Chicken à la King is a classic, healthy dinner recipe featuring tender chicken breasts, garlicky mushrooms, sweet peas, zesty pimentos, and fresh parsley in a flavorful sauce served over warm, fluffy biscuits.
If you follow me on Instagram, you may have seen my post the other morning whereby I was cracking open a bottle of white wine at 9:00 a.m. Turns out, food bloggers occasionally engage in some weird practices related to cooking and photographing dinner recipes during the peak hours for natural light. Anyway, for anyone curious as to what wine-kissed dish was bubbling away on my stovetop that morning, it was this mouthwatering Chicken à la King!
Not only does this recipe taste divine, but I’ve always thought that cooking with white wine makes your kitchen smell heavenly (despite the fact that it was a rather odd juxtaposition that morning while sipping my coffee). Maybe my affinity for this aroma arose from the fact that I was raised by a European mother who wasn’t afraid to add a splash of wine to a variety of recipes. Nor was she afraid to add kirschwasser (cherry brandy) to her Black Forest Cake cherry filling, which she then packed in our school lunchboxes without giving it a second thought…but that’s another story for another time. Fortunately, my brother and I lived to tell the tale and, as a bonus, were never carted away by CPS.
But enough about wine, because that’s not even the star of this dish. Have you ever had Chicken à la King before? It’s a retro recipe just brimming with juicy poached chicken, savory mushrooms, peas, and pimentos in a flavorful sauce, all topped off with fresh parsley…but the best part is (perhaps I’ve mentioned my fondness for bread before?) IT’S SERVED OVER BISCUITS! That’s right…it’s almost like a high-brow version of biscuits and gravy, plus some chicken and veggies thrown in for good measure.
I’ve been making this recipe for as long as I’ve been married. In fact, I can literally remember watching the Rachael Ray episode from whence it was adapted back in the early days of the Food Network. Rachael promised that it was tasty and boy was she right. Don’t tell anyone, but this is one of my beef-loving hubby’s favorite dinners…when we’ve flat run out of beef, of course.
Y’all know that I love making kitchen staples from scratch, but I will freely admit to using jumbo canned refrigerated biscuits for this recipe. That being said, I do use the natural ones without any wonky ingredients…Immaculate Baking Co. is my favorite brand. Before baking your biscuits, just be sure to sprinkle the tops with a little sweet paprika (for a mild version) or cayenne (for some spice). It pretties up those store-bought biscuits and gives them a bit of extra flavor, to boot.
Well, I have a sick, waking-up-every-20-minutes toddler to tend to tonight, so I’m going to curtail the yammering and leave you with this: Chicken à la King is a quick, healthy, straightforward recipe, that’s also special enough to serve to company. Make it, love it, add it to your repertoire…and you can thank me later. 😉
Chicken à la King Recipe
Chicken à la King
- 1 can jumbo refrigerated biscuits, 8-count
- Sweet paprika or cayenne pepper
- 2 cups chicken broth or stock
- 1 cup white wine
- 1 bay leaf
- 3 large or 4 small boneless, skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 1/2 pound white mushrooms, sliced
- 2 large cloves of garlic, minced
- Salt & freshly ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons chopped pimentos
- 1 1/2 cup frozen green peas
- 3 tablespoons fresh chopped parsley
- Arrange biscuits on a baking sheet, sprinkle tops with paprika or cayenne, and bake in a preheated oven according to package directions. Remove from oven and allow to cool.
- In a large skillet, bring chicken broth and white wine to a boil. Add bay leaf and chicken breasts. Reduce to a simmer and gently poach chicken until cooked through (but not overcooked...juices should run clear and there should be no pink in the centers). This could take anywhere from 10 to 20 minutes, depending on how large/thick the chicken breasts are.
- While chicken is cooking, preheat another large, deep skillet or Dutch oven over medium heat. Melt together oil and butter in pan, and then add mushrooms, garlic, and salt and pepper, to taste. Saute, stirring occasionally, for 5 to 10 minutes or until mushrooms are tender. Sprinkle mushrooms with flour and cook for one more minute, stirring continuously.
- Once chicken is cooked, remove to a cutting board and dice. Discard bay leaf and pour 2 1/12 cups of the broth/wine cooking liquid into the cooked mushrooms; whisk together. (If there's less than 2 1/2 cups of cooking liquid remaining, add a bit more chicken broth to make up the difference). Add peas, pimentos, and diced chicken to the sauce. Season with salt and pepper, to taste. Simmer for just a couple more minutes until peas are heated through. Remove from heat and stir in the majority of the parsley, reserving a small amount for garnish.
- To serve, slice open biscuits. Place the bottom of a biscuit on a plate, top with chicken mixture and sauce, and cover with the biscuit top. Garnish with remaining parsley and serve immediately.
Adapted from Food Network
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