Mary Berry Chicken Supreme Recipe

This Mary Berry chicken supreme is a proper classic: golden, pan-seared chicken finished in the oven, then served with a creamy mushroom and bacon sauce that tastes like it has simmered for hours. The chicken stays juicy with a lightly crisped skin, and the sauce is rich, silky, and full of savoury depth from white wine and stock. It is straightforward enough for a weeknight, but special enough for guests. Total time is about 50 minutes, with minimal fuss and maximum comfort.

Ingredients

For the Chicken

• 4 skin-on chicken breasts (about 170–200g each)
• Fine salt and freshly ground black pepper
• 1 tbsp plain flour (optional, for lightly dusting)
• 1 tbsp olive oil
• 25g unsalted butter

For the Supreme Sauce

• 6 rashers smoked streaky bacon, chopped
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 250g chestnut mushrooms, sliced
• 150ml dry white wine
• 200ml chicken stock
• 150ml double cream
• 1 tsp Dijon mustard (optional, but lovely)

To Finish

• 1–2 tsp lemon juice, to taste
• 1 tbsp chopped fresh parsley (or tarragon)
• Extra salt and pepper, to finish

How to Make Mary Berry Chicken Supreme Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the chicken cooks evenly and the skin colours nicely.
• Prep the chicken: Pat the chicken breasts dry with kitchen paper (this helps the skin crisp). Season well with salt and pepper. If you like, dust very lightly with flour and shake off any excess.
• Start the sauce base: Set a large ovenproof frying pan (or a sturdy sauté pan) over medium heat. Add the chopped bacon and fry for 4–6 minutes until crisp and the fat has rendered. Lift the bacon onto a plate, leaving the fat in the pan.
• Sear the chicken: Add the olive oil and butter to the pan. When the butter is foaming, place the chicken in skin-side down. Cook for 4–5 minutes until the skin is golden, then turn and cook the other side for 1 minute.
• Bake to cook through: Transfer the pan to the oven (or move the chicken to a roasting tin if your pan is not oven-safe). Bake for 15–18 minutes, or until the thickest part reaches 75°C on a thermometer. Lift the chicken onto a warm plate and rest for 5 minutes.
• Mix and build the sauce: Put the pan back on the hob over medium heat. Add the shallot and cook for 1–2 minutes, then stir in the garlic for 30 seconds. Add the mushrooms and cook for 5–7 minutes until softened and lightly golden.
• Reduce for flavour: Pour in the white wine and scrape up any sticky bits from the pan. Let it bubble for 2–3 minutes so it reduces slightly, then add the chicken stock and simmer for 3–5 minutes.
• Finish the creamy sauce: Turn the heat down to low and stir in the double cream (and Dijon mustard if using). Simmer gently for 2–3 minutes until the sauce looks silky and lightly thickened. Stir the crispy bacon back in, then season to taste.
• Cool and settle the sauce: Take the pan off the heat for 1 minute to let the sauce settle and thicken slightly. Stir in the lemon juice and chopped parsley (or tarragon).
• Assemble and serve: Slice the chicken if you like, or serve whole. Spoon the mushroom and bacon supreme sauce over the chicken and serve straight away while everything is hot and glossy.

Tips

How do I stop the cream sauce from splitting?

Keep the heat low once the cream goes in, and avoid a rapid boil. If you are using a very acidic wine, reduce it before adding cream, then simmer gently so the sauce stays smooth.

What if my sauce is too thin?

Let it simmer for a few extra minutes to reduce, stirring often. If you are in a hurry, mix 1 tsp cornflour with 1 tbsp cold water and stir it in, then simmer for 1 minute until glossy.

What if my sauce is too thick?

Loosen it with a splash of warm stock (or a little water) until it coats the back of a spoon. Season again after loosening, as extra liquid can dull the flavour.

How do I keep the chicken juicy?

Do not overcook it. Aim for 75°C in the thickest part, then rest for 5 minutes so the juices settle back into the meat before serving.

Serving Suggestions

• Buttery mashed potatoes or creamy gratin
• Steamed green beans, peas, or tenderstem broccoli
• Fluffy rice or buttered tagliatelle to catch the sauce
• Crusty bread for mopping up every last spoonful

Storage

Room Temperature

Because this is a cream-based chicken dish, do not leave it out for more than 2 hours (or 1 hour in a warm kitchen). Cool leftovers promptly.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over low heat until piping hot, adding a splash of stock or water to loosen the sauce as needed.

Freezing

You can freeze it for up to 2 months, but creamy sauces can change texture slightly after thawing. Freeze in a well-sealed container, thaw overnight in the fridge, then reheat slowly and whisk the sauce to bring it back together.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 6 g
• Protein: 42 g
• Fat: 36 g
• Saturated Fat: 15 g
• Sodium: 820 mg

Nutrition values are estimates and will vary based on brands, portion sizes, and any substitutions.

FAQs

Mary Berry Chicken Supreme Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Calories

520

kcal

50

minutes

Juicy, oven-finished chicken with crispy bacon, mushrooms, and a silky white wine cream sauce. A classic, comforting British dinner that feels restaurant-worthy but is easy to make at home.

Ingredients

• 4 skin-on chicken breasts (about 170–200g each)

• Fine salt and freshly ground black pepper

• 1 tbsp plain flour (optional, for lightly dusting)

• 1 tbsp olive oil

• 25g unsalted butter

• 6 rashers smoked streaky bacon, chopped

• 1 shallot, finely chopped

• 2 garlic cloves, finely chopped

• 250g chestnut mushrooms, sliced

• 150ml dry white wine

• 200ml chicken stock

• 150ml double cream

• 1 tsp Dijon mustard (optional)

• 1–2 tsp lemon juice, to taste

• 1 tbsp chopped fresh parsley (or tarragon)

• Extra salt and pepper, to finish

Directions

• Preheat the oven to 200°C (180°C fan). Pat the chicken dry and season well.
• Fry the bacon until crisp, then remove to a plate.
• Sear the chicken skin-side down until golden, then turn briefly.
• Transfer the chicken to the oven to cook through.
• Cook shallot, garlic, and mushrooms in the pan until softened.
• Add wine and reduce, then add stock and simmer.
• Stir in cream (and mustard), then return bacon to the pan.
• Rest the chicken, then spoon sauce over and add herbs and lemon.

Notes

• Pat the chicken skin dry before cooking for the best golden colour.
• Keep the sauce at a gentle simmer after adding cream to prevent splitting.
• If the sauce reduces too far, loosen with a splash of stock.