Name: Chef John's Chicken a la King
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 6 tablespoons unsalted butter; 0.5 pound sliced mushrooms; 2 large shallots, minced; 1 cup diced sweet bell peppers; Salt and freshly ground black pepper to taste; 0.33333334326744 cup all-purpose flour; 0.25 cup dry sherry; 3.5 cups chicken stock or broth; 1 pinch freshly grated nutmeg; 1 pinch cayenne pepper; 2 teaspoons fresh thyme; 1 tablespoon chopped fresh Italian parsley; 0.33333334326744 cup creme fraiche or heavy cream; 4 cups cubed roasted chicken; Chopped fresh chives for garnish

Cook Time: 30 minutes

Ingredients

6 tablespoons unsalted butter
pound sliced mushrooms
2 large shallots, minced
1 cup diced sweet bell peppers
Salt and freshly ground black pepper to taste
cup all-purpose flour
cup dry sherry
3 cups chicken stock or broth
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 teaspoons fresh thyme
1 tablespoon chopped fresh Italian parsley
cup creme fraiche or heavy cream
4 cups cubed roasted chicken
Chopped fresh chives for garnish

Directions

Heat a large skillet over medium-high heat and melt the butter. Once melted, add the mushrooms and salt. Saut the mushrooms until they release their moisture and continue cooking until the moisture evaporates and the mushrooms begin to brown, which should take around 8 to 10 minutes.
Add the minced shallots to the skillet and cook, stirring occasionally, until the shallots soften, about 3 to 4 minutes.
Reduce the heat to medium and stir in the flour, making sure it coats the mushrooms evenly. Let the flour cook for about 5 minutes until it begins to turn golden, forming a roux.
Now, add the diced bell peppers and cook for an additional minute, stirring constantly.
Pour in the dry sherry and allow it to sizzle for 30 seconds, stirring occasionally.
Pour in the chicken stock, raise the heat to medium-high, and bring the mixture to a simmer. Once it starts to bubble, reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until the sauce has thickened slightly.
Stir in the freshly grated nutmeg and cayenne pepper for an extra kick of flavor.
Add the thyme, parsley, creme fraiche or heavy cream, and cubed roasted chicken. Stir well, and reduce the heat to low. Cook for an additional 5 minutes or until the chicken is heated through.
Taste the dish and adjust seasonings with salt and pepper, if necessary.
Serve hot, garnished with chopped fresh chives on top for a burst of freshness.

Chef's Notes

If you prefer your chicken la king to be thicker, you can increase the amount of flour in the roux from cup to cup.
There is no substitute for dry sherry in this recipe, but if you prefer, you can use a splash of mild, sweeter vinegar as an alternative.
This recipe makes 4 small servings or 2 larger servings, depending on your needs.

Nutrition Facts

Per serving (based on 4 servings per recipe):

Nutrition	Amount	% Daily Value
Calories	583
Total Fat	36g	46%
Saturated Fat	19g	95%
Cholesterol	179mg	60%
Sodium	833mg	36%
Total Carbohydrate	21g	8%
Dietary Fiber	2g	7%
Total Sugars	4g
Protein	44g	87%
Vitamin C	36mg	40%
Calcium	52mg	4%
Iron	3mg	16%
Potassium	638mg	14%

Chef John's Chicken a la King is a rich and creamy dish that has become a staple in American comfort food. Known for its tender chicken, velvety sauce, and subtle yet flavorful seasoning, this dish has roots in the early 20th century, with a somewhat mysterious history that blends both culinary innovation and classic simplicity. Below, we explore the origins, regional variations, and unique features of this beloved recipe.

History and Origins of Chicken a la King

Chicken a la King is often cited as a dish created in the late 19th to early 20th century. The most popular theory is that it was named after a chef at the Bellevue-Stratford Hotel in Philadelphia, where it was supposedly invented around 1900. Some stories claim that it was developed for a wealthy guest named King, though this is unverified. What is clear is that the dish quickly became popular in upscale hotels and restaurants, particularly in the United States, where it made its way into home kitchens as well.

Regional Variations

Though the basic ingredients of Chicken a la King remain constantchicken, mushrooms, and a creamy saucethere are regional twists that give the dish unique flavors. In some Southern U.S. versions, for example, chefs may add a touch of hot sauce or use more savory herbs like thyme and rosemary. In contrast, Northern preparations often feature the dish served over puff pastry or toast, rather than rice or mashed potatoes. In modern times, variations also include swapping chicken for turkey or other poultry, and some even opt for vegetarian versions using mushrooms or tofu as the main protein.

What Makes Chicken a la King Different

At first glance, Chicken a la King may appear similar to other creamy chicken dishes, such as Chicken Pot Pie or Chicken Alfredo, but it stands apart due to its specific preparation method and distinctive flavor profile. Unlike a casserole or pie, Chicken a la King is a stovetop dish, where the chicken and vegetables are simmered in a flavorful cream sauce made from butter, sherry, chicken stock, and a blend of herbs and spices. This gives it a lighter, more luxurious texture compared to other chicken dishes. Its use of dry sherry is also a hallmark, providing a subtle depth and complexity to the overall flavor.

Where is Chicken a la King Typically Served?

Chicken a la King has been a popular choice for upscale dinners, brunches, and hotel menus since its creation. It is most often served in fine dining establishments or as a special occasion dish at home. Typically, the dish is accompanied by a starchy side, such as rice, toast, or mashed potatoes, to soak up the rich, creamy sauce. For a more elegant presentation, it may be served in individual puff pastry shells, making it a fitting option for a dinner party or holiday meal. Its versatile nature also makes it suitable for a comforting family dinner, especially when made with leftover chicken.

Fun Facts About Chicken a la King

The exact origin of the dish is still debated. Some claim it was created in New York, while others believe it originated in Philadelphia.
Chicken a la King was a popular choice during the 1920s and 1930s, often featured in menus of luxurious restaurants and hotels.
It is said that the dish was originally served in a "a la King" style, meaning it was lavishly prepared with a rich sauce.
The use of sherry in Chicken a la King was a signature of the time, reflecting the growing popularity of wines and spirits in culinary dishes during the early 20th century.

Conclusion

Chef John's Chicken a la King is a modern twist on a timeless classic. With its creamy texture and rich flavor, it captures the essence of comfort food while offering a sophisticated culinary experience. Whether youre cooking it for a special occasion or just craving something hearty and indulgent, this dish is sure to impress. Its combination of tender chicken, savory vegetables, and silky sauce is a reminder of why Chicken a la King has stood the test of time and remains a beloved dish in American cuisine.

Comments

Mary P

10/06/2025 01:52:54 PM

I had friends over to help rake leaves today so I made them lunch. I made the A La King this morning and just reheated at lunch time. I served it over beds of brown rice (also re-heated) and a crisp salad. HUGE likes! Everyone liked it very much. I made the recipe exactly as written. The next time I make it I will throw in another shallot and a clove or two of garlic. Only because I would prefer it, not because the recipe needs it. Another Great Chef John recipe!

deb

10/31/2021 02:15:41 AM

Excellent. I changed slightly to make individual pot pies in ramkin. I used 6 ramkin bowls. Cooked 2 chicken breast seasoned with Roast Sticky Chicken-Rotisserie Style from this site. Remove, cube and reserve juices. I sauté the onions, then add juices from chicken and add flour to make roux. I omit peppers here and continue on on with recipe. I add a10 oz of mix vegetables to mixture when adding chicken back in. Spray ramkin bowls with pam. Scoop chicken mix into ramkin to top. Open crescent rolls and divided into 4 squares, sealing center. Cut into strips and lay across top of ramkin to form crisscross. Bake at 350 for 20-25 min.

mcooks

11/07/2020 12:10:30 AM

I serve this over mashed potatoes!, definitely use Fresh nutmeg & creme fraiche, ( I use Chef John’s recipe, it’s perfect & sooo creamy. It just kicks it up a notch! Very tasty, one of my go-to’s for leftover chicken!

Susan

11/01/2017 04:16:59 PM

I love Chef John recipes! This one was excellent. I did add some carrots and green beans and about 4 oz. of cream cheese as well. I put it over Cauliflower rice.

poppy

05/10/2023 07:38:45 PM

I added homemade broth with sherry, tarragon, lots of pepper, a little bouillon, thyme, but this was the best of all the other recipes I reviewed. It takes much more herbs than most recipes suggest. Bay leaves are a must.

Mary Mac

11/09/2022 02:34:51 PM

This recipe was delicious. I've made several variations of Chicken ala King in our 50 plus years of marriage but this one is my husband's favorite. The only changes I made were adding chopped onions instead of shallots, using white cooking wine instead of dry sherry and saving time by buying a rotisserie chicken from Sam's Club. In the past I served the Chicken ala King in Pepperidge Farm Pastry Shells but this time I served it over soft baguettes from Aldi's that I had cubed. Thanks Chef John. This is my go to recipe from now on!

Jeannette

05/18/2023 12:11:43 PM

Excellent made as written. Served over both ciabatta toast or puff pastry shells. Used 1/2 cup flour - perfect.

babskitchen

10/05/2024 10:19:32 PM

This was very good and easy to make. Maybe my electric stovetop burns hot but the shallots burned very easily so I made a note to turn the burner down to medium before adding. My sauce also got browner than pictured. I didn't see the note at the bottom to use more flour for a thicker sauce until I was all finished. It was pretty runny but oh, so tasty.

jeff

11/03/2020 03:14:31 AM

Fantastic! I used two 12-oz cans of chicken I had in the pantry (about 3 cups of chicken) and scaled down the other ingredients accordingly. I used dried thyme because that's what I had (halved the amount vs. fresh), but didn't change anything else. Beats the stuffing out of the Chicken a la King I remember from elementary school!!! Another winner from Chef John.

Godie

08/06/2021 12:43:17 AM

I made this following the recipe using whipping cream and substituted 20 year old tawny port for sherry. I also added a cup of frozen peas. I thought it was delicious as did my neighbor! I will definitely make this again.

Let's Get Cooking with Wayne

05/12/2017 07:01:34 AM

This was the first time I have tried to make Chicken a la King and have to say is a great recipe, a instant family favorite. I admit I didn't have any Sherry on hand but had some Sweet Vermouth and the flavors? blended fabulously.

Shannon Wesley

03/16/2025 01:29:44 PM

I made this as directed and the combination of flavors was magnificent.

Candy95409

02/26/2025 03:02:21 AM

Had to omit the mushrooms for an unnamed family member who can't tolerate them, but it turned out so very delicious anyway!

Erica Turansky

12/10/2024 01:44:53 PM

This is my Go To leftover chicken or Turkey! Delicious! Thank you Chef John! We definitely Enjoyed!

Anthony Nelson

10/30/2024 08:16:55 PM

Even reheated leftovers tasted amazing.

Rarely Give a 5 Star

12/18/2023 06:15:32 AM

Made as written. Just sort of there. Very bland except too much tyme. Sorry, I don't recommend

KatieW9908

05/17/2023 10:53:34 PM

Served over pasta, and I was kind of disappointed with how bland it seemed. Tried adjusting with salt, pepper, and lemon juice, and it was still kind of blah.

Timmy Bethea

02/24/2023 10:36:39 PM

Very nice, served over rice. I didn’t change a thing.

BLUEGIRL5

02/12/2023 09:34:51 PM

Loved this! Out of necessity, I had to make some small changes: celery instead of sweet peppers, white wine instead of sherry, sour cream instead of crème. But it was absolutely delicious! Served over egg noodles. And whoever said it was too time consuming, I beg to differ. A lovely, no pressure meal.

Lacyanne

10/28/2022 04:38:10 PM

This was a very tasty way to use up leftover chicken. It was a nice hearty meal to serve up on mashed potatoes - perfect for the cooler weather. I would probably make it a little thinner. I will definitely be making this again to use up random produce I have on hand. Thanks, Chef John!

Cook Time: 5 minutes

Chef John's Chicken a la King Recipe