Description
Creamy, tender chicken in a velvety sauce? This Classic Chicken a la King is the ultimate comfort food upgrade that will make you feel like royalty at your dinner table.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 6 tablespoons unsalted butter, divided
- 1 medium onion, finely diced (about 1 cup)
- 1 red bell pepper, diced into ¼-inch pieces
- 8 oz mushrooms, sliced (button or cremini work best)
- ¼ cup all-purpose flour
- 2 cups chicken stock, preferably homemade
- 1 cup heavy cream
- ¾ cup frozen peas, thawed
- 2 tablespoons fresh lemon juice
- 2 tablespoons sherry (optional)
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Toast points, rice, or puff pastry shells for serving
Instructions
- Season chicken with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook chicken for 2 minutes per side until golden but not fully cooked. Remove to a plate.
- In the same pan, add 2 more tablespoons butter. Cook onion for 2-3 minutes until translucent. Add bell pepper and mushrooms, cooking for 5 minutes until mushrooms brown. Season with salt.
- Reduce heat to medium and add remaining 2 tablespoons butter. Once melted, add flour and whisk constantly for 2-3 minutes to form a roux.
- Gradually whisk in chicken stock until smooth. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Reduce heat to medium-low and slowly stir in heavy cream. Bring to a gentle simmer and cook for 2-3 minutes. Add sherry if using and simmer one more minute.
- Return chicken to the pan along with any juices. Add thawed peas and simmer gently for 5-7 minutes until chicken is fully cooked.
- Remove from heat and stir in lemon juice and parsley. Taste and adjust seasoning with salt and pepper. Let rest for 5 minutes before serving.