Chicken à la King

This creamy, luxurious chicken dish transforms simple ingredients into a restaurant-worthy meal that’ll have everyone asking for seconds. With tender chunks of chicken swimming in a velvety sauce studded with colorful vegetables, it’s pure magic on a plate.

What makes this version special is the perfect balance of flavors – rich butter and cream playing off earthy mushrooms, sweet peas, and the subtle zip of pimentos. Plus, that splash of sherry? It adds a depth that’ll make your taste buds dance. Serve it over warm biscuits, and watch as everyone at your table falls silent with that first heavenly bite.

Ingredients

For the Base:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 1 medium yellow onion
• 8 ounces cremini or white button mushrooms
• 4-ounce jar pimento peppers

For the Sauce:

• 4 tablespoons unsalted butter, divided
• 1/3 cup all-purpose flour
• 14.5 ounces low-sodium chicken broth
• 1 cup half-and-half or whole milk
• 2 tablespoons dry sherry
• 1 cup frozen peas

Seasonings:

• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper, divided

For Serving:

• Biscuits, steamed rice, or cooked egg noodles

Steps

1. Start by prepping your vegetables: Halve and thinly slice the onion into 1/8-inch pieces (you should have about 1 1/2 cups). Slice mushrooms thinly, halving any large ones first. Drain pimentos well to prevent excess liquid in your sauce.
2. Cut chicken into uniform 3/4-inch pieces – this size ensures even cooking and perfect bite-sized portions. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, making sure to coat evenly.
3. Heat a Dutch oven or large skillet over medium-high heat. Add 1 tablespoon butter and let it melt completely. Add chicken in a single layer (some overlap is fine, but don’t overcrowd). Cook for 8-10 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate.
4. In the same pan, melt remaining 3 tablespoons butter. Add mushrooms and onion with remaining salt and pepper. Cook for 5 minutes, scraping up those flavorful brown bits (fond) from the bottom. Vegetables should be tender and lightly golden.
5. Sprinkle flour over vegetables and cook for 1 minute, stirring constantly to prevent burning. This creates your roux base. Gradually add broth, half-and-half, and sherry, stirring continuously to prevent lumps. Bring to a boil, then reduce to maintain a gentle simmer.
6. Return chicken to pan along with pimentos and frozen peas. Simmer for 2-3 minutes until peas are bright green and everything is heated through. Sauce should coat the back of a spoon – if too thick, thin with additional broth; if too thin, simmer for 2-3 minutes more.

Smart Swaps

• Use evaporated milk instead of half-and-half for fewer calories
• Substitute cauliflower rice for traditional rice to reduce carbs
• Replace sherry with 2 tablespoons white wine vinegar mixed with 1 tablespoon chicken broth

Make It Diabetes-Friendly

• Use cauliflower rice (reduces carbs by 30g per serving)
• Choose whole grain pasta instead of egg noodles (adds 6g fiber per serving)
• Increase mushrooms to 12 ounces and reduce chicken to 1 pound to lower protein load
• Serve with 1/2 cup portion of carb base instead of full portion

Pro Tips

• Pat chicken dry before seasoning for better browning
• Don’t skip the sherry – it adds crucial depth of flavor
• Make ahead and reheat gently with an extra splash of broth to maintain consistency