Chef John's Chicken a la King
A luxurious and comforting classic, this Chicken a la King recipe transforms humble ingredients into a creamy, decadent dish perfect for a sophisticated weeknight meal or an elegant Sunday supper. Tender chicken is enveloped in a rich, sherry-infused sauce with earthy mushrooms and sweet peppers. Serve over your choice of pasta, toast points, fluffy rice, or creamy mashed potatoes for a truly satisfying experience.
Nutrition
-
Carbohydrate
21 g
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Cholesterol
179 mg
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Fiber
2 g
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Protein
44 g
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Saturated Fat
19 g
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Sodium
833 mg
-
Sugar
4 g
-
Fat
36 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
Melt butter in a large skillet over medium-high heat. Add mushrooms and salt. Sauté until mushrooms release their moisture and begin to brown, about 8-10 minutes. Add shallots and cook until softened, about 3-4 minutes.
02 Step
Recipe View
Reduce heat to medium. Stir in flour, coating the mushrooms and shallots. Cook, stirring constantly, until the flour begins to turn golden, about 5 minutes, creating a roux. Add diced bell peppers; cook and stir for about 1 minute.
03 Step
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Pour in sherry wine, allowing it to sizzle and deglaze the pan for about 30 seconds. Stir in chicken stock. Increase heat to medium-high and bring to a simmer. Once simmering, reduce heat to medium-low and cook, stirring occasionally, until the sauce has slightly thickened, about 10-15 minutes. Add nutmeg and cayenne pepper.
04 Step
Recipe View
Stir in thyme, parsley, crème fraîche (or heavy cream), and cubed roasted chicken. Reduce heat to low and cook until the chicken is heated through, about 5 minutes. Check seasonings and adjust salt and pepper as needed. Garnish with chopped fresh chives before serving.
For an even richer flavor, consider using bone broth instead of regular chicken stock.
A splash of lemon juice at the end can brighten the flavors.
If you don't have sherry on hand, dry white wine or even chicken broth can be substituted.
Feel free to add other vegetables such as peas or asparagus.
Make sure not to burn the roux, or the flavor will be off!
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RECIPE REVIEWS
Avarage Rating:
4.7/ 5 ( 81 Ratings)
Total Reviews: (10)
Orion Walker
Mar 3, 2025My family devoured this! Will definitely be making it again.
Bradford Binsleannon
Dec 7, 2024This recipe is a game-changer! So much better than the canned version I grew up with.
Kaycee Runte
Dec 7, 2024This is my new go-to comfort food recipe!
Alisa Boehm
Oct 15, 2024I used leftover turkey instead of chicken and it was delicious.
Anna Wilderman
Jun 15, 2024The roux was a bit tricky, but patience is key. The end result is worth it!
Richard Mayert
Apr 12, 2024I've made this recipe several times now, and it's always a hit!
Daphnee Ritchie
Apr 11, 2024I made this for a dinner party and everyone raved about it!
Reece Goldner
Dec 2, 2023Easy to follow and the result was restaurant-quality!
Vance Fisher
Oct 22, 2023I added a splash of hot sauce for an extra kick and it was amazing!
Pearl Emmerich
Aug 13, 2023The sherry really makes a difference. Don't skip it!