Why You’ll Love This Recipe

I’ve always believed that some of the best dishes are born from simple ingredients transformed into something truly special. This Chicken a la King over Polenta is exactly that kind of magic! I absolutely adore how this recipe takes humble chicken and vegetables and turns them into something that feels both nostalgic and fresh at the same time. The creamy, savory sauce with tender chicken pieces ladled over soft, buttery polenta creates this incredible comfort food experience that somehow feels both indulgent and nourishing.

What I love most about this version is how adaptable it is for busy weeknights or leisurely weekend cooking. You can prep components ahead of time, and the leftovers (if you have any!) are possibly even better the next day. And honestly, serving it over polenta instead of the traditional rice or biscuits adds this wonderful textural element that soaks up all that delicious sauce perfectly.

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Kitchen Essentials

Before we dive into creating this delicious dish, let’s talk about the tools that will make your cooking experience so much smoother. I’ve found that having the right equipment really does make a difference when you’re juggling multiple components of a recipe like this one.

Large, deep skillet or Dutch oven
Heavy-bottomed saucepan for the polenta
Sharp chef’s knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Whisk for creating a smooth, lump-free sauce

Ingredients & Prep

The beauty of Chicken a la King is how simple ingredients come together to create something truly special. Each component plays an important role in building layers of flavor, so let’s break it down:

For the Chicken a la King:

2 tablespoons olive oil
2 tablespoons butter (adds richness that oil alone can’t provide)
1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, diced
1 red bell pepper, diced (adds beautiful color and sweet flavor)
8 ounces cremini mushrooms, sliced (they have more flavor than white button mushrooms)
3 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken broth (homemade if you have it, but low-sodium store-bought works beautifully too)
1 cup half-and-half (creates the perfect balance of richness without being too heavy)
½ cup frozen peas
2 tablespoons fresh lemon juice (the acid brightens all the flavors)
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
¼ teaspoon nutmeg (my secret ingredient that adds warmth without being noticeable)
Salt and freshly ground black pepper to taste

For the Polenta:

4 cups chicken broth or water (broth adds more flavor)
1 cup polenta or coarse cornmeal
3 tablespoons butter
½ cup grated Parmesan cheese
Salt to taste

Pro Tips for Perfect Results

These small adjustments make all the difference between a good meal and a great one.

Season and sear chicken in batches to avoid steaming instead of browning
Whisk polenta constantly during first few minutes to prevent lumps
Cook mushrooms in a dry pan first to release moisture before adding fat
Cook mushrooms in a dry pan first to release moisture before adding fat
Warm half-and-half slightly before adding to prevent curdling
Taste and adjust seasonings just before serving for brightest flavors

Creative Variations

One of the things I truly love about this recipe is how flexible it is. I’ve made so many variations depending on what I have on hand or dietary needs of friends and family.

Dairy-free: Use coconut milk and olive oil
Gluten-free: Use GF flour blend or cornstarch
Use leftover turkey instead of chicken
Add red pepper flakes for some spiciness
Double mushrooms and add carrots and celery for more veggies

Make It Your Own

I truly believe recipes are just guidelines, and the best dishes come from adding your own personal touch. Here are some ways you might want to customize this dish:

Protein swaps: Try using leftover rotisserie chicken to save time, or swap in shrimp for a seafood version that cooks even faster
For Instant Pot lovers: Use the sauté function to cook the chicken and vegetables, then make a quick polenta using the pressure cook setting for 7 minutes
Slow cooker adaptation: Combine chicken, vegetables, and broth in a slow cooker for 4 hours on low, then stir in a mixture of flour and half-and-half during the last 30 minutes
Make it richer by using heavy cream instead of half-and-half, or lighter with whole milk
Add a sprinkle of smoked paprika for a subtle smoky flavor that works beautifully with the creamy sauce

Time-Saving Tips

As much as I love cooking, I know we’re all busy. Here are my favorite ways to streamline this recipe when time is tight but you still want something delicious.

Prep all vegetables the night before and store them in airtight containers in the refrigerator
Use pre-sliced mushrooms and pre-diced onions from the produce section
Make a double batch of polenta and refrigerate half in a loaf pan – then you can slice and pan-fry it for another meal later in the week
Quick-thaw frozen peas by running them under warm water in a colander
Use rotisserie chicken instead of raw chicken breasts – simply shred it and add it to the sauce at the end just to warm through

Make-Ahead & Storage Solutions

I often make components of this dish ahead of time, especially when I’m planning for a busy week ahead. The chicken a la king sauce and polenta can both be prepared separately and stored, making dinner assembly super quick.

The chicken a la king sauce can be refrigerated for up to 3 days in an airtight container
Polenta will firm up when refrigerated – to reheat, add a splash of broth or milk and warm gently while stirring
For freezing, store the chicken mixture (without the dairy) for up to 3 months; thaw overnight in the refrigerator and add the half-and-half when reheating
When reheating, warm gently over low heat to prevent the sauce from breaking
For meal prep, portion into individual containers with the polenta on the bottom and chicken mixture on top for easy grab-and-go lunches

What Makes This Recipe Truly Unique

I’m always looking for ways to make classic recipes stand out from the crowd, and I’ve discovered some game-changing twists that transform this Chicken a la King into something truly special. These aren’t your typical modifications—they’re little culinary secrets that will have everyone asking for your recipe!

Bone Marrow Butter Base: Replace standard butter with roasted bone marrow butter for an incredibly rich, velvety sauce foundation that adds depth most recipes lack
Fermented Brightness: Add 1-2 teaspoons of kimchi juice or pickle brine instead of lemon juice for a complex tang that balances the richness
Textural Contrast: Incorporate crispy chicken skin cracklings as a garnish for an unexpected crunch that elevates each bite
Polenta Soufflé: Fold 2 whipped egg whites into finished polenta before serving for a lighter, airier base that still supports the sauce beautifully
Aromatic Infusion: Steep half-and-half with star anise, cardamom pods, and black peppercorns for 20 minutes (then strain) before adding to create subtle background notes
Flame-Charred Vegetables: Char bell peppers over an open flame, then peel and dice for a smoky dimension that transforms the flavor profile
Herb Oil Finish: Drizzle the plated dish with a bright herb oil (blend fresh herbs with olive oil) for visual appeal and flavor contrast

Serving Suggestions

While this dish is certainly satisfying on its own, I love to pair it with different sides depending on the occasion or season.

For a fresh contrast, serve with a simple arugula salad dressed with lemon and olive oil
Add a side of roasted asparagus or broccoli for extra vegetables
For a dinner party, start with a light soup like tomato bisque
Crusty bread on the side is perfect for soaking up any extra sauce
For wine pairing, try a buttery Chardonnay or light Pinot Noir that won’t overpower the delicate flavors

Troubleshooting Common Issues

Even experienced cooks run into challenges sometimes. Here are solutions to common problems you might encounter with this recipe.

If your sauce is too thin: Make a slurry with 1 tablespoon each of flour and cold water, then whisk it into the simmering sauce
If your sauce breaks or curdles: Lower the heat immediately and whisk in a tablespoon of cold cream
Lumpy polenta? Pass it through a fine-mesh sieve or beat vigorously with a wooden spoon
Chicken too dry? It was likely overcooked – next time, remove it from the pan as soon as it’s no longer pink inside
Bland flavor? Brighten with more lemon juice and make sure you’re seasoning with salt throughout the cooking process, not just at the end

Seasonal Adaptations

I love adjusting recipes to embrace what’s fresh and available throughout the year. Here’s how I adapt this chicken a la king for different seasons:

Spring: Add fresh asparagus tips and substitute some of the parsley with fresh tarragon
Summer: Include diced zucchini and yellow squash, and top with fresh basil instead of parsley
Fall: Add diced butternut squash to the vegetable mix and incorporate a pinch of sage
Winter: Use leeks instead of onions for a more delicate flavor, and add a splash of white wine to the sauce

FAQ

Here are answers to some questions I frequently get about this recipe:

Can I make this ahead for a dinner party?
Absolutely! Prepare both components separately up to a day ahead, then gently reheat the chicken mixture on the stove and make fresh polenta just before serving.

Is there a way to make this vegetarian?
Yes! Substitute the chicken with a mix of hearty mushrooms like portobello and oyster, and use vegetable broth instead of chicken broth.

My polenta always seems to splatter when cooking. Any tips?
Use a deeper pot than you think you need, and reduce the heat after the initial boil. A splatter screen can also be helpful.

Can I use instant polenta for this recipe?
You can, though the texture won’t be quite as good. Follow the package directions for cooking time, which will be much shorter.

How do I know when the sauce is thick enough?
It should coat the back of a spoon and when you run your finger through it, the line should remain clear.

Print Pin

Chicken a la King Over Polenta

Creamy Chicken a la King served over buttery polenta combines tender chicken pieces, colorful bell peppers, mushrooms, and peas in a rich sauce with hints of lemon and herbs. This comforting yet elegant dish comes together quickly for a satisfying meal that's perfect for both weeknights and special occasions.

Course Main Course

Cuisine American

Keyword chicken, polenta

Prep Time 20

Cook Time 35

Total Time 55

Servings 4

Equipment

deep skillet or Dutch oven
heavy-bottomed sauce pan
chef's knife
wooden spoon or spatula
measuring cups or spoons
whisk
cutting board

Ingredients

For the Chicken a la King

2 tablespoons olive oil
2 tablespoons butter adds richness that oil alone can’t provide
1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion diced
1 red bell pepper diced (adds beautiful color and sweet flavor)
8 ounces cremini mushrooms sliced (they have more flavor than white button mushrooms)
3 cloves garlic minced
¼ cup all-purpose flour
2 cups chicken broth homemade if you have it, but low-sodium store-bought works beautifully too
1 cup half-and-half creates the perfect balance of richness without being too heavy
½ cup frozen peas
2 tablespoons fresh lemon juice the acid brightens all the flavors
2 tablespoons fresh parsley chopped
1 tablespoon fresh thyme leaves
¼ teaspoon nutmeg my secret ingredient that adds warmth without being noticeable
Salt and freshly ground black pepper to taste

For the polenta

4 cups chicken broth or water broth adds more flavor
1 cup polenta or coarse cornmeal
3 tablespoons butter
½ cup grated Parmesan cheese
Salt to taste

Instructions

For the Chicken a la King:

Season your chicken pieces generously with salt and pepper. Trust me, seasoning at this stage makes all the difference!
Heat 1 tablespoon each of olive oil and butter in a large skillet over medium-high heat until the butter is melted and slightly bubbly.
Add the chicken pieces in a single layer (you might need to work in batches). Cook for about 4-5 minutes, turning occasionally, until golden brown on all sides and just cooked through. Transfer to a plate and set aside.
In the same pan, add the remaining olive oil and butter. Once melted, add the onions and cook for 2-3 minutes until they start to soften.
Add the bell peppers and mushrooms, cooking for another 5-6 minutes until the vegetables soften and the mushrooms release their moisture.
Stir in the garlic and cook for just 30 seconds until fragrant – be careful not to let it burn!
Sprinkle the flour over the vegetables and stir constantly for about 1 minute. This creates the base for our sauce, and I find that cooking the flour a bit removes that raw taste.
Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 2-3 minutes until it starts to thicken.
Reduce heat to low and stir in the half-and-half. Simmer gently for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
Return the chicken to the pan along with any accumulated juices (that’s flavor gold!).
Add the frozen peas, lemon juice, herbs, and nutmeg. Stir gently to combine and warm through for 2-3 minutes.
Taste and adjust seasonings with salt and pepper. The sauce should be creamy, savory, and just bright enough from the lemon.

For the Polenta:

In a medium saucepan, bring the chicken broth or water to a boil over high heat.
Once boiling, slowly pour in the polenta while whisking continuously to prevent lumps. This is my favorite part – watching it transform!
Reduce heat to low and cook, stirring frequently, for about 15-20 minutes until the polenta is thick and creamy. Different brands may vary in cooking time, so check your package instructions.
Remove from heat and stir in the butter and Parmesan cheese until fully melted.
Season with salt to taste – the amount needed will depend on how salty your broth and cheese are.
To serve, spoon a generous portion of warm polenta onto each plate, creating a slight well in the center. Ladle the chicken mixture over the top and garnish with additional fresh herbs if desired. And there you have it – comfort food at its finest!

Creamy Chicken a la King Over Polenta: A Comforting Classic Reimagined