Chicken à la King

This classic Chicken à la King features tender chicken in a rich cream sauce with mushrooms and pimientos. A timeless comfort food recipe.

Creamy, indulgent, and utterly comforting, this classic Chicken à la King is packed with tender chicken, sautéed mushrooms, and sweet pimientos, all coated in a rich, velvety cream sauce.

Perfect served over toast, puff pastry, rice, or noodles, it’s a timeless dish that evokes mid-century elegance, for a comforting, indulgent meal that never goes out of style.

Tips for Best Results

• Cook mushrooms separately: Sauté them until golden and moisture evaporates to avoid a watery sauce.
• Use real cream: Heavy cream makes the sauce rich and velvety.
• Temper the eggs: Always add a few spoonfuls of hot sauce to the egg yolks before stirring them in to prevent curdling.
• Don’t boil after adding eggs: Keep the sauce on low heat to maintain a silky texture.
• Warm the chicken gently: Add pre-cooked chicken at the end to avoid drying it out.
• Use sherry for depth: A splash of dry sherry enhances flavour without overpowering.
• Serve immediately: This dish is best enjoyed hot, over toast, pastry, rice, or noodles.

Ingredients and Substitutions

• Butter – Provides richness and helps sauté the vegetables. Can be substituted with a neutral flavoured oil.
• Mushrooms – Add earthy depth and texture to the sauce. Use cremini, button, or shiitake mushrooms.
• Onion – Builds a sweet, aromatic base for the sauce. Shallots or leeks can be used for a milder flavour.
• Flour – Thickens the sauce to give it a creamy, velvety consistency. Can be replaced with gluten-free flour or cornstarch.
• Salt – Enhances overall flavour. Sea salt or kosher salt works as a substitute.
• Heavy Cream – Creates the rich, luxurious sauce that defines Chicken à la King. Can use single cream or half-and-half for a slightly lighter sauce.
• Cooked Chicken – The main protein, tender and flavourful. Rotisserie chicken, turkey, or leftover cooked poultry can be used.
• Egg Yolks – Enrich and thicken the sauce, giving it a silky texture. To substitute, double the flour and butter.
• Lemon Juice – Adds brightness and balances richness. White wine vinegar or a splash of white wine works as a substitute.
• Paprika – Provides mild warmth, colour, and subtle spice. Smoked paprika can give a gentle smoky twist.
• Dry Sherry – Adds depth and complexity to the sauce. White wine can be substituted, or omit entirely if desired.
• Pimientos (Pimentos) – Contribute sweetness, colour, and a touch of acidity. Roasted red peppers are a suitable alternative.
• Peas (optional) – Add colour, sweetness, and a pop of texture. Green beans, asparagus tips, or leaving them out entirely are fine.

Serving Suggestions

• Over Toast: Serve on buttered toast for a traditional mid-century presentation.
• Puff Pastry: Spoon over baked puff pastry shells for an elegant, retro touch.
• With Rice or Noodles: Perfect over fluffy white rice or buttery egg noodles to soak up the creamy sauce.
• With Biscuits: Serve over warm, flaky biscuits for a rich and indulgent twist.

Frequently Asked Questions

Looking for More Vintage Dinner Ideas?

Check out more of my favourite classic dinners!

Classic beef stroganoff made with sirloin steak, mushrooms, and sour cream. This traditional beef stroganoff recipe is creamy and timeless.

Experience the timeless charm of the French classic, Beef Bourguignon, slowly simmered to develop a rich, comforting flavour.

Looking for a delicious, easy and quick dinner idea? Try this Instant Pot Salisbury Steak recipe. It’s sure to be a family favourite!

---

Chicken à la King

Yield: 4–6 servings | Prep time: 10 minutes | Cook time: 25 minutes

Ingredients

• 4 tablespoons (60 g) butter, divided
• 8 ounces (225 g) mushrooms, thinly sliced
• 1 small onion, finely minced
• 2 tablespoons (15 g) all-purpose flour
• ½ teaspoon salt
• 2½ cups (600 ml) heavy cream
• 3 cups (about 420 g) cooked chicken, cut into bite-sized pieces
• 3 large egg yolks
• ¼ cup (60 g) butter, softened
• 1 teaspoon (5 ml) lemon juice
• ½ teaspoon paprika
• 2 tablespoons (30 ml) dry sherry
• ½ cup (120 g) diced pimientos, drained
• ¾ cup (115 g) peas, optional
• Freshly ground black pepper, to taste

Directions

Cook the mushrooms

1. Melt 1 tablespoon butter in a large saucepan over medium-high heat.
2. Add the mushrooms and cook until golden and all moisture has evaporated, 6–8 minutes. (Image 1)
3. Remove from the pan and set aside.

Cook the onion and make the roux

1. Add 1 tablespoon butter to the same pan. Add the onion and cook over medium heat until soft and translucent, about 4 minutes. (Image 2)
2. Add the remaining 2 tablespoons butter to the pan.
3. Sprinkle in the flour and salt. Stir constantly for 1–2 minutes, until smooth and lightly bubbly. (Image 3)

Build the sauce

1. Gradually whisk in the cream.
2. Cook over medium heat until thickened and the sauce coats the back of a spoon. (Image 4)

Add chicken and vegetables

1. Reduce heat to low.
2. Stir in the chicken and reserved mushrooms. Let warm gently.

Enrich with egg yolks

1. In a small bowl, beat together the softened butter and egg yolks.
2. Stir in the lemon juice and paprika. (Image 5) It may look a little curdled at this point, this is normal. Tempering the eggs, if done correctly, will smooth the mixture out.
3. Whisk a few spoonfuls of the hot sauce into the egg mixture to temper it.
4. Slowly stir the egg mixture back into the saucepan, whisking constantly. Do not let the sauce boil. (Image 6)

Finish

1. Stir in the sherry, pimientos, and peas (if using).
2. Season with black pepper to taste.