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 colorful explanation attributes the name to a dish created by chef George Greenwald at Brighton Beach Hotel in New York in the 1890s to satisfy the cravings of wealthy patrons Mr. 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 uses coconut milk and chili peppers to provide a tropical twist.
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
Chicken à la King is highly versatile, pairing beautifully with all kinds of starches and accompaniments:
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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 – Plain white rice or flavored rice like coconut rice make satisfying bases to elevate Chicken à la King into an entrée.
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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)
- Coat chicken – In a shallow bowl, add flour, parmesan, salt, and white pepper. Stir to combine. Coat the chicken evenly on both sides.Pro tip – You can coat the chicken in oil if you want a thicker coating of the flour mixture.
- Sear chicken – In a large skillet over medium-high heat, add one tablespoon of olive oil. Add the chicken and cook on each side for 2 minutes until lightly golden. Remove and set aside.
- In the same skillet over medium heat, add the oil and butter. Then add the onions and saute until translucent. Scrape any brown bits stuck to the bottom of the pan when searing the chicken.
- Next, add the flour and saute for 30 seconds to a minute on medium heat. Stir to prevent it from burning or becoming too dark.Pro tip – we want to cook the flour but also not make the sauce too dark, so keep the heat to medium and stir often.
- Add the chicken broth, followed by the milk and grated cheese. Season with salt and pepper Use a whisk to ensure there are no lumps.Pro tip – The broth and cheese also have salt, so add less now and adjust later as needed.
- Return the chicken to the pan. Simmer chicken on one side for 2 minutes on low heat. Turn over and cook the other side for another 2 minutes.
- Turn the heat to medium-low, and add the cream and parsley. Followed by the lemon juice. Taste and adjust seasoning.Pro tip – you don’t want to boil the cream as it can cause the fat to separate, making a curdled sauce.
- 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?
- Simple Ingredients, Big Flavor – No fancy stuff here—just chicken, garlic, butter, cream, and a few pantry staples. But when it comes together? Total comfort food.
- One Pan, No Fuss – Everything cooks in one skillet, which means easy cleanup and dinner on the table fast. Perfect for busy weeknights.
- This is comfort food when you want something creamy, rich, and delicious but don’t want to go out or spend a lot of time or energy.
- Versatile & Family-Friendly – Serve it over rice, pasta, or mashed potatoes… or just mop it up with bread. Even picky eaters go for seconds.
- Chicken – The chicken breast works perfectly for this recipe because we soak it in the white sauce, which helps keep it moist and juicy. You can also use boneless skinless chicken thighs, but you will need to cook it for longer in the pan before adding it to the sauce.
- Parmesan – Adds a nice nutty flavor to the sauce.
- Garlic – A little goes a long way. I have used two small minced garlic, which is about a teaspoon. If you like garlic, use 1 tbsp of roasted garlic when possible. Also, you can add 1/4 tsp of garlic powder to the coating mixture.
- Cream – You can use heavy cream between 28 to 38% fat. Any less than that will result in the cream curdling.
- Flour – Since we use milk instead of all cream, we just need a little flour to help thicken the sauce.
- Lemon juice – lemon or lime juice helps cut in the richness of the sauce. I have used very little to keep it fresh, but you can certainly use more if you want to enhance the lemon flavor.
- I’m using chicken broth for the sauce, but you can certainly use white wine, such as Pinot or Sauvignon. The Spanish onions also add a nice sweetness to the dish.
- Herbs – Today, I am using fresh parsley, but you can also use some fresh rosemary sprigs and fresh thyme leaves.
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FAQ
What is chicken in white wine sauce called?
Chicken in White Wine Sauce (Coq au Vin Blanc) Jump to Recipe. This classic French chicken in white wine sauce is one of my favorite one-pan recipes to make when I’m craving a comforting, flavorful dish. 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.