This easy Chicken Alexander recipe will be your new favorite weeknight dinner. Tender pieces of chicken breast are cooked with mushrooms, red peppers and onions in a rich and creamy white wine sauce. Can be on the table in 30 minutes.
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I'm a huge fan on one pot chicken dinners. Chicken Alexander is an updated version of the 70s classic Chicken A La King. Great tasting food without too much effort - this is just as good for date night or entertaining as it is for a fast midweek meal. Plus there's minimal dishes to do.
Jump to:
- Why You'll Love This Chicken Alexander Recipe
- Chicken Alexander Ingredients
- How to Make Chicken Alexander - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- How to Freeze
- Pin This Easy Chicken Alexander Recipe with Mushrooms & Bell Peppers Recipe For Later
- What Do You Think?!
- More Easy 30 Minute Recipe Ideas
- Printable Recipe
- Easy Chicken Alexander Recipe with Mushrooms & Bell Peppers
- Reader Comments & Ratings
Why You'll Love This Chicken Alexander Recipe
- I always say you can never have too many easy and delicious chicken recipes in your repertoire, and this dish only takes 5 minutes to prepare and can be cooked and on the table in just 30 minutes.
- This recipe can be easily doubled up if you are entertaining and feeding a crowd.
- This is a great meal prep dish and can be made earlier in the day or the day before, then warmed up when you are ready to eat.
- Love a hearty one-pot chicken dish, try these great tasting recipes:
Chicken Alexander Ingredients
Find the full list and quantities in the recipe card below.
Chicken - this recipes uses skinless chicken breasts which are cut into bite sized pieces for a quick and easy cook.
Vegetables - I use a combination of onion, red bell peppers (but you can also use orange or yellow peppers) and sliced mushrooms in this recipe.
Wine - I recommend using a good quality rich white wine, something you would be happy to drink a glass of as it will make a difference to the flavor of the finished dish. If you prefer not to make this dish with alcohol it is completely fine to leave out the wine and just add in another half cup of stock.
Stock - I like to use a good quality roast chicken stock (chicken broth) in this recipe. You could also use a mushroom stock or mushroom concentrate to increase the mushroom flavor in the dish.
Cream - I use heavy cream in this recipe for a thick and rich sauce. Heavy cream can be replaced with whipping cream for a slightly lighter consistency. But half and half (or single cream) tends to split and curdle due to a lower fat content.
How to Make Chicken Alexander - Step-By-Step
Find the full printable recipe below.
Season the chicken breast pieces with sea salt and pepper then sear in the olive oil over a medium heat in a large frying pan. Continue until cooked through and golden brown, around 5 minutes. Remove the chicken from the pan and reserve on a plate, then sprinkle the chicken with flour.
Cook the finely diced onions in the same pan on a medium low heat until starting to soften, around 5 minutes. Add the bell pepper strips and sliced mushrooms, season with salt and pepper and sauté until starting to soften, another 3 minutes.
Add the white wine and bring to a boil for a minute or two, allowing the alcohol to burn off. Scrape up all the bits from the bottom of the pan with your spatula or spoon to make sure all the flavor is incorporated into the sauce. .
Add the chicken stock and allow the sauce to simmer for a few more minutes then add the chicken back to the pot - the flour will help to thicken the sauce. Let simmer for another 1-2 minutes. Finally stir in the cream and serve with chopped parsley.
Frequently Asked Questions
Why is it called Chicken Alexander?
Chicken Alexander is the posh UK Food company COOK's take on a classic 1970's chicken a la king recipe. Alexander is one of the company founders' middle names.
What is Chicken a la King?
Chicken a la King is a simple chicken recipe, where chicken breast is cooked with mushrooms and bell peppers in a creamy sherry sauce.
How do you know when chicken is cooked?
The best way to be absolutely certain that your chicken is cooked is to use an instant read thermometer. It should register 165ºF/75ºC when inserted into the thickest part of the chicken.
Variations & Substitutions
- I've used tender chicken breast in this recipe but you could also use chicken leg or thigh meat.
- I've chosen to cut the chicken into bite sized pieces, but you can use whole chicken breast or thigh joints. Just ensure you add extra cooking time, depending on the cut of chicken being used.
- Add other vegetables to the dish. Try zucchini, green beans, sugar snap peas, green peas, broccoli or cauliflower.
- At the end of the cook, stir through a handful of leafy greens like spinach, kale or chard, and allow to wilt.
- Wine adds great flavor and acidity to the sauce. You can swap the white wine for sherry and make a sherry sauce, or even add a splash of brandy.
- I've used heavy cream in this recipe to give the sauce a velvety texture, but you could use light cream.
- I garnish the dish with fresh parsley, but you could also use pea shoots, or other fresh herbs like basil, tarragon or thyme. You could also add some minced garlic to the sauce by sautéing garlic along with mushrooms.
- Add a spoon of Dijon mustard to add extra depth of flavor to the sauce.
- This chicken is cooked in one of the most delicious creamy sauces. You could use chicken Alexander as a base for a chicken and mushroom pot pie, just top with a layer of puff pastry.
Tips & Tricks
- Take time to season the chicken properly before cooking, it will make all the difference to the finished dish.
- Its really important to de-glaze the pan with the wine (or stock if you aren't using wine). Scrape up any bits left over from cooking the chicken from the bottom of the pan and stir all this flavor back into the sauce.
- If you feel the sauce is too thick then add more stock. If its too thin, simmer the sauce to reduce it down slightly.
How To Serve
There is so much flavor in this one-pot creamy chicken, that I like to keep any side dishes simple, I've opted for rice, but pasta would work too. If you prefer a potato side try my Crispy Potato Wedges, Roast Potatoes, or or Mashed Potatoes. It also goes well with Crispy Sweet Potato Slices.
For a lower carb dinner, try making or buying zucchini noodles to serve alongside the creamy chicken. Zoodles are also a great way of adding to your 5-a-day.
For a more relaxed feel, serve with a dressed green salad and crusty bread for mopping up the juices.
How To Reheat
This one-pot chicken dish can be made in advance and heated up when you are ready to eat. Simply cool the dish and place in an airtight container in the fridge. It will keep in the fridge for 3-4 days.
When ready to serve, remove the chicken from the fridge 30 minutes before you want to cook and allow to come to room temperature. Then place into a skillet and heat up gently over a medium/medium low heat until piping hot.
If the sauce looks a little thick you can add a little chicken stock or water to loosen it up.
How to Freeze
As the sauce contains heavy cream I prefer not to freeze this dish. Cream can split during the freezing and defrosting process, which will split the sauce.
Pin This Easy Chicken Alexander Recipe with Mushrooms & Bell Peppers Recipe For Later
What Do You Think?!
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More Easy 30 Minute Recipe Ideas
Printable Recipe
Easy Chicken Alexander Recipe with Mushrooms & Bell Peppers
Ingredients
- 1 tbsp Olive Oil
- 4 Chicken Breasts - skin removed, cut into bite sized pieces
- 1 tbsp All-Purpose Flour (Plain Flour)
- 1 small Onion - finely diced
- 1 Red Bell Pepper - cut into strips
- 10 oz Mushrooms - sliced
- ½ cup White Wine
- 1 cup Chicken Stock
- ½ cup Heavy Cream (Double Cream)
- Sea Salt and Black Pepper
Optional Garnish
- 1 tbsp Chopped Parsley
Instructions
- Heat the olive oil over a medium high heat in a large pan or Dutch oven.
- Season the chicken pieces with sea salt and pepper then sear in the olive oil, stirring occasionally, until cooked through and golden brown, around 5 minutes.
- Remove the chicken from the pan and reserve on a plate, then sprinkle the chicken with 1 tbsp flour.
- In the same pan cook the finely diced onions on a medium low heat until starting to soften, around 5 minutes.
- Add the bell pepper strips and sliced mushrooms, season with salt and pepper and sauté until starting to soften, another 3 minutes.
- Add the white wine and bring to a boil for a minute or two, allowing the alcohol to burn off.
- Scrape up all the bits from the bottom of the pan with your spatula or spoon to make sure all the flavor is incorporated into the sauce. .
- Add the chicken stock and allow the sauce to simmer for a few more minutes.
- Add the chicken back to the pot - the flour will help to thicken the sauce. Let simmer for another 1-2 minutes.
- Finally stir in the cream.
- Serve with chopped parsley, if using
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