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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 minutes
Cook Time 35 minutes
Total Time 55 minutes
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!