I don´t know where the name of this dish comes from, but my uncle made this once for me when I was visiting and called it Chicken Supreme and now the name has stuck! This is my twist on his Chicken Supreme dish, a creamy sauce with chicken, bacon, onion and garlic, finished off with some peas and mushrooms. This is not necessarily a healthy meal but it´s totally worth the calories! The perfect comfort food to serve over a bed of steaming basmati rice!
Chicken Supreme Recipe Variations
The main base for the sauce are bacon, onions and (lots of!) garlic and you cannot really give the chicken a miss in this dish either! To keep the dish a little less rich I use 100ml of milk and 200ml of single cream to make the sauce, you can, however, use just cream for a super indulgent and creamy sauce!
The vegetables added to the sauce are also optional. I really like adding some mushrooms and frozen peas near the end (they need hardly any cooking), but I know that might not be everyone´s cup of tea. If you do not like mushrooms and/or peas feel free to leave them out, and you could also serve your Chicken Supreme with a different type of vegetable. A side of steamed broccoli, for example, would go really well with this dish, too!
What can you serve your Chicken Supreme with?
Whilst pasta might be an option for this sauce, rice is definitely the best choice to serve with your Chicken Supreme! It´s easier than you might think to cook some perfectly fluffy basmati rice, if you want to find out how check out my cooking basics post on How To Cook Rice.
As I said above, the vegetables (if any) you add to your sauce are completely up to you and you may also decide to serve them on the side rather than adding them to the sauce. A side of broccoli, green beans or peas would go really well with this dish!
Finally, if you want to go the extra mile, what better way to mop up the delicious cream sauce with a crusty piece of bread? If you want to give homemade bread baking a try, you could check out the recipes for my Crusty Sourdough Loaf or 3-day French Baguettes!
More Chicken Recipes
I love chicken! I know this is probably a boring thing to say, but if I could only choose one type of meat to eat for the rest of my life it would definitely be chicken! It´s just so versatile! I have a lot of other chicken recipes on my blog, so please go ahead and try out some of my other favourites listed below!
- Chicken, Sweet Potato and Spinach Curry
- Lemon Chicken, Chickpea and Spinach Sauce with Bulgur
- Creamy Pesto and Chicken Pasta
- Thai Green Chicken Curry
- THE BEST Chicken, Bacon and Leek Pie | Hot Water Crust Pastry
- Bulgur, Chicken and Veggies | Student Cooking Recipe
- Hand-raised Chicken, Bacon and Apricot Pies | Paul Hollywood Recipe
- Creamy Coconut and Chicken Curry
- Chicken, Avocado and Red Pepper Wrap | Student Cooking
- Coronation Chicken | Sandwich Filler
Chicken Supreme | Creamy Chicken Sauce with Rice
Recipe
Ingredients (serves 4):
- 1.5 tbsp rapeseed or olive oil
- 300g chicken breast fillet or boneless thighs, diced
- 3 rashers of smoked bacon
- 2 medium onions, finely chopped
- 3 large cloves of garlic, minced
- 3 tbsp plain flour
- 1 chicken stock cube, dissolved in 300ml boiling water
- 100ml milk (whole or semi-skimmed)
- 200ml single cream
- 8 medium white mushrooms, thinly sliced
- 150g frozen peas
- Fresh or frozen parsley, finely chopped
- Black pepper
- Basmati rice, to serve (see recipe here)
Method:
- Heat a teaspoon of the oil in a large frying pan over a low-medium heat. Add in the bacon and fry for a few minutes until it starts to crisp and releases some of its fat. Next, add the onions to the pan and cook for 5-10 minutes until they start to soften and become translucent. Finally, add in the garlic and cook for another minute or two.
- Remove the bacon, onions and garlic from the frying pan and set aside for now.
- Increase the heat a little and add the remaining oil in the frying pan. Once hot, fry the diced chicken breast for a few minutes until completely sealed and starting to brown.
- Return the bacon, onions, and garlic to the frying pan and stir in 3 tablespoons of flour until everything is coated.
- Slowly pour in the milk, a little at a time, stirring well between each addition. Then do the same with the chicken stock.
- Next, add the sliced mushrooms and peas to the pan and simmer the sauce for 5-10 minutes until it starts to thicken.
- Finally, stir in the cream and heat through. Then add the chopped parsley and generously season with freshly ground black pepper.
- Serve with fluffy basmati rice, steamed vegetables and/or some crispy bread. Enjoy!
