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Chicken Supreme with Creamy Mushroom Sauce

This comforting dish features tender, skinless chicken breasts seared to golden perfection, topped with a rich, velvety mushroom cream sauce. The sauce is made from sautéed mushrooms, garlic, and heavy cream, creating a smooth, luxurious texture that coats the chicken beautifully. Perfect for a cozy family dinner or an elegant weeknight meal, it combines simple ingredients with classic techniques for a satisfying plate.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts pounded to even thickness if thick
  • 200 g cremini or button mushrooms sliced
  • 2 cloves garlic minced
  • 200 ml heavy cream can substitute with coconut milk for dairy-free
  • 2 tbsp butter optional, for finishing
  • 1 tbsp flour for thickening, or use arrowroot/cornstarch for gluten-free
  • 1 tsp dried thyme or substitute with fresh herbs
  • to taste salt and pepper
  • 1 squeeze lemon juice optional, for brightness

Equipment

  • Large skillet (cast iron preferred)
  • Tongs
  • Thermometer
  • Spoon
  • Sharp Knife

Method
 

  1. Pat the chicken breasts dry and season generously with salt and pepper. Let sit for 10 minutes to enhance juiciness and flavor.
  2. Heat a large skillet over medium-high heat until shimmering, then add a splash of oil. Carefully lay the chicken breasts in the pan and sear for 4-5 minutes until golden brown on one side.
  3. Flip the chicken and cook for another 4-5 minutes until the internal temperature reaches 75°C (165°F). Remove the chicken from the pan and set aside loosely covered with foil to rest.
  4. Add sliced mushrooms to the same pan and cook over medium heat for 5-7 minutes, stirring occasionally, until they are golden and fragrant.
  5. Stir in minced garlic and cook for 30 seconds until it becomes fragrant, filling the kitchen with a warm aroma.
  6. Sprinkle flour over the mushroom mixture and stir well, cooking for about 1 minute to eliminate raw flour taste.
  7. Pour in the heavy cream and stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce thickens and becomes velvety.
  8. Nestle the rested chicken breasts back into the sauce, spooning some sauce over the top. Cook for another 2-3 minutes to reheat the chicken and meld flavors.
  9. Finish the sauce by stirring in a pat of butter for extra gloss and richness, and add a squeeze of lemon juice to brighten the flavors.
  10. Transfer the chicken to plates, spoon generous amounts of mushroom sauce over each piece, and garnish with fresh herbs if desired. Serve immediately for best flavor and texture.

Notes

Ensure the chicken is cooked to the correct internal temperature for safety and juiciness. Resting the chicken helps retain moisture. Feel free to customize with your favorite herbs or add a splash of white wine during the sauce simmer for extra depth.