Chicken a'la King

Pro tips

• Dice vegetables into uniform small pieces so they cook evenly and distribute throughout the creamy sauce.
• Bake chicken to an internal temperature of 165°F (74°C) for food safety; don't skip checking with a meat thermometer.
• Sauté the vegetables until softened but not browned to maintain their texture and mild flavor in the finished dish.
• Use full-fat cream or half-and-half for the richest, most authentic sauce; lower-fat options may break or separate.

Substitutions

• Chicken broth → chicken stock (will yield a slightly darker color but same flavor)
• Butter → olive oil or coconut oil (sauce will be lighter in flavor but still creamy)
• Heavy cream → half-and-half or whole milk plus a tablespoon of cornstarch (lighter sauce, slightly less rich)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days or freeze for up to 2 months; reheat gently on the stovetop, adding broth if the sauce has thickened too much.

Can I use chicken thighs instead of chicken breasts?

Yes. Thighs will take slightly longer to bake (25–30 minutes) and provide more flavor, though the texture will be less tender than breasts.

How do I prevent the sauce from being too thick or too thin?

The sauce thickens as it cools. If it's too thick when hot, whisk in a tablespoon of broth or cream. If too thin, simmer uncovered for 2–3 minutes to reduce.

Can I make this ahead and reheat it?

Yes. Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed.

What can I serve this over besides rice?

Egg noodles, mashed potatoes, puff pastry shells, or buttered toast all work well with the creamy sauce.

Can I freeze Chicken a'la King?

Yes, freeze for up to 2 months in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop.