Creamy Chicken Supreme with Mushroom Sauce, Mashed Potatoes & Roasted Peas
This Creamy Chicken Supreme is a timeless, comforting dish featuring juicy pan-seared chicken breasts coated in a velvety mushroom cream sauce. It’s paired with buttery mashed potatoes and sweet roasted peas for a perfectly balanced, elegant meal that feels like a five-star dinner made at home.
⏱ Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Chicken Supreme:
2 large chicken breasts (boneless, skinless)
2 tbsp olive oil
Salt and pepper, to taste
½ tsp garlic powder
½ tsp dried thyme or oregano
For the Mushroom Cream Sauce:
1 tbsp olive oil
1 small onion or shallot, finely chopped
2 cloves garlic, minced
1½ cups mushrooms, sliced (cremini or button)
½ cup chicken stock or broth
¾ cup heavy cream (or use half cream, half milk for lighter version)
1 tsp Dijon mustard (optional for depth of flavor)
¼ cup grated parmesan cheese
Salt and black pepper, to taste
Fresh parsley, for garnish
For the Mashed Potatoes:
3 medium potatoes, peeled and cubed
2 tbsp butter
¼ cup milk or cream (more if needed)
Salt, to taste
For the Roasted Peas:
1½ cups green peas (fresh or thawed frozen)
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder or dried herbs (optional)
Instructions
1. Prepare the Mashed Potatoes
1. Boil potatoes in salted water for 12–15 minutes or until fork-tender.
2. Drain and mash with butter, milk, and salt until smooth and creamy.
3. Keep warm.
2. Roast the Peas
1. Preheat oven to 200°C (400°F).
2. Toss peas with olive oil, salt, pepper, and herbs.
3. Spread on a baking tray and roast for 10–12 minutes until slightly crisp and golden.
3. Cook the Chicken
1. Season chicken with salt, pepper, garlic powder, and thyme.
2. In a large skillet, heat olive oil and butter over medium heat.
3. Sear chicken breasts for 5–6 minutes per side until golden brown and fully cooked (internal temperature 75°C / 165°F).
4. Remove from the pan and set aside to rest.
4. Make the Mushroom Cream Sauce
1. In the same pan, add butter and olive oil if needed.
2. Sauté onions for 2 minutes, then add garlic and mushrooms.
3. Cook until mushrooms are browned and tender (about 5 minutes).
4. Pour in chicken broth and let it simmer for 2 minutes, scraping any brown bits.
5. Stir in cream, Dijon mustard, and parmesan.
6. Simmer gently for 4–5 minutes until sauce thickens slightly.
7. Season with salt and pepper, and stir in chopped parsley.
5. Combine & Serve
1. Return chicken to the pan, spooning the creamy mushroom sauce over it.
2. Serve each portion with mashed potatoes on one side and roasted peas on the other.
3. Drizzle extra sauce over the potatoes for maximum flavor!
Tips
Add a splash of white wine to the sauce for extra richness.
For ultra-creamy potatoes, mix in a spoon of cream cheese or Greek yogurt.
You can use boneless chicken thighs instead of breasts for juicier meat.
To make it lighter, swap cream for evaporated milk or low-fat cream.
Serving Suggestions
Garlic butter rolls or roasted vegetables
A simple garden salad for freshness
A glass of white wine or lemon sparkling water
Frequently asked questions FAQs
Q1: Can I make the sauce ahead?
Yes — you can make the mushroom sauce in advance and reheat gently before serving.
Q2: Can I use canned mushrooms?
Fresh mushrooms are best, but canned work in a pinch — just drain them well before adding.
Q3: Can I make it dairy-free?
Yes! Use coconut cream or cashew cream instead of dairy cream and olive oil instead of butter.
⚡ Nutritional Information
Calories: ~560 kcal
Protein: 35g
Fat: 28g
Carbohydrates: 40g
Fiber: 6g
Sugars: 5g