This recipe for Chicken Supreme is so easy to make, yet so decadent, you will feel like you’re sitting in a French bistro.
Are you ready to embark on a culinary journey to France with me for another delicious recipe? I hope so, because when you make chicken supreme, you will want to pour a glass of wine and pretend you are at a lovely French bistro. I know I did the first time I made this. Yes, you read that right—the first time. I’ve lost track of how many times I’ve made this because it is so good. It feels and looks elegant, tastes amazing, but is so easy to prepare that I’m certain it will become a favorite of yours as well.
How does it taste, you ask? Well, let me tell you about how rich and decadent this sauce tastes. You get the savory goodness of mushrooms and bacon, the herbaceousness of thyme, garlic, parsley, and Italian seasonings, with a hint of white wine subtly present beneath the other flavors. Combine all that with a silky, creamy sauce that glides over the tongue, and you are in for quite the culinary treat to tantalize your senses.
We’ve simplified this recipe using bacon rather than pancetta; however, feel free to use pancetta if you like. I make it with turkey bacon, and it turns out equally delicious. The only difference is that my turkey bacon does not leave any rendered fat, so adding olive oil to my pan is necessary before searing the chicken and sautéing the mushrooms. I also use gluten-free Worcestershire sauce when I cook, which is the only part of this recipe that contains gluten, as listed. Low-sodium chicken broth is my other substitute, as I prefer to control my sodium intake. You can also opt for plant-based heavy cream to make this dish dairy-free.
If you want to change the flavor profile of this dish a bit, you can substitute brandy for the white wine. That takes decadence to the next level. Other additions to this recipe can include chopped onions, celery, carrots, or shallots. You can also use any type of mushroom you prefer. I’ve made this with baby bella and shiitake mushrooms, and it turned out wonderful both times.
Why is it called chicken supreme?
Chicken supreme, or “supreme de volaille” in French, is not so much a dish as it is a culinary term that denotes the best or “supreme” part of the chicken, namely the breast. It often refers to a boneless breast with the wing joint still attached. That way, the bone and skin of the wing help keep the poultry moist. That cut of chicken is also known as airline chicken and is frequently served at banquets and weddings.
As a “dish,” chicken supreme refers to a boneless chicken breast that is cooked in a creamy herb sauce with mushrooms, pancetta or bacon, and white wine. You often find this dish served with rice, potatoes, or pasta and vegetables. The sauce is delicious over a simple, modest starch, such as buttered noodles or mashed potatoes.
How do I store leftovers?
Allow leftover chicken supreme to cool to room temperature, and then store it in an airtight container for up to 3 days. Once chilled, it can be frozen in freezer-safe containers or zippered bags for up to 3 months. Defrost the frozen chicken and sauce overnight in the refrigerator before reheating on the stove or in the oven.
Serving suggestions
Chicken supreme is delicious alongside Mashed Red Potatoes, Steamed Potatoes, Rice Pilaf With Orzo, or Homemade Egg Noodles. Begin your meal with a crock of French Onion Soup or a plate of Blue Cheese Salad. Add a side of Fried Green Beans or Roasted Brussels Sprouts And Asparagus. Don’t forget to try this wonderful Brioche Bun Recipe, as it is ideal for sopping up any leftover sauce on your plate. Make some Gluten-Free Crêpes for dessert and fill them with these Cinnamon Apples for the perfect ending to a scrumptious meal.
Ingredients
- 4 boneless, skinless chicken breasts about 2 pounds
- Kosher salt to taste
- Black pepper to taste
- 4 ounces bacon chopped
- 1 tablespoon olive oil
- 8 ounces button mushrooms halved
- 3 cloves garlic thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1/4 cup dry white wine
- 1/3 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 cup heavy cream
- Fresh parsley minced, optional
Instructions
- Place the chicken breasts on a plate and season both sides with salt and pepper. Let them rest at room temperature while you complete step 2.
- Heat a large frying pan over medium-high heat and add the chopped bacon, turning occasionally until the bacon is cooked and crispy, about 8 minutes. Remove the bacon with a slotted spoon and set aside on paper towels.
- Pat the chicken dry, place the breasts in the pan, and sear for 4 minutes per side until golden brown. Remove the chicken from the pan and set aside on a clean plate. The chicken will finish cooking in the sauce.
- Add olive oil if needed to the pan, followed by the halved mushrooms and cook until they start to brown, about 4 minutes. Stir in the garlic, dried thyme, and Italian seasoning and cook for an additional minute.
- Add white wine, scraping brown bits from the pan. When reduced by half (about 2 minutes), add chicken broth, Worcestershire sauce, and heavy cream. Stir to combine.
- Return the seared chicken to the pan. Increase the heat to bring the sauce to a boil, then reduce it to a simmer. Cook for 10-15 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens. Season with additional salt and pepper if needed.
- Top with the crispy bacon and sprinkle with fresh parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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