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The one-pot meal is an American classic.
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Having grown up as the daughter of a professional chef (and a Dominican immigrant), there are certain classic, retro “American” dishes that I did not grow up eating. You know the ones: slumgullion, pot roast, things containing concerning amounts of gelatin, ambrosia salad, or anything that is called salad that doesn’t actually have lettuce.
Chicken à la king was one of those dishes for me. My boyfriend, on the other hand, is an all-American boy from Virginia who did a cartwheel at the idea of me putting my spin on one of his favorite recipes. His dad would cook chicken à la king for him as a kid, whose mother made it for him when he was a kid, whose mother made it for her when she was a kid—you get the picture.
I’ve since learned that eating chicken à la king is like wrapping yourself with a warm blanket. It’s a dish I now make regularly, especially on cold nights—it’s quick comfort food, done nearly as quickly as the pot of white rice I like to serve it with. It’s also wonderful with egg noodles or served alongside biscuits or warm toast.
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What Is Chicken à la King?
The origin of chicken à la king’s name is a subject of debate. Some say it was created at New York’s Brighton Beach Hotel in the 1890s and named after its proprietor E. Clark King II. Some claim it originated in England, while others say it’s from Philadelphia.
Regardless of where it started, by the turn of the century, chicken à la king was everywhere. Records indicate that it appeared on roughly 300 menus from 1910 to 1960, but by the 1980s food writers seemed ready to pen its obituary.
As a relative newcomer, I say long live the king! Chicken à la king is creamy and luxurious but made with accessible ingredients: mushrooms, celery, peas, pimentos, a splash of sherry or white wine, cream, and chicken.
Key Ingredients and Substitutions
This version is made with cooked chicken and is a great way to use up leftovers. If you don’t have any leftover cooked chicken handy, this is a good opportunity to utilize America’s dinnertime hero, a grocery store rotisserie chicken. The chicken can also be swapped with large pieces of silken tofu (a silk blanket!), cooked turkey, or even canned tuna (for something akin to tuna casserole).
Two traditional ingredients I thought were important to include are sherry and pimentos. If you don’t have sherry on hand, white wine or Madeira work just as well. And if you’d rather skip the alcohol altogether, that’s totally fine.
Pimentos are commonly found in a jar or can, usually close to (and also stuffed inside!) the olives on grocery shelves. If you can’t track them down, a diced roasted red pepper works great too.
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Chicken à la King
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4 servings
Ingredients
3 tablespoons unsalted butter
1 small yellow onion, diced (about 1 cup)
1/2 stalk celery, diced (about 1/2 cup)
1 teaspoon kosher salt, divided, plus more to taste
8 ounces white button mushrooms, sliced
1/2 teaspoon black pepper, plus more to taste
See AlsoEasy Chicken à la King Recipe1/4 cupsherry or dry white wine
3 tablespoons all-purpose flour
1 cup low-sodium chicken broth
3/4 cup heavy cream
2 cups diced or shredded cooked chicken
1 (7-ounce) can pimentos, drained, patted dry, and diced (about 1/2 cup)
1/2 cup frozen peas
2 to 3 cupscooked white rice, for serving (optional)
Method
Sauté the aromatics:
In a medium to large skillet over medium heat, melt the butter. Add the onion and celery, and season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.
Add the mushrooms:
Add the sliced mushrooms to the pan. Stir to coat them in butter, and season with 1/2 teaspoon kosher salt and black pepper. Cook, stirring occasionally, until the mushrooms are softened (they won’t necessarily brown, and that’s fine) and cooked down to about half their volume, about 5 minutes.
Deglaze with sherry:
Add the sherry or white wine and stir frequently until the liquid has nearly evaporated, about 2 minutes. (If omitting the alcohol, skip this step.)
Make a roux:
Sprinkle the flour over the skillet and stir until no dry pockets remain and the raw flour has slightly cooked, about 1 minute. Add the chicken broth and heavy cream and stir well.
Bring the mixture to a simmer, then lower the heat to medium-low and let thicken and reduce slightly, about 5 minutes.
Add chicken and vegetables:
Add the cooked chicken, diced pimentos, and frozen peas (no need to defrost). Stir well and cook until chicken is heated through and peas are hot, 2 to 3 minutes. Season to taste with salt and pepper and serve with rice, if desired.
Chicken à la king can be stored in an airtight container for up to 4 days. To reheat, add to a pan on the stove with a splash of water and cook over medium heat for 3 to 4 minutes.
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| Nutrition Facts (per serving) | |
|---|---|
| 488 | Calories |
| 35g | Fat |
| 21g | Carbs |
| 23g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 488 |
| % Daily Value* | |
| Total Fat 35g | 44% |
| Saturated Fat 18g | 92% |
| Cholesterol 137mg | 46% |
| Sodium 428mg | 19% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 4g | 15% |
| Total Sugars 8g | |
| Protein 23g | |
| Vitamin C 44mg | 221% |
| Calcium 75mg | 6% |
| Iron 4mg | 21% |
| Potassium 672mg | 14% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
