Keto Chicken ala King

This creamy, cozy Keto Chicken ala King is one of those feel-good dinners I turn to when I want something hearty but still low-carb. Think tender chunks of chicken, mushrooms, peppers, peas, and pimientos — all bubbling together in a rich cream sauce. And the best part? It all comes together in one pan in just 30 minutes. That’s my kind of weeknight comfort food.

Why I Keep Coming Back to This Dish

I first had a version of chicken ala king as a kid — the kind that came in a puff pastry shell. It was creamy, comforting, and totally old-school. Of course, that puff pastry doesn’t quite work for keto, but the creamy filling? Still gold.

This low-carb version skips the flour and keeps all the flavor. I use cream cheese to thicken the sauce, which not only keeps it keto-friendly but adds a lovely tang. And while traditional recipes go heavy on the carbs, a few smart swaps make this one perfect for anyone watching their intake — without sacrificing any of the coziness.

What You’ll Need to Make It

Here’s what I keep on hand for this recipe — nothing fancy, just real ingredients that work beautifully together.

• Chicken breast – I usually dice up fresh boneless breasts, but leftover rotisserie chicken or even canned chicken works great if you’re in a rush.
• Butter – Adds flavor and richness. I always reach for salted butter for this one.
• Mushrooms – Their earthy flavor really anchors the sauce.
• Onion and garlic – The base of any good dish. I like mine finely chopped.
• Green bell pepper – Adds color and a mild bite.
• Heavy cream – Let it sit out for 10 minutes before using so it doesn’t curdle in the hot pan.
• Chicken broth – I use a homemade or low-sodium store-bought version.
• Cream cheese – Just a little does the trick to thicken the sauce and make it velvety.
• Peas – Just half a cup keeps the carbs in check while adding sweetness and color.
• Pimientos – These little red gems bring brightness and mild heat. I use canned, but if I’ve got fresh on hand, I’ll roast and chop them myself.
• Salt and black pepper – To taste.

Step-by-Step: How I Make It on Busy Weeknights

This is one of those recipes that’s practically foolproof. Here’s how I usually throw it together:

Start by melting butter in a large skillet over medium heat. I let it get nice and hot, then toss in the mushrooms, onions, garlic, and bell pepper. After about 3 minutes, everything starts to soften and smell amazing.

Next, in goes the cubed chicken. I try to cut the pieces small so they cook evenly. Give them a sprinkle of salt and pepper, then sauté until they’re browned on all sides — about 5 minutes. If you’re using already-cooked chicken (like rotisserie), just warm it through and move to the next step.

Now, pour in the cream and chicken broth. Stir in the cream cheese — it’ll melt right into the sauce and help it thicken up beautifully. Once that’s smooth, I add the peas and pimientos and let everything simmer gently for 6 minutes. That gives the peas time to cook and the sauce time to reduce to a perfect consistency.

How I Serve It at Home

My go-to is a bowl of this spooned over cauliflower rice. It soaks up all that creamy sauce and makes for a complete meal. On lazier nights, I’ll serve it with a slice of toasted keto bread or even just eat it as-is straight from the pan. If I’ve got time, I’ll whip up some keto drop biscuits — they’re perfect for mopping up every bit of the sauce.

Tips From My Kitchen

• Cream temperature matters – Cold cream can curdle if it hits the hot pan too fast. Let it sit out while you prep.
• Pre-chopped veggies = time saver – If I’m short on time, I grab the pre-sliced mushrooms and chopped onions from the store.
• Use leftovers – This is a great way to repurpose meal-prepped chicken or leftover roast from the fridge.
• Don’t skip the pimientos – They add such a nice pop of flavor and color.

How to Store It

Leftovers go into an airtight container and last about 3 to 4 days in the fridge. When reheating, I do it gently on the stove over low heat — add a splash of broth or cream if the sauce gets too thick.

I’ve also frozen it (minus the peas) with good results. Just thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I use canned chicken?
Yes, definitely. Just skip the browning step and add it after the veggies soften.

Are peas really keto?
In small amounts, yes. We’re only using half a cup for the whole dish, so it stays low-carb.

What else can I add?
You could mix in spinach or chopped broccoli for more veggies. Or add shredded cheese for a thicker, cheesier version.

Can I use another protein?
Turkey works great. I’ve even made a seafood version with shrimp — just add them at the end so they don’t overcook.

Final Thoughts

If you’re looking for a creamy, comforting meal that’s low in carbs but big on flavor, this Keto Chicken ala King is the one to try. It’s easy enough for weeknights, cozy enough for rainy weekends, and flexible enough to fit whatever you’ve got in the fridge. I make it often — and once you do too, I think you’ll see why.

Also try these Keto Chicken recipe:-

• Keto Spicy Chicken Sandwich – Chick-fil-A Style
• Keto Cheesy Chicken Fritters
• Keto Cashew Chicken