Chicken a la King

This Chicken A La King is classic comfort food at its finest! Tender chicken, mushrooms, peas, and vegetables are simmered in a rich, velvety cream sauce with fresh thyme, a splash of dry sherry, and just the right touch of seasoning. Serve it over fluffy rice, buttery egg noodles, flaky biscuits, or toast for a cozy family dinner that's ready in under an hour.

📝 Ingredients

• 2 tablespoon oil
• 1 1/2 pounds chicken (cut into 1/2 inch cubes)
• salt + black pepper
• 4 tablespoons unsalted butter
• 1/2 cup onion (minced)
• 1/4 cup red bell pepper (finely chopped (optional))
• 2 stalks celery (finely chopped)
• 1 carrot (peeled and finely chopped)
• 8 ounces mushrooms (sliced)
• 2 teaspoons fresh thyme leaves
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken stock
• 1 teaspoon Better Than Bouillon (chicken flavor)
• 1 cup heavy cream
• 1 cup frozen peas (thawed and well drained)
• 2 tablespoons dry sherry
• 1 teaspoon Tabasco
• 1 tablespoon parsley (finely chopped)

👨‍🍳 Instructions

1. 1Remove any surface moisture on chicken by patting it dry with paper towels. Sprinkle chicken cubes with 1 teaspoon salt and 1/2 teaspoon black pepper tossing to evenly coat
2. 2Heat oil over medium heat until it shimmers. Add cubed chicken and cook on both each side for 3 minutes. (Chicken will not be completely cooked through ~thats okay.) Transfer chicken to a plate; set aside. Remove any oil from the pan, leaving brown bits.
3. 3Melt butter (4 tablespoons) over medium heat. Add onion (1/2 cup), red bell pepper (1/4 cup), celery (2 stalks), and carrots (1) then cook, stirring frequently and digging down to the bottom of the pan to loosen up any brown bits, until the vegetables are very tender, about 8 minutes.
4. 4Stir the mushrooms (8 ounces), and thyme leaves (2 teaspoons), into the skillet and continue to cook, stirring often, until the mushrooms are tender, 6-8 minutes or until they're golden.
5. 5Sprinkle flour (1/4 cup) over cooked vegetables then stir until vegetables are evenly coated. Continue to cook, stirring constantly, for 1-2 minutes or so to cook out flour taste.
6. 6Slowly stir in the chicken stock (1 cup), stirring down to the bottom of the skillet to lift up any brown bits. Add 1/2 teaspoons salt, 1/4 teaspoon black pepper, the Better Than Bouillon and stir, until bouillon is dissolved. Pour in heavy cream (1 cup) and simmer, stirring often, until sauce thickens, about 3-5 minutes.
7. 7Stir in the partially cooked chicken and gently simmer for about 6 minutes.
8. 8Add the green peas (1 cup), sherry (2 tablespoons), and Tabasco sauce (1 teaspoon). Cook on low for another 2 minutes. Chicken should be completely cooked at this point. Taste and adjust salt and pepper. Sprinkle with fresh parsley (1 tablespoon) and serve over rice, biscuits, or buttered noodles.