My easy Chicken a la King recipe is on the table in 30 minutes – start to finish. Perfect for those days when you don’t have much time to spend in the kitchen
Chicken a la King
Who doesn’t love a hearty plate of chicken a la king? Deliciously tender chunks of chicken, juicy mushrooms and pops of colour from diced red peppers, all mixed together in a creamy sauce. Serve it over a bed of fluffy white rice and you will have a meal that is fit for a king.
Chicken a la king is one of those classic dishes that has stood the test of time, and remained reasonably true to the original recipe. My version calls for red peppers rather than green because I like the hint of sweetness the red peppers provide. I also like to add peas for little pops of additional colour and flavour.
Quick and easy
Because this dish is made with leftovers, it is super quick to make. You just fry up the vegetables, whip up a sauce, combine with the chicken and your dish is ready. On the table in less than 30 minutes. What could be easier?
Save time and money
Have you ever made a roast chicken and ended up throwing the carcass away, even though there was still a lot of meat left on it? You probably intended putting it on sandwiches, but just never got around to it and there wasn’t quite enough left over to make a full meal.
Here are some handy tips to make sure you save both time and money
- Next time you make a roast chicken, just shred and freeze the left-over meat. By the time you’ve frozen the meat from 2 or 3 leftover chickens you’ll have enough meat to combine into a delicious chicken a la king.
- If you are like me, you always end up cooking too much rice. Each time you end up with leftover rice, don’t throw it in the bin, just let it cool and then pop it into a ziploc bag and freeze. Top up the bag each time you have leftover rice, and in no time you will have a enough cooked frozen rice for a complete meal. Just defrost and heat it in the microwave and serve covered with the delicious chicken a la king.
Ingredients for chicken a la king
You can get the complete recipe on the printable recipe card below.
You are going to need the following ingredients:
|For the chicken|
|Red bell pepper (diced)||1 cup|
|Onion (diced)||1 cup|
|Mushrooms (diced)||1 cup|
|Frozen peas||1/2 cup|
|Cooked chicken (shredded or diced)||3 cups|
|For the sauce|
|Cornflour||2 – 3 Tablespoons|
|Single Cream||150 ml|
|Olive Oil (for frying the vegetables)||2 Tablespoons|
|Salt and Pepper||To taste|
How to make chicken a la king
If you follow my easy steps you can have this dish on the table in 30 minutes.
Prepare the chicken
If you are using leftover chicken – just shred it. For 4 people you will need about 3 cups of chicken.
If you don’t have leftover chicken you can follow the simple steps below to poach the juciest chicken breast ever. You will need 1 medium-sized chicken breast per person.
The foolproof way to a perfectly poached chicken breast
- Place chicken breasts in a saucepan of cold water and season with salt and pepper. There should be just enough water to cover the chicken.
- Bring to the boil.
- Once the chicken is boiling, put a lid on the saucepan and turn off the heat.
- The chicken will continue to cook in the heat from the boiling water.
- As soon as it is cool you can remove it from the water and and slice it.
- The chicken will be perfectly cooked, and wonderfully moist and juicy.
Prepare and fry the vegetables
I like to use white button or closed cap mushrooms because they keep their colour when cooked. You can use the open brown mushrooms, but they are going to turn your sauce brown when you add them.
Chop the red pepper and onions into 1cm dice. Chop the mushrooms into quarters.
Pour the olive oil into a small saucepan and gently fry the red pepper and onion until soft. Take your time with this step. Don’t allow the onions to brown. Brown onions are going to turn the sauce brown and we want the sauce to be lovely and white.
Add the mushrooms. Put the lid on the saucepan, turn down the heat to the lowest setting and let the vegetables continue to cook until the mushrooms have softened.
Make the sauce
Melt the butter in a saucepan. Mix 2 Tablespoons of cornflour into the milk and add to the melted butter in the saucepan. Bring to the boil, then turn down the heat and allow to simmer , stirring occasionally, until the mixture thickens.
If the sauce does not thicken sufficiently, mix the remaining tablespoon of cornflour into a little milk and add a drizzle at a time to the sauce over a low heat, stirring continuously, until the desired consistency is reached.
You should end up with a nice thick white sauce.
Add the vegetables, chicken, peas and cream
Add the fried vegetables, chicken and frozen peas to the sauce and stir well to combine. Stir in the cream.
Taste and adjust the seasoning if necessary.
Allow it to simmer for 5 minutes to allow the flavours to combine. Don’t let it boil or you run the risk of the cream separating.
Serve over cooked rice, with a green leafy salad on the side. You may also like to serve this dish with spicy mushroom rice.
Convert your recipes
To help you convert your recipes, I have created a handy Cookery Conversion Calculator which will convert ingredients between grams, ounces, tablespoons, cups and millilitres. I hope you will find it useful.
If you live at a high altitude you may find you need to adjust your baking recipes to compensate for this. You can read about how to do this in this post on baking at high altitudes.
Recipe – Easy Chicken a la King
Easy Chicken a la King
- Food processor or sharp knife for chopping
- Sharp Knife
- 1 cup Red Bell Pepper diced
- 1 cup Onion diced
- 1 cup Mushrooms diced or quartered depending on size
- ½ cup Frozen peas
- 3 cups Cooked chicken shredded
- 3 Tablespoons Butter
- 2 cups Milk
- 2 – 3 Tablespoons Cornflour
- 150 ml Single Cream
- 2 Tablespoons Olive Oil
- Salt and pepper to taste
Onions, Pepper and Mushrooms
- Heat the olive oil in a saucepan.
- Add the onions and red pepper and saute gently until soft.
- Add the mushrooms and stir through.
- Season to taste (optional)
- Turn down the heat, cover the saucepan with a lid and let the vegetables cook very slowly until the mushrooms are cooked and softened. (About 5 minutes).
Make the sauce
- Melt 3 Tablespoons butter in another saucepan
- Mix 2 Tablespoons cornflour with 2 cups Milk until there are no lumps and add to the butter.
- Bring to the boil, then turn the heat down and allow to simmer, stirring continuously, until the mixture has thickened.
- Season with salt and pepper (optional)
Put it all together
- Add the sauteed onions, pepper and mushrooms to the sauce
- Add the peas to the sauce
- Add the shredded chicken to the sauce
- Mix thoroughly to combine
- Simmer on a very low heat for 5 minutes to allow the flavours to combine.
- Serve on a bed of rice with a leafy green salad on the side
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
If you made this recipe and enjoyed it, please don’t forget to give me a star rating in the comments below. And if you’d like to get in touch, you can email me on [email protected]il.com. I’d love to hear from you.
You can click the buttons below if you’d like to save the recipe to Pinterest or your Yummly recipe box. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK! If you’d like to continue browsing, just click on this link to all my recipes.