Classic Chicken Supreme

Name: Classic Chicken Supreme
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: French
Ingredients: 4 boneless skinless chicken breasts; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 ounces bacon, chopped; 1 tablespoon olive oil; 8 ounces button mushrooms, halved; 2 cloves garlic, thinly sliced; 1/3 cup dry white wine; 1/3 cup chicken broth; 1 cup heavy cream; Fresh parsley or chives for garnish

BY azeddine massafi January 18, 2026

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There is something undeniably timeless about a golden-brown chicken breast bathed in a rich, velvety sauce. Chicken Supreme represents the pinnacle of French-inspired home cooking, offering a sophisticated flavor profile that remains surprisingly accessible for the modern weeknight cook. This dish is a harmonious marriage of textures: the crunch of salty bacon, the earthy tenderness of sautéed button mushrooms, and the succulent juiciness of perfectly seared poultry. Historically rooted in the grand traditions of French saucier work, this version simplifies the process without sacrificing the luxury. It is a meal that feels like a celebration, yet it comes together in a single skillet, making it as practical as it is delicious. Whether you are hosting a formal dinner or simply looking to elevate your family meal rotation, this recipe delivers a level of satisfaction that few other dishes can match.

Table of Contents

Ingredients for Your Skillet Masterpiece

4 boneless, skinless chicken breasts (approximately 1 1/2 to 2 pounds)
1 teaspoon kosher salt, plus additional amounts to suit your preference
1/2 teaspoon freshly ground black pepper, plus additional amounts to suit your preference
4 ounces bacon, chopped into small pieces
1 tablespoon olive oil
8 ounces button mushrooms, halved
2 cloves garlic, thinly sliced
1/3 cup dry white wine
1/3 cup chicken broth
1 cup heavy cream
Minced fresh parsley or chives for serving (optional)

Master the Cooking Process

Begin by preparing your poultry. Place the chicken breasts on a clean plate and evenly sprinkle them with half of the measured kosher salt and ground black pepper. Flip each breast over and repeat the seasoning on the second side. Allow the chicken to rest at room temperature while you prepare the other components.
Place a large frying pan or a heavy cast iron skillet—at least 10 inches in diameter—over medium heat. Add the chopped bacon to the cold pan. As the pan heats, the fat will begin to render. Stir the bacon occasionally for about 8 minutes until it becomes deeply browned and crispy. Use a slotted spoon to transfer the bacon bits to a plate lined with paper towels, leaving the rendered fat in the skillet.
Prepare the chicken for searing by using a fresh paper towel to pat the top side of each breast until completely dry. Place the chicken, dried side down, into the hot bacon fat. Sear for 4 minutes until a golden crust forms, then flip and sear for an additional 4 minutes. Remove the chicken to a clean plate; it will finish cooking in the sauce later.
Introduce the olive oil to the pan drippings. Place the halved mushrooms into the skillet, cut side down. Allow them to cook undisturbed for about 4 minutes until they soften and take on a rich brown color.
Stir in the thinly sliced garlic and sauté for approximately 1 minute, just until the aroma fills the kitchen. Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up the flavorful browned bits (fond) from the bottom. Let the wine simmer until it has reduced by half, which should take about 2 minutes.
Pour the chicken broth and heavy cream into the skillet, stirring to combine with the mushrooms and garlic.
Return the chicken breasts to the pan, nestling them into the cream mixture. Increase the heat to high to bring the liquid to a boil.
Once boiling, immediately reduce the heat to medium-low. Let the dish simmer gently for 10 to 15 minutes. The sauce will thicken into a luxurious glaze, and the chicken should reach an internal temperature of 165 Fahrenheit in the thickest portion.
Finalize the dish by tasting the sauce and adding more salt or pepper if needed. Sprinkle the reserved crispy bacon and fresh herbs over the top before serving.

Deep-Dive Culinary Details and Texture Development

The magic of a Chicken Supreme lies in the layering of flavors within a single vessel. When you begin with the bacon, you aren’t just cooking a topping; you are creating a flavorful fat base that seasons every subsequent ingredient. This rendered lard, combined with the olive oil, provides a high smoke point and a savory depth that butter alone cannot achieve. When searing the chicken, the goal is “Maillard reaction”—that beautiful browning that creates complex, nutty flavors. By patting the chicken dry before it hits the pan, you ensure that the meat sears rather than steams, resulting in a superior texture.

As you transition to the sauce, the deglazing step with white wine is vital. The acidity of the wine cuts through the richness of the heavy cream and bacon fat, providing balance to the palate. When the mushrooms are placed cut-side down, they caramelize beautifully, absorbing the essence of the garlic and wine. The final simmer is where the “Supreme” element truly comes to life. As the heavy cream reduces, the proteins in the cream and the juices from the chicken emulsify, creating a sauce that is thick enough to coat the back of a spoon without the need for a flour-based roux.

Creating the Perfect Pairing

Because the sauce in this recipe is so abundant and flavorful, you want to choose accompaniments that act as a canvas for the cream.

Starchy Bases: A mountain of buttery mashed potatoes is the traditional choice, providing a soft texture that mingles perfectly with the mushroom gravy. For a lighter approach, consider steamed Basmati rice or even a simple pile of boiled egg noodles.
Vegetable Sides: To balance the richness of the heavy cream, serve something with a bit of snap or bitterness. Roasted asparagus with a squeeze of lemon or sautéed green beans with toasted almonds provide a necessary textural contrast.
Bread: A crusty French baguette is almost mandatory. You will want to use it to “clean” your plate, ensuring not a single drop of the white wine and garlic cream sauce goes to waste.

Customizing Your Chicken Skillet

While the classic version is hard to beat, this recipe is highly adaptable to what you have in your pantry. If you prefer a more herbaceous profile, consider adding a sprig of fresh thyme or rosemary during the simmering stage. For those who want a deeper, more autumnal flavor, swapping the white wine for a splash of brandy or cognac adds a sophisticated sweetness that pairs beautifully with mushrooms.

If you cannot find button mushrooms, cremini or “baby bella” mushrooms offer a slightly more intense earthiness. You can also experiment with the poultry itself. While boneless breasts are quick and convenient, using bone-in, skin-on thighs will result in an even juicier final product, though you will need to increase the simmering time by about 10 minutes to ensure the meat is cooked through to the bone.

Unique Culinary Insights for Success

Achieving a restaurant-quality sauce at home requires a bit of patience during the reduction phase. One common mistake is rushing the simmer. If the heat is too high, the cream can break or curdle; keep the bubbles gentle and consistent. If you find your sauce is too thick before the chicken is done, simply add a tablespoon of chicken broth to loosen it back up.

Another insight involves the garlic. Slicing the garlic thinly rather than mincing it prevents it from burning during the high-heat phase of the mushroom sauté. Burnt garlic creates a bitter aftertaste that can ruin the delicate cream sauce. By using slices, you get mellow, sweet pops of garlic flavor that complement the earthy mushrooms perfectly. Lastly, always let your chicken rest for a few minutes after the final simmer before slicing; this allows the juices to redistribute, ensuring every bite is moist.

Addressing Common Kitchen Inquiries

How can I tell if the sauce has reduced enough without using a thermometer?

The most reliable visual cue for a finished sauce is the “nappe” consistency. This is a French culinary term meaning the sauce should be thick enough to coat the back of a metal spoon. If you can run your finger through the sauce on the spoon and the line remains clear without the sauce running back together, your reduction is perfect.

Can I use half-and-half instead of heavy cream to save on calories?

While you can technically use half-and-half, the results will be significantly different. Heavy cream has a higher fat content which allows it to boil and reduce without curdling. Half-and-half is much more likely to separate under high heat. If you must use a lower-fat dairy, you may need to whisk in a small amount of cornstarch to stabilize the sauce and achieve the desired thickness.

What is the best way to reheat leftovers without the chicken becoming rubbery?

The key to reheating any cream-based chicken dish is gentle heat. Avoid the microwave if possible, as it tends to overcook the chicken while making the sauce oily. Instead, place the leftovers in a small skillet over low heat on the stove. Add a splash of milk or water to help bring the sauce back to its original consistency and cover the pan with a lid to trap the steam, warming the chicken through slowly.

Nutritional Profile and Values

Nutrient	Amount Per Serving
Calories	597
Total Fat	40 grams
Saturated Fat	22 grams
Cholesterol	185 milligrams
Sodium	950 milligrams
Total Carbohydrates	7 grams
Dietary Fiber	1 gram
Sugars	3 grams
Protein	50 grams

Nutritional Accuracy Notice

Please be advised that the nutritional values provided are estimates based on standard ingredient databases. Actual values may vary depending on the specific brands of ingredients used, such as the sodium content in your chicken broth or the fat percentage in your heavy cream. This information is intended for general educational purposes.

A Lasting Impression on the Palate

This Chicken Supreme is more than just a meal; it is a testament to the idea that simple ingredients, when treated with care and proper technique, can create something truly extraordinary. The way the smoky bacon interacts with the bright acidity of the wine and the lushness of the cream creates a flavor profile that is both nostalgic and fresh. It is the kind of recipe that stays in your repertoire for years, becoming a requested favorite for birthdays, anniversaries, or even just a rainy Tuesday night. Once you master the art of the pan sauce, you unlock a world of culinary possibilities that will forever change how you approach cooking chicken.