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Member recipe

Chicken Supreme

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(32 ratings)

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Serves 4

Chicken in a creamy sauce with bacon.

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  • 2 small onions, sliced
  • 4 garlic cloves, chopped
  • 6 rashers of bacon,chopped
  • 3 boneless, skinless chicken breasts, chopped
  • 1chicken stock cube in 100 ml boiling water
  • 400ml double cream


    1. Fry the onion and garlic together in olive oil until soft and golden. Remove from pan.
    2. In same pan fry bacon until golden.Remove from pan.
    3. Fry chicken until cooked. Add the onion garlic and bacon to the chicken. Mix together.
    4. Add the stock liquid. Add the cream. Stir until coated. Heat until fully warmed through
    5. Serve with white rice.

Comments, questions and tips

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24th Aug, 2018
The best way for a chicken supreme is instead of the chicken stock is use Campbell's condensed chicken soup or mushroom or a bit of both. Thicker sauce with so much taste. You won't regret it
Pink Dragon
2nd Apr, 2017
Sauce was very thin and it lacked taste. I added peas, sliced mushrooms salt and pepper but there was still 'something' missing.
17th Feb, 2016
Tried this recipe tonight, lovely, all plates cleared, wasnt really sure how the cream and stock would workers the sauce, but it did so no complaints! Added peas,
16th Dec, 2015
This is NOT Chicken Supreme. Throwing cream in powdered bullion is not supreme sauce. The reason it won't thicken properly or taste correct is because a supreme sauce is based on veloute- stock thickened with blond roux, usually simmered with a sachet for flavor. THEN cream is added, and any other components. This "sauce" will taste of nothing but salt and cream.
13th Aug, 2015
I followed the recipe exactly and ended up with a very thin watery sauce which didn't taste of much other than garlic. Extremely disappointed. Was anyone else's sauce watery as I can't understand where I've gone wrong if not? Couldn't recommend it and amazed others have rated this recipe to highly. Looks like I'll be eating a cheese sandwich for my tea!
16th Dec, 2015
That's because this isn't a real supreme sauce. This is someone chucking cream into bad broth and calling it a sauce. Shame, since real supreme sauce isn't exactly hard to make.
15th Mar, 2013
Unfortunately I found this recipe quite bland and dropped in a big lump of boursin to help it along which made a big difference.
19th Jan, 2013
This recipie also works EXTREMELY well if you mix the sauce in with pasta........absolute heaven!!
19th Jan, 2013
This also works EXTREMELY well used as a sauce mixed in with pasta!! Absolute heaven!! x
7th Nov, 2012
Just made this and it's a very tasty dish. I used creme fraiche rather than double cream. A quick and easy dish and will certainly make it again as I eat a lot of chicken and wanted to try something new.


Joel_LeP's picture
29th Dec, 2014
Hi, Love the sound of this simple recipe! Could the meat and sauce be frozen, and then reheated at a later date? I live on my own, so do quite a lot of bulk cooking, and it would be good to make lots of this and bung it in the freezer! Thank you :)
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