Chicken a la King

This Chicken a la King has moist chicken and veggies in a flavorful gravy, and can be served on rice, noodles, or biscuits, making it a saucy and hearty dish.

Course Main Course

Cuisine American

Keyword a la king recipes

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 842kcal

Author Kathleen

Ingredients

2 tablespoon oil
1 1/2 pounds chicken cut into 1/2 inch cubes
salt + black pepper
4 tablespoons unsalted butter
1/2 cup onion minced
1/4 cup red bell pepper finely chopped (optional)
2 stalks celery finely chopped
1 carrot peeled and finely chopped
8 ounces mushrooms sliced
2 teaspoons fresh thyme leaves
1/4 cup all-purpose flour
1 cup low-sodium chicken stock
1 teaspoon Better Than Bouillon (chicken flavor)
1 cup heavy cream
1 cup frozen peas thawed and well drained
2 tablespoons dry sherry
1 teaspoon Tabasco
1 tablespoon parsley finely chopped

US Customary - Metric

Instructions

Remove any surface moisture on chicken by patting it dry with paper towels. Sprinkle chicken cubes with 1 teaspoon salt and 1/2 teaspoon black pepper tossing to evenly coat
Heat oil over medium heat until it shimmers. Add cubed chicken and cook on both each side for 3 minutes. (Chicken will not be completely cooked through ~thats okay.) Transfer chicken to a plate; set aside. Remove any oil from the pan, leaving brown bits.
Melt butter (4 tablespoons) over medium heat. Add onion (1/2 cup), red bell pepper (1/4 cup), celery (2 stalks), and carrots (1) then cook, stirring frequently and digging down to the bottom of the pan to loosen up any brown bits, until the vegetables are very tender, about 8 minutes.
Stir the mushrooms (8 ounces), and thyme leaves (2 teaspoons), into the skillet and continue to cook, stirring often, until the mushrooms are tender, about 3-5 minutes.
Sprinkle flour (1/4 cup) over cooked vegetables then stir until vegetables are evenly coated. Continue to cook, stirring constantly, for 1-2 minutes or so to cook out flour taste.
Slowly stir in the chicken stock (1 cup), stirring down to the bottom of the skillet to lift up any brown bits. Add 1/2 teaspoons salt, 1/4 teaspoon black pepper, the Better Than Bouillon and stir, until bouillon is dissolved. Pour in heavy cream (1 cup) and simmer, stirring often, until sauce thickens, about 3-5 minutes.
Stir in the partially cooked chicken and gently simmer for about 6 minutes.
Add the green peas (1 cup), sherry (2 tablespoons), and Tabasco sauce (1 teaspoon). Cook on low for another 2 minutes. Chicken should be completely cooked at this point. Taste and adjust salt and pepper. Sprinkle with fresh parsley (1 tablespoon) and serve over rice, biscuits, or buttered noodles.

Notes

Rotisserie Chicken: If you use rotisserie chicken, the time to prepare this dish will go faster. Just a little shortcut is nice on a busy day. During Step 7, just warm up the chicken since it is already fully cooked.
More or Less: Add or omit veggies to your liking. You can use canned mushrooms instead of fresh, and frozen bell peppers already cut up. Add pimentos or any other veggies that your family prefers.

Nutrition