Chicken Supreme

Last updated on: March 10, 2026

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Chicken Supreme sounds like the kind of thing you'd order in a fancy French bistro, but don’t worry—you won’t need a beret or a culinary ego to cook this version

It’s a quick, high-protein, weeknight-friendly dish built around juicy chicken breasts (about 53 g protein per serving), smoky lean back bacon, and a creamy mustard sauce that tastes like you’ve spent all day perfecting it.

But the real magic? You can make the whole thing in one pan using just a frying pan and a wooden spoon.

No drama. No juggling five pots. No “I’ll just pop to Le Cordon Bleu” energy required.

With fewer than 400 calories per serving, this Chicken Supreme fits perfectly into a healthy routine, whether you’re feeding the family, staying on track with weight loss, or just craving something comforting that still hits your protein target.

Pair it with mash, rice, or greens and you’ve got a proper restaurant-style dinner… minus the effort and the bill.

Why you’ll love this high-protein recipe

• Around 53 g protein per serving to keep you full for hours—perfect for weight-loss goals or protein-focused eating.

• Ready in 30 minutes using everyday supermarket ingredients.

• A restaurant-level dish that tastes fancy but cooks like a weeknight quickie.

• One-pan wonder: fewer dishes, more smugness.

• Easy to customise for the whole family (extra mustard for you, less for the kids).

• Healthier twist on a classic—lightened-up crème fraîche keeps it creamy with fewer calories.

Key Ingredients

Chicken Breasts. The protein powerhouse. Lean, succulent, and golden when pan-seared—basically the Beyoncé of the dish.

Lean Back Bacon. Smoky and crispy without the guilt. It’s the friend who’s always down for a good time but never overindulges.

Shallot. A little fancy but worth it—adds sweetness without being too bold.

Garlic. Because no one ever said, “That’s too much garlic.” Adds depth and a hint of attitude.

Mushrooms. Earthy, meaty, and determined to soak up all that sauce. They’re like tiny sponges of flavour.

Chicken Stock. The backbone of the sauce. Gives it substance without overshadowing the stars.

Reduced-Fat Crème Fraîche. Creamy and dreamy, but less likely to cling to your arteries.

Dijon Mustard. Just enough to cut through the richness and add a little zing.

Fresh Thyme. Because dried herbs can’t match the real deal. Fragrant and a bit woodsy.

Salt and Black Pepper. The essentials—like keys and wallet, don’t leave the kitchen without them.

How To Make Chicken Supreme

1 - Season the chicken breasts with salt and pepper, then sear them in a hot pan for a few minutes on each side until golden. You’re not cooking them through here—just building that lovely browned crust.

2 - Remove the chicken, then add the chopped lean bacon to the same pan. Fry until it turns crispy and caramelised. Lift it out and set aside, leaving all that glorious flavour in the pan.

3 - Add the chopped shallot and garlic to the bacon fat and cook for a minute. Stir in the sliced mushrooms and cook until they release their moisture and start to brown.

4 - Pour in the chicken stock and give everything a good stir, scraping up any browned bits from the bottom of the pan. Let it bubble gently to start reducing.

5 - Sprinkle in the fresh thyme leaves and let them simmer in the sauce for a minute to release their flavour.

6 - Off the heat, add the crème fraîche and Dijon mustard. Stir until the sauce turns creamy and smooth (don’t boil it or it may split).

7 - Return the pan to a low heat and let the sauce thicken slightly, stirring occasionally.

8 - Nestle the chicken breasts back into the pan and spoon the sauce over the top. Scatter the crispy bacon over everything and let it all heat through for a couple more minutes.

Keeping Chicken Supreme Fresh for Later

To Store

Pop leftovers into an airtight container and refrigerate for up to 3 days. Keep the chicken nestled in the sauce to keep it tender.

To Reheat

Warm gently in a pan over low heat with a splash of water or stock to loosen the sauce. Microwave in short bursts if needed (but gently—no one wants rubber chicken).

To Freeze

Freeze in portions for up to 2 months. Defrost overnight in the fridge. The sauce may look slightly split after thawing, but a good stir on low heat sorts it out.

Serving Suggestions

• Creamy mashed potatoes

• Rice or cauliflower rice

• Steamed greens (tenderstem broccoli, green beans, spinach)

• Crispy roasted new potatoes

• Buttered pasta for the kids (while you stay virtuous)

Variations & Tips

• Add even more protein by stirring through a spoonful of light cream cheese or serving with a side of high-protein mash.

• Swap chicken breasts for chicken thighs for a richer, juicier version (just cook slightly longer).

• Add a splash of white wine to the pan when cooking the shallots for extra French flair.

• Make it mushroom-heavy with chestnut, wild or a mix for deeper earthiness.

• Reduce the Dijon for kids or double it for adults who enjoy a bit of tang.

FAQ

Can I make this dairy-free?

Yes—use a dairy-free cream alternative. Most Dijon mustard is naturally dairy-free, but give the label a quick check.

Can I prep this ahead of time?

You can cook the chicken and sauce separately, then combine when reheating. Add a splash of stock to thin the sauce if needed.

What’s the best side to serve with Chicken Supreme?

Mash, rice, buttered potatoes, or even pasta. For a lighter option, go big on greens like broccoli or spinach.

Can I use different mushrooms?

Absolutely. Chestnut, button or wild mushrooms all work. Slice them thinly so they brown nicely.

Chicken Supreme

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5 from 2 reviews

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• Total Time: 30 mins
• Yield: 4 1x

Ingredients

Units MUS Scale 1x2x3x

• 600g skinless chicken breasts
• 4 lean back bacon, trimmed of excess fat
• 1 tsp olive oil
• 1 medium shallot, finely chopped
• 3 cloves garlic, minced
• 200g mushrooms, thinly sliced
• 400ml chicken stock
• 150g reduced-fat crème fraîche
• 1 tsp cornflour
• 2 tsp Dijon mustard
• 2 tsp fresh thyme leaves
• Salt and black pepper to taste

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Instructions

Season the chicken breasts with a bit of salt and pepper. Heat 1 tsp olive oil in a large non-stick pan over medium heat. Add the bacon and fry for 3–4 minutes until just crisp. Set aside on a plate.

In the same pan sear the chicken for 3–4 minutes each side until golden or until 74C and cooked through. Remove and rest with the bacon.

Cook the shallot for a couple of minutes, then add the garlic and mushrooms. Cook for about 5–7 minutes until the mushrooms are nicely browned and any liquid is mostly gone.

Pour in the stock and thyme, let it bubble for 2–3 minutes. Take the pan off the heat, stir in the crème fraiche, cornflour and mustard. Keep the heat low and avoid boiling or the crème fraiche will curdle. Return the chicken and bacon to the pan, coat it all in that creamy goodness, season to taste, and serve.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Main Course
• Method: Stove Top
• Cuisine: French

Nutrition

• Serving Size: 1
• Calories: 388
• Fat: 16g
• Carbohydrates: 8g
• Protein: 53g

If you liked this Chicken Supreme, try these:

Chicken Fricassee. A hearty, creamy classic loaded with tender chicken and fresh veggies. Rich and comforting, it’s a French-inspired dish perfect for cosy nights in. If you love the creamy sauce in Chicken Supreme, you’ll adore this one!

Tarragon Chicken. Fragrant, herby, and beautifully balanced. This dish brings a hint of aniseed from fresh tarragon, paired with tender chicken in a light cream sauce. An elegant dinner without the hassle!

Slow Cooker Chicken Chasseur. An earthy, slow-cooked chicken dish with tomatoes, mushrooms, and a rich, rustic sauce. Ideal for those days when you want your dinner to cook itself.

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