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Clean recipe · themodernproper.com

Chicken à la King

A cozy, creamy take on the classic Chicken à la King with tender chicken, savory mushrooms, peas & pimentos in a rich white-wine cream sauce — perfect for weeknights. Simple, comforting, and irresistible.

Original recipe: themodernproper.com

Yield:
6 servings
Prep:
20 min
Cook:
35 min
Total:
55 min
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Chicken à la King

Ingredients

  1. 2 tablespoons extra-virgin olive oil
  2. 1½ pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
  3. 1 teaspoon kosher salt
  4. 6 tablespoons salted butter
  5. 8 ounces cremini mushrooms, sliced
  6. 1 small yellow onion, diced
  7. 4 cloves garlic, minced
  8. ½ cup dry white wine, such as sauvignon blanc
  9. ½ cup all-purpose flour
  10. 2 cups chicken stock
  11. 1½ cups whole milk
  12. 1 teaspoon chicken bouillon
  13. ¼ teaspoon freshly cracked black pepper, plus more for serving
  14. 1 teaspoon onion powder
  15. 2 teaspoons minced fresh thyme
  16. ¾ cup frozen peas
  17. 1 (4 ounce) jar pimentos, drained
  18. Onion Chive Biscuits, for serving (optional)

Instructions

  1. Heat the olive oil in a large saucepan over medium-high heat. Once the oil is glistening, add the chicken in a single layer. Season with the salt and cook, undisturbed, until the chicken is browned, about 4 minutes. Continue cooking, stirring, until the internal temperature reaches 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer to a plate.
  2. Reduce the heat to medium and add the butter. Once the butter has melted, add the mushrooms and onion. Cook, stirring often, until softened, about 5 minutes. Stir in the garlic and cook, stirring, until fragrant, about 1 minute more. Add the white wine and bring to a simmer. Cook, stirring, scraping up any browned bits from the bottom, until the wine has reduced by half, about 3 minutes.
  3. Sprinkle the mixture with flour and stir to combine. Slowly stir in the chicken broth and whole milk until fully combined. Add the chicken bouillon, pepper, onion powder, and thyme. Bring to a simmer and cook, stirring often, until the sauce has thickened, about 4 minutes.
  4. Return the chicken to the saucepan along with peas and pimentos. Stir to combine, then bring to a simmer and cook, stirring, until the peas are tender, about 4 minutes.
  5. Divide among six plates and top with pepper. Serve with biscuits on the side, if using.