Pin A classic, creamy chicken dish with mushrooms, peppers, and peas, served warm over crisp buttered toast. Comforting and full of flavor, perfect for a quick weeknight dinner or casual brunch.
This was one of my childhood favorites, especially on chilly evenings. The combination of creamy sauce and crisp toast always takes me back to cozy family dinners around our kitchen table.
Ingredients
- Chicken: 2 cups cooked chicken breast, diced (about 300 g)
- Mushrooms: 1 cup mushrooms, sliced
- Red bell pepper: 1/2 cup red bell pepper, diced
- Peas: 1/2 cup frozen peas, thawed
- Onion: 1 small onion, finely chopped
- Butter: 3 tbsp unsalted butter
- Flour: 3 tbsp all-purpose flour
- Milk: 2 cups whole milk
- Chicken broth: 1/2 cup chicken broth
- Heavy cream: 1/4 cup heavy cream
- Salt: 1/2 tsp salt
- Black pepper: 1/4 tsp black pepper
- Paprika: 1/4 tsp paprika
- Dried thyme: 1/4 tsp dried thyme
- Bread: 4 slices hearty white or whole wheat bread
- Butter (for toast): 2 tbsp butter
- Chopped fresh parsley (optional): 2 tbsp chopped fresh parsley
Instructions
- Prep and sauté vegetables:
- In a large skillet over medium heat, melt 3 tbsp butter. Add the onion, mushrooms, and bell pepper. Sauté for 4&4 minutes until softened.
- Create roux:
- Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Add liquids and thicken:
- Gradually whisk in the milk and chicken broth, stirring until smooth and thickened, about 3&4 minutes.
- Combine and simmer:
- Add the diced chicken, peas, heavy cream, salt, pepper, paprika, and thyme. Simmer gently for 5&7 minutes, stirring occasionally, until heated through and slightly thickened.
- Toast bread:
- Meanwhile, toast the bread slices and spread each with a little butter.
- Serve:
- Place a slice of toast on each plate and spoon the chicken à la king generously over the top. Garnish with fresh parsley if desired.
Pin 
This is one of those dishes that always brings everyone together at the dinner table. My kids love adding extra fresh parsley, and it's a comforting tradition for lazy weekend brunches at home.
Required Tools
Large skillet, whisk, knife and cutting board, toaster or oven, measuring cups and spoons.
Allergen Information
Contains wheat, milk, and chicken. Double-check bread and broth ingredients for possible egg or additional allergens as needed.
Nutritional Information
Per serving: 420 calories, 20 g total fat, 32 g carbohydrates, 28 g protein.
Pin Serve immediately while warm and creamy for a truly satisfying bite. Enjoy with crisp white wine or fresh herbs for the perfect finish.
Recipe Questions & Answers
- → What type of bread works best for this dish?
Hearty white or whole wheat bread slices toasted with butter make a perfect base, adding crispness and richness.
- → Can I use leftover chicken in this preparation?
Yes, diced cooked chicken breast or rotisserie chicken works well, making it convenient and quick.
- → How is the creamy sauce thickened?
The sauce is thickened by cooking a roux made from butter and flour, then gradually whisking in milk and broth until smooth and rich.
- → What vegetables complement the dish?
Sautéed mushrooms, red bell peppers, peas, and onions provide flavor, texture, and color balance.
- → Are there seasoning suggestions?
Seasonings like salt, pepper, paprika, and dried thyme add warmth and depth to the creamy sauce.