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Creamy Chicken à la King

Creamy Chicken à la King is a classic comfort-food skillet with tender chicken, mushrooms, peppers, and peas in a thick, creamy sauce. The recipe builds a roux with flour, then simmers until rich and velvety before heating the chicken through.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken à la King base
  • 3 cup cooked chicken diced; use rotisserie for best speed
  • 4 tbsp butter for sautéing and building the roux
  • 8 oz mushrooms sliced
  • 1 green bell pepper small; diced
  • 0.5 cup onion diced
  • 0.25 cup all-purpose flour to thicken the sauce
  • 2 cup chicken broth for the creamy sauce base
  • 1 cup whole milk adds richness
  • 0.5 cup heavy cream for extra creaminess
  • 1 cup frozen peas no need to thaw
  • 1 tsp garlic powder
  • 1 tsp salt to taste as needed
  • 0.5 tsp black pepper
  • 2 tbsp chopped parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the vegetable mixture
  1. Melt the butter in a large skillet over medium heat until it foams slightly (about 1 minute).
  2. Add mushrooms, onion, and bell pepper, then cook for 5–6 minutes until softened and lightly browned at the edges.
Thicken the sauce
  1. Sprinkle the flour over the vegetables and stir for 1 minute until the mixture looks smooth and slightly paste-like.
  2. Gradually whisk in the chicken broth, scraping the pan to lift any browned bits.
  3. Add the milk and heavy cream, then bring the sauce to a simmer.
  4. Simmer for 5 minutes until thickened and glossy, stirring every so often so it doesn’t catch.
Finish with chicken and peas
  1. Stir in the cooked chicken, frozen peas, garlic powder, salt, and black pepper until evenly combined.
  2. Cook for another 5 minutes until the peas are hot and the chicken is heated through (sauce should bubble gently).
  3. Garnish with the chopped parsley and serve immediately.
  4. Serve over rice, toast points, biscuits, or egg noodles.

Notes

For the smoothest sauce, whisk the flour-and-veg paste with the broth slowly to prevent lumps, then keep the simmer gentle once thickened. Store leftovers in an airtight container in the fridge for 3–4 days; reheat on the stovetop until hot. Freezing is not recommended because the cream sauce can separate upon thawing. For a lighter version, use half-and-half instead of heavy cream (and consider low-fat milk) for a still-creamy texture.