• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Chicken Recipes

    Chicken a la King

    Published: Feb 5, 2025 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·5 from 1 review

    Chicken a la King is an old fashioned recipe that absolutely stands the test of time! and veggies are coated in a luxurious sauce and served over biscuits in this easy, classic comfort food dinner.

    This particular incarnation of the recipe is one that I've been making since the late 2000's. It's an adapted version of Rachael Ray's Long Live the Chicken a la King recipe, which I first saw on her Food Network TV show, 30 Minute Meals.

    Chicken and veggies simmering in a saucepan.
    Jump to:
    • 🧡 Why we love this recipe
    • 📝 Ingredients
    • 🥣 Substitutions and Tips
    • ✅ How to make this recipe
    • 🍽️ Still hungry? You may also like...
    • 📖 Recipe
    • 💬 Comments

    🧡 Why we love this recipe

    • It's pure comfort food - warm and cozy and absolutely delicious!
    • Jazzing up the top store-bought canned biscuits with a little bit of cayenne or paprika make them feel just a little bit fancier.
    • The biscuits soak up the sauce beautifully.
    • This recipe is easy enough for a weeknight, and makes for tasty leftovers for another day!
    Chicken a la king served with biscuits.

    📝 Ingredients

    Here's everything you need to make this classic chicken a la king recipe. It seems like a lot of ingredients but it really isn't a lot of effort to put them together (see recipe card below for ingredient amounts and full directions):

    Ingredients ready to make chicken a la king.
    • Canned biscuits - from the refrigerated section at the grocery store - we like using large ones like Pillsbury Grands
    • Ground cayenne pepper and/or sweet paprika - for sprinkling on top of the biscuits
    • Dry white wine
    • Chicken stock - I usually use reduced sodium
    • Dried bay leaf
    • Whole black peppercorns (optional)
    • Boneless skinless chicken breast
    • Olive oil
    • Unsalted butter
    • White mushrooms
    • White onion
    • All-purpose flour
    • Kosher salt
    • Freshly cracked black pepper
    • Jarred pimentos or roasted red peppers
    • Frozen green peas
    • Fresh parsley - for garnish
    Chicken and veggies simmering in a saucepan.

    🥣 Substitutions and Tips

    When it comes to stock, I like keeping a variety of jars of Better Than Bouillon in the fridge. For this particular recipe, I use the reduced sodium roasted chicken base.

    It's a lot more convenient than keeping cartons or cans of chicken stock in the pantry, and you can make as much as you need at one time. Use just one teaspoon of the base for each cup of water to turn it into a cup of stock!

    Spoonful of chicken a la king.
    Spooning chicken a la king over biscuits.

    My family absolutely loves enjoying chicken a la king spooned over biscuits, but there are other ways you can enjoy this dish!

    It would also be delicious served over cooked pasta, like egg noodles, or even steamed rice.

    If you wanted to get a little fancy with it, little bread bowls could be fun, too.

    Cutting a mushroom with an egg slicer.
    Cutting a mushroom with an egg slicer.

    One of my favorite kitchen shortcuts that I use for this recipe is to buy whole mushrooms vs. pre-sliced ones. They're usually less expensive if bought whole, and if you have an egg slicer, you can slice them pretty quickly!

    I bought this multipurpose slicer back in 2017 when a flimsier slicer tool broke, and it has been a total game changer! It slices all sorts of things, like eggs, strawberries, and in this case mushrooms, super easily.

    Sprinkling cayenne pepper on top of canned biscuits.
    A sheet pan of canned biscuits sprinkled with cayenne pepper and sweet paprika.
    A sheet pan of cooked biscuits topped with cayenne pepper and sweet paprika.

    I usually sprinkle half of the biscuits with cayenne and half with paprika. That way people have a choice between sweet or spicy. You may need to sprinkle them in different patterns or just note which side they are on since the color is pretty similar.

    Feel free to play around with different spices and combinations for dressing up your biscuits!

    ✅ How to make this recipe

    1. Sprinkle the tops of the canned biscuits with cayenne and/or paprika and bake them according to the package instructions.
    2. Bring chicken stock, wine, bay leaf, and peppercorns to a boil, then slide in the chicken and simmer until cooked through. Remove from the liquid and dice once cool.
    3. Sauté the mushrooms and onions, then add the flour, seasonings, and slowly ladle in the cooking liquid.
    4. Add pimentos and peas, followed by diced chicken and cook till heated through.
    5. Split the biscuits in half and serve with the chicken a la king mixture spooned over top.

    See recipe card below for full instructions.

    Poaching chicken and sautéing mushrooms and onion on the stovetop.
    Sauté the mushrooms and onions while the chicken is poaching.
    Stirring cubed chicken breast into a pan of veggies and sauce.
    Add the diced chicken into the sauce to heat through before spooning over biscuits, noodles, or rice.

    If you're on the go and looking for more chicken ideas, check out this chicken-centric episode of my podcast: 🎧 52: Chicken Done Right: Kitchen Stories & Essential Tips.


    🍽️ Still hungry? You may also like...

    Looking for more of our favorite chicken recipes? Try these:

    • Cast iron skillet full of chicken fajitas.
      Favorite Restaurant-Style Chicken Fajitas
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish
    • ¾ view of a casserole dish filled with baked chicken thighs, peas, and potatoes with tongs and a serving spoon.
      Baked Chicken Thighs with Potatoes and Peas
    • Overhead view of a plate with chicken thighs covered in a pan sauce and fresh rosemary next to colorful tomatoes and mashed potatoes.
      Single-Skillet Bacon-Rosemary Chicken Thighs with Roasted Tomatoes

    Doing some online shopping? Check out my Amazon shop page for recommendations!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Chicken and veggies simmering in a saucepan.

    Chicken a la King

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (Adapted from Rachael Ray)
    • Prep Time: 15 Minutes
    • Cook Time: 25 Minutes
    • Total Time: 40 minutes
    • Yield: 4 Servings 1x
    • Category: Main Dish
    • Method: Stovetop, Oven
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    Chicken and veggies are coated in a luxurious sauce and served over biscuits in this easy, classic comfort food dinner.


    Ingredients

    Units Scale
    • 1 (16.3-ounce) can large biscuits, such as Pillsbury Grands
    • Ground cayenne pepper (spicy) or sweet paprika (mild), for sprinkling on biscuits
    • 2 cups reduced sodium chicken stock
    • 1 cup dry white wine
    • 1 dried bay leaf
    • 3 whole black peppercorns (optional)
    • 2 pounds boneless skinless chicken breast (about 3-4 pieces)
    • 1 tablespoon olive oil
    • 2 tablespoons unsalted butter
    • 8 ounces white mushrooms, sliced
    • ½ small white onion, diced
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon kosher salt
    • ⅛ teaspoon freshly cracked black pepper
    • 1 (4-ounce) jar diced pimentos, drained
    • 1 cup frozen green peas
    • 2 tablespoons chopped fresh parsley

    Instructions

    1. Preheat oven according to package directions for biscuits. Arrange biscuits on a baking sheet. Sprinkle the tops with a little ground cayenne pepper or sweet paprika. Bake in the preheated oven until golden, then remove and set aside.
    2. Meanwhile, in a medium saucepan bring chicken stock, wine, bay leaf, and peppercorns to a boil. Gently slide in chicken breasts, reduce heat to medium, and let them simmer until cooked through, about 10 to 12 minutes.
    3. While chicken is cooking, add butter and oil to a large skillet set over medium heat. Once melted, add mushrooms and onion and cook until tender, about 5 minutes. Stir in flour and season with kosher salt and freshly cracked pepper. Let cook for another minute.
    4. Pull chicken from the cooking liquid and set onto a cutting board to cool slightly. Meanwhile, ladle the hot cooking liquid into the mushroom mixture, stirring and letting it reduce a bit after each addition, being sure not to add the bay leaf or whole peppercorns to the mixture.
    5. Add the diced pimentos and peas to the sauce. Cut the chicken into bite-size pieces, add it to the bubbling sauce and let it heat through, stirring as needed.
    6. Split the biscuits in half. Place 2 biscuit bottoms on each plate, top with a few ladlefuls of the chicken mixture, then cap with biscuit tops. Sprinkle with chopped parsley and enjoy!

    Equipment

    Image of Better Than Bouillon

    Better Than Bouillon

    Buy Now →
    Digital instant-read thermometer.

    instant-read thermometer

    Buy Now →
    Image of multipurpose slicer

    multipurpose slicer

    Buy Now →

    Notes

    Feel free to substitute jarred roasted red peppers for the pimentos.

    If the poaching liquid doesn't fully cover the chicken, flip the pieces over occasionally to make sure they cook fully.

    You can check the internal temperature of the chicken for doneness (165°F) with an instant-read thermometer.

    Nutrition

    • Serving Size: 2 biscuits and ¼ of sauce
    • Calories: 503
    • Sugar: 4 g
    • Sodium: 348.5 mg
    • Fat: 17.2 g
    • Saturated Fat: 6 g
    • Carbohydrates: 17 g
    • Fiber: 2.7 g
    • Protein: 58.2 g
    • Cholesterol: 180.7 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Chicken Recipes

    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Freshly baked tray of chicken enchiladas.
      The BEST Chicken Enchiladas
    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Sliced roast turkey on a platter surrounded by Thanksgiving side dishes.
      Spatchcocked Roasted Turkey with Homemade Dry Brine

    Reader Interactions

    Comments

    1. Donna-FFW

      March 10, 2009 at 8:59 am

      If this is one of your favorite RRs, I have got to try it and I will. I read your posts all the time Ashley, you are so amazing with all these dishes. I always look forward to what you have to say!

      Reply
    2. Helene

      March 10, 2009 at 2:20 pm

      I love making Chicken a la King. I haven't seen this recipe from RR before. Thanks for sharing.

      Reply
    3. Lo

      March 10, 2009 at 11:23 pm

      Wow. This brings back memories... looks like the chicken a la king of my youth! YUM.

      Reply
    4. Ashley

      March 15, 2009 at 9:31 pm

      This one really heats up well the next day, too! Plus, how can something this colorful NOT make you happy to be eating?

      Reply
    5. Katy ~

      October 21, 2009 at 8:17 am

      I haven't had chicken a la king in AGES. Terrific idea to used the canned biscuits ~ why didn't I ever think of that?!

      Reply
    6. Jhonny walker

      October 21, 2009 at 5:44 pm

      I wondered where were you..with lovely recipes that melt my heart and mouth...this is just one of them!

      Reply
      • Ashley

        October 21, 2009 at 7:22 pm

        You guys are too nice!

        I was having some trouble with importing photos into my computer, but I think it's all straightened out now. I still have a few more posts to update, and I'll be cooking again tonight, too. I really appreciate your patience and always love your comments 🙂

        Reply
    7. The Souper

      March 21, 2011 at 5:54 pm

      To Big Flavors From A Tiny Kitchen:

      You are a recipient of "The Lovely Blog Award". I adore your blog and appreciate all the hard work and love you put into your recipes! To see the award please visit
      http://www.prep2eat.blogspot.com/

      Please pass this award along to 15 other deserving bloggers. Congrats!

      The Souper

      Reply
    8. Felice/All That's Left Are The Crumbs

      November 06, 2013 at 7:34 pm

      Wow, this recipe brings back memories. This used to be in regular rotation when I was a kid, but I don't think I have ever made it for my family. I must remedy that with this recipe.

      Reply
      • Ashley

        November 06, 2013 at 8:38 pm

        I never had it as a kid, but I've been making up for lost time as an adult 😉

        Reply
    9. Reeni

      November 06, 2013 at 9:06 pm

      I never had this before and I have no idea why! It looks so comforting and delicious! Kind of like chicken pot pie only tastier.

      Reply
      • Ashley

        November 06, 2013 at 9:36 pm

        It's very chicken pot pie-like. I love the biscuits with it. Yum!

        Reply
    10. Ashley

      February 17, 2025 at 2:58 pm

      This is one of my family's very favorite comfort food meals. It's so good spooned over biscuits, and leftovers are great for another night.

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce
    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.