Can I make chicken ala king without cheese?

Yes. This version is designed without cheese. The sauce gets body from a small roux, chicken stock, and light cream instead.

Can I use milk instead of cream?

Yes, but the sauce will be lighter. Use whole milk and simmer gently so it thickens without splitting.

Can I use leftover cooked chicken?

Yes. Skip the chicken marinade and browning step, then fold cooked chicken into the finished sauce just long enough to heat through.

How should I store leftovers?

Store the chicken ala king and rice separately when possible. Refrigerate for up to 3 days and reheat gently with a splash of water or stock.

Creamy Chicken Ala King Rice

Name: Creamy Chicken Ala King Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 600 g chicken breast (boneless, skinless, cut into bite-size pieces); 15 ml soy sauce; black pepper (to taste); 8 g cornflour (optional, for a lighter coating); 15 ml olive oil; 15 g butter; 80 g onion (finely chopped); 12 g garlic (minced); 1 piece bay leaf; 150 g button mushrooms (sliced); 120 g bell pepper (red or green, diced); 100 g green peas; 18 g all-purpose flour; 300 ml chicken stock (low sodium if available); 150 ml light cream; 10 ml lemon juice (optional, to taste); salt (to taste); 600 g cooked rice (hot, about 150 g per serving); 10 g parsley (chopped, optional)

Prep time

15 min

Cook time

25 min

Total time

40 min

Servings

4 servings1×

Scale

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Creamy Chicken Ala King Rice

Chicken ala king works well as a rice dish because the sauce is naturally spoonable. This version keeps the familiar creamy chicken, mushrooms, peppers, and peas, but removes the pie-filling direction and serves it as a practical rice bowl.

The sauce is made without cheese. Instead, a small amount of flour, chicken stock, and light cream create a smooth base that coats the chicken without becoming heavy.

Why This Recipe Works

Marinating the chicken breast briefly gives it a better texture before it goes into the sauce. Browning the chicken first also builds flavor in the pan, which makes the finished sauce taste deeper than a one-step simmer.

The vegetables are cooked before the flour and liquid go in, so the mushrooms lose their raw edge and the peppers soften without disappearing. The peas are added near the end so they stay bright.

Ingredients Overview

The main ingredients are chicken breast, mushrooms, bell pepper, peas, onion, garlic, chicken stock, light cream, and cooked rice. A bay leaf adds gentle background flavor, while lemon juice is optional for balancing richness.

Cheese is not required. If you want a richer version, you can stir in a small amount of mild grated cheese at the end, but the recipe is written to work cleanly without it.

How to Make It

Start by marinating the chicken while you chop the vegetables. Brown the chicken in a hot skillet, then move it to a plate so it does not overcook while the sauce is built.

Cook the aromatics and vegetables in the same pan, stir in flour, then add stock and cream gradually. Once the sauce thickens, return the chicken and add peas. Serve the creamy chicken mixture over hot rice.

Storage and Variations

Store leftovers in the fridge for up to 3 days. If possible, keep the rice and sauce separate so the rice does not absorb too much liquid.

For a lighter sauce, use whole milk instead of cream. For extra vegetables, add spinach, green beans, broccoli, courgette, or frozen mixed veg.

Serving & Goal Fit

One serving is one-quarter of the recipe with about 150 g cooked rice. It gives a balanced plate with lean chicken, vegetables, a moderate rice portion, and a creamy sauce.

On a training day, add 50 g cooked rice or 1 piece of fruit. On a rest day, reduce the rice slightly and add more mushrooms, peas, bell pepper, spinach, green beans, broccoli, onions, courgette, or frozen mixed veg.

Prep time

15 min

Cook time

25 min

Total time

40 min

Servings

4 servings1×

Scale

Ingredient amounts update instantly.

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Creamy Chicken Ala King Rice

The sauce is made without cheese. Instead, a small amount of flour, chicken stock, and light cream create a smooth base that coats the chicken without becoming heavy.

Why This Recipe Works

The vegetables are cooked before the flour and liquid go in, so the mushrooms lose their raw edge and the peppers soften without disappearing. The peas are added near the end so they stay bright.

Ingredients Overview

Cheese is not required. If you want a richer version, you can stir in a small amount of mild grated cheese at the end, but the recipe is written to work cleanly without it.

How to Make It

Start by marinating the chicken while you chop the vegetables. Brown the chicken in a hot skillet, then move it to a plate so it does not overcook while the sauce is built.

Storage and Variations

Store leftovers in the fridge for up to 3 days. If possible, keep the rice and sauce separate so the rice does not absorb too much liquid.

For a lighter sauce, use whole milk instead of cream. For extra vegetables, add spinach, green beans, broccoli, courgette, or frozen mixed veg.

Serving & Goal Fit

One serving is one-quarter of the recipe with about 150 g cooked rice. It gives a balanced plate with lean chicken, vegetables, a moderate rice portion, and a creamy sauce.