Mary Berry Chicken Supreme Recipe (One-Pan Creamy Chicken)

This Mary Berry Chicken Supreme Recipe is one my top choice among her other chicken dishes. I have cooked many of her classics over the years, from simple sticky honey chicken to roast dinners, but this one always stays in my mind. It feels a bit more special than a basic roast chicken, yet it’s not as heavy as a full Sunday spread.

The first time I made this Mary Berry chicken supreme, I remember standing by the hob, listening to the chicken skin crackle in the pan while the pancetta turned crisp. That smell alone told me I was onto something good.

What makes this dish stand out is the creamy mushroom sauce. It wraps around the chicken in a way that feels comforting but not over the top. It’s rich, yes, but still balanced. You get crisp skin, tender meat, and that smooth sauce in every bite.

Serve it over creamy mashed potatoes and spoon the sauce generously on top. Add some green veg on the side and you’ve got a proper meal to sit down and enjoy.

Why You’ll Love This Mary Berry Chicken Supreme

• Crispy skin, tender meat: I always cook the chicken skin-side down first, and it turns golden and crisp while the inside stays juicy.
• Creamy, rich sauce: The mix of cream, stock and wine makes a smooth sauce that coats every bite.
• Simple ingredients: You can find everything in a local UK supermarket with ease.
• One-pan dish: I like that it all cooks in one pan, which means less washing up.
• Feels special but easy: It looks like a Sunday roast extra, yet it cooks in under an hour.
• Full of flavour: Pancetta, mushrooms and garlic give it deep taste without extra work.

Perfect For

• Sunday lunch at home – It feels a bit fancy but you can cook it without stress.
• A cosy night in – Creamy sauce and mash just hits right after a long day.
• Cooking for guests – It looks smart on a plate and tastes even better.
• Date night meal – Rich, warm and proper comfort food.
• When you want to try Mary Berry classics – This one is a great start.
• Cold weather dinners – The creamy sauce keeps everyone happy and full.

Mary Berry Chicken Supreme Ingredients

4 chicken supremes – These are chicken breasts with the skin still on and sometimes a bit of wing bone attached. The skin goes beautifully crispy and keeps the meat juicy while it cooks in the sauce.

1 tbsp vegetable oil – This gets the pan hot enough to crisp up the pancetta properly. You could use olive oil but vegetable oil handles the high heat better without smoking.

150g pancetta cubes – Little cubes of Italian bacon that go crispy and salty. They add proper flavour to the whole dish and their fat helps cook the chicken skin lovely and golden.

½ tsp salt – Seasons the chicken skin before it goes in the pan. Don’t skip this as it brings out all the flavours and helps the skin crisp up nicely.

½ tsp black pepper – Fresh ground pepper tastes better but the pre-ground stuff works fine. It adds a gentle warmth without being spicy and complements the cream sauce beautifully.

200g chestnut mushrooms, sliced – These brown mushrooms have more flavour than white ones. They soak up the sauce and add an earthy taste that goes perfectly with chicken and cream.

2 garlic cloves, minced – Fresh garlic gives you that lovely aroma when it hits the hot pan. It adds depth to the sauce without overpowering the other ingredients.

120ml dry white wine – A good splash of wine adds acidity and depth to the sauce. It cooks off the alcohol but leaves behind brilliant flavour that cuts through the richness.

120ml chicken stock – This builds the base of your sauce and adds proper chicken flavour. Use a good quality stock cube or fresh if you’ve got it.

240ml double cream – The magic ingredient that makes this sauce so silky and rich. It thickens as it simmers and coats everything in gorgeous creamy goodness.

Ingredients Substitutions & Variations

• No pancetta? Use streaky bacon cut into small pieces. It gives a similar salty bite.
• No wine at home? Replace with extra chicken stock. The sauce will still taste lovely.
• Want it lighter? Use single cream and add a bit more stock, though the sauce will be thinner.
• No chestnut mushrooms? White mushrooms work fine and are easy to find.
• Add herbs: A little fresh thyme or parsley at the end gives a fresh lift.
• Make it dairy-free: Swap cream with a dairy-free cooking cream, but taste and texture may change slightly.

How To Make Mary Berry Chicken Supreme

Step 1: Crisp the Pancetta

Heat the oil in a large frying pan over a medium–high heat. Add the pancetta cubes and fry for about five minutes, stirring frequently, until golden and crisp. Remove with a slotted spoon and place on kitchen paper to drain, leaving the rendered fat in the pan.

Step 2: Prepare and Sear the Chicken

Season the chicken on the skin side with salt and pepper. Place into the pan skin-side down in the hot pancetta fat. Cook for five to six minutes until the skin is crisp and golden, then turn over.

Step 3: Cook the Mushrooms

Move the chicken slightly to create space in the pan. Add the sliced mushrooms and cook for three to four minutes, stirring occasionally, until they begin to soften.

Step 4: Add Garlic

Stir in the minced garlic and cook for one minute, ensuring it doesn’t burn while releasing its aroma.

Step 5: Deglaze with Wine

Pour in the white wine and allow it to bubble. Let it reduce by roughly half, which takes about two to three minutes. This concentrates the flavour and removes the harshness of the alcohol.

Step 6: Build the Sauce

Add the chicken stock and double cream. Stir everything together and bring to a gentle boil.

Step 7: Simmer the Chicken

Arrange the chicken pieces back into the sauce. Reduce the heat and simmer for 10–15 minutes until the chicken is fully cooked through and the sauce has thickened to a creamy consistency.

Step 8: Finish with Pancetta

Return the cooked pancetta to the pan. Stir gently and heat through for one minute.

Step 9: Serve

Serve immediately over mashed potatoes with steamed green vegetables. Finish with a generous grind of black pepper.

Recipe Tips & Notes for Creamy Mary Berry Chicken Supreme

• Let the chicken rest at room temp for 15 minutes before cooking.
• Pat the skin dry for extra crisp finish.
• Do not crowd the pan or the chicken will steam.
• Keep the heat gentle after adding cream to stop it splitting.
• If sauce feels thin, simmer a few more minutes uncovered.
• Use a meat thermometer if unsure; chicken should reach 75°C inside.

What to Serve with Mary Berry Chicken Supreme

Creamy Mashed Potatoes – Soft, buttery mash works like a sponge for that rich sauce. Spoon the chicken right over the top and let it settle into every dip. It turns the whole plate into pure comfort.

Steamed Green Beans or Tenderstem Broccoli – These bring a fresh bite and a bit of crunch. The clean taste balances the creamy sauce, so the meal doesn’t feel too heavy. You’ll like the mix of smooth and crisp on one fork.

Buttered Carrots or Roasted Asparagus – Sweet carrots with a little butter add warmth and color. When asparagus is in season, roast it until just tender. It gives a slightly nutty edge that fits well here.

Simple Green Salad with Sharp Dressing – A light salad with a tangy vinaigrette cuts through the richness. It keeps the plate bright and stops it feeling too full.

Crusty Bread or Fluffy Rice – Bread is perfect for wiping the plate clean. If you prefer, serve it over plain rice and let the sauce sink right in.

Mistakes To Avoid

• Not drying the chicken skin: Wet skin will not turn crisp. Pat it dry first.
• Cooking on low heat at start: You need good heat to crisp the skin properly.
• Burning the garlic: Add it later and cook briefly only.
• Boiling after adding cream: High heat can split the sauce. Keep it gentle.
• Skipping seasoning: Taste and adjust salt before serving.
• Overcooking chicken: It can turn dry, so check after 15 minutes.

How To Store Leftover

Leftover
Let the chicken cool fully before storing. Place in an airtight container. Keep in the fridge for up to 3 days. Store sauce and chicken together so it stays moist. If freezing, freeze for up to 2 months. Thaw overnight in the fridge.

Reheat
Reheat gently in a pan over low heat. Add a splash of stock or water to loosen the sauce. Stir often. Do not boil hard. You can also reheat in the microwave in short bursts, stirring between each one.

Mary Berry Chicken Supreme Recipe FAQs

What is chicken supreme?
Chicken supreme usually means a chicken breast with the skin on and sometimes the wing bone attached. It is known for being tender and juicy. In this dish, the chicken cooks in a creamy sauce with mushrooms and pancetta, making it rich and full of flavour.

Can I use boneless, skinless chicken breasts?
Yes, you can. The taste will still be good, but you will miss the crispy skin. If using skinless chicken, take care not to overcook it as it can dry out faster in the sauce.

Is Mary Berry Chicken Supreme very rich?
It is creamy and comforting, but not too heavy if served with simple sides like green veg. You can reduce the cream slightly and add more stock if you prefer a lighter sauce.

Can I make this dish ahead of time?
Yes, you can cook it a few hours before serving. Keep it covered in the fridge. Reheat gently on the hob. Add a little extra stock if the sauce has thickened too much.

What wine works best in this recipe?
A dry white wine works best, such as Sauvignon Blanc or Pinot Grigio. Choose something you would enjoy drinking. Avoid sweet wines as they change the taste of the sauce.

Can I freeze Mary Berry Chicken Supreme?
Yes, it freezes quite well. Let it cool first. Store in a freezer-safe container. Freeze for up to two months. Thaw slowly in the fridge and reheat gently to keep the sauce smooth.

How do I know the chicken is cooked?
The chicken should be white inside with no pink. The juices should run clear. If you use a thermometer, the centre should reach 75°C. This keeps it safe and still juicy.

Can I add extra vegetables?
Yes, you can add spinach, peas or even leeks. Add soft veg near the end of cooking so they do not turn mushy. Keep balance so the sauce stays creamy.

Why did my sauce split?
The sauce can split if boiled too hard after adding cream. Keep the heat low and let it simmer gently. Stir now and then. If it does split slightly, add a splash of cold cream and stir slowly.

Is this recipe good for special meals?
Yes, it feels smart enough for a special dinner but is simple to cook. The creamy sauce and golden chicken make it look impressive without needing tricky steps. It’s one of those dishes that wins praise every time.

Mary Berry Chicken Supreme is a true comfort dish that brings warmth to any table.

I love how the creamy sauce wraps around the tender chicken and crisp pancetta. It feels classic and proper, yet simple enough for a weeknight meal.

If you have never tried this Mary Berry Chicken Supreme Recipe, now is a good time to give it a go. Cook it, enjoy it, and make it your own.