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Chef John's Chicken a la King

Rated as 4.86 out of 5 Stars
57k

"Chicken à la King is one of my favorite classic comfort foods. This recipe is easy to adapt--you can make it thicker or thinner by changing the amount of roux and having a little extra stock on hand. Usually I make this with leftovers from a large roasted chicken. Serve over pasta, toast, rice, or mashed potatoes."
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Ingredients

45 m servings 583
Original recipe yields 4 servings

Directions

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  1. Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Saute until mushrooms release their moisture. Continue cooking until moisture evaporates and mushrooms begin to brown, 8 to 10 minutes. Add shallots; cook and stir just until shallots soften, 3 or 4 minutes.
  2. Reduce heat to medium. Stir in flour to coat the mushrooms; cook until flour begins to turn golden, about 5 minutes, to form roux. Add peppers; cook and stir about 1 minute. Pour in sherry wine; allow to sizzle about 30 seconds. Stir in stock. Raise heat to medium-high and bring to a simmer. When it starts to bubble, reduce heat to medium-low and cook until slightly thickened, 10 to 15 minutes stirring occasionally. Add nutmeg and cayenne pepper.
  3. Stir in thyme, parsley, cream, and chicken. Reduce heat to low and cook until chicken is heated through, about 5 minutes. Check seasonings and adjust as needed. Top each serving with some chopped fresh chives.

Footnotes

  • Chef's Notes:
  • If you prefer your chicken a la king on the thicker side, increase the amount of flour in the roux from 1/3 cup to 1/2 cup.
  • There is no substitute for the dry sherry in this, except maybe a little splash of mild, sweeter vinegar.
  • This recipe yields 4 small or 2 large servings.

Nutrition Facts


Per Serving: 583 calories; 36.2 20.8 43.7 179 833 Full nutrition

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Reviews

Read all reviews 24
  1. 36 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I had friends over to help rake leaves today so I made them lunch. I made the A La King this morning and just reheated at lunch time. I served it over beds of brown rice (also re-heated) and a...

Most helpful critical review

Ok, so I grew up on Banquet frozen chicken a la king and my husband grew up on his dad's version of turkey a la king. I was hoping that 1) this would be close to what we grew up on and 2) that ...

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I had friends over to help rake leaves today so I made them lunch. I made the A La King this morning and just reheated at lunch time. I served it over beds of brown rice (also re-heated) and a...

I classic and great comfort food. Loved this recipe although my husband would have preferred fewer mushrooms.

Made as directed, used a rotisserie chicken I picked up at the grocery store. Served over egg noodles. Flavors molded together very nicely. Agree with not leaving out the sherry. Presents ver...

This was hit when served for Sunday dinner. My Daughter In-law called this next day for the recipe. The only change I made was added frozen peas because my wife said that was how her mother m...

I followed the recipe exactly as written. A very tasty, filling meal. Chef John is the best when you need to find something that you can make without modification that is a successful dish every...

This is definitely a keeper. We like it for breakfast or lunch on popovers.

I love Chef John recipes! This one was excellent. I did add some carrots and green beans and about 4 oz. of cream cheese as well. I put it over Cauliflower rice.

Fantastic recipe! Didn't change a thing and will make many times.

Super comfort food on mashed potatoes.