This creamy retro classic gets a healthy upgrade with chickpea flour thickening the sauce. More protein, more fiber, same cozy comfort.
What is Chicken a la King?
Chicken à la King is diced chicken in a creamy sauce traditionally served with toast, biscuits, rice, or noodles. It reminds me of pot pie filling.
What makes it "à la King" is the combination of cream sauce, mushrooms, and a splash of sherry. The pimentos (or red bell pepper) give it that signature pop of color.
I love to serve it with buttered and toasted slices of my sourdough bread, perfect for dipping in the sauce. The sourdough fermentation makes it gentler on blood sugar, too!
What Makes This Chicken à la King Healthy
- Chickpea flour thickens the sauce — Low glycemic and adds protein and fiber where regular flour elevates blood sugar. Quinoa flour is also an option.
- Protein-packed — 1½ lbs of chicken means roughly 35-40g protein per serving
- Naturally gluten-free — No all-purpose flour needed
- Super satisfying — Real butter, real cream, because fat is helpful for slowing glucose response
Make It Your Way: Ingredient Options
- Chickpea flour —This is what helps to make the roux (aka, the thickening power to the sauce). Instead of regular flour like you’ll find in standard ingredients, Chickpea flour (or quinoa flour works, too) brings protein and fiber along for the ride.
- Broth — Flavorful broth makes a difference. I use 1½ teaspoon Better Than Bouillon vegetable base with 1½ cups water. Bone broth or your favorite chicken or veggie broth work great here, too.
- Sherry — A dash of fanciness that adds depth and a little nuttiness. No sherry? Use a splash of apple cider vinegar or lemon juice plus a bit more broth.
- Protein — Chicken breast is classic, but cubed chicken thighs, leftover rotisserie chicken, ground chicken or turkey can be easy subs.
- Mushrooms — Essential to the classic dish, but if you really can't do mushrooms feel free to nix and add extra bell pepper or diced zucchini for bulk.
- Bell pepper — Any color works. Red or orange adds sweetness and that classic pop of color. But feel free to go green if that’s what you have.
- Peas — Frozen is perfect. No need to thaw! Adding them frozen helps to preserve the bright green color and firm texture.
- Heavy cream — Adds richness at the end. Sour cream or cream cheese work too. Just stir them in off the heat so they don't curdle in the sauce.
How to Make Healthy Chicken a la King
Grab your large soup pot and let's get cookin'!
- Sear the chicken. Heat oil over medium-high. Season chicken with salt, add to pan, and let it sit a few seconds before stirring to prevent sticking. Sear 3 minutes per side until golden. Remove to a bowl.
- Sauté the vegetables. Add butter, mushrooms, and onion with salt and pepper. Saute for 3 minutes until soft and fragrant.
- Build the flavor base. Add sherry, garlic, and onion powder. Cook 3 minutes, letting the sherry reduce and the garlic get fragrant.
- Make the roux. Sprinkle chickpea flour over the vegetables and stir until everything is coated. Cook 2 minutes to toast the flour.
- Add broth and chicken. Return chicken and any juices to the pan along with the diced bell pepper. Slowly stir in broth. Bring to a simmer, cover, and cook on medium-low for 5 minutes.
- Finish with peas and cream. Add frozen peas and cream, stir, and cook uncovered about 4 minutes until peas are heated through.
- Serve with toasted bread, biscuits, rice, pasta or your favorite base.
Joanie's Balanced Bites for Blood Sugar
This dish is built with blood sugar balance in mind. No swaps or added pairings required!
The chicken brings protein, the chickpea flour adds fiber right into the sauce along with the veggies, and the butter and cream provide fat to slow digestion. All three work together to keep blood sugar steady.
How to Enjoy It
I love to serve it with toasted sourdough for dipping or with Brami pasta. If you want to go even lower carb, spoon it over fresh spinach or cauliflower rice instead.
Browse ➡️ Blood Sugar-Friendly Recipes
Other Favorite Dinner Recipes
- Southwest Chicken and Rice Casserole - if you love a good hearty, cheese-topped casserole
- Spinach Fandango - a cheesy spinach and beef casserole (seeing a trend in my favorites?)
- Instant Pot Pork Stew - an easy Instant Pot recipe with some Mexican flair
- Ground Chicken Sloppy Joes - a classic that's ready in under 30 minutes
Description
An easy version of Chicken a la King in a creamy sauce with mushrooms and peppers. Serve it over noodles, rice, or any kind of bread for a satisfying weeknight dinner.
Ingredients
- 1 Tbs olive oil
- 1½ lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 ½ tsp salt (divided)
- 3 Tbs butter
- 8 oz mushrooms, sliced
- ¼ tsp black pepper
- 1 tsp onion powder
- 4 cloves garlic, minced
- ¼ cup dry sherry
- ⅓ cup chickpea flour (or quinoa flour)
- 1 red bell pepper, small diced
- 2 cups chicken or vegetable broth
- 1 cup frozen peas
- ¼ cup heavy cream
Instructions
- Sear the chicken: Season chicken with ½ teaspoon salt. Heat oil in a deep skillet or Dutch oven over medium-high heat. Working in batches if needed, add chicken and stir briefly to prevent sticking, then let sear undisturbed for 3 minutes. Turn and cook another 3 minutes until browned. Remove chicken to a bowl and set aside.
- Sauté the vegetables: Add butter, onions and mushrooms to the pan along with 1 teaspoon salt and ¼ teaspoon pepper. Saute 3 minute until soft and fragrant.
- Build the flavor base: Add sherry, garlic, and onion powder. Sauté for 3 minutes, allowing the sherry to reduce slightly.
- Make the roux: Sprinkle chickpea flour over the vegetables and stir until combined. Cook for 2 minutes to remove the raw flour taste.
- Add liquid and chicken: Return chicken and any accumulated juices to the pan along with the diced bell pepper and stir to combine, then add in the broth and stir so that a smooth sauce forms and cook until bubbling.
- Simmer: Reduce heat to medium-low, and simmer for 5 minutes to thicken the sauce and cook the vegetables through.
- Finish: Stir in frozen peas and heavy cream. Cook uncovered until peas are heated through, about 4 minutes.
- Serve over pasta, rice, or with biscuits or bread
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 4.7 g
- Sodium: 671.9 mg
- Fat: 15.3 g
- Carbohydrates: 11.2 g
- Fiber: 2.4 g
- Protein: 29.3 g
- Cholesterol: 108.7 mg
Jackie @ Deep Fried Turkey says
Yes! I love a recipe for this that doesn't involve canned soup. I prefer to make my own meals from scratch without canned or boxed things. Thank you!
Joanie Simon says
Awesome! hope you enjoy!!