It’s funny how some dishes just feel like they were meant to be made on a quiet evening. No fuss, no flair — just a warm kitchen, a glass of wine maybe, and something gently bubbling on the hob. Mary Berry’s Chicken Supreme is exactly that sort of meal for me. It’s creamy, savoury, and utterly dependable — like your favourite jumper or a familiar old film you’ve seen a hundred times.
I first made this one rainy Tuesday when I’d had a long day and didn’t want anything too faffy. Just the smell of bacon and onions cooking together made everything feel better. By the time the crème fraîche melted into that silky sauce, I was full-on romanticising my own kitchen like I was in a BBC drama. It’s that kind of dish — simple, but comforting in a way that sticks.
Let’s make it together. It’s quicker than you’d think, and honestly… once you’ve tried it, you’ll probably end up doing it on repeat too.
Why You’ll Love It
- 30-minute wonder — dinner on the table faster than takeaway.
- Cozy and creamy — that sauce is pure joy with mash or rice.
- Flexible flavours — change the herbs or veg to match your mood.
- Crowd-pleaser — even picky eaters get quiet when it hits the plate.
- Great for next day — leftovers reheat like a dream.
- Light-ish comfort — crème fraîche gives you creaminess without the guilt trip.
Ingredients
- 1 tsp olive oil, for brushing or spraying
- 4 small boneless, skinless chicken breasts (around 600g)
- Freshly ground black pepper
- 1 onion, finely chopped
- 4 rashers back bacon (smoked or unsmoked), thinly sliced
- 250g button mushrooms (or chestnut), thickly sliced
- 2 tsp plain flour
- 1 tsp garlic powder or 1 garlic clove, crushed
- 400ml chicken stock (made with 1 stock cube)
- 4 tbsp reduced-fat crème fraîche (about 50g)
How to Make It
Sear the chicken to golden:
Brush a large pan with oil, heat it up high, then add your chicken breasts with a good twist of pepper. Cook for 3–5 minutes per side, just until they’re lightly browned and cooked through. Lift them out and pop onto a plate.
Soften the good stuff:
Back to the pan — a bit more oil if needed. Toss in the onions, bacon, and mushrooms. Keep the heat high and stir for about 5 minutes. You want some colour, not a soggy pile.
Build your sauce base:
Sprinkle over the flour and garlic (powder or fresh, whatever you’ve got). Stir it in so everything’s coated. This bit thickens things up later.
Pour in the stock — slowly:
Add the chicken stock a little at a time, stirring constantly. It’ll go from gloopy to silky in about a minute. Be patient — no one wants lumpy sauce.
Let the chicken rejoin:
Slide the browned chicken back into the pan and gently simmer everything together for about 3 minutes. The sauce should be thick and glossy now.
Finish with crème fraîche:
Turn the heat right down and stir in the crème fraîche. Don’t boil it or it’ll split — just warm it through until it’s all melded and a little foamy. Taste and adjust seasoning if needed.
Serve warm with something soft:
Mashed potatoes, steamed rice, or buttered greens — anything to catch that sauce. I usually go for mash and green beans. Old-school and perfect.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You’ve likely overcooked it. Chicken breasts only need a few minutes per side. Take them off as soon as they’re no longer pink inside.
My sauce is lumpy — help!
It’s usually from adding stock too quickly or not stirring enough. Next time, pour it in gradually and whisk as you go.
Can I use cream instead of crème fraîche?
Yes, but full-fat double cream works best. It’s a little heavier, but delicious all the same.
The sauce split! What did I do wrong?
Crème fraîche can curdle if boiled. Always add it off the heat or keep the pan very low when mixing it in.
Storage and Reheating
- Fridge: Cool completely, then keep in an airtight container for up to 4 days.
- Freezer: Freeze in portions, ideally without the crème fraîche. Add that fresh when reheating if you can.
- Microwave: Heat on medium for 2–3 minutes, stirring halfway.
- Oven or Hob: Gently warm with a splash of stock or milk to loosen the sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, and they stay juicier too. Just adjust cooking time slightly — thighs take a little longer.
Is this good for kids?
Absolutely. It’s mild, creamy, and easy to eat. Skip the pepper if they’re fussy.
What veg goes best with it?
Steamed broccoli, green beans, or peas are lovely. Roasted carrots work too for a sweeter note.
Can I prep it ahead of time?
Yes! Cook everything up to the point before you add crème fraîche. Cool and refrigerate. Add the crème fraîche when reheating.
Nutrition Facts (Per Serving):
- Calories: 358 kcal
- Fat: 15g
- Carbs: 20g
- Protein: 30g
- Sodium: 600mg
- Sugar: 4g
Try More Mary Berry Recipes:
Mary Berry Chicken Supreme Recipe
Description
Creamy, savoury, and soul-soothing — this Mary Berry classic blends chicken, bacon, mushrooms, and crème fraîche into one effortless 30-minute dinner.
Ingredients
Instructions
- Sear chicken in a bit of oil until golden, then set aside.
- Sauté onion, bacon, and mushrooms until browned.
- Stir in flour and garlic, cook briefly.
- Gradually add stock while stirring.
- Return chicken to the pan, simmer 3 mins.
- Reduce heat, stir in crème fraîche gently.
- Serve warm with mash, rice, or veggies.
Notes
- Use crème fraîche for creaminess without heaviness.
- Avoid boiling after adding crème fraîche.
- Swap in chicken thighs if you like juicier meat.
- Add a pinch of cayenne if you want a subtle kick.