I never thought I’d master making Chicken a la King at home, until my Lola shared her secrets for achieving that perfectly creamy sauce. This recipe takes me back to family gatherings, where we’d fight over who got the last scoop to pour over our steaming rice. After years of perfecting this recipe in my own kitchen, I’ve discovered that the magic lies in properly poaching the chicken (a technique I learned the hard way!) and slowly building that luxurious sauce that my kids now can’t get enough of.
I’m excited to share my tried-and-tested version of this classic comfort food that combines the elegance of a restaurant-quality dish with the warmth of home cooking. While traditional recipes can be intimidating, I’ve broken it down into simple steps that even beginner cooks can follow.
Once you master this creamy chicken a la king recipe, it’ll become your go-to dish for both special occasions and those times when you just want to make ordinary weeknight dinners feel extra special.
Why You’ll Love This Recipe
- Restaurant-quality dish you can make at home
- Versatile – serve over rice, pasta, or bread
- Make-ahead friendly for busy weeknights
- Perfect for special occasions
- Uses simple, everyday ingredients
- Kid-friendly comfort food
Classic Filipino Chicken a la King (Creamy Chicken with Mushrooms and Peppers)
Equipment
- Large heavy-bottomed pot (kaldero) for poaching chicken
- Sharp knife (matulis na kutsilyo) for cutting ingredients
- Cutting board (tabla ng paghihiwaan)
- Measuring cups and spoons (Panukat)
- Whisk (wire whisk) for making smooth sauce
- Strainer [Salaan] for straining broth
- Large skillet or sauté pan for making the sauce
- Meat thermometer for checking chicken doneness
- Kitchen scale (timbangan) for precise measurements
Ingredients
For Poaching the Chicken:
- 2 pounds 1 kg chicken breasts (dibdib ng manok)
- 1 teaspoon salt asin
- ½ teaspoon whole peppercorns paminta
- 3 cloves garlic pounded (binating bawang)
- 2 bay leaves dahon ng laurel
- ½ cup dry sherry wine
- 6 cups water tubig
For the Sauce:
- 4 tablespoons butter mantikilya
- 3 tablespoons all-purpose flour arina
- 1 onion chopped (sibuyas)
- 2 cloves garlic minced (dinurog na bawang)
- ½ red bell pepper chopped (pulang bell pepper)
- ½ green bell pepper chopped (berdeng bell pepper)
- 4 ounces fresh button mushrooms sliced (kabute)
- 2 cups reserved chicken broth sabaw ng manok
- 1 cup heavy cream krema
- Salt and pepper to taste asin at paminta
Instructions
Poaching the Chicken:
- In a large pot, arrange chicken breasts in a single layer (180°F/82°C water temperature)
- Add salt, peppercorns, pounded garlic, and bay leaves
- Pour in wine and water until chicken is covered by 1 inch
- Bring to a gentle boil over medium-high heat (205°F/96°C)
- Reduce heat to low, cover, and simmer for 15 minutes or until internal temperature reaches 165°F/74°C
- Remove chicken, cool slightly, then cut into 1-inch cubes
- Strain and reserve 2 cups of broth
Making the Sauce:
- Melt butter in a large pan over medium heat (350°F/175°C)
- Sauté onions and garlic until softened (about 3-4 minutes)
- Add bell peppers and mushrooms, cook until tender (5-6 minutes)
- Sprinkle flour, cook while stirring (1-2 minutes)
- Gradually whisk in reserved broth and cream
- Add chicken, simmer until sauce thickens (5-7 minutes)
- Season with salt and pepper
Tips from Lola’s Kitchen
- Para hindi maging matamis ang sibuyas (To avoid bitter onions): Soak chopped onions in cold water for 10 minutes before cooking
- Para sa malutong na bell pepper (For crispy peppers): Add them last among the vegetables
- Para hindi magkaroon ng bulos ang sauce (For smooth sauce): Add warm liquid gradually while continuously whisking
- Para sa malambot na manok (For tender chicken): Never let the poaching liquid come to a rolling boil
Traditional Serving Suggestions
- Over steamed white rice (kanin)
- With toasted pan de sal
- Alongside buttered vegetables (gulay)
- In puff pastry shells (vol-au-vent)
- Over egg noodles (pancit)
Troubleshooting
- Sauce too thick: Add warm broth or cream gradually
- Sauce too thin: Simmer longer or make a small amount of roux
- Curdled sauce: Lower heat immediately, whisk vigorously
- Dry chicken: Ensure not to overcook during poaching
Ingredient Alternatives
- Heavy cream → Evaporated milk or coconut cream
- Fresh mushrooms → Canned mushrooms
- Sherry wine → White wine or chicken broth
- Bell peppers → Carrots and peas
- Button mushrooms → Shiitake or oyster mushrooms
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 3 months (sauce may separate)
- Reheat: Low heat, stirring frequently
- Add liquid: Use broth or cream to restore consistency
Variations
- Seafood a la King: Use shrimp and fish instead of chicken
- Spicy Version: Add siling labuyo (bird’s eye chili)
- Vegetarian: Use mixed vegetables and mushrooms
- Filipino Fusion: Add quail eggs and liver spread
FAQs
Q: Can I make this ahead? A: Yes, prepare up to 2 days ahead. Reheat gently. Q: Can I use rotisserie chicken? A: Yes, skip poaching step and use 4 cups shredded chicken. Q: Is this freezer-friendly? A: Yes, but cream sauce may separate when thawed. Q: Can I make it healthier? A: Use milk instead of cream, increase vegetables. Q: How do I prevent curdling? A: Keep heat low and avoid boiling after adding cream.Nutrition
The Story Behind Chicken a la King
As a home cook passionate about both Filipino cuisine and international dishes, I’ve always been fascinated by how Chicken a la King found its way into our local celebrations. This creamy chicken dish, known for its rich sauce and colorful vegetables, has an intriguing history that dates back to the late 1800s in New York City.
The most widely accepted story credits the creation to Chef George Greenwald at the Brighton Beach Hotel in New York, who first prepared it in the 1890s for hotel owner E. Clark King II and his wife. The dish was such a hit that it became known as “Chicken à la King.” Other origin stories place its invention at Philadelphia’s Bellevue Hotel or New York’s Delmonico’s Restaurant, but one thing’s certain – this luxurious dish was born in upscale American hotel kitchens.
What makes this recipe particularly special to Filipino families like mine is how it transformed from an exclusive hotel menu item into a beloved party dish. During the American colonial period, Chicken a la King made its way to Philippine shores, where it was embraced and adapted to local tastes. Our version often features a slightly sweeter cream sauce and is typically served over rice instead of the traditional toast points or puff pastry – a perfect example of Filipino adaptation of Western cuisine.
In modern Filipino celebrations, you’ll find this dish at children’s birthday parties, Christmas gatherings, and even wedding receptions. It’s become such a staple that many consider it part of Filipino comfort food repertoire, alongside sweet-style spaghetti and kaldereta. Local restaurants like Max’s and Aristocrat have helped popularize it further, making it a must-have menu item for special occasions.
What I love most about making Chicken a la King at home is how it brings together the elegance of hotel cuisine with the warmth of Filipino home cooking. The combination of tender chicken chunks, mushrooms, and bell peppers in that signature creamy sauce creates a dish that’s both nostalgic and sophisticated. Whether served over steaming white rice, topped on pandesal, or mixed with pancit, it’s a versatile dish that continues to evolve while maintaining its status as a cherished family favorite.
The beauty of this recipe lies in its adaptability – every Filipino family has their own special twist. Some add quail eggs for extra richness, others incorporate carrots and peas for more color, while some families have secret ingredients passed down through generations. This flexibility, combined with its rich history, makes Chicken a la King not just a recipe, but a delicious testament to the wonderful fusion of international and Filipino cuisines.