Creamy Chicken Supreme Recipe with Bacon and Mustard Sauce
Looking for a cozy, flavor-packed dinner that feels indulgent but is easy to pull off? This Creamy Chicken Supreme Recipe combines crispy skin-on chicken breasts with smoky bacon, caramelized onions, and a rich Dijon mustard cream sauce. It’s everything you want in a comforting meal savory, creamy, and just a little bit fancy, without requiring hours in the kitchen.
The beauty of this dish lies in its balance of textures and flavors. The chicken is seared until the skin is golden and crisp, then simmered gently in a velvety sauce made with white wine, double cream, and a touch of mustard for a subtle tang. Smoky bacon and sweet onions add depth, while a sprinkle of fresh parsley gives it a burst of color. Serve it over mashed potatoes with some steamed greens, and you’ve got a dinner that’ll impress any guest or just treat yourself midweek.
One-Pan Chicken Supreme with Caramelized Onion and Creamy Dijon Sauce
This One-Pan Chicken Supreme is a modern take on a French-inspired classic perfect for when you want to whip up something special with minimal cleanup. Seared chicken breasts are nestled in a luxurious sauce of caramelized onions, crispy bacon, garlic, cream, and a splash of white wine. It’s rich and satisfying, yet surprisingly straightforward.
In just four steps, you’ll create a meal that tastes like it came out of a fine bistro. Start by slowly caramelizing onions and browning bacon until they’re golden and flavorful, then brown the chicken to crispy perfection. The real magic happens when everything comes together in a creamy Dijon mustard sauce that’s both bold and comforting. Paired with mashed potatoes and vibrant green vegetables, this chicken supreme is an instant classic on any dinner table.
Chicken Supreme Recipe
2
servings10
minutes35
minutes650 – 700
kcalIngredients
1 tbsp olive oil
1 tbsp butter
1 small onion , thinly sliced
50g smoked bacon lardons
1 garlic clove , crushed
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve
Directions
Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens
