With tender chicken and vegetables in a decadent cream sauce, old-school Chicken a la King may be one of the most satisfying and unrated classic recipes.
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What makes chicken a la King the perfect retro recipe?
Children of the 50s and 60s are sure to remember chowing down on Chicken a la King. It was a mid-century staple, yet the recipe extends as far back as the late 19th century. But, by the end of the 1970s, the dish was losing popularity. Anyone born in the 80s or beyond may be wondering "What is Chicken a la King?".
There are lots of ways to make this classic comfort food recipe, but all of them still contain the core ingredients. At the most basic, the recipe is no more than chicken and mushrooms in pimento studded cream sauce.
Classic chicken a la King is most commonly served over buttered toast, but some people prefer to eat it on biscuits, egg noodles, pasta, rice, or puff pastry shells. This dish was indeed a royal meal, and it is well worth bringing it back.
Why you will love this recipe
Simple, cheap, and filling are some good reasons to give this recipe for Chicken a la King a try. Oh, and don't forget, it's delicious as well!
The egg yolks in this version ensure that the cream sauce is extra decadent, while the dry sherry balances out some of the sauce's heaviness.
Why it's called Chicken a la King
There are many theories about the Chicken a la King origin story. While some are more likely than others, no one knows for sure the circumstances surrounding its creation.
Two of these stories include the wealthy Keene family. In one legend, the chef of Delmonico's made the dish for Foxhall P. Keene in NY, while the other tale has Claridge's in London preparing it first for James R. Keene, Foxhall's father.
A different story is that the dish is named after the owner of the Brighton Beach Hotel in NY, Clark King II, who loved the recipe.
Chicken a la King ingredients
To make the best Chicken a la King recipe, you'll need these items, all of which can be found in regular grocery stores:
- White button mushrooms
- Green bell pepper
- Unsalted butter
- Dry sherry
- Half & Half
- Heavy cream
- Chopped or shredded cooked chicken
- Egg yolks
- Diced pimento
- Salt
The exact measurements are in the printable recipe card below.
Ingredient notes and substitutions
Dry sherry adds a lot to this recipe. However, if you can't have any alcohol, you can leave it out or replace it with a one-to-one ratio of apple cider vinegar.
Pimentos are essential for this dish, and if you thought pimento only came in olives, you're mistaken. You can find jars of chopped pimentos in the supermarket.
You can use leftover cooked chicken, rotisserie chicken, or boil some chicken breasts in chicken broth.
If desired you can cook some chopped onions along with the mushrooms. You can also stir in some frozen green peas in the last few minutes of cooking.
How to make Chicken a la King
To prepare this Chicken a la King recipe:
- Clean and dice the mushrooms into large pieces. Set aside.
- Slice the green pepper into quarter-inch slices and reserve.
- Cut cooked chicken into bite-sized pieces.
- Place a large skillet over medium heat. When it's hot, melt the butter in it.
- Add the prepped mushrooms and green peppers to the skillet and cook until softened a bit. Stir occasionally.
- Once the vegetables are tender, add half the dry sherry, if using.
- Whisk together the Half & Half and heavy cream. Pour about two cups of the mixture into the skillet and bring it to a low simmer. Stir with a wooden spatula until the sauce thickens slightly, about two to three minutes.
- Add the dry sherry to the pan and cook for about a minute.
- Pour two-thirds of the Half & Half and heavy cream mixture into the skillet and stir.
- Bring to a simmer and stir until thickened, about two to three minutes.
- Add the cooked chicken and increase the heat to a boil for one minute.
- Whisk the egg yolks with the remaining Half & Half and heavy cream until smooth. Pour the mixture into the skillet and stir well.
- Remove the skillet from the heat before adding the pimentos and salt.
- Taste and add more salt if needed. Serve hot.
What to serve Chicken a la King with
Whether you spoon Chicken a la King over toast or biscuits, you'll need some other dishes to complete the meal. Here are a few suggestions:
- Candle Salad. There's no denying this dish is a little odd, but it fits in nicely with the era when Chicken a la King was on every dining room table. Try making Candle Salad for even more nostalgia.
- Pudding in a Cloud. Do you want a super easy dessert that will still tempt your guests? Pudding in a Cloud is a classic way to serve chocolate pudding with Cool Whip.
- Scalloped Cabbage. Who would have thought that baked cabbage in cream sauce topped with a layer of crunchy bread crumbs could be this good? Scalloped Cabbage and Chicken a la King make the perfect pairing.
How to store the leftovers
Chicken a la King can take a while to cool, and that's not a good thing. Cool it quicker by filling half a large mixing bowl with ice water and putting a smaller bowl with the warm Chicken a la King into it. Stir the food until it cools.
Transfer the cooled Chicken a la King into an airtight container. If you plan to freeze it, dividing the Chicken a la King into smaller portions will prevent you from having to defrost everything at once.
Chicken a la King should stay fresh for up to three days in the fridge and up to a month in the freezer. Defrost overnight in the refrigerator before reheating.
What is the best way to reheat Chicken a la King?
Heat up the leftovers in a skillet over medium heat. If the sauce is a bit thick, you can thin it out with a few splashes of milk.
More vintage dinner recipes
Chicken a la King
Ingredients
- 1 ¼ cup half and half
- 1 ¼ cup heavy cream
- 8 ounces white button mushrooms diced
- 1 green bell pepper sliced into ¼-inch slices
- 2 tablespoons butter
- ½ cup dry sherry divided use
- 4 cups cooked shredded chicken or raw chicken cut into small pieces
- 2 egg yolks
- ½ tablespoon diced pimientos
- ½ teaspoon salt
- 8 slices buttered toast for serving
Instructions
- In a large measuring cup combine the half and half and heavy cream. Stir to combine.
- In a large skillet over medium heat, sauté the mushrooms and bell pepper in butter until tender. Add ¼ cup of dry sherry and cook until the sherry reduces by half. Add 2 cups of the cream mixture and stir. Simmer for 2 to 3 minutes, until the sauce thickens. Add the chicken and bring to a boil for 1 to 2 minutes (or if using raw chicken, until cooked through).
- Combine the remaining ½ cup of the cream mixture with egg yolks. Stir until well blended. Add this mixture to the skillet along with the pimientos and salt.
- Just before serving, add the remaining ¼ cup of sherry and stir. Serve over buttered toast.
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