Chicken Supreme has this way of turning a regular weeknight into a small celebration. It’s that dish everyone looks forward to, with its creamy sauce and tender chicken, all bubbling in the oven. I love how it’s simple enough to throw together but feels like a treat, especially when you want to give the family something warm and satisfying.

For me, it’s about the memories of those Sunday dinners, where the kitchen fills with smells of garlic, butter, and roasted chicken. There’s a nostalgic comfort in knowing that this dish can be both a quick fix and a special occasion centerpiece. It’s honest food, made with a few good ingredients, but the kind that sticks with you long after the plates are cleared.

Focusing on the comforting, nostalgic power of Chicken Supreme as a family dish that brings everyone together after a long week, emphasizing its role as a simple yet indulgent centerpiece that sparks conversations and memories around the dinner table.

A Cozy Take on Classic Comfort

That first bite into the creamy sauce still makes me smile, like a warm secret shared at the table.
I remember rushing home after school just to sneak a piece while Mom wasn’t looking—pure guilty pleasure.
There’s a crazy comfort in how this dish makes the house smell, filling every corner with butter and garlic.
Every time I make it, I’m transported back to family Sunday dinners, laughter echoing as we pass around seconds.
Honestly, it’s one of those dishes that feels like a hug—rich, indulgent, and worth every minute in the kitchen.

The story behind this recipe

Chicken Supreme was born out of a lazy Sunday afternoon experiment. I had a whole chicken breast and a handful of pantry staples, but I wanted something richer, more indulgent than my usual roasted chicken. The creamy sauce, bubbling in the oven, felt like a little luxury I could make every week without fuss.
That first time I made it, I was surprised how the simple ingredients came together into something so comforting. It became a regular in my rotation, especially on nights when I needed a bit of cozy nostalgia. It’s funny how a dish can turn a regular dinner into a small celebration, even when you’re just cooking for yourself.
I love how versatile it is—pair it with simple rice or a side of greens, and it feels complete. It’s a good reminder that honest, straightforward food often hits the hardest.

Contextual origin, trivia, or history

Chicken Supreme gained popularity in French bistros of the early 20th century, where it was served as a luxurious comfort dish.
The dish often features variations across Europe, with some regions adding mushrooms or ham for extra richness.
Originally, it was a way to elevate simple chicken into a celebratory meal, blending creamy sauces with tender poultry.
The term ‘Supreme’ in French cuisine indicates a dish made with the finest ingredients, often implying a touch of indulgence.
In some classic recipes, the sauce is flambéed with brandy or Cognac, adding a smoky depth and aromatic flair.

Key ingredients for Chicken Supreme

Chicken breast: I favor a skinless, boneless breast for tenderness, but a bone-in piece adds extra flavor if you prefer richer juices.
Heavy cream: The lushness of cream makes the sauce silky—if you want lighter, try half-and-half, but it won’t be quite as indulgent.
Mushrooms: Sautéed mushrooms bring earthy depth; skip if you dislike them, but they give a lovely umami kick and a meaty texture.
Garlic: It’s the flavor base—use fresh, crushed cloves for that pungent, aromatic punch that wakes up the dish.
Butter: For richness and a nutty aroma; unsalted is best to control salt, but salted works if you adjust seasoning.
Herbs: Parsley or thyme brighten it up—fresh herbs are best, but dried can do in a pinch if you add early to rehydrate.
Cream of mushroom soup (optional): I sometimes add a spoon for extra creaminess—if you skip, just add a splash of stock to loosen the sauce.

Spotlight on key ingredients

Chicken breast:

I prefer a skinless, boneless piece for tender, quick-cooking bites. It’s juicy if not overcooked and takes on sauces easily.
Mushrooms: They release earthy, savory notes as they cook, turning deeply umami and slightly smoky. A must for depth and texture.

Heavy cream:

Its richness makes the sauce silky and luscious, coating every bite with a velvety texture and mild sweetness.
Fresh herbs: Parsley or thyme add a bright, aromatic lift. They release essential oils that brighten the sauce and contrast the richness.

Notes for ingredient swaps

Dairy-Free: Swap heavy cream for coconut cream or cashew cream. It’s less rich but still silky and satisfying.
Gluten-Free: Use almond flour or gluten-free breadcrumbs for breading or thickening. Keep an eye on texture—less fluffy.
Vegetarian: Replace chicken with hearty mushrooms or tofu. Mushrooms give umami, tofu soaks up flavors well.
Lower Fat: Substitute half-and-half or evaporated milk for cream. Expect a lighter, less velvety sauce.
Extra Flavor: Add a splash of dry white wine or sherry to the sauce for a subtle acidity and depth. Reduce slightly for richness.
Herb Variations: Fresh tarragon or basil can replace parsley or thyme for a different aromatic punch. Use fresh for best flavor.
Seasoning Boost: A pinch of smoked paprika or cayenne adds warmth and smoky notes—adjust to taste, but don’t overdo it.

Equipment & Tools

Ovenproof skillet or roasting dish: To sear, cook, and finish the dish in the oven
Sharp knife: To slice chicken evenly for quick cooking
Cutting board: For safe, stable chopping and slicing
Spoon for stirring: To mix the sauce and scrape flavor from the pan
Meat thermometer (optional): To check chicken doneness precisely

Step-by-step guide to Chicken Supreme

Equipment & Tools: Gather a large ovenproof skillet or roasting dish, a sharp knife, a cutting board, and a spoon for stirring. A meat thermometer is useful but optional.
Preheat your oven to 180°C (350°F). Pat dry the chicken breasts with paper towels to help them brown evenly.
Slice the chicken breasts in half horizontally to create thinner cutlets—this ensures quicker, more even cooking. Season generously with salt and pepper.
Heat the skillet over medium-high heat (about 200°C/390°F). Add a tablespoon of oil—preferably with a high smoke point like vegetable or canola.
Once the oil shimmers and just begins to smoke, place the chicken cutlets in the pan. Sear for 2-3 minutes each side until golden brown and crusty. Check for an even sear, then remove and set aside.
In the same pan, add a tablespoon of butter and sauté sliced mushrooms until they release their juices and turn a deep brown, about 5 minutes. Smell for that smoky, earthy aroma. If mushrooms release too much water, increase heat to evaporate excess moisture.
Add minced garlic (about 2 cloves) to the mushrooms and cook until fragrant, about 30 seconds. If garlic burns or turns bitter, reduce heat immediately and add a splash of broth.
Pour in 1 cup (240ml) heavy cream, stirring to deglaze the pan and incorporate the browned bits. Bring to a gentle simmer—look for a slight bubble and a glossy, silky texture.
Nestle the chicken back into the sauce. Spoon sauce over the top to coat. Transfer the skillet to the oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 75°C (165°F).
Check the sauce: it should be thick, creamy, and bubbling gently. If it’s too thin, simmer uncovered on the stovetop for a few minutes. If sauce separates, stir in a teaspoon of cold water or a splash of stock to re-emulsify.
Remove from oven. Let the chicken rest for 5 minutes to redistribute juices. Garnish with chopped parsley for freshness and color.
Plate the chicken alongside the sauce and mushrooms. Serve with rice, potatoes, or crusty bread to soak up the rich sauce.

Let the chicken rest for 5 minutes on a warm plate before slicing. Spoon the creamy sauce and mushrooms over the top, garnish with parsley, and serve immediately. The resting period helps keep the chicken juicy and tender.

How to Know It’s Done

Chicken juices run clear at 75°C (165°F) when pierced with a thermometer.
Sauce is glossy, thick, and coats the back of a spoon without being watery.
Chicken slices easily without resistance, indicating proper doneness and rest.

Chicken Supreme

Chicken Supreme is a comforting dish featuring tender chicken breasts baked in a rich, creamy sauce with sautéed mushrooms and aromatic garlic. The dish turns golden brown and bubbling in the oven, with a silky sauce coating the tender meat, making it perfect for both weeknights and special occasions. Its inviting appearance and indulgent flavors create a warm, satisfying centerpiece for the dinner table.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: Main Course

Cuisine: French

Calories: 520

Ingredients Equipment Method

Ingredients

4 pieces chicken breasts skinless, boneless
2 cloves garlic fresh, crushed
1 cup heavy cream
8 oz mushrooms sliced
2 tablespoons butter unsalted preferred
2 tablespoons olive oil
1 tablespoon fresh parsley chopped, for garnish
to taste salt and pepper

Equipment

Ovenproof skillet or roasting dish
Sharp Knife
Cutting Board
Spoon for stirring
Meat thermometer (optional)

Method

Preheat your oven to 180°C (350°F). Pat the chicken breasts dry with paper towels to ensure they sear properly.
Slice each chicken breast horizontally to create thinner cutlets for quicker, even cooking. Season generously with salt and pepper on both sides.
Heat olive oil in the ovenproof skillet over medium-high heat until shimmering and just starting to smoke. Carefully place the chicken in the pan, searing for about 2-3 minutes per side until golden brown and crusty. Remove and set aside.
Add a tablespoon of butter to the same skillet and toss in the sliced mushrooms. Sauté until they release their juices and turn a rich, deep brown, about 5 minutes. Smell for that earthy aroma that signals they're ready.
Stir in the crushed garlic and cook for about 30 seconds until fragrant, making sure it doesn't burn—this releases a lovely pungent aroma into the air.
Pour in the heavy cream, stirring to deglaze the pan and scrape up all those flavorful browned bits from the bottom. Bring the mixture to a gentle simmer and watch as it thickens into a glossy, smooth sauce.
Nestle the seared chicken breasts back into the skillet, spooning some sauce over the top to coat evenly. Transfer the skillet to the oven and bake for 20-25 minutes, until the chicken reaches an internal temperature of 75°C (165°F) and the sauce is bubbling around the edges.
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute, keeping the meat tender and moist.
Garnish the dish with freshly chopped parsley for a burst of color and freshness. Serve the chicken with the creamy mushroom sauce spooned generously over the top, alongside rice or crusty bread to soak up the luscious sauce.

Pro tips for Chicken Supreme

Bolded mini-head: Sear with high heat → Achieve a flavorful, golden crust quickly and evenly.
Bolded mini-head: Use fresh garlic → Crush just before cooking for maximum aroma and pungency.
Bolded mini-head: Watch the sauce → Look for a glossy, slightly thickened consistency before adding chicken back.
Bolded mini-head: Rest the chicken → Let sit for 5 minutes to retain juices and improve tenderness.
Bolded mini-head: Deglaze the pan → Use a splash of wine or stock to lift flavors and enrich the sauce.
Bolded mini-head: Adjust seasoning → Taste and add salt or herbs at the end for balanced flavor.
Bolded mini-head: Finish with herbs → Fresh parsley or thyme brighten the dish just before serving.

Common mistakes and how to fix them

FORGOT to check chicken temperature → Use a thermometer to avoid undercooking or drying out.
DUMPED sauce too early → Let it simmer until thick and glossy before serving.
OVER-TORCHED mushrooms → Reduce heat if they start to burn or turn bitter.
MISSED resting time → Rest chicken for 5 minutes to keep juices in and improve tenderness.

Quick Fixes and Pantry Swaps

When sauce is too thin, splash in a bit of cold water and simmer until glossy.
If chicken is undercooked, give it a few more minutes in the oven, checking with a thermometer.
Splash a dash of lemon juice if the sauce feels heavy or dull in flavor.
Patch a burnt mushroom batch with a bit of fresh garlic and extra butter to revive flavor.
Shield bubbling sauce with foil if it begins to splatter in the oven, keeping it smooth.

Prep, store, and reheat tips

Prep the chicken and sauce components a day ahead; keep refrigerated for up to 24 hours. The flavors meld nicely overnight, enhancing richness.
Store cooked chicken in an airtight container in the fridge. Reheat gently in a skillet or microwave, watching for bubbling and steaming—avoid boiling to prevent drying.
The creamy sauce can be made in advance and stored in the fridge for up to 2 days. Reheat on low heat, stirring often until warmed through and silky again.
For longer storage, freeze leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating, noticing a slight change in creaminess.
Reheat the dish slowly to preserve the sauce’s texture. The smell of warm, buttery, garlicky aroma should return, signaling it’s ready to serve again with a velvety consistency.

Chicken Supreme Recipe