Chicken and mushrooms drizzled with a rich and creamy sauce. This chicken supreme is a delicious dinner! Pan-seared chicken breasts with tender mushrooms are topped with a rich supreme sauce. Chicken supreme easy enough for a weeknight and great for special occasion dinners, too.
Earlier this week, I made veloute sauce – a simple base sauce made of chicken stock, butter, and flour, and I’m back to show you how to turn it into a rich and creamy sauce to make chicken supreme.
This dish has boneless, skinless chicken breasts with mushrooms that are topped with a creamy sauce. Traditionally, the chicken is roasted, but I pan-sear it which is faster and just as delicious. Chicken and mushrooms are a great combination and the flavorful cream sauce just pulls it all together.
The nice thing about this recipe is that you can make the volute sauce ahead of time, freeze it, and then use it to make other sauces like supreme sauce. If you already have it on hand, this chicken supreme takes less than an hour.
I brought my sauce together in the same pan that I cooked some mushrooms so it was infused with all the mushroomy goodness. I poured it over the mushrooms and some sliced chicken and, voila!, dinner served.
- Olive oil
- Boneless skinless chicken breasts
- Sliced Portobello mushroom caps
- Veloute sauce
- Heavy cream
- Chopped parsely
- Chopped thyme
- Salt and pepper
- Lemon juice
How to Make It
Cook the chicken over medium heat with olive oil. Once it’s cooked through, let it rest for a few minutes and then slice it.
While the chicken cooks, brown the mushrooms in a separate pan and then transfer them to a cutting board.
To make the sauce, add the veloute to the same pan that you cooked the mushrooms. Bring it to a simmer, add the cream, and then let it cook until it thickens. Season it with herbs, salt, and pepper.
Arrange the chicken and mushrooms on each plate and top with the sauce. Squeeze a small amount of lemon juice over the top of each. Serve immediately.
The velvety sauce with the chicken and mushrooms is so delicious. It’s fancy enough for guests but it’s not complicated to make. If you make the base sauce ahead it’s easy enough for a weeknight.
There are a lot of side dish ideas for this recipe – here are a few you might like to try:
- For a hearty comfort food dinner, serve some creamy mashed potatoes on the side. They’re delicious with the supreme sauce.
- Or, swap the potatoes for some cooked brown rice, white rice, or cauliflower rice.
- Add a vegetable side dish like roasted broccoli, bacon-green beans, or roasted radishes. Parmesan potatoes would be delicious, too.
- Or keep it simple with a green salad. Toss the lettuce with a light dressing and add some grated Parmesan cheese.
Add a few glasses of a crisp white wine and your dinner is complete! I hope you give this chicken supreme recipe a try soon – Enjoy!
More Chicken Recipes
- 21 Boneless Skinless Chicken Breast Recipes
- Parmesan Chicken Roll-Ups
- Chicken Kabobs with Pesto Rice
- Sheet Pan Chicken and Veggies
The base of supreme sauce is a simple veloute sauce, which you can make ahead for this recipe (the recipe is linked in the ingredients). Once you have it on hand, this chicken supreme is easy to make. The sauce is so creamy and pairs perfectly with the chicken and mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: French
- 1 tablespoon olive oil
- 2 large boneless skinless chicken breasts, seasoned with salt and pepper on both sides
- 1 tablespoon butter
- 2 portobello mushroom caps, sliced
- 1 cup veloute sauce
- 1/4 cup cream
- 1/2 tablespoon parsley, chopped
- 1/2 teaspoon fresh thyme, chopped
- salt and pepper
- 1/2 lemon
- In a large pan, heat one tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side, or until the internal temperature is 165 degrees.
- While the chicken is cooking, melt the 1 tablespoon of butter in a medium pan over medium heat. Add the mushroom slices and cook them on each side until they are nicely browned. Remove the mushrooms and set them aside.
- Add the veloute sauce to the pan the mushrooms were in, scrape the bottom of the pan to loosen the browned bits. Bring to a simmer before adding the cream. Whisk together and simmer until the sauce thickens. stir in the herbs. Season to taste with salt and pepper (a few pinches of each).
- Once the chicken is cooked, remove it from the pan and let it rest for a minute before slicing it.
- Arrange the chicken and mushrooms on each plate and top with the sauce. Squeeze a small amount of lemon juice over the top of each. Serve immediately.
If you use frozen veloute be sure to thaw it before using. If needed, you can loosen the sauce with some additional chicken stock once you add it to the pan.
- Serving Size: 1/4
- Calories: 451
- Sugar: 4.6g
- Sodium: 317.8mg
- Fat: 28.7g
- Saturated Fat: 14.1g
- Unsaturated Fat: 11.9g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 0.8g
- Protein: 33.2g
- Cholesterol: 143.1mg
Keywords: chicken supreme, chicken and mushrooms