This chicken in white sauce is rich, creamy, and delicious. Absolute comfort food served over your favorite pasta or mashed potatoes. Most of the ingredients are pantry staples and the process takes less than 20 minutes.
One of my most cherished memories is of making creamy chicken in white sauce for my family. It was a dish I stumbled upon during one of my culinary experiments, and little did I know it would become my son’s absolute favorite.
I remember the first time I made it. The kitchen smelled great because onions and garlic were cooking in butter, the chicken was sizzling in the pan, and the creamy white sauce was slowly thickening to perfection.
My son asked for this creamy chicken recipe over and over again after that. It was the meal he wanted after a long day at school and the comfort food that always made him smile.
Chicken in white sauce is a beloved comfort food dish found in many cuisines around the world. But what is this tasty dish actually called? The answer is not as straightforward as you may think While some people refer to it simply as “chicken in white sauce”, it goes by several other common names that provide insight into its history and regional variations Join me as I uncover the origins and reveal the proper name for this culinary classic.
The Story Behind the Name “Chicken à la King”
The most widely used and recognized name for chicken simmered in a creamy white sauce is Chicken à la King. Despite its French-sounding moniker Chicken à la King is generally considered an American dish.
The origins of the name are murky, with several competing theories about its genesis. Some stories trace it back to the famous Delmonico’s Restaurant in New York City in the late 19th century. According to this tale, Chicken à la King was invented by or named for Delmonico’s chef Charles Ranhofer.
Other accounts credit the origin to the Chicken à la King served at the ritzy Claridge Hotel in London in the 1890s. In this version, Ranhofer adapted the Claridge’s recipe when he became Delmonico’s head chef.
The most interesting story says that the name comes from a dish that chef George Greenwald made at the Brighton Beach Hotel in New York in the 1890s to satisfy the tastes of wealthy guests. and Mrs. E. Clark King III.
Whichever tale is true, the name Chicken à la King stuck and spread as the dish grew popular at restaurants and private clubs across America in the early 20th century.
Alternative Names from Different Regions
While Chicken à la King may be the most widely used name, alternatives exist across different regions:
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In the Midwestern and Southern United States, it is sometimes referred to as Chicken and Gravy. This name highlights the gravy-like sauce as the star component rather than the chicken.
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People in certain areas of the American South commonly call it Chicken Bog due to the rice often served alongside sopping up the creamy sauce.
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In the UK and some Commonwealth countries like Australia and New Zealand, it goes by the name Coronation Chicken. According to legend, this version was invented to commemorate Queen Elizabeth II’s 1953 coronation.
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Some folks simply call it Creamed Chicken or Chicken Fricassee. These names emphasize the creamy sauce and French cooking technique used.
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In India, Chicken à la King is adapted to local tastes and called Butter Chicken. Spices like garam masala and cayenne add flair.
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The Filipino version is known as Chicken a la King. It has a tropical taste thanks to the coconut milk and chili peppers.
The Significance of the Name “à la King”
The use of “à la King” or “King-style” in the name is significant. In culinary terminology, “à la” indicates a dish is prepared or served in a style named after a specific person or place.
So while the origins may be uncertain, the name Chicken à la King communicates that the dish is made in the style of someone or something referred to affectionately as “King.” This could be a restaurant, hotel, chef, or even a wealthy patron who fancied the dish.
The “King” designation connotes this chicken dish is fit for royalty and the upper crust of society. It transforms humble chicken and sauce into an elegant, luxurious meal suitable for the most discerning palates.
Composition of Classic Chicken à la King
So what exactly is in authentic Chicken à la King? The hallmark ingredients that distinguish it from other chicken white sauces are:
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Chicken – Typically cooked chicken breast or a mix of white and dark meat
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White sauce base – Usually a béchamel or velouté sauce made with butter, flour, and milk or cream
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Mushrooms – Sliced white or brown mushrooms add savory umami flavor
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Pimentos – Diced red pimentos offer sweetness and color
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Green peas – Petite peas provide bright pops of freshness
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Sherry – A splash of dry sherry accentuates the sauce’s richness
The sauce is thickened to a creamy, gravy-like consistency and cloaks bite-size morsels of chicken and vegetables. A garnish of parsley adds visual flair and freshness.
Serving Suggestions for Chicken à la King
When it comes to sides and starches, Chicken à la King goes well with a lot of different things.
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Buttered Toast – The classic way to serve Chicken à la King is over triangles of toasted white bread. The crisp toast soaks up the luscious sauce.
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Biscuits – Flaky, warm biscuits are another excellent vehicle for soaking up every last drop of sauce.
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Rice: Chicken à la King can be served as an entrée with plain white rice or rice with flavors like coconut rice.
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Noodles/Pasta – Wide noodles like pappardelle or pasta shapes like rigatoni stand up well to the rich sauce.
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Mashed Potatoes – Creamy mashed potatoes complement the smooth sauce and provide comfort.
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Puff Pastry – Chicken à la King baked in puff pastry shells makes an elegant presentation.
Chicken à la King is the perfect dish when you crave creamy comfort with a royal twist! Now that you know the history behind its name, try this American classic and experience its luxurious flavors for yourself.
Step-by-step: Chicken with white sauce (over pasta)
- Mix flour, Parmesan, salt, and white pepper in a small bowl. Coat the chicken. Stir to combine. Coat the chicken evenly on both sides. Tip: If you want the flour mixture to be thicker, you can coat the chicken in oil first.
- To sear the chicken, put one tablespoon of olive oil in a large skillet and set it over medium-high heat. Add the chicken and cook for two minutes on each side, until it’s just beginning to turn golden. Remove and set aside.
- Put the oil and butter in the same pan over medium-low heat. Then add the onions and saute until translucent. Remove any brown bits that have stayed on the pan’s bottom while you’re cooking the chicken.
- After that, add the flour and cook on medium heat for 30 seconds to a minute. Stir to prevent it from burning or becoming too dark. Tip: Keep the heat on medium and stir the sauce often. We want to cook the flour without making it too dark.
- After adding the chicken broth, milk, and grated cheese, Add salt and pepper, and use a whisk to make sure there are no lumps. Tip: The cheese and broth already have salt in them, so add less now and make changes later if you need to.
- Return the chicken to the pan. On low heat, cook the chicken for two minutes on one side. Flip it over and cook it for two more minutes on the other side.
- Add the cream and parsley after lowering the heat to medium-low. Followed by the lemon juice. Taste and adjust seasoning. Tip: If you boil the cream, the fat will separate, which will make the sauce curdled.
- Garnish with more fresh herbs. Serve over your favorite pasta, noodles, rice, or mashed potatoes.
This chicken will keep in the fridge for 3 to 4 days. The sauce will get thicker as it cools and can be thinned with more milk.
Absolutely, you can make it ahead of time. When you reheat it, add a little milk or water to help the sauce loosen up again.
Absolutely, you can use chicken stock instead of wine, as I did in the video.
This is a very versatile dish and can pair with almost any veggies. Try sauteed green beans or asparagus, baked butternut squash, or carrots. You can even try a side of simple salad like celery, carrots, cabbage, etc.
Why make this chicken recipe?
- Easy to Make, Great Taste—This recipe only needs chicken, garlic, butter, cream, and a few common kitchen items. But when it comes together? Total comfort food.
- There’s no need to fuss because everything cooks in one skillet. This makes cleanup easy and gets dinner on the table quickly. Perfect for busy weeknights.
- Don’t go out or spend a lot of time or energy on something else when you want something creamy, rich, and tasty. This is comfort food.
- Easy to use Even picky eaters go for seconds.
- Chicken—Cut the chicken breast into pieces and soak it in the white sauce for this recipe. This keeps the chicken moist and juicy. You can use chicken thighs that don’t have any bones or skin on them, but you’ll have to cook them longer in the pan before adding them to the sauce.
- Parmesan – Adds a nice nutty flavor to the sauce.
- Garlic – A little goes a long way. Two small cloves of minced garlic, which is about a teaspoon, were used. When you can, use 1 tablespoon of roasted garlic if you like garlic. You can also make the coating with 1/4 tsp of garlic powder.
- Cream 20%E2%80%93 You can use heavy cream between 20% and 20% of your fat. Any less than that will result in the cream curdling.
- Flour—Since we’re not using all cream, we only need a little flour to help the sauce get thicker.
- Lemon juice—either lemon or lime juice makes the sauce less rich. This is how little I used to keep it fresh. You can use more if you want to make the lemon flavor stronger.
- The sauce is made with chicken broth, but you could use white wine like Pinot or Sauvignon. The Spanish onions make the dish taste sweet as well.
- Herbs: I did use fresh parsley today, but you could also use fresh rosemary sprigs and thyme leaves.
Supreme Sauce | Sauce with Chicken | Sauce for Chicken Recipe | White Sauce for Chicken
FAQ
What is chicken in white wine sauce called?
Chicken in White Wine Sauce (Coq au Vin Blanc) Jump to Recipe. One of my favorite one-pan recipes to make when I want a warm, tasty meal is this classic French chicken in white wine sauce. The meal is so easy to whip up and can be ready in under an hour.
What is a fancy name for white sauce?
Another name for bechamel — or béchamel — is “white sauce. ” Making a bechamel is a very basic technique in French cooking which begins with a roux, a cooked mixture of flour and butter, and after slowly whisking in milk, ends in a creamy sauce.
What is the official name of white sauce?
Super simple béchamel. I would say that you put the flour and milk together (mason jar shake works well) and then add it to melted butter; lessen chance of lumps. I added some simple seasoning and it was really good. Great base for all recipes that calls for white sauce.
What is Alabama chicken?
Alabama chicken typically refers to chicken that is prepared with a unique Alabama white barbecue sauce.