Creamy Chicken Supreme with Mushroom Sauce
Golden pan-seared chicken breasts finished in a luxurious cream and mushroom sauce with garlic and herbs. Comfort food done right.
Prep: 10 minutes
Cook: 25 minutes
Total: ~35 minutes
Serves: 4
Ingredients
Chicken
4 chicken breasts (skin-on preferred, boneless or bone-in)
Salt and black pepper, to taste
1 tsp garlic powder
2 tbsp olive oil
1 tbsp butter
Mushroom Sauce
250 g mushrooms, sliced (button or cremini)
1 small onion or 1 shallot, finely chopped
3 cloves garlic, minced
1 tsp fresh thyme (or ½ tsp dried)
½ cup chicken stock
¾ cup cooking cream or heavy cream
1 tsp Dijon mustard
1 tbsp grated Parmesan
Salt and black pepper, to taste
To Finish
Fresh parsley or thyme leaves
Extra black pepper
Instructions
1. Season & Sear the Chicken
Pat chicken dry. Season generously with salt, pepper, and garlic powder.
Heat olive oil and butter in a wide skillet over medium-high heat.
Place chicken skin-side down and sear until golden and crisp (5–6 minutes).
Flip and cook another 4–5 minutes until nearly cooked through.
Remove chicken to a plate.
2. Cook the Mushrooms
In the same pan, add mushrooms.
Cook over medium heat until they release moisture and turn golden (6–8 minutes).
Add onion/shallot and cook until soft, about 2 minutes.
Stir in garlic and thyme; cook 30 seconds.
3. Build the Sauce
Pour in chicken stock, scraping up all the flavorful bits.
Simmer for 2–3 minutes to reduce slightly.
Lower heat and stir in cream, Dijon mustard, and Parmesan (if using).
Simmer gently until thickened (3–5 minutes). Season to taste.
4. Finish the Chicken
Return chicken (and juices) to the pan.
Spoon sauce over the top and simmer 5–7 minutes until chicken is fully cooked and sauce is silky.
5. Serve
Garnish with fresh herbs and cracked black pepper. Serve hot.
Serving Suggestions
Perfect with:
Creamy mashed potatoes
Buttered rice or egg noodles
Steamed green beans or asparagus
Crusty bread to mop up the sauce
Tips & Variations
Extra luxurious: Add a splash of white wine before the stock
Lighter version: Use half cream, half milk
Earthy twist: Add a pinch of nutmeg or rosemary
Cheesy finish: Stir in Gruyere instead of Parmesan
Frequently Asked Questions
Can I use boneless chicken breasts?
Yes—reduce simmering time slightly to avoid drying.
Can I make this ahead?
Yes, gently reheat on low heat, adding a splash of stock or cream.
Is this spicy?
Not at all—purely creamy and savory.
Nutritional Information
Calories: ~430
Protein: ~36 g
Fat: ~30 g
Carbs: ~7 g