Chicken à la King

Introduction

Chicken à la King is a creamy pan sauce dish that comes together in about 30 minutes and serves two as a satisfying main. The sauce builds from a butter-flour roux and chicken broth, thickened and enriched with sautéed mushrooms, peppers, and tender chicken cubes served over biscuits or toast.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 2

Ingredients

• 2 boneless, skinless chicken breasts
• Salt
• Pepper
• garlic powder
• 1 tablespoon (45 milliliters) olive oil
• 1 small onion, diced
• 3½ ounces (100 g) sliced white mushrooms
• 3½ ounces (100 g) chopped pimentos or other mild chile peppers
• 3 tablespoons (42 g) butter
• 3 tablespoons (23 g) all-purpose flour
• 13½-14½ US fl. oz. (400-430 ml) chicken broth (depending on the size of can or jar available in your area)

Instructions

1. Season the chicken breasts with salt, pepper and garlic powder and then cube them into bite-size pieces.
2. Sauté the chicken cubes, onion, mushrooms, and pimentos in the olive oil in a skillet.
3. In a saucepan, melt the butter, stir in the flour and cook over medium heat for about a minute.
4. Add the chicken broth and stir till thickened.
5. Add the sauce to the chicken and vegetable mixture; stir together and cook a few more minutes.
6. Serve over biscuits, toast or toasted English muffins.

Variations

Swap the pimentos for roasted red bell peppers — this deepens the color and adds a richer, slightly smoky note instead of the mild sweetness of pimentos.

Use bone-in, skin-on chicken thighs instead of breasts — thighs stay more tender and absorb the sauce better, though you’ll need to extend cooking time by 5–7 minutes to ensure they cook through.

Add 2–3 tablespoons of fresh peas during the final simmer — they add sweetness, color contrast, and a soft texture that complements the creamy sauce.

Finish with a splash of fresh lemon juice and a pinch of fresh thyme — this brightens the sauce and lifts the flavors without changing the dish’s structure.

Replace the chicken broth with half broth and half unsweetened vegetable or chicken stock for a deeper flavor — this intensifies the savory profile and works especially well if your broth is mild.

Tips for Success

Make sure your roux (butter and flour mixture) cooks for about a minute before adding the broth—this removes the raw flour taste and helps the sauce thicken properly without lumps.

Cut the chicken into uniform bite-size pieces so they cook evenly and absorb the sauce well; uneven pieces will leave some dry and some overcooked.

Stir the sauce frequently after adding the broth to encourage thickening; if it seems too thin after 2–3 minutes of gentle heat, let it simmer another minute or two without stirring.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken further as it cools.

FAQ

Can I prepare the chicken ahead of time?

Yes. Season and cube the chicken the night before, then cover and refrigerate. This also gives you a head start on your prep time.

What if my sauce doesn’t thicken?

Make a small slurry by mixing 1 tablespoon of flour with 2 tablespoons of cold broth, then stir it into the simmering sauce. Cook for another minute or two and it should thicken noticeably.

Can I double this recipe?

Yes. Double all ingredients and use a larger skillet and saucepan. The cooking times remain about the same, though you may need an extra minute or two for the sauce to thicken with the larger volume.

What’s the best bread to serve this over?

Buttered toast, split and toasted biscuits, or English muffins all work well. Avoid soft bread that will soak through and fall apart; you want something sturdy enough to hold the sauce without falling apart.