Chicken Supreme Recipe

Name: Chicken Supreme
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 4 boneless, skinless chicken breasts (1 1/2 to 2 pounds); 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper, plus more to taste; 4 ounces bacon, chopped; 1 tablespoon olive oil; 8 ounces button mushrooms, halved; 2 cloves garlic, thinly sliced; 1/3 cup dry white wine; 1/3 cup chicken broth; 1 cup heavy cream; Minced fresh parsley or chives for serving, optional

It’s safe to say that perfectly cooked chicken paired with a luscious, creamy pan sauce is universally appealing. While the flavors and vegetables used to accent can go in various directions (find examples here, here, and here), chicken supreme is made that much better thanks to just two simple adds: sautéed mushrooms and crispy bacon.

Chicken supreme is an old-school French classic featuring seared chicken breasts in a creamy mushroom pan sauce topped with pancetta. The name “supreme” could come from one of two things: either the specific French cut of skin-on chicken breast (called a supreme) or from the French classic “daughter sauce,” also called supreme.

My Take on Chicken Supreme

I gave this French classic a modern update by swapping out the namesake chicken supremes with easier-to-source and more economical boneless, skinless chicken breasts. I also streamlined the pan sauce, making it simpler than a traditional supreme sauce. The result is a recipe that requires much less effort to make but is just as delicious as the classic.

One serving of Chicken Supreme on a plate with knife and fork and napkin on the side — Simply Recipes / Shilpa Iyer

Make It Your Own

If you want to switch things up a little bit and add to our streamlined recipe, here are some things to try:

Use skin-on, boneless chicken breasts or “cotelettes” with the little wing attached. The cook time may vary and you should always start with the skin side down in the pan
Add thyme or rosemary
Add minced onions or shallots
Use your favorite variety of mushroom
Deglaze the pan with a splash of brandy instead of white wine and double the amount of chicken stock to compensate
Add chopped carrots

What Sides to Serve

Chicken supreme is nothing if not a super saucy dish, so when deciding what to serve with it, think of things that will help you soak up all the sauce. Mashed potatoes are a classic (and absolutely stunning) choice, but oven-roasted or smashed potatoes would also do the trick. If you want to keep it even simpler, steamed rice or boiled egg noodles would be nice, too.

Chicken Supreme

Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Servings 4 servings

Cook Mode (Keep screen awake)

4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
4 ounces bacon, chopped
1 tablespoon olive oil
8 ounces button mushrooms, halved
2 cloves garlic, thinly sliced
1/3 cup dry white wine
1/3 cup chicken broth
1 cup heavy cream
Minced fresh parsley or chives for serving, optional

Prepare the chicken:

Place the chicken breasts on a plate and sprinkle with half of the salt and pepper. Flip and season the other side with the remaining salt and pepper. Set aside and let sit at room temperature.
Crisp up the bacon:

Add the bacon to a large (at least 10-inch) frying pan or cast iron skillet. Set over medium heat. Move it around the pan every so often. As the fat renders out of the bacon, it will start to crisp up. Once crispy and brown all over, about 8 minutes, remove with a slotted spoon to a paper towel-lined plate and set aside.

Simply Recipes / Shilpa Iyer
Sear the chicken:

Use a fresh paper towel to pat the top side of all the chicken breasts dry. Add dried side down, to the frying pan you crisped the bacon in. Let cook until browned on the bottom, about 4 minutes, then flip and cook for 4 minutes more. Once both sides are well seared, transfer to a plate; the chicken will not be fully cooked at this point, and that’s okay.

Simply Recipes / Shilpa Iyer
Make the sauce:

Add the olive oil to the pan, then place the mushrooms cut side down into the oil. Let cook until they start to shrink, soften, and brown, about 4 minutes.

Add the garlic and let cook just until fragrant, about 1 minute, then deglaze the pan with the white wine, scraping up any bits on the bottom of the pan. Once the wine has reduced by about half (about 2 minutes), add the chicken broth and the heavy cream.

Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer
Finish and serve:

Nestle the chicken breasts back into the pan and turn the heat up to high to bring the sauce to a boil. Once boiling, reduce the heat to medium-low or low and let simmer until the sauce has thickened and reduced and the chicken is cooked through (registers 165°F in the thickest part), about 10 to 15 minutes.

Before serving with your choice of sides, season the sauce to taste with more salt and pepper and top with the crispy bacon and fresh parsley or chives (if using).

Leftovers can be kept in an airtight container in the fridge for up to 3 days.

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Simply Recipes / Shilpa Iyer

Simply Recipes / Shilpa Iyer

Nutrition Facts (per serving)
597	Calories
40g	Fat
7g	Carbs
50g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	597
% Daily Value*
Total Fat 40g	51%
Saturated Fat 19g	94%
Cholesterol 198mg	66%
Sodium 978mg	43%
Total Carbohydrate 7g	2%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 50g
Vitamin C 3mg	14%
Calcium 75mg	6%
Iron 3mg	16%
Potassium 738mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.