Mary Berry Chicken Supreme Recipe

Imagine tender chicken pieces bathed in a velvety, aromatic sauce that makes your taste buds dance with each bite. That’s the magic of the Mary Berry Chicken Supreme Recipe – a classic British comfort dish elevated by the queen of baking herself. This elegant yet surprisingly simple recipe transforms ordinary chicken into a restaurant-worthy meal that’s perfect for both weeknight dinners and special occasions. The delicate balance of creamy sauce, succulent chicken, and subtle herbs creates an irresistible combination that has made this dish a staple in homes across the UK. You’ll learn how to achieve that signature Mary Berry touch with straightforward techniques that guarantee perfect results every time.

Why You’ll Love This Recipe

The Mary Berry Chicken Supreme Recipe stands out for its perfect balance of simplicity and sophistication. Unlike complex chicken dishes that require hours of preparation, this supreme comes together in under an hour while delivering gourmet results. The contrast between the tender, juicy chicken breast and the silky, rich sauce creates a textural symphony that’s utterly satisfying.

What makes this recipe truly special is its versatility. The creamy sauce, enhanced with white wine and mushrooms, provides a luxurious base that pairs beautifully with nearly any side dish. The gentle cooking method ensures the chicken remains incredibly moist, never dry or tough – a common pitfall with chicken breast recipes.

Additionally, Mary Berry’s technique of briefly searing the chicken before finishing it in the sauce infuses the meat with flavor while locking in precious moisture. This creates that restaurant-quality finish that will impress even the most discerning dinner guests while requiring minimal effort on your part.

Ingredients

For the Mary Berry Chicken Supreme Recipe, you’ll need these carefully measured ingredients:

• 4 chicken breasts (about 6-7 oz/170-200g each), skinless and boneless
• 2 tablespoons (30ml) olive oil
• 2 tablespoons (30g) butter
• 1 medium onion (about 5 oz/150g), finely chopped
• 8 oz (225g) white mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour (15g)
• ½ cup (120ml) dry white wine (Sauvignon Blanc or Pinot Grigio work well)
• 1 cup (240ml) chicken stock
• ⅔ cup (160ml) heavy cream
• 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

The quality of chicken is paramount in this recipe – free-range, organic chicken breasts will yield the best flavor. Similarly, using homemade chicken stock will significantly enhance the depth of the sauce, though high-quality store-bought stock is a perfectly acceptable alternative.

Pro Tips

For the perfect Mary Berry Chicken Supreme, these three professional techniques make all the difference:

First, proper temperature control is crucial. Always bring your chicken to room temperature before cooking (about 20 minutes on the counter). This ensures even cooking throughout. When searing, your pan should be hot enough that the chicken sizzles on contact but doesn’t burn. This creates the flavorful foundation for the entire dish while sealing in juices.

Second, master the art of deglazing. After removing the chicken, don’t wash the pan! Those brown bits stuck to the bottom (called fond) contain concentrated flavor. When you add the wine, use a wooden spoon to scrape these bits while the alcohol simmers. This simple step creates remarkable depth of flavor in your sauce that can’t be achieved any other way.

Third, the finishing technique makes or breaks your supreme sauce. When adding cream, always reduce the heat to prevent curdling. For silky smoothness, swirl in cold butter at the very end off the heat. This professional technique, called “mounting with butter,” creates a glossy finish and velvety mouthfeel that elevates your sauce to restaurant quality.

Instructions

Step 1
Season the chicken breasts generously on both sides with salt and pepper. Heat a large, heavy-bottomed skillet over medium-high heat, then add the olive oil. When the oil is shimmering, carefully place the chicken breasts in the pan. Sear for 2-3 minutes on each side until golden brown but not cooked through. Transfer the chicken to a plate and set aside.

Step 2
Reduce the heat to medium and add the butter to the same pan. Once melted, add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Add the sliced mushrooms and cook for another 5-6 minutes until they’ve released their moisture and started to brown. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 3
Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste. This will help thicken your Mary Berry Chicken Supreme sauce perfectly. Slowly pour in the white wine while stirring, making sure to scrape up any flavorful brown bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly and cook off the alcohol.

Step 4
Pour in the chicken stock and bring the mixture to a gentle simmer. Return the chicken breasts to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and cook for 10-12 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Step 5
Once the chicken is cooked through, remove the pan from the heat and transfer the chicken to a serving plate. Stir the heavy cream and chopped tarragon into the sauce. Return the pan to low heat and gently warm the sauce without boiling. Taste and adjust the seasoning with salt and pepper as needed. Pour the creamy mushroom sauce over the chicken breasts, garnish with fresh parsley, and serve your beautiful Mary Berry Chicken Supreme immediately.

Variations

The classic Mary Berry Chicken Supreme Recipe can be deliciously adapted to suit different tastes and dietary needs. For a lighter version, substitute the heavy cream with half the amount of crème fraîche or Greek yogurt, stirred in off the heat to prevent curdling. This creates a tangier sauce with significantly less fat while maintaining creamy texture.

For a more rustic country version, add 4 ounces of diced bacon at the beginning of cooking and include a variety of wild mushrooms instead of just white mushrooms. The smokiness of the bacon combined with the earthy mushrooms transforms this into a hearty forest-inspired dish.

Those following a dairy-free diet can create an equally delicious supreme by replacing the butter with olive oil and substituting the cream with full-fat coconut milk or cashew cream. The subtle sweetness of these alternatives pairs surprisingly well with the white wine and mushrooms, creating a complex flavor profile that’s entirely plant-based but still luxurious.

Storage and Serving

The Mary Berry Chicken Supreme Recipe stores beautifully, making it perfect for meal prep. Refrigerate any leftovers in an airtight container for up to 3 days. The flavor actually improves overnight as the ingredients meld together. Reheat gently on the stovetop over low heat, adding a splash of chicken stock or cream if the sauce has thickened too much.

For an elegant presentation, serve the chicken supreme over buttered tagliatelle pasta, allowing the ribbons to catch the silky sauce. Alternatively, a bed of fluffy mashed potatoes makes the perfect canvas for the creamy sauce to pool around the chicken. For a lighter option that still feels special, serve alongside steamed asparagus and wild rice, with the sauce drizzled over everything.

This dish pairs beautifully with the same dry white wine you used in the sauce, creating a harmonious dining experience that feels like a special occasion even on a weeknight.

FAQs

Can I make Mary Berry Chicken Supreme ahead of time?
Yes, you can prepare the entire dish up to 24 hours in advance. Reheat gently on the stove over low heat, adding a splash of cream or stock if needed to loosen the sauce.

Is there a way to make this recipe without alcohol?
Absolutely! Replace the white wine with the same amount of chicken stock plus 1 tablespoon of fresh lemon juice to add brightness and acidity.

My sauce split/curdled. How can I fix it?
If your sauce separates, remove from heat immediately and whisk in 1-2 tablespoons of cold water or cold cream until it comes back together. To prevent this, always add cream to a cooled sauce and heat gently without boiling.

Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work wonderfully and often result in more tender meat. They may need 2-3 minutes longer cooking time.

How do I know when the chicken is cooked perfectly?
The most reliable method is using an instant-read thermometer, which should register 165°F (74°C). Without a thermometer, cut into the thickest part – the meat should be completely white with clear (not pink) juices.

Conclusion

This Mary Berry Chicken Supreme Recipe is comfort food at its finest — sophisticated enough for special occasions yet simple enough for weeknight dinners. The velvety sauce cloaking perfectly tender chicken creates that magical dining moment when conversation stops and appreciative murmurs begin. It’s the kind of dish that transforms an ordinary meal into a memory, bringing people together around the table to share something truly special. Whether you’re cooking to impress or simply wanting to elevate your family dinner, this supreme delivers that perfect balance of effort and reward that makes cooking such a joy.

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