Creamy Chicken Supreme

Experience the rich flavors of French cuisine with this creamy chicken supreme recipe! 

The juicy, crispy-skinned chicken is smothered in the most luxurious mushroom cream sauce. It’s rich, silky, and packed with savory goodness from the pancetta, shallots, and Dijon. 

This dish feels so elegant and indulgent, but it’s actually pretty easy to make at home.

It’s a restaurant-quality meal right in your own kitchen! 

Why You’ll Love This Creamy Chicken Supreme

Gourmet Made Easy: Transform everyday chicken into an elegant, restaurant-quality dish with minimal effort.

One-Pan Wonder: Simplify cleanup and maximize flavor by cooking everything in a single skillet. The ingredients meld beautifully.

Luxurious Taste: Indulge in a rich, velvety sauce that perfectly complements the tender chicken. It’s a truly decadent dining experience.

Meal Prep Champion: Prepare this dish in advance for busy weeknights. It reheats well and even develops deeper flavors over time.

Ingredients

• Skin-on Boneless Chicken Breasts: They’re moist and tender, and the crispy skin adds texture to the dish.
  
• Salt and Pepper: Essential seasonings enhance the natural flavors of the chicken and sauce.
  
• Pancetta or Bacon: It adds a rich, meaty flavor to the sauce.
  
• Cremini or White Mushrooms: They have a tender texture that absorbs the creamy sauce.
  
• Garlic and Shallot: They add depth and a hint of sweetness to the sauce.
  
• All-purpose Flour: The thickening agent helps create a smooth, velvety sauce.
  
• Dry White Wine: A crisp and refreshing addition adds a subtle acidity and complexity to the sauce.
  
• Chicken Stock: It enhances the chicken flavor and adds moisture to the dish.
  
• Heavy Cream: Rich and indulgent, it creates a creamy and luxurious sauce.
  
• Dijon Mustard: It balances the richness of the cream.
  
• Chopped Fresh Parsley: It adds a pop of color and freshness to the dish.

How to Make Creamy Chicken Supreme

This chicken sounds intimidating, but it’s actually quite easy! 

1. Season and cook. Season the chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 6-8 minutes. Flip and cook for 2-3 more minutes. Transfer to a plate.

2. Cook the pancetta. In the same skillet, cook the pancetta until crisp, about 5 minutes. Remove with a slotted spoon and set aside.

3. Sauté the vegetables. Add the remaining 1 tbsp oil to the skillet. Saute the mushrooms until browned, about 5 minutes. Add the shallot and garlic and cook until softened, 1-2 minutes.

4. Make the sauce base. Stir in the flour and cook for 1 minute. Pour in the wine and simmer until reduced by half. Add the stock, cream, and mustard. Bring to a boil, then reduce the heat to medium-low.

5. Simmer the chicken. Return the chicken to the skillet, nestling it into the sauce. Simmer until the chicken is cooked through and the sauce has thickened slightly, 10-15 minutes.

6. Finish and serve. Stir in the parsley and reserved pancetta. Season the sauce with salt and pepper to taste. Serve the chicken with the creamy mushroom sauce spooned over top.

Tips for the Best Creamy Chicken Supreme

These tried-and-true tips will make your chicken even more exquisite.

• Don’t sbeautyevalp on the seasoning. Generously season the chicken breasts with salt and pepper before cooking to enhance their flavor.
  
• Pick the best mushrooms. Use cremini mushrooms for a deeper, more robust flavor compared to white button mushrooms.
  
• Thicken it up. Stir in a bit of flour to help thicken the sauce and give it body.
  
• Go dry with the booze. Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the sauce.
  
• Try tasty variations. Try swapping the mushrooms for asparagus, peas, or diced zucchini. You can also substitute the pancetta with diced chorizo for a spicy kick.
  
• Make it a feast. Serve over mashed potatoes, rice, egg noodles, or with crusty bread to mop up the luxurious sauce.

How to Store

The leftovers of this dish reheat beautifully. Here’s how to store them.

To Store: Place the cooled chicken and sauce in an air-tight container and refrigerate for up to 3 days. Ensure the chicken is completely covered by the sauce to prevent it from drying out.

To Freeze: Transfer the cooled chicken and sauce to a freezer-safe container or bag, removing as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Gently warm the chicken and sauce in a covered skillet over medium-low heat until heated through. You can also microwave in 30-second intervals, stirring between each, until hot.

Creamy Chicken Supreme

Course: Main CourseCuisine: French

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

675

kcal

This creamy chicken supreme recipe combines pan-seared chicken with a mushroom and pancetta cream sauce. It’s perfect for a special occasion!

Ingredients

• 4 skin-on boneless chicken breasts

• Salt and pepper, to taste

• 2 tbsp olive oil

• 4 oz pancetta or bacon, diced

• 8 oz sliced mushrooms (cremini or white)

• 2 cloves garlic, minced

• 1 shallot, finely chopped

• 1 tbsp all-purpose flour

• 1/2 cup dry white wine

• 1/2 cup chicken stock

• 1 cup heavy cream

• 1 tbsp Dijon mustard

• 2 tbsp chopped fresh parsley

Instructions

• Season the chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden brown, about 6-8 minutes. Flip and cook for 2-3 more minutes. Transfer to a plate.
• In the same skillet, cook the pancetta until crisp, about 5 minutes. Remove with a slotted spoon and set aside.
• Add the remaining 1 tbsp oil to the skillet. Saute the mushrooms until browned, about 5 minutes. Add the shallot and garlic and cook until softened, 1-2 minutes.
• Stir in the flour and cook for 1 minute. Pour in the wine and simmer until reduced by half. Add the stock, cream, and mustard. Bring to a boil, then reduce heat to medium-low.
• Return the chicken to the skillet, nestling it into the sauce. Simmer until the chicken is cooked through and the sauce has thickened slightly, 10-15 minutes.
• Stir in the parsley and reserved pancetta. Season the sauce with salt and pepper to taste. Serve the chicken with the creamy mushroom sauce spooned over top.

Notes

• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the sauce.
• Cremini mushrooms add more flavor than white button mushrooms.
• Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.