Easy Elegant Chicken Supreme
Elevate your weeknight dinner game with Easy Elegant Chicken Supreme, a rich and creamy dish that combines simplicity with gourmet flair. Succulent, pan-seared chicken breasts are coated in a light, golden crust and bathed in a velvety mushroom and white wine sauce infused with garlic, shallots, and a hint of fresh parsley. With just 15 minutes of prep and a quick 30-minute cook time, this crowd-pleaser delivers restaurant-quality flavor without the hassle. Perfect for hosting or a cozy family meal, this recipe pairs beautifully with mashed potatoes, rice, or a side of roasted vegetables. Whether you're new to cooking or a seasoned pro, this one-skillet dish is guaranteed to impress with its creamy decadence and effortless elegance.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 pieces shallots, finely minced
- 3 pieces garlic cloves, minced
- 1 cup mushrooms, sliced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Place the chicken breasts on a clean cutting board and season them with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Dredge the chicken breasts lightly in all-purpose flour, shaking off any excess, and place them in the skillet.
Cook the chicken for about 5-6 minutes on each side until golden brown and cooked through. Transfer to a plate and tent with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter.
Add the minced shallots and garlic to the skillet, sautéing for 1-2 minutes until fragrant.
Stir in the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until softened.
Pour the white wine into the skillet and deglaze by scraping the browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken broth and heavy cream to the skillet, stirring to combine.
Bring the mixture to a gentle simmer and allow to cook for about 5-7 minutes until the sauce thickens slightly.
Return the chicken breasts (and any juices from the plate) to the skillet, spooning the sauce over the top. Simmer for another 2-3 minutes to warm the chicken through.
Transfer the chicken to serving plates, spoon the creamy mushroom sauce over the top, and garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.2 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
