Name: Mary Berry Chicken Supreme Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 bone-in skin-on chicken thighs about 700g total; 1 tablespoon plain flour for dusting; salt and freshly ground black pepper; 1 tablespoon olive oil; 15g unsalted butter; 1 medium onion finely diced; 2 garlic cloves crushed; 150g chestnut mushrooms sliced; 150ml dry white wine; 200ml chicken stock; 150ml double cream; 1 teaspoon Dijon mustard; 1 teaspoon fresh thyme leaves or half a teaspoon dried; small handful of flat-leaf parsley roughly chopped

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Mary Berry Chicken Supreme is a creamy, golden-sauced dish where tender chicken pieces sit in a velvety white wine and cream sauce, flecked with soft mushrooms and a gentle savouriness that coats every forkful. It is the sort of recipe that looks impressive on the table but demands very little fuss in the kitchen, making it ideal for a midweek dinner or a relaxed weekend meal with guests.

This version keeps things reliable and straightforward, using ingredients that are easy to find in any British supermarket. The method is forgiving, and the result is consistently good. From start to finish, it is ready in around 55 minutes.

Ingredients

For the chicken

4 bone-in, skin-on chicken thighs (about 700g total)
1 tablespoon plain flour, for dusting
Salt and freshly ground black pepper
1 tablespoon olive oil
15g unsalted butter

For the sauce

1 medium onion, finely diced
2 garlic cloves, crushed
150g chestnut mushrooms, sliced
150ml dry white wine
200ml chicken stock
150ml double cream
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or half a teaspoon dried)

To finish

Small handful of flat-leaf parsley, roughly chopped
Salt and black pepper, to taste

How to Make Mary Berry Chicken Supreme Recipe

Season and dust the chicken: Pat the chicken thighs dry with kitchen paper, then season all over with salt and pepper. Dust lightly with the plain flour, shaking off any excess. This thin coating helps the skin colour evenly and thickens the sauce slightly as the dish cooks.
Brown the chicken: Heat the olive oil and butter together in a wide, heavy-based frying pan or shallow casserole dish over a medium-high heat. Once the butter is foaming, place the chicken thighs skin-side down and cook for 5 to 6 minutes without moving them, until the skin is deep golden and releases cleanly from the pan. Turn and cook for a further 3 minutes on the other side, then transfer to a plate.
Soften the onion: Reduce the heat to medium. Add the diced onion to the same pan and cook gently for 5 minutes, stirring occasionally, until softened and translucent. The onion should look pale gold, not brown.
Add garlic and mushrooms: Stir in the crushed garlic and cook for 1 minute, then add the sliced mushrooms. Cook for 3 to 4 minutes until the mushrooms have released their moisture and begun to colour at the edges.
Deglaze with wine: Pour in the white wine and let it bubble for 2 minutes, scraping up any golden bits from the base of the pan with a wooden spoon. This lifts all the flavour left behind from browning the chicken back into the sauce.
Build the sauce: Pour in the chicken stock and stir in the Dijon mustard and thyme leaves. Return the chicken thighs to the pan, skin-side up, nestling them into the liquid. Bring to a gentle simmer.
Simmer until cooked through: Cover loosely with a lid or foil and cook on a low heat for 25 minutes, until the chicken is cooked through with no pink remaining at the bone. The juices should run clear when pierced at the thickest part.
Finish with cream: Remove the chicken to a warm plate. Pour the double cream into the sauce and stir over a medium heat for 2 to 3 minutes, until the sauce thickens slightly and takes on a silky consistency. Taste and adjust the seasoning.
Serve: Return the chicken to the pan, scatter over the chopped parsley, and serve straight from the dish.

Tips for the Best Mary Berry Chicken Supreme Recipe

Why is my sauce splitting and looking greasy?

The cream has been added to a sauce that is too hot. Always reduce the heat to medium before stirring in the double cream, and avoid letting it boil hard once the cream is in. A gentle simmer keeps the sauce smooth and glossy.

Why does my chicken skin go soft and pale in the sauce?

Placing the chicken skin-side down in the sauce will steam the skin rather than keep it crisp. Always return the pieces skin-side up and leave them partially above the liquid so the top stays firm and retains its golden colour.

Why is my sauce too thin at the end?

The lid may have been on too tightly, trapping steam and preventing reduction. Cook the sauce uncovered for the final few minutes after adding the cream, stirring gently, until it reaches a coating consistency that clings lightly to a spoon.

Why does the garlic taste bitter in the finished dish?

Garlic that has been cooked on too high a heat or left to colour will turn sharp and bitter. Add it after the onion is already soft and cook it on a medium heat for no more than 60 seconds before adding the mushrooms.

How do I stop the chicken from drying out during the simmer?

Using bone-in thighs rather than breast meat makes a significant difference, as the bone conducts heat gently and the higher fat content keeps the meat moist. Keep the heat low enough that the liquid barely trembles rather than bubbles vigorously throughout the cooking time.

Serving Suggestions

Spoon over a bed of buttery mashed potato, which absorbs the cream sauce well and balances the richness of the dish.
Serve alongside steamed long-grain rice for a lighter plate, with the sauce poured over both the rice and chicken.
Pair with tender-stem broccoli or fine green beans, blanched for 3 minutes, to add a fresh green contrast to the pale sauce.
Offer a few slices of crusty white bread at the table for mopping up the sauce left in the dish.
For a dinner party presentation, plate the chicken on warmed shallow bowls and spoon the sauce around it, finishing with a small sprig of fresh thyme on top.

Storage

Room temperature

Leave the chicken supreme to cool completely before storing, and do not leave it at room temperature for more than 2 hours after cooking.

Refrigerator

Transfer to an airtight container and refrigerate for up to 3 days. To reheat, place in a covered saucepan over a low heat with a splash of chicken stock to loosen the sauce, stirring gently until piping hot throughout. Bring to room temperature for 20 minutes before reheating for the best result.

Freezing

Portion into freezer-safe containers, seal tightly, and freeze for up to 2 months. Defrost overnight in the refrigerator, then reheat gently on the hob, adding a little extra cream or stock if the sauce looks too thick after freezing.

Nutrition

Calories: 420 kcal
Carbohydrates: 8g
Protein: 32g
Fat: 28g
Saturated Fat: 12g
Sodium: 480mg

Nutrition values are estimates based on the ingredients listed and may vary depending on the specific brands and serving size used.

FAQs

Can I use chicken breast instead of chicken thighs in this recipe?

Yes, boneless chicken breasts can be used, but reduce the simmering time to around 15 to 18 minutes, as breast meat cooks faster and will dry out if overcooked. Check the internal temperature reaches 75C before serving.

Can I make this chicken supreme recipe ahead of time?

This dish reheats very well, making it a good choice for cooking a day in advance. Prepare the full recipe, cool it quickly, refrigerate in a sealed container, and reheat gently on the hob the next day. The sauce often tastes even more developed after resting overnight.

Can I use creme fraiche instead of double cream?

Full-fat creme fraiche works well and gives a slightly tangier finish. Stir it in off the heat to prevent it from splitting, and do not let it boil once added to the pan. Avoid low-fat versions, which tend to curdle when heated.

What can I use instead of white wine if I prefer not to cook with alcohol?

Replace the white wine with an equal quantity of extra chicken stock, or use a splash of white grape juice with a small squeeze of lemon juice to mimic the acidity. The sauce will be a little less complex in flavour but will still work well.

Can I double this recipe for a larger group?

The recipe scales up easily. Use a large, wide casserole dish to ensure the chicken pieces are not crowded, as overlapping will steam rather than brown the skin. Brown the chicken in two batches if needed, and increase the simmering time by around 5 minutes.

Conclusion

Mary Berry Chicken Supreme is a reliable, well-balanced recipe that delivers a rich, cream-sauced dish with tender chicken and a flavourful base of mushrooms, white wine, and stock. It works just as well for a quiet family dinner as it does for a relaxed dinner party, and the method is clear enough for a confident beginner to follow without issue. This recipe serves 4 people.

If you give this a go, feel free to leave a comment below with how it turned out or share it with someone who would enjoy a fuss-free creamy chicken dish. For another comforting recipe worth trying, you might also like the Mary Berry Pear Pudding Recipe, a beautifully simple baked dessert that rounds off a meal like this one perfectly.