Description
Creamy Chicken Supreme is the one-pan weeknight dinner that feels fancy but takes almost zero brainpower. Juicy seared chicken simmers in a silky Parmesan cream sauce with onion, garlic, and optional mushrooms—ready in about 35 minutes.
Ingredients
2 lb boneless skinless chicken breasts (pounded to even thickness or sliced in half)
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp paprika (optional)
2 tbsp olive oil (or butter)
1 tbsp butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced (optional)
1 tbsp all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream
1 tsp Dijon mustard (optional)
1/2 cup grated Parmesan
Chopped parsley (optional, for garnish)
Extra Parmesan (optional, for serving)
Lemon wedge (optional, for finishing)
Instructions
1. Pat chicken dry. Season both sides with salt, pepper, garlic powder, and paprika.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden (not fully cooked). Transfer to a plate.
3. Reduce heat to medium. Add butter, then onion. Cook 2–3 minutes until softened.
4. Add garlic and cook 30 seconds (don’t brown it).
5. If using mushrooms, add and cook 5–6 minutes until they release moisture and brown.
6. Sprinkle flour over the mixture and stir for 1 minute.
7. Slowly pour in chicken broth while stirring to keep the sauce smooth.
8. Add heavy cream and Dijon (if using). Bring to a gentle simmer and cook 3–5 minutes to thicken.
9. Stir in Parmesan until melted.
10. Return chicken (and any juices) to the skillet. Reduce heat to low, cover, and simmer 6–10 minutes until chicken reaches 165°F (74°C).
11. Taste and adjust salt/pepper. Finish with parsley, extra Parmesan, and a small squeeze of lemon if desired. Serve hot.
Notes
Pro tip: Dry chicken browns better—don’t skip patting it dry.
Keep the sauce at a gentle simmer after adding cream to avoid splitting.
Sauce too thick? Add a splash of broth. Too thin? Simmer uncovered a few minutes.
Storage: Refrigerate 3–4 days. Reheat low and slow with a splash of broth/cream.
Freezer: Up to 2 months (cream sauces may separate slightly—whisk gently while reheating).
Serving ideas: pasta, mashed potatoes, rice, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: 🍗 Chicken Dinners
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 46g
- Cholesterol: 185mg