Chicken Supreme with Mushroom Cream Sauce

ByChef Dumas May 11, 2026May 11, 2026

Chicken Supreme with Mushroom Cream Sauce is a classic pan-seared chicken breast dish served with a rich mushroom cream sauce. In this home-style version, boneless chicken breasts are used to make the recipe simple and accessible, while still keeping the elegant feel of a traditional chicken supreme. It is the kind of dish you make when you want something creamy, comforting, and a little more refined than an everyday chicken dinner.

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Chicken Supreme with Mushroom Cream Sauce Chicken Supreme with Mushroom Cream Sauce is a classic pan-seared chicken breast dish served with a rich mushroom cream sauce. In this home-style version, boneless chicken breasts are used to make the recipe simple and accessible, while still keeping the elegant feel of a traditional chicken supreme. It is the kind of dish you make when you want something creamy, comforting, and a little more refined than an everyday chicken dinner. The flavor does not come only from the cream. It comes from the bottom of the pan: the browned chicken, the golden mushrooms, and the cooking juices that are lifted when the pan is deglazed. I make the recipe this way because it gives the sauce a deeper taste without needing complicated ingredients. This recipe is different from a quick skillet chicken recipe because it focuses on proper browning, a richer sauce, and a slower finish in the pan. It is not a grilled chicken recipe, a light chicken breast recipe, or a simple baked chicken dish. This is a creamy, classic, restaurant-style chicken recipe that works just as well for a weekend dinner as it does for a cozy weeknight meal. Chicken breast is naturally protein-rich, and the mushroom cream sauce makes the dish filling and satisfying. It is a comfort-style recipe, but it pairs very well with vegetables, rice, mashed potatoes, or a simple green salad to make a balanced plate. Ingredients For the chicken: 4 boneless, skinless chicken breasts 1 1/2 teaspoons salt, or to taste 1 teaspoon black pepper 1 teaspoon garlic powder 1/2 teaspoon paprika 1/3 cup all-purpose flour, for coating 2 tablespoons olive oil 2 tablespoons butter For the mushroom cream sauce: 10 oz mushrooms, sliced 1 small shallot, finely chopped 2 garlic cloves, finely chopped 1 tablespoon butter, if needed 1/2 cup dry white wine, or chicken broth 3/4 cup chicken broth 1 cup heavy cream 1 teaspoon Dijon mustard 1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme 1 teaspoon lemon juice, optional 1 tablespoon chopped parsley Salt and black pepper, to taste Step-by-Step Instructions Start by preparing the chicken breasts. If they are very thick, slice them in half horizontally or gently pound them to an even thickness. This helps the chicken cook evenly and prevents the outside from drying before the center is done. Season both sides of the chicken with salt, pepper, garlic powder, and paprika. Lightly coat each piece in flour and shake off the excess. The flour helps the chicken brown and gives the sauce a little body later. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for about 4 to 5 minutes per side, until golden brown. The chicken does not need to be fully cooked at this stage because it will finish in the sauce. Remove it from the pan and set it aside. In the same skillet, add the sliced mushrooms. Cook them over medium-high heat until they release their moisture, the liquid evaporates, and the mushrooms begin to brown. This step is important. If the mushrooms are not cooked long enough, the sauce can taste watery instead of rich. Add the shallot and garlic, then cook for about 1 minute until fragrant. Pour in the white wine or chicken broth and scrape the bottom of the pan to lift all the browned bits. Those browned bits are what give the sauce its depth. Add the chicken broth, heavy cream, Dijon mustard, and thyme. Stir everything together and bring the sauce to a gentle simmer. Let it simmer for 3 to 5 minutes to reduce slightly before returning the chicken to the pan. Place the chicken back into the skillet. Lower the heat and simmer gently for 8 to 12 minutes, depending on the thickness of the chicken, until the chicken is cooked through and reaches 165°F in the center. Taste the sauce and adjust with salt and black pepper. Add a small splash of lemon juice at the end if you want to balance the richness of the cream. Finish with chopped parsley and serve hot with mashed potatoes, rice, pasta, roasted vegetables, or crusty bread. Why This Recipe Works The key to this recipe is building flavor in layers. The chicken is browned first, then the mushrooms are cooked in the same pan, then the sauce is made from those browned bits. This gives the cream sauce more flavor than a sauce made separately. The Dijon mustard is subtle, but important. It balances the cream and makes the sauce taste more complete. The optional lemon juice at the end brightens the dish without making it taste lemony. It simply cuts through the richness and makes the sauce feel more refined. Substitutions You can replace chicken breasts with boneless chicken thighs. They are slightly richer and more forgiving, but they may need a few extra minutes to cook. White button mushrooms, cremini mushrooms, or a mix of mushrooms all work well. Cremini mushrooms give a deeper flavor, while white mushrooms keep the sauce milder. For a no-wine version, use chicken broth instead of white wine. The sauce will still be flavorful because of the mushrooms, Dijon, and pan drippings. Heavy cream gives the best texture. Half-and-half can be used for a lighter sauce, but the result will be thinner. Avoid using milk alone because it will not give the same creamy finish. Fresh thyme is excellent, but dried thyme works very well. You can also use a small pinch of Italian seasoning if that is what you have. FAQ Can I make Chicken Supreme ahead of time? Yes, but it is best served fresh. If making it ahead, reheat it gently over low heat and add a splash of chicken broth or cream if the sauce becomes too thick. How do I keep chicken breast from drying out? Use chicken breasts that are an even thickness and avoid boiling the sauce once the chicken goes back into the pan. A gentle simmer keeps the meat tender. Can I use bone-in chicken? Yes, but the cooking time will be longer. Sear the chicken first, then finish it gently in the sauce until it reaches 165°F in the center. Can I make the sauce thicker? Yes. Let the sauce simmer uncovered for a few extra minutes before adding the chicken back to the pan. The flour from the chicken will also help lightly thicken the sauce. What should I serve with Chicken Supreme? Mashed potatoes are a classic choice because they hold the sauce well. Rice, buttered noodles, roasted potatoes, green beans, asparagus, or a simple salad also work very well.

The flavor does not come only from the cream. It comes from the bottom of the pan: the browned chicken, the golden mushrooms, and the cooking juices that are lifted when the pan is deglazed. I make the recipe this way because it gives the sauce a deeper taste without needing complicated ingredients.

Chef Dumas

Chef

Hello, my name is Michel Dumas and welcome to my blog! I have over 50 years of experience and trained as a cook in France, then came to Canada in the 70s where I was sous chef at the Windsor Hotel in Montreal. Since retiring in 2013, I have been posting recipes on YouTube. At the time, I wanted to show my mother how to cook. My son filmed the video and posted it on YouTube so we could email her the link to watch it. After a few days, we had 50 views on that video. We then decided to make videos every week and now have a fairly large audience that we still can't believe. With the help of my son Jean-Pierre, we transcribed my recipes that can be found on our various social networks onto this blog so they are easier to reproduce and share!

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Bonjour, je m’appelle Michel Dumas et bienvenue sur notre blog ! J’ai plus de 50 ans d’expérience et j’ai été formé comme cuisinier en France, puis je suis venu au Canada dans les années 70 où j’étais sous-chef à l’hôtel Windsor à Montréal. Depuis ma retraite en 2013, je partage mes recettes et mon savoir-faire. Tout a commencé sur YouTube, un peu par hasard. À l’époque, je voulais montrer à ma mère comment cuisiner. Mon fils Jean-Pierre a filmé la vidéo et l’a mise en ligne pour que nous puissions simplement lui envoyer le lien. Après quelques jours, la vidéo comptait déjà 50 vues… et c’est là que tout a commencé. Très vite, nous avons décidé de publier des vidéos chaque semaine, et une véritable complicité culinaire s’est installée entre nous. Aujourd’hui, ce projet est devenu un travail d’équipe où chacun apporte sa touche : l’expérience et les techniques d’un côté, la créativité et la modernité de l’autre. Sur ce blog, vous trouverez autant mes recettes que celles de Jean-Pierre, inspirées à la fois de la cuisine traditionnelle française et de notre quotidien ici au Canada. Certaines recettes sont fidèles aux classiques, d’autres sont revisitées ou plus modernes, mais toutes sont pensées pour être accessibles, savoureuses et réalisables à la maison. Ensemble, nous avons retranscrit nos recettes — celles que vous retrouvez sur nos réseaux sociaux — pour les rendre encore plus claires, détaillées et faciles à reproduire et à partager.