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skinnymixer's Chicken a'la King

I am the first to admit I am not a huge fan of retro meals, usually they are full of tinned vegetables and margarine and that just doesn’t do it for me… but one of my good friends, Mia, loves her retro food and so this one is dedicated to her.

Its a dairy free spin on traditional à la King, but if you prefer to use it with dairy its a straight swap. I chose this meal for Simple Meal Sunday because its quick, easy, yummy, inexpensive and can be reinvented into so many different dishes. You can turn it into a pot pie, top it with mash for a shepherds pie, reduce the sauce down and use it in normal pies… are you getting the pie theme here? You can also bulk it up with rice, pasta or steamed veggies and serve 6 comfortably.

Love Nik xx

skinnymixer's Chicken à la King for Simple Meal Sunday

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Course: Main Meal
Cuisine: Retro
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 6
Calories: 311kcal


  • 50 g raw cashew nuts - see notes for nut free variation
  • small handful of fresh parsley
  • 3 sprigs of fresh thyme - OR 1/4 tsp dried thyme
  • small brown onion - peeled, quartered
  • 20 g olive oil
  • 200 g fresh mushrooms - preferably portobello, thickly sliced
  • 1 Tbsp chicken stock concentrate
  • 600 g chicken thigh or breast - cubed
  • 300 g coconut cream
  • 200 g capsicum - cut into strips


  • Add cashew nuts to mixer bowl, mill for 10 sec/speed 9/MC on. Set aside.
  • Without washing the bowl, add parsley and thyme to mixer bowl, chop for 3 sec/speed 9/MC on. Set aside with the cashew meal.
  • Without washing the bowl, add onion to mixer bowl, Chop for 4 sec/speed 5/MC on. Scrape bowl down.
  • Add oil and cook for 5 min/100°C or 212°F/speed 1/MC off.
  • Add mushrooms and chicken stock/water and cook for 3 min/100°C or 212°F/reverse/slowest speed/MC off.
  • Add chicken and coconut cream, cook for 5 min/90°C or 195°F/reverse/speed soft/MC off.
  • Add the capsicum, reserved cashew and parsley mixture, cook for a further 3 min/90°C or 195°F/reverse/speed soft/MC off - or until cooked.


Substitute the coconut cream with normal cream if desired.
If you would like to make this nut free, skip the milling step and mix 2 heaped tbsp of corn flour or tapioca flour with water and add with the chicken.
Bellini Adaptions
Use the blunt blade for this recipe.
At step 1 mill for slightly longer if necessary.
At step 5/step 6/step 7 use speed 1.
At step 7 cook for longer if required.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!


Serving: 265g | Calories: 311kcal | Carbohydrates: 5.5g | Protein: 24.8g | Fat: 20.5g | Saturated Fat: 10.8g | Sodium: 357mg | Sugar: 2.5g




  1. Another delicious dinner option – I’m working my way through all the skinnymixers blog recipes (books are totally dog-eared) and I’m yet to be disappointed! Really creamy, so it was a big thumbs up from my dairy-intolerant partner who thought meals like this were in his past.
    (I made it exactly as specified. I’ve only just made the chicken stock in the last week instead of using all veg all the time and it is amazing)

  2. Amazing recipe! We are nut free, but I had left over roast pumpkin which thickened it nicely. Also used left over roast chicken. So quick, so easy, so yummy! Thanks for an awesome recipe, which was so easy to adapt to what I had on hand x

  3. Just want to start by saying – I am a skinny mixer’s fan and I love all your work. This is the first recipe that I’ve come across that wasn’t filled with flavour and delicious – can’t help but wonder if it’s user error? It was easy to make but ended up looking green and didn’t taste like much at all except coconut

  4. Made this for tea tonight and didn’t have any thyme so ended up using tarragon. Also added some chives that needed to be used up. It was a little under seasoned for my tastes so I added about a 1/2 tsp of both salt and pepper at the end. Really delicious.

  5. It’s just aweful. Made it with the cream as that’s how I normally make my chicken a la king. Much better made on stove or a different recipe on thermomix.

  6. Simple and tasty flavours that children will enjoy. Served with Parmesan on top, rice to soak up the sauce and extra steamed veggies.

  7. This recipe is great! I did it with normal cream and a cup of white wine and it was great. The kids wolfed it. We served it with green beans and rice. Next time I’m going to give it a go with coconut milk. I might even swap the parsley and thyme for lemongrass and lime leaf and make it a Tom Kha Gai!

  8. Just enjoyed this simple, easy meal. Grat flavour considering the small amount of ingredient variety. A wonderful recipe to tweak to the individual needs. Thanks a bunch.

  9. I’m still trying to figure out where I went wrong sadly this was not a hit here mine was watery and bland. My first attempt at skinnymixers and usually I can cooktop ingot was an off day as I’ve planned pork belly for tonight.

    1. I had a fail too, runny & bland. Maybe it would be better with Nik’s stock? With all the great comments I’m tempted to try it again.

    2. No, you are right, not a winner here either 🙁 ive told my husband to get kfc on the way home. Thyme and coconut cream don’t taste great. Very bland.

      1. For my taste it needed a splash of wine and a little more seasoning, I think it’s a good recipe to adapt for your palate.

  10. Yum !
    I was only cooking lunch for one. I halved the chicken and added zucchini and baby spinach leaves.
    It was amazing. I’m having more for dinner ❤

  11. Yummmmmm!!! Made this one tonight as well. Actually my whole menu plan this week is skinnymixers. Why would I go anywhere else?! The recipes are easy to follow and delicious. Thank you thank you thank you!

  12. I made this tonight and was so easy and quick (I’m a terrible cook too). I enjoyed it but the hubby and 5 year old didn’t. I will try again with dairy cream instead. I’ve frozen the left overs but have no idea if I can freeze it? Guess we will wait and see.

  13. This was amazingly simple to make with good flavor and filled some empty bellies.
    Will definitly be making this again.

    I left out the capsicum and added carrot.

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