuits as tasty alternatives to toast when serving.
- → How do I make the sauce thicker?
Cook the roux slightly longer before adding milk and broth, and simmer the sauce until it reaches desired thickness.
- → Can I add other vegetables to this dish?
Absolutely, vegetables like peas, carrots, or green beans can be added to enhance texture and flavor.
- → What seasoning options work well here?
Besides paprika and thyme, herbs like parsley or tarragon complement the creamy poultry and vegetable flavors nicely.