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+ servings

Chicken a la King

Course Dinner
Keyword chicken a la king, chicken and mushroom cream sauce, chicken cream sauce, comfort food
Servings 4 people
Author Lokness


  • 1 tablespoon vegetable oil
  • 1 pound boneless chicken thighs (cut into 1½-inch cubes)
  • 2 tablespoons unsalted butter
  • 1 onion (diced)
  • 6 ounces button mushrooms (sliced)
  • 1/3 cup flour
  • cups milk
  • 1 red bell pepper (deseeded and diced)
  • ½ cup heavy cream
  • ½ cup frozen peas
  • ½ teaspoon sugar
  • salt
  • black pepper


  • In a large skillet over high heat, warm the oil. Add chicken, season with salt and pepper. Cook until slightly golden brown and no longer pink on the outside, about 6 - 8 minutes. Transfer to a medium plate.
  • Turn the heat to medium. Wipe the skillet with a paper towel to remove most of the grease. Melt the butter, and sauté the onions until softened, about 5 minutes. Toss in the button mushrooms. Cook until all the moisture inside the mushrooms has evaporated and they start to get a darker color, about 10 minutes. Season salt and pepper.
  • Sprinkle the flour over the mushroom and onion. Stir to mix well. Cook for 2 minutes. Turn the heat to medium-low. Pour in the milk slowly in a few turns while stirring. Sauce will thickened Add the bell peppers and continue to cook for 15 minutes.
  • Add the heavy cream and peas. Cook for 10 more minutes. Adjust seasoning with salt and pepper. If needed, add ½ teaspoon sugar. Serve immediately over rice or pasta.