Chicken a la King
Juicy chicken breast in a creamy mushroom sauce with peas and pimentos, spooned over buttery biscuits; Chicken a La King is the ultimate comfort meal.
Contains affiliate links
I grew up eating Chicken a la King, so I’m a little partial to this dish. It’s one of my absolute favorites.
Really though, what’s not to like! Juicy chicken in a creamy mushroom mushroom sauce with peas and pimentos. And then the sauce is spooned over fluffy biscuits. Yes, please!
You can also serve this decadent cream sauce over rice, egg noodles or mashed potatoes. You know, if biscuits aren’t your thing.
If you love one pan dinners, try Broccoli Lasagna Skillet, Cheesesteak Pasta or Skillet Kielbasa with Rice.
Here’s the best part of this recipe: it can be made with already cooked chicken or turkey. So if you need something quick, prepare the sauce and throw in a rotisserie chicken! Or – even better-use leftover Thanksgiving turkey for the best post-Thanksgiving dinner!
Have extra biscuit dough on hand? Check out 10 Things You Can Make with a Can of Biscuit Dough!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
- A large skillet– I absolutely love mine for recipes like this- it’s a braiser- here’s the link
- Chicken breast-I use 2 chicken breasts, but you can definitely add more if you like it very meaty. Or use boneless thighs. My mom made this dish with already cooked chicken, so you can take a short cut and use leftover chicken, rotisserie chicken or leftover turkey from Thanksgiving. Just add the cooked protein to the sauce at the end to heat it through.
- Canned sliced mushrooms– I know it’s canned mushrooms, but that’s what we use and I love them! We also use the liquid from the can in the sauce. It gives the sauce a nice salty flavor. If you really want to use fresh mushrooms, though, you certainly could.
- Unsalted butter
- All purpose flour– for the roux, to thicken the sauce
- Seasonings- salt, pepper, onion powder, garlic
- Heavy cream and regular milk– this makes the sauce luxurious without being too heavy
- Chicken broth
- Jarred pimentos– the pimentos is the signature of chicken a la king!
- Frozen peas– dig out those peas from the back of the freezer- today’s is the day!
- Biscuits– I use the refrigerated Grands! Biscuits
What are pimentos
Pimentos are just cherry peppers. They are mild, sweet and savory. They are not spicy. It’s the red thing stuffed into your green olives. You can find jarred pimentos next to the olives and pickles in the grocery store.
How to make it
In a large skillet add half of the butter over medium heat. When melted, add in the chicken and season with salt and pepper to taste.
While the chicken is cooking preheat the oven and bake the biscuits according to package directions.
When the chicken is cooked through, remove to a plate and set aside.
Add the remaining butter to the pan along with the canned mushrooms and garlic, let the butter melt and then whisk in the flour for 1-2 minutes over low heat until mixture starts bubbling.
Pour in the reserved mushroom liquid, cream, milk, chicken broth and onion powder. Add more salt and pepper to taste. Heat to boiling, whisking constantly until the sauce is smooth. Remove from the heat.
Stir in the cooked chicken, pimentos and frozen peas. (the peas will cook in the hot sauce)
Let the sauce thicken about 5 minutes and spoon over the opened biscuits. Enjoy!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and
#StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
You’ll love these
- Slow Cooker Sloppy Joes
- One Dish Oven Steak Bites
- Porcupine Meatballs
- Homemade Hamburger Helper
- Beef Stroganoff
- Sheet Pan Pineapple Chicken
- Creamy Chicken and Rice Casserole
- Chicken Alfredo Stuffed Shells
Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Chicken a la King
Equipment
Ingredients
- 1.5 pounds chicken breast cubed (about 2 chicken breasts)
- 6 ounce can sliced mushrooms drained but reserve liquid
- 1/2 cup unsalted butter divided
- 1/2 cup flour
- 1 tsp salt more to taste
- 1/2 tsp black pepper more to taste
- 1 tsp onion powder
- 1 tsp garlic minced
- 1 cup heavy cream
- 1 cup milk
- 1 1/2 cup chicken broth
- 4 ounces jarred pimentos drained and chopped
- 1 cup frozen peas
- Refrigerated Grands! Biscuits 1-2 cans
Instructions
- In a large skillet add half of the butter over medium heat. When melted, add in the chicken and season with salt and pepper to taste.
- While the chicken is cooking preheat the oven and bake the biscuits according to package directions.
- When the chicken is cooked through, remove to a plate and set aside.
- Add the remaining butter to the pan along with the canned mushrooms and garlic, let the butter melt and then whisk in the flour for 1-2 minutes over low heat until mixture starts bubbling.
- Pour in the reserved mushroom liquid, cream, milk, chicken broth and onion powder. Add more salt and pepper to taste. Heat to boiling, whisking constantly until the sauce is smooth. Remove from the heat.
- Stir in the cooked chicken, pimentos and frozen peas. (the peas will cook in the hot sauce)
- Let the sauce thicken about 5 minutes and spoon over the opened biscuits. Enjoy!
Video
Notes
- I use 2 chicken breasts, but you can definitely add more if you like it very meaty. Or use boneless thighs. My mom made this dish with already cooked chicken, so you can take a short cut and use leftover chicken, rotisserie chicken or leftover turkey from Thanksgiving. Just add the cooked protein to the sauce at the end to heat it through.
- Canned sliced mushrooms- I know it’s canned mushrooms, but that’s what we use and I love them! We also use the liquid from the can in the sauce. It gives the sauce a nice salty flavor. If you really want to use fresh mushrooms, though, you certainly could.
- Refrigerate leftovers in an airtight container for up to 4 days.
