Delightful and Creamy chicken supreme (Easy 30-Minute Recipe!)

Creamy chicken supreme is the dinner I make when it’s 5pm, everyone’s hungry, and my brain is doing that slow Windows reboot thing. The first time I threw together creamy chicken supreme, I was standing in front of the fridge with a pack of chicken, a lonely onion, and the faint hope that pasta could solve all problems.

Sound familiar?

Chicken was thawed, plans were not. I needed something that felt a little fancy (because morale) but didn’t require more than one pan (because reality). This is the recipe that saved the night… and then suspiciously became a weekly thing.

Finding a chicken dinner that’s creamy and comforting without needing a culinary degree is harder than it should be. You want tender chicken, a silky sauce, and the kind of smell that makes people “just wander” into the kitchen like they weren’t about to ask what’s taking so long.

This creamy chicken supreme delivers exactly that: restaurant-cozy flavor, one skillet, simple ingredients, and a very forgiving method. I’ll walk you through the full recipe, easy swaps, make-ahead options, and all the little “here’s what I learned the hard way” tips so you can pull it off even on a chaotic weeknight.

Table of Contents

Table of Contents

Quick Overview

• Prep Time: 10 minutes
• Cook / Chill Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4–6
• Difficulty: Easy (beginner-friendly)

Why You’ll Love This Creamy Chicken Supreme

– One pan. One. Which means you’re not doing a sink full of dishes while everyone circles the kitchen like sharks. If one-pan meals are your love language, peek this Green Chicken Enchilada Soup
– The sauce is ultra-creamy without weird ingredients. This is “real life pantry + one fresh thing” cooking.
– The chicken stays juicy because we keep the heat reasonable and finish it gently in the sauce. No dry, sad chicken. No “can I get a glass of water” chewing.
– It’s flexible. Add vegetables, swap the protein, make it lighter, make it dairy-free-ish… it’s not precious about it.
– Leftovers are genuinely good. Like, you’ll look forward to them. (That almost never happens with chicken, let’s be honest.)

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Ingredients for Creamy Chicken Supreme

Here’s what you’ll need for creamy chicken supreme. I’m grouping it so you can shop (or rummage) without reading it twelve times.

For the chicken:

• 2 pounds boneless skinless chicken breasts, pounded to even thickness (or sliced in half horizontally)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika (optional, but it gives a cozy color)
• 2 tablespoons olive oil (or butter if you’re feeling dramatic)

For the sauce:

• 1 tablespoon butter
• 1 small yellow onion, finely chopped (fresh)
• 3 cloves garlic, minced (fresh, or 1 1/2 teaspoons jarred in a pinch)
• 8 ounces mushrooms, sliced (optional but very classic)
• 1 tablespoon all-purpose flour (helps the sauce cling; you can skip, but it’s nice)
• 1 1/2 cups chicken broth (pantry staple)
• 1 cup heavy cream (full-fat gives the richest, most stable sauce)
• 1 teaspoon Dijon mustard (optional, but it adds that “what is that amazing flavor?” thing)
• 1/2 cup grated Parmesan (the shelf-stable kind works; freshly grated melts even nicer)

Optional garnishes:

• Chopped parsley
• Extra Parmesan
• A squeeze of lemon (brightens everything right at the end)

Pantry vs. fresh, if you’re planning: broth, flour, seasonings, and Parmesan are pantry-friendly. Chicken, onion, garlic, cream, and mushrooms are the fresh crew.

Ingredient Substitutions & Variations

Here’s the thing about creamy chicken supreme: it’s more of a formula than a fragile masterpiece. You can adjust it based on what you’ve got.

Dairy-free options (yes, you can):

• Swap heavy cream for full-fat coconut cream. The sauce will be creamy with a faint coconut vibe (not bad, just different).
• Cashew cream also works if you like a neutral flavor. Use a store-bought unsweetened cashew cream or blend soaked cashews with water until smooth.
• Dairy-free “heavy cream” alternatives can work, but some split at high heat—so keep your simmer gentle.

If you’re unsure about safely cooking chicken to the right temperature (especially with thicker cuts), the USDA guidance is straightforward and worth bookmarking.

Protein swaps:

• Chicken thighs: even juicier. They’ll usually need a few extra minutes to cook through.
• Turkey cutlets: cook fast, so watch closely—don’t overdo it.
• Pork chops: works surprisingly well. Sear, then simmer until just done (aim for juicy, not “hockey puck”).

Soup alternatives (if you want the classic shortcut):

• Some versions of chicken supreme use cream of mushroom soup, and I get why—it’s easy. If you want that route, replace broth + some of the cream with 1 can cream of mushroom (or cream of chicken) and thin with a splash of broth as needed.
• Prefer homemade (what I do)? Stick with the flour + broth + cream method below. It tastes less “cafeteria,” more “cozy bistro.”

Lighter version:

• Use half-and-half instead of heavy cream. It’ll be a little less thick, still very good.
• Stir in a few spoonfuls of plain Greek yogurt at the end (off heat) for tang and creaminess. Don’t boil it or it can curdle.

Flavor variations:

• Add a handful of baby spinach at the end until it wilts.
• Stir in sun-dried tomatoes for a punchy, slightly sweet bite.
• Want a little heat? A pinch of red pepper flakes does the job.
• Extra herby? Thyme and tarragon both feel very “chicken supreme” in the best way.

How to Make Creamy Chicken Supreme

Let me walk you through this part: we’re going for golden chicken, then building a sauce in the same pan so all those browned bits become flavor (instead of becoming “things you scrub off later”).

1. Prep the chicken

Pat the chicken dry. Season both sides with salt, pepper, garlic powder, and paprika. If your chicken breasts are thick, pound them to an even thickness so they cook evenly (and you don’t end up with one dry piece and one raw-ish piece).

2. Sear the chicken

Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden. You’re not trying to cook it all the way through yet. Transfer chicken to a plate.

3. Sauté the aromatics (aka the good smell stage)

Lower heat to medium. Add butter, then onion. Cook 2–3 minutes until softened. Add garlic and cook 30 seconds (don’t let it burn—burnt garlic tastes like regret). If using mushrooms, add them now and cook until they release moisture and start to brown, about 5–6 minutes.

4. Build the sauce

Sprinkle flour over the onions/mushrooms and stir for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps. Add heavy cream and Dijon mustard. Bring to a gentle simmer and let it thicken for 3–5 minutes, stirring now and then.

5. Add Parmesan and finish cooking the chicken in the sauce

Stir in Parmesan until melted. Nestle the chicken back into the skillet along with any juices on the plate (that’s flavor, don’t waste it). Reduce heat to low, cover, and simmer 6–10 minutes until the chicken is cooked through. If you’re checking with a thermometer, you want 165°F in the thickest part.

6. Taste, adjust, and serve

Taste the sauce. Add a pinch more salt or pepper if needed. Finish with parsley, extra Parmesan, and a tiny squeeze of lemon if you like a brighter sauce (I do).

This is creamy chicken supreme at its best: sauce that coats the back of a spoon, chicken that slices easily, and everyone suddenly acting like you’ve been cooking all day.

Pro Tips & Common Mistakes – Creamy Chicken Supreme

I’ve made creamy chicken supreme more times than I can count, and here’s what actually matters.

• Don’t skip drying the chicken. Wet chicken steams. Dry chicken browns. Browning = flavor.
• Avoid scorching the garlic. Keep it quick. If it smells sharp or bitter, it’s gone too far.
• Keep the simmer gentle once cream goes in. A hard boil can cause the sauce to split, especially with lighter dairy.
• Pound or halve thick chicken breasts. This is the difference between “juicy” and “why is this so dry?”
• If the sauce gets too thick, loosen it with a splash of broth. If it’s too thin, simmer uncovered a few more minutes.
• Parmesan tip: pre-grated works, but some brands have anti-caking agents that can make the sauce slightly grainy. If you want extra-silky, grate your own.

Common mistake I made early on: I rushed the mushrooms and they turned into pale, watery slices. Let them cook until they actually brown. Mushrooms need time, like the rest of us.

Storage, Make-Ahead & Freezing – Creamy Chicken Supreme

Creamy chicken supreme stores better than you’d expect for a cream sauce, which is great because future-you deserves nice things.

• Refrigerate: Store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce.
• Make-ahead: You can chop onions/garlic and slice mushrooms a day ahead. You can also sear the chicken earlier, then finish it in the sauce right before dinner.
• Freeze: Yes, you can freeze it for up to 2 months. Cream sauces can change texture a bit after thawing, so reheat low and slow and whisk gently. If it looks a little separated at first, keep stirring—it usually comes back together.

Serving Suggestions – Creamy Chicken Supreme

Now here’s where it gets good, because creamy chicken supreme is basically begging for something to soak up that sauce.

• Pasta: egg noodles, fettuccine, or penne. This is the easiest crowd-pleaser.
• Mashed potatoes: truly elite with this sauce.
• Rice: white rice, brown rice, or even cauliflower rice if that’s your thing.
• Crusty bread: the “no one speak to me, I’m mopping sauce” option.

For veggies on the side:

• Roasted broccoli or green beans (they love a creamy sauce moment)
• A simple salad with a tangy vinaigrette to cut the richness

If you want more ideas, I keep a running list of perfect side dishes for chicken. And if you’re counting calories or want a quick nutrition glance for common ingredients, FoodData Central is a reliable reference.

FAQ’s about Creamy Chicken Supreme

Final Thoughts – Creamy Chicken Supreme

If you need a dinner that feels like you tried (even if you absolutely did not have the energy to try), creamy chicken supreme is the move. It’s one pan, it’s cozy, it makes the house smell incredible, and it turns plain chicken into something you’d happily serve to friends without apologizing for it.

Make it once, then make it your own—extra mushrooms, a little spinach, different herbs, whatever your fridge is offering. And if you do give this creamy chicken supreme recipe a go, tell me what you served it with, because I’m always looking for new sauce-delivery vehicles.