Chef John's Chicken a la King


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.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 6 tablespoons unsalted butter

  • ½ pound sliced mushrooms

  • 2 large shallots, minced

  • 1 cup diced sweet bell peppers

  • Salt and freshly ground black pepper to taste

  • cup all-purpose flour

  • ¼ cup dry sherry

  • 3 ½ cups chicken stock or broth

  • 1 pinch freshly grated nutmeg

  • 1 pinch cayenne pepper

  • 2 teaspoons fresh thyme

  • 1 tablespoon chopped fresh Italian parsley

  • cup creme fraiche or heavy cream

  • 4 cups cubed roasted chicken

  • Chopped fresh chives for garnish


  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.

    close up view of Chicken a la King garnished with green onions in a white bowl
    Chef John

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
36g Fat
21g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 583
% Daily Value *
Total Fat 36g 46%
Saturated Fat 19g 95%
Cholesterol 179mg 60%
Sodium 833mg 36%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 44g
Vitamin C 36mg 179%
Calcium 52mg 4%
Iron 3mg 16%
Potassium 638mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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