Introduction

This Creamy Chicken Supreme recipe brings the rich, comforting flavors of a restaurant-quality dish right into your home kitchen. Tender chicken breasts are smothered in a luscious mushroom and pancetta cream sauce that’s perfect for a special dinner or a satisfying weeknight meal.

A white plate holds a meal with three main layers: at the bottom, a creamy, light beige mushroom sauce with visible chunks of brown mushrooms and small green herb bits spreads out. On top of this sauce, there are two thick golden-brown grilled chicken breasts with slight charring. The chicken is covered with more mushroom sauce and small pieces of brown mushrooms. To one side, there is a portion of white mashed potatoes with a soft, fluffy texture, and to the other side, bright green peas add a fresh pop of color. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces skin-on boneless chicken breasts (chicken thighs for a richer taste)
Salt, to taste
Pepper, to taste
2 tablespoons olive oil (can substitute with canola or vegetable oil)
4 ounces pancetta or bacon (prosciutto works as an alternative)
8 ounces sliced mushrooms (cremini or white; button mushrooms also work)
2 cloves garlic, minced (fresh preferred)
1 medium shallot, finely chopped (yellow onion as substitute)
2 tablespoons all-purpose flour (cornstarch for gluten-free option)
1 cup dry white wine (chicken broth as substitute)
1 cup chicken stock (low-sodium recommended)
1 cup heavy cream (half-and-half for a lighter version)
1 tablespoon Dijon mustard (adjust to taste)
2 tablespoons chopped fresh parsley (thyme or chives as alternatives)

Instructions

Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and place the chicken skin-side down. Cook until golden brown, about 6-8 minutes, then flip and cook for another 2-3 minutes. Remove the chicken and set aside.
Step 2: In the same skillet, cook pancetta until crisp, about 5 minutes. Remove and set aside.
Step 3: Add any remaining olive oil to the skillet. Sauté the sliced mushrooms until browned, about 5 minutes. Add the shallots and garlic and cook until softened, 1-2 minutes.
Step 4: Stir in the flour and cook for 1 minute to form a roux. Pour in the white wine and simmer until reduced by half.
Step 5: Add chicken stock, heavy cream, and Dijon mustard. Bring to a boil, then reduce heat to medium-low.
Step 6: Return the chicken to the skillet, nestling it into the sauce. Simmer until the chicken is cooked through, about 10-15 minutes.
Step 7: Stir in the crispy pancetta and chopped parsley. Adjust seasoning with salt and pepper to taste. Serve the chicken topped with the creamy mushroom sauce.

Tips & Variations

Use chicken thighs instead of breasts for a juicier, more flavorful dish.
Substitute pancetta with prosciutto or bacon for different smoky notes.
For a gluten-free version, replace all-purpose flour with cornstarch.
Try thyme or chives in place of parsley to vary the herb profile.
Use half-and-half instead of heavy cream for a lighter sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from curdling, adding a splash of chicken stock or cream to loosen the sauce if needed.

How to Serve

A white bowl on a white marbled surface holds a creamy dish with three main parts. On the left side, there is a portion of soft white mashed potatoes topped with small green herbs. To the right of the potatoes are golden-brown roasted mushrooms. The center features a grilled chicken breast with a crispy, browned crust, partially covered by a thick white creamy mushroom sauce garnished with bright green peas and small herbs. The dish shows texture contrasts from smooth sauce and mashed potatoes to the firm chicken and mushrooms. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add more richness and tenderness to the dish.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, chicken broth is a great substitute that still adds depth of flavor.