Healthy Chicken A La King
by Sommer Collier — last updated on Jun 24, 2025 
This Healthy Chicken A La King recipe is creamy, delicious and packed with hearty vegetables that make it lighter than the classic comfort food version.
Sommer’s Recipe Notes
I’ve always been enamored by Retro Recipes. You know, the type you find in a worn turn of the century junior league cookbook, in the back of a used bookstore.
One thing I’ve noticed is that all of these retro cookbooks, almost without exception, have a recipe for Chicken à la King. Unfortunately, this is a dish lost in this modern age of low carbs and unprocessed foods.
Chicken à la King is delicious. It’s reminiscent of the inside of a chicken pot pie, yet heavy on mushrooms and sherry. And it can be easily transformed into a more nutritious, low carb variation, like the one I’ve made here!
Why You’ll Love Healthy Chicken A La King
- Better for you – For this recipe, we’ve removed the classic calorie-loaded puff pastry and creamed soups that make the classic version of this dish so rich. Instead, we’re using low fat cream cheese!
- Easy week night dinner – This recipe makes the perfect nutrient-packed mid-week meal you can feel good about feeding your family as often as you like!
- One-pot wonder – Chicken A La King is a complete one-pan meal, for easy clean up, but don’t just dump everything in all at once!
This Healthy Chicken A La King recipe just goes to show you can teach an old dog new tricks, and it’s definitely worth it to try!
Ingredients and Tips
- Chicken – Use boneless and skinless chicken breast for a lighter version of this classic recipe.
- Vegetables – You’ll need a mixture of chopped bell peppers (red bell pepper, yellow and/or green), sauteed mushrooms, onion and peas.
- Cream cheese – Use a low-fat cream cheese.
- Sherry – For extra flavor, use a classic Sherry.
- Spices – For warmth and aroma, use ground thyme, nutmeg and paprika.
Recipe Variations and Dietary Swaps
- Dairy-free – Swap the cream cheese with a plant-based alternative.
- No-alcohol – Omit the Sherry and use extra chicken broth.
- Heat – Stir in a pinch of cayenne or crushed red pepper flakes for some heat.
How To Make Healthy Chicken A La King
This nutritious twist on classic comfort dish Chicken A La King comes together so easily and in just one large skillet! In under 30 minutes you’ll have the most tender chicken and veggies coated in a creamy and delicious sauce.
Find the full Healthy Chicken A La King recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- Layer the ingredients at just the right time, so the chicken and peppers are not overcooked, but the mushrooms and onions are soft and silky.
Storage Notes
- Storing Leftovers – Place leftovers in an airtight container in the refrigerator for up to 2 days. I recommend eating this dish on day one!
Serving Suggestions
If you are desperate for the carby topping found in most old school recipes, yet are trying to stick with a low carb diet, try toasting either our Best Low Carb Cloud Bread or our Magic Low Carb Mug Bread to serve on the side! These are great alternatives for the classic toast.
You can also serve this with quinoa, brown rice, egg noodles or or low-carb cauliflower rice. I also love to serve this alongside a hearty baked sweet potato.
Skinny Chicken A La King
Ingredients
- 1 tablespoons butter or oil
- 1 pound boneless chicken breast
- 2 cups chopped bell peppers, any color
- 12 ounces mushrooms, sliced
- 1 small onion, chopped
- 6 ounces low-fat cream cheese (could be low-fat)
- 1 cup chicken broth
- 1/2 cup dry sherry
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 cup frozen peas
- 1/4 cup chopped parsley
- 1 tablespoon lemon juice
- Salt and pepper
Instructions
- Cut the chicken into 1-inch, bite-size pieces and chop all the vegetables.
- Set a large cast iron skillet (or sauté pan) over medium heat. Add the butter, mushrooms, and onions. Sauté the mushrooms, stirring occasionally, until they release their moisture and dry out again. They should start to caramelize around the edges, 5-8 minutes.
- Push the mushrooms and onions to the sides of the pan and add in the chicken. Salt and pepper generously, and cook for 3 minutes, stirring once or twice.
- Add in the bell peppers, thyme, paprika, and nutmeg. Stir and cook another 2 minutes. Then mix in the cream cheese, chicken broth, sherry, and peas. Stir and simmer until the cream cheese melts into the liquid creating a smooth sauce. (If you use nonfat cream cheese, you may need to whisk it a bit so it incorporates into the sauce.)
- Turn off the heat. Stir in the parsley and lemon juice. Then taste, and salt and pepper as needed. Serve immediately.
Notes
Nutrition
Frequently Asked Questions
Yep, but just make sure to not overcook the chicken with the rest of the veggies!
Use a cooking thermometer to check that the chicken has an internal temperature of at least 165 degrees Fahrenheit.
I recommend not making this dish ahead of time, because the sauce will thicken and the veggies will become to soft.
This is perfect. Even after my gramma passed, my grandpa made this, it’s such a good memory! Lightened up is even better! Def gonna give this a try, thank you for this inspiring take on an old school classic made new and healthier!