Who says you can’t eat like a king right in your own home? This chicken a la king is one of my favorite ways to turn leftover chicken into a creamy, cozy, one-pan dinner that always makes me feel like royalty. Tender shredded chicken, buttery mushrooms, sweet pimentos, and peas come together in a rich, homemade chicken a la king sauce that’s silky and full of flavor. It’s simple, quick, and ready in just 30 minutes, making it my go-to for busy weeknights or when I want something comforting and satisfying. I love it over rice!
Top Reader Reviews
This recipe was so simple and so delicious. I just added half a cup of Parmesan cheese at the end. The flavour of this dish is outstanding and thank you so much for the recipe. We just loved it.
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Easy Homemade Chicken a la King
What I really love about this easy chicken a la king recipe is the balance of classic flavors with a truly homemade touch. Instead of shortcuts or canned soup, I make a simple roux with butter and flour to create a luxuriously smooth sauce that coats every bite. The shallots add gentle sweetness, the mushrooms build savory depth, and the pimentos and peas bring color and subtle sweetness that make every spoonful pop.
It’s also flexible enough for any night of the week: using rotisserie chicken makes prep even faster, and it all cooks in one pan for easy cleanup. This homemade chicken a la king is the kind of meal that feels comforting and familiar while still tasting fresh and special enough to serve to company.
Don’t have leftover chicken? Try my crockpot chicken breast or Instant Pot shredded chicken to make this dish from scratch.
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Tip for a Silky Chicken a la King Sauce
For the silkiest sauce, let your half-and-half come to room temperature before adding it to the pan. Cold cream can shock the sauce and cause it to split. Stir slowly and evenly for that classic velvety a la king finish.
Chicken a la King Recipe
Ingredients
- ½ cup unsalted butter (1 stick)
- 1 shallot (finely diced)
- 8 ounces cremini or white button mushrooms (sliced)
- 1 clove garlic (minced)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1 cup half-and-half (room temperature*)
- 1 cup frozen peas
- ⅓ cup pimentos (drained and chopped**)
- 3 cups shredded cooked chicken (***)
Instructions
- Melt the butter over medium heat in a large skillet.½ cup unsalted butter
- Add in the shallot and mushrooms, and cook until translucent, about 5-7 minutes. Add in the garlic, salt, pepper, and sauté for 30 seconds until fragrant.1 shallot, 8 ounces cremini or white button mushrooms, 1 clove garlic, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Sprinkle in the flour and stir until all the flour is coated with the butter.½ cup all-purpose flour
- Whisk in the chicken broth and half and half. Bring the mixture to a simmer, then lower the heat and let it cook for 5 minutes until thickened.2 cups chicken broth, 1 cup half-and-half
- Stir in the frozen peas, pimentos, and chicken. Simmer until warmed through, about 5 minutes.1 cup frozen peas, ⅓ cup pimentos, 3 cups shredded cooked chicken
- Serve over pasta or rice, if desired.
Notes
- If using raw chicken breasts or thighs, cook them first in the skillet until fully done (165°F), then shred and add at the end to keep the sauce creamy and prevent overcooking.
- Before adding the broth and cream, you can splash in a little bit of wine (I recommend Pinot Grigio, Chardonnay, or Sherry) to deglaze the pan and add a little extra depth.
- Whisk the flour and butter mixture thoroughly before adding the liquid, and add the broth and cream gradually while whisking to prevent lumps.
- I have found that the cream mixes in better at room temperature than if added cold straight from the fridge.
- Wait to add the peas and pimentos until the end so you don’t overcook them. No need to thaw the frozen peas–they’ll be perfectly tender!
- If the sauce gets too thick, add a splash of chicken broth to thin it back out.
- A squeeze of lemon juice or a splash of dry sherry at the end can really brighten the rich, creamy sauce.
- Reheat over low heat on the stove, stirring often, to prevent the cream from separating.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken a la King Step by Step
Prep: Gather up everything you need to make this chicken a la king recipe. Bring the half-and-half to room temperature for 30-60 minutes before beginning so it doesn’t curdle when you add it to the sauce. Dice the shallot, slice the mushrooms, mince the garlic, and drain and chop the pimentos. Melt ½ cup of unsalted butter in a large skillet set over medium heat.
Sauté the Mushrooms: Add in 1 finely diced shallot and 8 ounces of sliced cremini or white button mushrooms, and cook until translucent, about 5-7 minutes. Add in 1 minced clove of garlic, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper, and sauté for 30 seconds, or until fragrant.
Make the Roux: Sprinkle in ½ cup of all-purpose flour and stir until all the flour is coated with the butter. I like to let it get a little toasty for extra depth!
Add the Broth and Cream: Whisk in 2 cups of chicken broth and 1 cup of room-temperature half-and-half, stirring well to prevent curdling and to remove any lumps. Bring the mixture to a simmer, then lower the heat and let it cook for 5 minutes, or until thickened to your liking. If the sauce gets too thick, add a bit of chicken broth to help thin it back out.
Fold in the Chicken: Stir in 1 cup of frozen peas (no need to thaw!), ⅓ cup of drained and chopped pimentos, and 3 cups of shredded cooked chicken. Simmer just until warmed through, about 5 minutes. Serve over pasta or rice, if desired.
How to Store, Freeze, and Reheat
Store leftover chicken a la king in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop set over medium-low heat, stirring often until warmed through. You can also reheat this dish in the microwave in 30-second intervals, stirring each time it stops, until warmed all the way through. Keep in mind that the sauce may turn a bit grainy once thawed.
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