Chicken Ala King Recipe Betty Crocker: Classic Creamy Chicken in a Rich Sherry Sauce

This classic dish brings elegant comfort to any table with its creamy sherry sauce and tender chicken pieces.

I’ve refined this recipe to honor the traditional preparation while keeping it accessible. The rich, velvety sauce comes together with simple ingredients, and the addition of mushrooms and pimientos adds depth to every bite.

What makes this version special is the balance of flavors—savory, slightly sweet, and just a touch of sherry warmth. It’s a dish that feels indulgent without being heavy.

Perfect for a cozy dinner or impressive enough for guests. Here’s how to make it.

Ingredients for Chicken Ala King Recipe Betty Crocker

Classic comfort meets elegant simplicity with these rich, velvety ingredients for a timeless dish.

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The chicken should be fresh and boneless for even cooking. Whole Foods or Costco have reliable options, but any supermarket will do. The sherry is key—dry cooking sherry from the baking aisle works if you don’t want to open a bottle. Look for low-sodium broth to control the saltiness. Mushrooms should be firm and white (or cremini for a deeper flavor).

No sherry? Dry white wine works in a pinch. Short on milk? Half-and-half for extra richness. Pimientos can be swapped for diced roasted red peppers. If you’re out of fresh parsley, dried parsley at half the amount is fine. The mushrooms are flexible—shiitake or baby bella add earthiness.

Leftovers keep in the fridge for 3-4 days in an airtight container. Reheat gently to avoid curdling the sauce. Freezes for up to 2 months, though the texture may thicken—stir in a splash of milk when reheating.

Step-by-Step Instructions for Chicken Ala King

Here’s the method I use to create this creamy, classic dish with perfect consistency every time.

Step 1: Cook the Chicken and Prepare the Base

Cut the 1.5 lb boneless chicken breast into bite-sized pieces and season with ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder. Heat ¼ cup unsalted butter in a large skillet over medium heat until melted.

Add the chicken and cook for 6-8 minutes, stirring occasionally, until lightly golden and cooked through. Remove the chicken with a slotted spoon and set aside, leaving the drippings in the pan. This rendered butter adds depth to your sauce.

Step 2: Sauté the Vegetables and Create the Roux

In the same skillet, melt the remaining ¼ cup unsalted butter. Add the 8 oz sliced white mushrooms and cook for 5 minutes until golden brown and tender. Stir in the 2 oz diced pimientos and cook for an additional 2 minutes.

Sprinkle the ¼ cup all-purpose flour over the vegetables and stir constantly for 1-2 minutes to form a smooth roux. This thickens the sauce and removes the raw flour taste. The mixture should bubble gently but not brown.

Step 3: Build the Creamy Sherry Sauce

Slowly pour in the 1 cup whole milk and 1 cup chicken broth, whisking constantly to prevent lumps. Add the ¼ cup dry sherry and the remaining ½ tsp salt. Bring to a gentle simmer over medium heat.

Cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. The sherry adds a subtle depth that balances the creaminess. Don’t let it boil vigorously or the sauce may separate.

Step 4: Combine and Finish

Return the cooked chicken to the skillet and stir to coat in the sauce. Simmer for 2-3 minutes until everything is heated through. The chicken should be tender and fully coated in the rich, velvety sauce.

Taste and adjust seasoning if needed. The sauce should be creamy with a hint of sherry warmth. Remove from heat and let rest for 2 minutes before serving to allow the flavors to meld.

Step 5: Garnish and Serve

Sprinkle with the 2 tbsp chopped fresh parsley just before serving. The parsley adds a pop of color and freshness to the rich dish. Serve hot over toast points, biscuits, or rice.

Each serving should have a generous portion of chicken and sauce, with the mushrooms and pimientos distributed evenly. The sauce should cling beautifully to every piece of chicken.

Make-Ahead Tips for Leftovers

Prep Ahead Strategy

You can chop all vegetables—8 oz white mushrooms and 2 oz pimientos—up to 2 days in advance. Store them in separate airtight containers in the fridge. This saves 15 minutes on cooking day and keeps flavors fresh. 💡

Chicken Prep

Cut and season the 1.5 lb boneless chicken breast the night before. Keep it in a sealed container with ½ tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp onion powder. The seasoning will penetrate deeper overnight.

Sauce Base

Make the roux and sauce base a day ahead. Cook the flour and butter mixture, then whisk in 1 cup whole milk and 1 cup chicken broth. Store in the fridge and reheat gently before adding the chicken. Stir in ¼ cup dry sherry when reheating.

Full Assembly

Combine everything except the 2 tbsp fresh parsley up to 1 day ahead. Reheat slowly over low heat to prevent curdling. Add a splash of milk if the sauce thickens too much. ⏰

Freezing Tips

This dish freezes beautifully for up to 2 months. Cool completely, then portion into quart-sized freezer bags. Thaw overnight in the fridge and reheat on medium-low heat with a splash of milk to restore creaminess.

Frequently Asked Questions