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Today’s recipe for Chicken Supreme is a keeper. Loaded with mushrooms and artichokes, we’ve been making it in our family for decades!
Chicken supreme is one my mother’s recipes that I have made for years. I’ve made it for many a dinner party and for several large group events at church. It is one of those recipes that always gets lots of oohs and ahhs. It is s delicious and that everyone thinks is so sophisticated. The best part – it is so easy!!
This recipe was given to my mom by her parents next door neighbor in California many, many years ago. Probably close to 50 years ago and we’ve been making it ever since.
Ingredients Needed
- Chicken Breasts
- Chicken Broth
- Mushrooms
- Artichoke Hearts
- Butter
- Flour
- paprika, salt and pepper
How to Make Chicken Supreme
- Season chicken with salt, pepper and paprika.
- Sauté seasoned chicken in butter over medium heat in a heavy skillet until lightly brown.
- Remove chicken and add mushrooms and butter to the skillet.
- Sauté mushrooms.
- Add in flour and stir to incorporate.
- Add in chicken stock and stir.
- Place chicken and artichoke hearts in 9 x 13 pan.
- Cover with mushroom mixture.
- Bake at 375 degrees F. for 30-45 minutes or until chicken is cooked through.
I love to serve this dish with our family’s favorite rice dish, rice pilaf. This dish is always a crowd pleaser and best of all, it’s delicious!
Chicken Supreme
Ingredients
- 6 chicken breasts skinned, with or without bone
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/4 tsp paprika
- 5 Tbsp butter divided
- 1/2 lb. fresh mushrooms trimmed, washed and halved
- 2 C hot chicken broth
- 3 Tbsp flour
- 14 oz artichoke hearts from a jar, drained and rinsed
Instructions
- Sprinkle chicken with salt, pepper and paprika.
- Saute in butter over medium heat in a heavy skillet.
- Remove when lightly golden brown on both sides.
- Saute mushrooms in same skillet. Add in 1-2 additional tablespoons of butter so that mushroom don’t stick.
- Add in hot chicken broth and flour. Stir to incorporate flour.
- Place chicken and artichoke hearts in 9 x 13 pan.
- Cover with mushroom mixture.
- Bake at 375 degrees F. for 30-45 minutes or until chicken is cooked through. Boneless breasts will take around 30 and bone in breasts will take about 45 minutes
Nutrition Facts:
Claire says
I followed the directions without adding any additional ingredients and it was easy and absolutely DELICIOUS! Thank you for sharing.
Lynn Bruneau says
I didnt have two lemons. Just one half. I quick seared the breasts in butter with salt pepper garlic powder. Placed in pan. Quartered half pound of mushrooms quick browned them with the garlic, added the wine and broth. Threw the artichokes and capers over the chicken then mushrooms and poured wine broth mixture over. Squeezed half lemon juice overall and then shook italian seasonings over, Baked covered for 35 mintes. Yumm. Thank you! Can’t wait to try with the lemons under!
Pam says
what do you think of this recipe using chicken legs? What would you suggest as far as cooking time/temp. Thank You
Leigh Anne says
Pam, Have never tried it but I don’t see why not. Your cooking time will definitely be less. You’ll just have to experiment.
Becky R. says
This looks wonderful! Putting artichokes and mushrooms on my shopping list. 🙂