Creamy chicken à la king made with tender cooked chicken, mushrooms, and onions in a rich white sauce, lightly seasoned with thyme and sherry. This easy chicken recipe is perfect for a quick dinner, served over rice, pasta, or mashed potatoes. Great for using leftover chicken and ready in under 30 minutes.
A classic creamy chicken dish featuring tender chicken breast, mushrooms, and onion in a flavorful white sauce, delicately seasoned with thyme and a splash of dry sherry. Perfect served over rice or pasta for a comforting, easy meal.
Ingredients
For the sauce and filling:
- 3 tbsp olive oil
- 12 baby chestnut mushrooms, halved (or 5–6 regular mushrooms, sliced)
- 1 large onion, peeled and sliced
- 2 tbsp plain (all-purpose) flour
- 280 ml (1 cup + 3 tbsp) hot chicken stock (or water + 2 stock cubes)
- 200 ml (¾ cup + 1 tbsp) semi-skimmed or full-fat milk
- ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
- 2 tbsp dry sherry (measure carefully to avoid overpowering the sauce)
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 2 large cooked chicken breasts (about 250 g / 9 oz), chopped into bite-sized pieces
To serve:
- Chopped fresh parsley
- Boiled rice or pasta
Instructions
- Sauté the mushrooms:
Heat 1½ tbsp of oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3–4 minutes until golden. Remove from the pan and set aside. - Cook the onions:
Add the remaining oil to the same pan. Sauté the sliced onion over medium-high heat for 5–6 minutes, stirring often, until softened and lightly browned on the edges. - Make the roux:
Stir in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste. - Add the stock:
Pour in a small amount of hot stock and whisk into the flour mixture to form a smooth paste. Gradually add the rest of the stock, whisking well after each addition to avoid lumps. - Add milk and seasonings:
Stir in the milk and thyme. Continue stirring as the sauce thickens over medium heat. Once thickened, add the sherry, salt, and pepper. Taste and adjust seasoning if necessary. - Finish with chicken and mushrooms:
Stir the cooked chicken and mushrooms into the sauce. Simmer for 2–3 minutes until heated through. - Serve:
Spoon over freshly cooked rice or pasta and garnish with chopped parsley.
Tips
- Use leftover roast chicken to save time.
- Whisk constantly when adding liquid to avoid lumps in the sauce.
- Don’t skip the sherry—just 2 tablespoons enhances the flavor without being overpowering.
- Mushrooms and onions should be nicely browned to deepen the overall flavor.
Variations and Substitutions
- Protein: Swap chicken for leftover turkey or rotisserie chicken.
- Vegetarian: Use sautéed mushrooms, peas, and bell peppers with vegetable stock.
- Creamier option: Use double cream or heavy cream in place of milk.
- No sherry? Substitute with white wine or leave it out for a more kid-friendly version.
FAQs
Can I make Chicken à la King ahead of time?
Yes, it reheats well. Store in an airtight container in the fridge for up to 3 days and reheat gently on the stove.
Can I freeze it?
Freezing is possible, but the sauce may separate slightly when thawed. Stirring while reheating can help restore the texture.
What’s the origin of Chicken à la King?
It’s believed to have originated in the early 1900s in the U.S., with several chefs claiming credit for the creamy chicken dish.
Serving Suggestions
- Serve over steamed rice, egg noodles, or creamy mashed potatoes.
- Add steamed green beans, broccoli, or peas on the side for a full meal.
- Crusty bread or dinner rolls work well to mop up the extra sauce.
Why You’ll Love This Recipe
- Quick and simple way to use up cooked chicken
- Comforting and rich, with balanced flavor from thyme and sherry
- Versatile dish that pairs with rice, pasta, or potatoes
- Family-friendly and easy to adapt to your preferences
Chicken à la King
4
servings10
minutes20
minutesIngredients
For the sauce and filling:
3 tbsp olive oil
12 baby chestnut mushrooms, halved (or 5–6 regular mushrooms, sliced)
1 large onion, peeled and sliced
2 tbsp plain (all-purpose) flour
280 ml (1 cup + 3 tbsp) hot chicken stock (or water + 2 stock cubes)
200 ml (¾ cup + 1 tbsp) semi-skimmed or full-fat milk
½ tsp dried thyme (or 1 tsp fresh thyme leaves)
2 tbsp dry sherry (measure carefully to avoid overpowering the sauce)
¼ tsp salt
¼ tsp freshly ground black pepper
2 large cooked chicken breasts (about 250 g / 9 oz), chopped into bite-sized pieces
To serve:
Chopped fresh parsley
Boiled rice or pasta
Directions
- Sauté the mushrooms:
- Heat 1½ tbsp of oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3–4 minutes until golden. Remove from the pan and set aside.
- Cook the onions:
- Add the remaining oil to the same pan. Sauté the sliced onion over medium-high heat for 5–6 minutes, stirring often, until softened and lightly browned on the edges.
- Make the roux:
- Stir in the flour and cook, stirring constantly, for 1 minute to remove the raw flour taste.
- Add the stock:
- Pour in a small amount of hot stock and whisk into the flour mixture to form a smooth paste. Gradually add the rest of the stock, whisking well after each addition to avoid lumps.
- Add milk and seasonings:
- Stir in the milk and thyme. Continue stirring as the sauce thickens over medium heat. Once thickened, add the sherry, salt, and pepper. Taste and adjust seasoning if necessary.
- Finish with chicken and mushrooms:
- Stir the cooked chicken and mushrooms into the sauce. Simmer for 2–3 minutes until heated through.
- Serve:
- Spoon over freshly cooked rice or pasta and garnish with chopped parsley.
Leave a Comment