Dairy-free Chicken a la King is rich, creamy, and made entirely from scratch. This easy skillet dinner is a delicious way to use leftover rotisserie chicken and is perfect served over rice, pasta, or biscuits.
Welcome sweater weather and cozy dinners—this Dairy-free Chicken a la King is a warm, satisfying meal you’ll return to all season. The silky sauce, tender chicken, mushrooms, and the gentle bite of pimientos make a comforting plate that’s surprisingly simple to prepare.
What is chicken a la king?
Chicken (or turkey) a la King is a classic American comfort dish made with chicken, a creamy white sauce, mushrooms, and pimientos. Some traditional recipes include sherry, but the defining element is the rich cream sauce. This version replaces dairy with cashew cream to keep the comforting, velvety texture while making it suitable for dairy-free diets.
The finished dish is typically served over rice, pasta, or biscuits. For a lower-carb or Whole30-friendly option, try it over cauliflower rice.
You could also serve this over pasta or use it as a baked potato topping, but today it’s spooned over steamed rice—the kind of food you want to curl up with on the couch. That’s what comfort food is for.
How to make dairy-free chicken a la king
Step 1 – Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and diced onion, cooking until they begin to soften, about 5 minutes. Season with garlic powder, salt, and pepper to taste.
Step 2 – Reduce the heat to low and stir in cashew cream and chicken broth. Cook until the sauce thickens slightly, a minute or two; it will continue to thicken as it cools and after you add the other ingredients.
Step 3 – Stir in frozen peas, chopped pimentos, and the cooked chicken, heating everything through.
Step 4 – Serve immediately over rice, pasta, biscuits, or cauliflower rice for a lighter option.
Making this dish without rotisserie chicken
Using shredded rotisserie or leftover roasted chicken (or Thanksgiving turkey) is the fastest option, but you can prepare chicken quickly at home:
- Skillet method: Rub 3 chicken breasts with sweet paprika, salt, and pepper. Heat 1 tablespoon oil in a skillet over medium-low heat and cook until nicely browned and cooked through, about 7–9 minutes per side depending on thickness. Let rest, then shred or cube.
- Baked chicken: Place 3 breasts on a baking sheet, drizzle with oil, season with salt and pepper, and bake at 350°F (180°C) for 20–30 minutes until cooked through.
- Poached chicken: Cover 3 breasts with water or chicken stock in a pot and simmer 15–20 minutes until no pink remains. Remove and shred.
Can I make chicken a la king ahead of time?
Cashew cream sauces thicken faster than dairy-based sauces, so this dish is best served right away. That said, you can prepare components—cook the chicken and make the cashew cream in advance—so assembly takes only minutes. When reheating leftovers, stir in a splash of unsweetened nut milk or chicken stock to loosen the sauce.
Tips
- If children or picky eaters dislike peas, substitute sweet corn or omit them entirely.
- Pimientos are commonly sold jarred alongside olives and pickles; some large supermarkets or deli/olive bars also offer them fresh. Use jarred pimientos drained and chopped if needed.
- Add cubed carrots for color and extra texture.
- Fresh thyme pairs wonderfully with chicken and can be added if available.
Easy Dairy-Free Chicken A La King
Dairy-free Chicken a la King is rich and creamy and made from scratch. It’s a quick, flavorful skillet meal perfect for using leftover chicken. Serve over rice, pasta, or biscuits.
Ingredients
- 1 tbsp olive oil
- 8 oz (about 250 g) white mushrooms, sliced (about 3 heaped cups)
- 1 small yellow onion, diced
- 1/2 tsp garlic powder
- 1/2 tsp sea salt, plus pepper to taste
- 1 cup cashew cream (one batch of quick cashew cream)
- 1 cup chicken broth
- 1 cup small frozen peas
- 1/2 cup pimentos, drained and chopped
- 3 cups cooked chicken, shredded or cubed (rotisserie or roasted chicken works well)
- Chopped parsley, for garnish (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and diced onion. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Season with garlic powder, salt, and pepper.
- Reduce the heat to low. Stir in the cashew cream and chicken broth and cook until the sauce thickens slightly, about 1–2 minutes. Remember it will thicken more as it cools.
- Add the frozen peas, chopped pimentos, and cooked chicken. Stir to combine and warm through.
- Serve immediately over rice, pasta, biscuits, or cauliflower rice. Garnish with chopped parsley if desired.
Recipe Notes
Make Ahead and Leftovers: Prepare the chicken and cashew cream in advance to make assembly quick. For reheating, loosen the sauce with a splash of nut milk or chicken stock.
Pre-cooked chicken options: Shredded rotisserie chicken or leftover roasted turkey are ideal. If needed, cook fresh chicken using the skillet, oven, or poaching methods described above.
If you try this Dairy-free Chicken a la King, please rate the recipe and share your feedback in the comments—your experience helps refine the recipe. Happy cooking!
More healthy comfort food recipes from the blog:
- Vegan Moroccan Spiced Chickpea Soup
- Creamy Mushroom and Rice Soup
- Healthy Turkey Taco Soup
- Beef and Sweet Potato Chili