Entree: United States – Chicken à la King

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 13 min

Additional 3 min

Total 18 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 g) butter
- 1/2 cup (120 ml) heavy cream
- 1 cup (150 g) peas (fresh or thawed frozen)
- 2 cups (480 ml) cooked rice, approx. 10 oz (280 g) total
- salt
- black pepper

Show original ingredient measurements

- 2 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 tbsp (30 g) butter
- 1/2 cup (120 ml) heavy cream
- 1 cup (150 g) peas (fresh or thawed frozen)
- 2 cups cooked rice, approx. 10 oz (280 g) total
- salt
- black pepper

Instructions

1. Pat chicken dry and season with salt and black pepper; melt 1 tbsp (15 g) butter in a skillet over medium heat and cook the chicken 4–6 minutes per side until just cooked through; transfer to a plate and tent to rest, then slice or cut into bite-sized pieces.  
2. Add the remaining 1 tbsp (15 g) butter to the skillet, pour in the heavy cream and bring to a gentle simmer, stir in the peas and return the chicken to the pan; simmer 2–3 minutes until sauce thickens slightly and chicken is heated through; serve spooned over the cooked rice.