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Chicken Supreme with a Citrus Herb Twist

Chicken Supreme is a comforting dish featuring tender, skinless chicken breasts cooked in a rich, creamy sauce with sautéed mushrooms and herbs. Finished with a bright splash of lemon, it boasts a luscious texture and golden appearance, perfect for cozy family dinners with a fresh, lively kick. The dish balances decadence with herbal freshness, making it an inviting yet elegant meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: French-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces skinless, boneless chicken breasts pounded to even thickness if uneven
  • 2 cups mushrooms cremini or button, sliced
  • 1 clove garlic minced
  • 1 cup heavy cream thick and velvety
  • 2 tablespoons butter unsalted preferred
  • 2 tablespoons oil neutral, like vegetable or canola
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh tarragon chopped
  • 1 zest lemon zest only
  • 1 squeeze lemon juice fresh, added at the end
  • to taste salt and pepper

Equipment

  • Large ovenproof skillet or frying pan
  • Meat thermometer
  • Sharp knife
  • Cutting board

Method
 

  1. Pat the chicken breasts dry with paper towels, then season generously with salt, pepper, and a pinch of nutmeg. Set aside.
  2. Heat a tablespoon of butter and a splash of oil in your ovenproof skillet over medium-high heat until shimmering and fragrant. Place the chicken breasts in the pan, skin-side down if skin-on, and sear for 3-4 minutes until golden brown. Flip and cook for another 2 minutes.
  3. Remove the chicken from the skillet and set aside. Add sliced mushrooms to the same pan and sauté for about 4-5 minutes until they turn golden and slightly crispy, releasing a nutty aroma.
  4. Add the minced garlic to the mushrooms and cook for 30 seconds until fragrant, stirring constantly so it doesn't burn.
  5. Pour in the heavy cream and stir, scraping the browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, allowing it to thicken slightly and become silky.
  6. Return the chicken breasts to the skillet, placing them on top of the sauce. Transfer the skillet to a preheated oven at 180°C (350°F) and roast for 15-20 minutes, until the chicken reaches 75°C (165°F) internally and the sauce is bubbling gently.
  7. Remove the skillet from the oven, and transfer the chicken to a plate to rest for 5 minutes. Meanwhile, stir in the chopped parsley, thyme, tarragon, and lemon zest into the sauce. Finish by squeezing in the fresh lemon juice for brightness.
  8. Taste the sauce and adjust seasoning with salt and pepper as needed. Spoon the sauce over the rested chicken breasts, garnishing with extra herbs if desired.
  9. Serve the Chicken Supreme hot, with the creamy mushroom sauce and a bright lemon finish, for a comforting yet lively dish.

Notes

For an extra layer of flavor, add a splash of white wine to the mushrooms before pouring in the cream. Resting the chicken helps keep it juicy, and finishing with lemon brightens the rich sauce beautifully.