Creamy Chicken Supreme is a rich and comforting dish made with tender pan-seared chicken, crispy pancetta, mushrooms, and a smooth white wine cream sauce. Perfect for a hearty family dinner or special occasion, this one-pan recipe pairs well with mashed potatoes and green vegetables. With simple ingredients and a creamy texture, it’s a popular choice for those looking for easy chicken recipes, creamy chicken dinners, or comforting weekend meals. Ideal for anyone searching for chicken breast recipes with sauce or quick homemade dinner ideas.

This rich and comforting creamy chicken supreme is made with golden chicken supremes, crispy pancetta, tender mushrooms, and a luxurious white wine and cream sauce. It’s perfect for a cozy dinner and pairs beautifully with mashed potatoes and green vegetables.

Ingredients

For the Chicken Supreme:

1 tbsp oil
150 g (5.3 oz) pancetta cubes
4 chicken supremes (or skin-on boneless chicken breasts)
½ tsp salt
½ tsp black pepper
200 g (7 oz) sliced mushrooms (chestnut mushrooms recommended)
2 cloves garlic, peeled and minced
120 ml (½ cup) dry white wine
120 ml (½ cup) chicken stock
240 ml (1 cup) double (heavy) cream

To Serve:

Creamy mashed potatoes
Steamed green vegetables
Freshly ground black pepper

Instructions

Heat the oil in a large frying pan over medium-high heat.
Add the pancetta and cook for 5 minutes, stirring regularly, until golden and crisp.
Transfer the pancetta to a bowl lined with kitchen paper to drain.
Season the chicken with salt and pepper, then place skin-side down in the pancetta fat. Cook for 5–6 minutes, or until the skin is golden. Flip the chicken and cook for 2 minutes on the other side.
Move the chicken to one side of the pan to make space, then add the mushrooms. Sauté for 3–4 minutes until starting to soften.
Stir in the garlic and cook for 1 minute. Pour in the wine and allow it to bubble for 2–3 minutes until reduced by half.
Add the chicken stock and double cream. Stir, bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes until the chicken is cooked through and the sauce has thickened.
Sprinkle the reserved pancetta over the dish, heat for another minute, then remove from the heat.
Serve with mashed potatoes, steamed greens, and a good grind of black pepper.

Tips

Use chicken supremes with skin on for a crispy texture and richer flavor.
If you don’t have pancetta, diced bacon works just as well.
Deglazing the pan with wine adds depth—choose a dry white like Sauvignon Blanc or Pinot Grigio.
Don’t skip reducing the wine—it intensifies the flavor of the sauce.
Let the cream simmer gently to avoid curdling.

Variations and Substitutions

Meat alternatives: Use boneless skin-on chicken thighs for a juicier option.
Vegetarian version: Omit chicken and pancetta; add extra mushrooms and use vegetable stock.
No wine? Use an extra 120 ml of chicken stock with a teaspoon of white wine vinegar for acidity.
Add herbs: A few sprigs of thyme or tarragon add a nice herbal touch to the sauce.

FAQs

Can I make this ahead of time?
Yes, you can prepare it a few hours ahead and gently reheat. Add a splash of cream or stock to loosen the sauce if needed.

Can I freeze leftovers?
Yes, but the cream sauce may separate slightly. Reheat gently over low heat and stir well.

What if I don’t have chicken supremes?
You can use skin-on chicken breasts or thighs. Cooking time may vary slightly.

Serving Suggestions

Serve over creamy mashed potatoes to soak up the sauce.
Pair with steamed green beans, broccoli, or asparagus for a fresh contrast.
A crusty baguette on the side is perfect for mopping up every bit of sauce.

Why You’ll Love This Recipe

This creamy chicken supreme is indulgent without being heavy, full of flavor from the pancetta and white wine, and incredibly satisfying. It’s a one-pan dish that’s elegant enough for guests yet simple enough for a weeknight dinner.