Drastic Chicken Variation of Chicken Ala King
Take your taste buds on an elevated culinary adventure with this "Drastic Chicken Variation of Chicken Ala King," a bold twist on the classic comfort food. Perfectly seasoned, pan-seared chicken breast meets a rich, creamy sauce infused with smoked paprika and a hint of cayenne for subtle heat. This recipe shines with sautéed onions, bell peppers, and mushrooms, complemented by the sweetness of peas and served atop buttery puff pastry shells or flaky biscuits for a truly indulgent experience. With a velvety roux-based sauce and fresh parsley garnish, this dish balances elegance and heartiness in just 50 minutes. Whether you're impressing dinner guests or treating yourself, this modern take on Chicken Ala King is a must-try for lovers of creamy chicken recipes.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 1 cup Button mushrooms, sliced
- 0.25 teaspoon Cayenne pepper
- 0.5 cup Peas (fresh or frozen)
- 4 pieces Puff pastry shells or biscuits, baked
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and smoked paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes on each side until nicely browned and cooked through. Remove from the skillet and let rest. Slice into bite-sized pieces once cooled slightly.
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Lower the heat to medium, then sauté the diced onion, green bell pepper, and mushrooms until softened (about 5 minutes). Remove the vegetables and set aside.
Add the remaining 2 tablespoons of butter to the skillet. Once melted, whisk in the flour, cooking for 1-2 minutes to form a roux.
Slowly pour in the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 3-4 minutes.
Reduce the heat to low and stir in the heavy cream. Add the cayenne pepper for a slight kick, and adjust seasoning with additional salt and black pepper if needed.
Return the sautéed vegetables and sliced chicken to the skillet. Stir in the peas and simmer for 3-4 minutes until everything is heated through and the flavors meld together.
Serve hot over puff pastry shells or biscuits. Garnish with freshly chopped parsley for a bright finish.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 908 mg | 39% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.7 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
