Description
Classic Chicken a la King is a creamy, comforting dish featuring tender chicken breast simmered in a rich sauce made with mushrooms, onions, sherry, and half & half. This easy stovetop recipe combines savory flavors and vibrant peas and pimentos, perfect served over rice, egg noodles, or with biscuits for a satisfying meal.
Ingredients
Scale
Chicken and Seasonings
- 2 Tablespoons olive oil
- 1 ½ pound boneless skinless chicken breast
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper (divided)
Sauce Components
- ½ cup dry sherry wine
- 2 Tablespoons unsalted butter
- 8 ounces baby bella mushrooms, sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 Tablespoons all-purpose flour
- 1 cup half & half
- 1 ½ cups chicken broth
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
Veggies
- 1 cup frozen peas
- 4 ounces jarred pimentos, drained
Instructions
- Season and Cook Chicken: Season both sides of the chicken with half of the salt and black pepper. Heat the olive oil in a large pot or Dutch oven over medium heat. Cook the chicken for 5-6 minutes on each side until fully cooked (internal temperature reaches 165°F / 74°C).
- Rest and Cut Chicken: Remove the chicken from the pot and set aside to rest. Once rested, cut the chicken into bite-sized pieces.
- Deglaze the Pot: Pour the sherry wine into the same pot. Use a wooden spoon or spatula to scrape up all the flavorful browned bits stuck to the bottom while stirring.
- Sauté Vegetables: Add the sliced mushrooms, diced onions, and minced garlic to the pot. Cook for about 5 minutes, stirring occasionally, until mushrooms are soft and onions are translucent.
- Create Roux: Stir in the butter until melted. Sprinkle the flour evenly over the vegetables and stir to combine, forming a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Liquids and Seasonings: Slowly pour in the half & half while stirring to prevent lumps. Add the chicken broth and stir until fully combined. Season with the remaining salt and black pepper, paprika, and Italian seasoning.
- Simmer Sauce and Combine Chicken: Bring the sauce to a gentle simmer over medium heat, stirring occasionally. The sauce will begin to thicken in about 5 minutes. Add the cut chicken back into the pot and continue to simmer uncovered for approximately 10 minutes, allowing flavors to meld.
- Add Peas and Pimentos: Stir in the frozen peas and drained pimentos. Simmer for an additional 5-10 minutes until the peas are heated through and the sauce reaches desired thickness. Turn off the heat.
- Serve: Serve the Chicken a la King warm, over rice, egg noodles, or with biscuits on the side. Enjoy your comforting homemade meal!
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Dry sherry enhances flavor but can be substituted with white wine or chicken broth if unavailable.
- For a thicker sauce, continue simmering longer or add an additional tablespoon of flour when making the roux.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on stovetop or microwave.
- Serve over your choice of base like rice, noodles, or biscuits for varied textures.
