Upscale Chicken à La King Recipe

While chicken à la King has multiple origin stories, the old-school dish always relies on pieces of chicken, veggies, and a savory, creamy sauce. "Some recipes use cream soups for the creamy sauce, but in this version you are making the sauce from scratch and using all fresh ingredients," recipe developer Jessica Morone explains of her chicken à la King that's just a bit fancier than your average fare. "Shallots have a milder sweeter flavor than using onions, and while they do tend to cost more they are definitely worth it," Morone describes. "Using wine and sherry rather than just all chicken broth also gives the dish a more upscale flavor, but if you don't want to use alcohol in the dish you could just use all chicken broth." 

And while it may be an impressive, luxurious dish, Morone says you can "easily cook this on a weekday night," mainly because "everything is cooked in just one pan. You don't even have to remove things before you start cooking other things, it all just ends up cooking together and that makes it so simple." It's also a great way to use up leftover chicken, if you've got some kicking around your fridge.

Gather your chicken à la King ingredients

This recipe revolves around boneless skinless chicken breasts that get combined with sliced mushrooms, peas (the frozen kind are easiest), and chopped carrot and shallot in a sauce made from heavy cream, butter, lemon juice, chicken broth, dry white wine, sherry wine, pepper, salt, and flour. You'll also need cooking oil and chipped parsley for garnishing. "I like to use baby bella mushrooms, because I like the flavor. But you can use any kind of mushroom that you like in this recipe," Morone says.

Marinate the chicken

Once you've cut up your chicken breasts, place them in a large bag alongside the lemon juice, heavy cream, salt, and pepper. Seal the bag and refrigerate it for at least half an hour.

Cook the veggies

When your chicken is just about marinated, heat your oil in a skillet. Sauté your mushrooms and carrots, and after a few minutes of that, melt the butter over everything and add the shallots. Keep cooking until everything's nice and softened.

Add the chicken and sauce

You're almost done! Once your veggies are cooked, add the flour and briefly cook, then bring in the wine, broth, sherry, and additional heavy cream. Once that starts boiling and looking like a sauce, the chicken and frozen peas get to join the party. Bring things to a simmer and let it all cook until the chicken is done.

Garnish and serve your chicken à la King

Once your one-pot upscale chicken a la king is done, take it off the heat and scatter chopped parsley over the top. This dish is typically served with rice, biscuits, or pasta such as egg noodles, but you can eat it however you like. "Leftovers keep very well in the fridge for up to 5 days. You can reheat them in the microwave or in a pan on the stove," Morone says. 

Upscale Chicken à La King Recipe
5 from 34 ratings
This upscale chicken à la King may look (and taste) fancy, but you could whip up this recipe on any old weeknight.
Prep Time
Cook Time
chicken a la king close-up
Total time: 1 hour, 4 minutes
  • ¾ cup heavy cream, divided
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon cooking oil
  • 8 ounces mushrooms, sliced
  • 1 carrot, peeled and chopped
  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 3 tablespoons all-purpose flour
  • ¼ cup dry white wine
  • ¼ cup sherry
  • 1 cup chicken broth
  • ½ cup frozen peas
  • 2 tablespoons fresh parsley, chopped
  1. Add ½ cup heavy cream, lemon juice, salt, pepper, and chicken pieces to a large resealable plastic bag. Make sure the chicken is coated in the mixture. Put the bag in the fridge to marinate for 30 minutes.
  2. Meanwhile, add the cooking oil to a large skillet on medium-high heat. Once hot, add the mushrooms and carrots. Cook until they begin to soften, about 5 minutes.
  3. Add butter to the skillet, once melted add the chopped shallot. Cook until softened, about 3 to 4 minutes.
  4. Add the flour to the skillet and cook for 1 minute, then add in the wine, sherry, chicken broth and remaining ¼ cup heavy cream. Bring to a boil and cook until the sauce thickens, about 5 minutes.
  5. Add the chicken and the peas to the skillet. Simmer, stirring often, until the chicken is completely cooked through, about 10 minutes. Garnish with the chopped parsley.
  6. Remove from heat and serve over pasta, rice, or biscuits.
Calories per Serving 350
Total Fat 18.7 g
Saturated Fat 9.0 g
Trans Fat 0.4 g
Cholesterol 122.7 mg
Total Carbohydrates 12.5 g
Dietary Fiber 1.8 g
Total Sugars 4.6 g
Sodium 334.8 mg
Protein 30.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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