Mary Berry Chicken Supreme Recipe

Of all the recipes that have graced my family’s dinner table, few have achieved the legendary status of this Mary Berry Chicken Supreme. As a busy parent and passionate home cook, I’m constantly on the lookout for meals that strike that perfect balance: quick enough for a chaotic Tuesday, yet elegant enough for a relaxed Saturday supper. This recipe, a true gem from the queen of British home cooking, is the undisputed champion. The first time I made it, the aroma alone had my family drifting into the kitchen, their curiosity piqued. The sight of golden-seared chicken bathed in a luscious, creamy mushroom and bacon sauce was met with wide eyes. But the taste? That was the true revelation. It was a chorus of “Mmmms” around the table. The chicken was unbelievably tender, the sauce was rich without being heavy, and the savoury notes from the bacon and earthy mushrooms created a symphony of flavour. It’s the kind of meal that wraps you in a warm hug, a dish that has become my secret weapon for turning an ordinary day into something a little more special, all in under 30 minutes.

A Deep Dive into the Mary Berry Chicken Supreme Recipe

This recipe is more than just a set of instructions; it’s a masterclass in building layers of flavour quickly and efficiently. It embodies the comforting, reliable, and utterly delicious spirit of British cuisine. We’ll break down every component, from the specific ingredients that make it shine to the techniques that guarantee a perfect result every time. Prepare to make this your new go-to dinner.

Ingredients: The Building Blocks of Flavour

The beauty of this dish lies in its use of simple, accessible ingredients that work in perfect harmony. Each one plays a crucial role. Let’s explore why these specific components are chosen and how you can make the best selections.

• 1 tsp Olive Oil: This is our starting point for building flavour. A good quality olive oil is used not just for frying but for adding a subtle, fruity undertone. You only need a small amount as the bacon will render its own fat later. You could also use rapeseed oil or another neutral-flavoured oil if you prefer.
• 4 small boneless, skinless chicken breasts (approx. 600g): The star of the show. Using boneless, skinless breasts makes for quick cooking and easy eating. For the most tender results, look for breasts that are relatively even in thickness. If one end is much thicker, you can gently pound it with a meat mallet or rolling pin between two sheets of parchment paper to even it out. This ensures the chicken cooks uniformly without the thinner parts drying out. Quality matters here; free-range or organic chicken will often have a better flavour and texture.
• Freshly ground black pepper: Always opt for freshly ground pepper over pre-ground. The essential oils in peppercorns begin to dissipate as soon as they are cracked. Grinding it fresh releases an intense, pungent aroma and flavour that pre-ground pepper simply cannot match. It’s a small step that makes a significant difference.
• 1 onion, finely chopped: The onion forms the aromatic base of our sauce, providing a deep, savoury sweetness. “Finely chopped” is key here; smaller pieces will soften and almost melt into the sauce, infusing it with flavour without creating large, chunky bits. A yellow or white onion works perfectly.
• 4 rashers back bacon, sliced: This is where a major flavour punch comes from. Back bacon, a staple in British cooking, has a meaty loin portion and a smaller, fattier streaky portion, offering the best of both worlds. Slicing it allows it to crisp up nicely and distribute its salty, smoky essence throughout the dish. Smoked bacon will add an extra layer of complexity, while unsmoked will provide a purer, pork-forward flavour.
• 250g button or chestnut mushrooms, sliced: Mushrooms provide an earthy, umami depth that is essential to the “supreme” sauce. Button mushrooms are mild and tender, while chestnut (or cremini) mushrooms are firmer and have a more robust, savoury flavour. Slicing them increases their surface area, allowing them to brown beautifully and absorb the surrounding flavours.
• 2 tsp plain flour: This is our thickening agent. By stirring the flour into the cooked vegetables and fat, you are creating a quick ‘roux’. Cooking it for a minute gets rid of any raw, floury taste and prepares it to seamlessly thicken the stock into a velvety sauce.
• 1 tsp garlic powder or 1 crushed clove: Garlic adds a pungent, aromatic warmth that complements the chicken and mushrooms perfectly. Garlic powder is a convenient option that disperses evenly, while a freshly crushed clove will offer a more potent, vibrant flavour. If using fresh garlic, be careful not to burn it when sautéing, as it can become bitter.
• 400ml chicken stock: The liquid heart of our sauce. A good quality chicken stock is non-negotiable as it forms the entire flavour base. A low-sodium version is often a good choice, as it allows you to control the final saltiness of the dish, especially since the bacon is already salty. You can use a stock cube, a stock pot, or fresh stock.
• 4 tbsp reduced-fat crème fraîche: This is the magic ingredient that transforms the sauce into a creamy, luxurious dream. Crème fraîche has a tangy, rich flavour and, crucially, a higher fat content and acidity than sour cream, which means it is much less likely to curdle or split when heated. The reduced-fat version keeps the dish feeling light, but you can certainly use full-fat crème fraîche for an even richer, more decadent finish.

Instructions: Your Step-by-Step Guide to Perfection

Follow these detailed steps, understanding the ‘why’ behind each one, to create a flawless Chicken Supreme that would make Mary Berry proud.

Step 1: Sear the Chicken
Heat the olive oil in a large, non-stick frying pan or shallow casserole dish over a medium-high heat. Season the chicken breasts on both sides with a generous amount of freshly ground black pepper. Place the chicken in the hot pan and cook for 2-3 minutes on each side until beautifully golden-brown. Don’t worry about cooking it all the way through at this stage; we are purely focused on searing. This process, known as the Maillard reaction, creates a deeply flavourful crust on the chicken. Once seared, remove the chicken from the pan and set it aside on a plate.

Step 2: Build the Flavour Base
In the same pan, add the sliced bacon to the remaining oil and chicken juices. Cook for a few minutes until it starts to crisp and release its fat. Now, add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until the onion has softened and turned translucent. Finally, add the sliced mushrooms and cook for another 5-7 minutes until they have released their moisture and started to brown. This browning process is vital for developing their deep, earthy flavour.

Step 3: Thicken the Sauce
Sprinkle the plain flour and garlic powder (or add the crushed fresh garlic) over the cooked bacon and vegetable mixture. Stir continuously for one minute. This step is crucial for two reasons: it cooks out the raw taste of the flour and it coats the ingredients in the thickening agent, which will prevent lumps from forming when you add the liquid.

Step 4: Create the Velvety Sauce
Gradually pour in the chicken stock, a little at a time, stirring constantly. As you stir, use your spoon or spatula to scrape any browned bits (known as ‘fond’) from the bottom of the pan. This is where a huge amount of flavour is locked, and incorporating it into the sauce is a professional trick for a richer taste. Continue adding the stock slowly and stirring until it is all incorporated and the sauce begins to thicken and bubble gently.

Step 5: Simmer and Infuse
Return the seared chicken breasts to the pan, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce the heat, cover the pan with a lid, and let it cook for about 3-5 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C (165°F). This gentle simmer allows the chicken to finish cooking in the flavourful sauce, absorbing all its deliciousness.

Step 6: The Creamy Finish
Turn off the heat completely. This is the most important part of adding the crème fraîche. Adding it off the heat ensures it won’t split, maintaining a perfectly smooth and creamy consistency. Add the 4 tablespoons of crème fraîche and stir gently until it is fully incorporated and the sauce has turned pale and glossy. Have a final taste and add a pinch of salt if needed, though the bacon and stock are often salty enough. Serve immediately.

Nutrition Facts

Understanding the nutritional profile of your meal can be helpful for planning and dietary awareness.

• Servings: 4 servings
• Calories per serving: 358 kcal

Disclaimer: Please note that these nutritional values are an estimate and can vary based on the specific ingredients used, such as the fat content of your bacon and crème fraîche, or the size of the chicken breasts. The 358 kcal figure makes this a relatively light yet satisfying main course, leaving plenty of room for delicious side dishes.

Preparation Time: A True 30-Minute Meal

This recipe is designed for efficiency, making it a perfect weeknight saviour.

• Prep time: 10 minutes
• Cook time: 20 minutes
• Rest time: 0 minutes
• Total time: 30 minutes

To ensure you stay within this timeframe, practice ‘mise en place’—the French term for having all your ingredients prepped and ready before you start cooking. Before you even turn on the stove, chop your onion, slice your bacon and mushrooms, and measure out your stock and crème fraîche. With everything at your fingertips, the cooking process will be a smooth, stress-free, and swift 20-minute affair.

How to Serve Mary Berry’s Chicken Supreme

This versatile dish pairs beautifully with a wide variety of accompaniments. Here are some ideas to turn it into a complete, show-stopping meal, categorized for your convenience.

Classic Comfort Pairings

• Creamy Mashed Potatoes: This is the ultimate pairing. The fluffy, buttery mash is the perfect vehicle for soaking up every last drop of the luscious supreme sauce.
• Fluffy White Rice: Simple long-grain or Basmati rice provides a neutral base that allows the rich flavours of the chicken and sauce to shine.
• Wide Pasta Ribbons: Tagliatelle or pappardelle are excellent choices. Their wide surface area clings to the creamy sauce, ensuring a perfect bite every time.

Lighter Vegetable Sides

• Steamed Green Beans: A handful of tender-crisp green beans, perhaps tossed with a little butter and black pepper, adds a vibrant colour and fresh crunch.
• Roasted Broccoli or Asparagus: Roasting these vegetables brings out their natural sweetness, which provides a lovely contrast to the savoury sauce.
• Glazed Carrots: Carrots simmered in a little butter and honey until tender offer a touch of sweetness that complements the dish beautifully.
• A Simple Green Salad: A crisp salad with a light vinaigrette can cut through the richness of the sauce, cleansing the palate and rounding out the meal.

Crusty and Wholesome Grains

• Crusty Bread: A warm, crusty baguette or sourdough slice is non-negotiable for mopping up the sauce from the plate.
• Quinoa or Couscous: For a healthier, modern twist, serve the chicken supreme over a bed of fluffy quinoa or quick-cooking couscous.
• Cauliflower Mash: A fantastic low-carb alternative to potato mash, steamed and puréed cauliflower is light, creamy, and soaks up the sauce wonderfully.

Finishing Touches and Garnishes

• Freshly Chopped Parsley: A sprinkle of flat-leaf parsley just before serving adds a fresh, peppery note and a pop of green.
• Snipped Chives: The mild, oniony flavour of chives is a perfect complement to the creamy sauce.

Additional Tips for Success

Elevate your Chicken Supreme from great to absolutely exceptional with these five expert tips.

1. Don’t Crowd the Pan: When searing the chicken, ensure there is enough space between the breasts. If the pan is too crowded, the chicken will steam instead of sear, and you won’t develop that beautiful, flavourful golden-brown crust. If your pan is small, sear the chicken in two batches.
2. Introduce a Splash of Acidity: For a more complex, restaurant-quality flavour, add a splash of dry white wine (like a Sauvignon Blanc or Pinot Grigio) to the pan after the mushrooms have browned and before you add the flour. Let it bubble and reduce by half. This will deglaze the pan and add a bright, acidic note that cuts through the richness of the cream. A good squeeze of fresh lemon juice stirred in at the very end will also achieve this.
3. Vary Your Mushrooms: While button and chestnut mushrooms are excellent, don’t be afraid to experiment. A mix of wild mushrooms, such as shiitake or oyster mushrooms, can add an incredible depth of flavour and a more gourmet texture to the dish.
4. Make-Ahead and Storage Wisdom: This dish is a great candidate for meal prep. You can cook it completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a pan over low heat, adding a splash of milk or chicken stock if the sauce has thickened too much. Avoid reheating in the microwave on high, as it can cause the sauce to split.
5. Achieve the Perfect Sauce Consistency: If your sauce is too thin for your liking, simply let it simmer for a few extra minutes (before adding the crème fraîche) to reduce and thicken. If it’s too thick, stir in an extra splash of chicken stock or milk until it reaches your desired consistency.

Frequently Asked Questions (FAQ)

Here are answers to some of the most common questions about making this Mary Berry Chicken Supreme recipe.

1. Can I make this recipe gluten-free?
Absolutely. The only ingredient containing gluten is the plain flour used as a thickener. To make it gluten-free, simply omit the flour. In its place, create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. After adding the stock and bringing it to a simmer, slowly pour in the slurry while stirring, and let it bubble for a minute until the sauce thickens.

2. Can I use chicken thighs instead of breasts?
Yes, and many people prefer them! Boneless, skinless chicken thighs are more forgiving than breasts as their higher fat content keeps them moist and tender. They also pack more flavour. Simply sear them as you would the breasts, but note that they may require a few extra minutes of simmering time in the sauce to cook through completely.

3. My crème fraîche sauce split! What did I do wrong and can I fix it?
Sauce splitting is usually caused by adding the crème fraîche when the pan is too hot or boiling it after it’s been added. Always turn the heat off completely before stirring it in gently. While crème fraîche is more stable than cream, it can still split under intense heat. If it does split, you can sometimes rescue it by removing the chicken, adding a tablespoon of boiling water, and whisking the sauce vigorously off the heat until it emulsifies again.

4. Can I freeze Chicken Supreme?
You can, but with a note of caution. Cream-based sauces can sometimes change texture and separate upon thawing and reheating. The best way to freeze it is to let the dish cool completely, then transfer it to a freezer-safe, airtight container. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator. Reheat it very gently in a saucepan over low heat, stirring frequently. You may need to add a splash of stock or milk and whisk well to bring the sauce back to a smooth consistency.

5. What can I use if I don’t have crème fraîche?
While crème fraîche is ideal due to its stability and flavour, you can substitute it in a pinch. Full-fat sour cream is the closest alternative, but you must be even more careful to add it off the heat as it has a higher chance of curdling. Another option is double (heavy) cream, which will give you a rich, less tangy sauce. You could also use Greek yogurt, but again, add it off the heat and be prepared for a tangier, less traditional flavour profile.

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