This timeless dish brings back memories of Sunday dinners at Grandma’s table, where the aroma of creamy chicken and rice filled the air. I’ve perfected this version to capture that same comforting warmth.
The secret lies in the creamy mushroom sauce that blankets tender chicken and fluffy rice. Each bite delivers that nostalgic richness that made this dish a family favorite for generations.
What makes this recipe special is its simplicity and reliability. With just a few pantry staples and 30 minutes, you’ll have a complete meal that tastes like it simmered all day.
Serve it hot, with the sauce generously spooned over the chicken and rice. The combination of textures and flavors will transport you back to those cherished family meals.
Ingredients for Old Fashioned Chicken Supreme Recipe with Rice
Everything you need for that nostalgic Sunday dinner in one simple list.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Cut into thin cutlets |
| Long Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed well |
| Mushrooms 🍄 | 8 oz | Cremini or white, sliced |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Chicken Broth 🍲 | 2 cups | Low-sodium preferred |
| Butter 🧈 | ½ cup | Unsalted, divided use |
| All-Purpose Flour 🌾 | ¼ cup | For thickening sauce |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Worcestershire Sauce 🫒 | 1 tbsp | Adds umami richness |
| Dry Sherry 🍷 | 2 tbsp | Or substitute white wine |
| Salt 🧂 | 1 tsp | Divided to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | For earthy depth |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for garnish |
The chicken is key here. Boneless, skinless breasts stay tender—pound them to even thickness so they cook through without drying out. I grab mine from Costco for consistent quality and size. The mushrooms should be fresh (not canned) with a firm texture—cremini or white work best. For the rice, long grain white gives that fluffy texture Grandma’s version had.
No sherry? Dry white wine works in a pinch. Swap the fresh mushrooms for canned in an emergency (drain them well). Heavy cream can be light cream plus a little butter, but the full-fat version really makes the sauce luxurious. If you’re avoiding dairy, coconut milk is a decent substitute (though the flavor changes). The thyme can be fresh at double the amount if you have it on hand.
Leftovers keep well—store in the fridge for up to 4 days. The sauce thickens as it cools, so add a splash of broth when reheating. Freezes beautifully for 3 months (just freeze the chicken and sauce together, rice separately).
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day when the flavors meld overnight, so I always make extra.
- One Pan Wonder: I love that everything—chicken, rice, and mushrooms—cooks together in one dish, so I’m not stuck washing a mountain of pots.
- Creamy Comfort: The heavy cream and broth blend into this rich, velvety sauce that soaks right into the rice, making every bite ridicuously good.
- Feeds a Crowd: Honestly, it’s my go-to for family dinners because it stretches easily and everyone, even picky eaters, cleans their plate.
Step-by-Step Instructions for Old Fashioned Chicken Supreme With Rice
Here’s my foolproof method for creating this comforting classic with perfectly fluffy grains.
Step 1: Prepare and Cook the Chicken Cutlets
Cut the 1.5 lb Boneless Skinless Chicken Breasts into thin cutlets, about ¼-inch thick. Season both sides with ½ tsp Salt and ½ tsp Black Pepper. This thin cut ensures the chicken cooks quickly and stays tender.
Heat 2 tbsp Butter in a large skillet over medium-high heat until foaming. Add the chicken in a single layer and cook for 3-4 minutes per side until golden brown and cooked through. The chicken should release easily when it’s ready to flip. Transfer to a plate and set aside.
Step 2: Sauté Aromatics and Mushrooms
In the same skillet, melt the remaining 6 tbsp Butter over medium heat. Add the finely diced Yellow Onion and cook for 3-4 minutes until softened and translucent. Stir in the 3 cloves minced Garlic Cloves and cook for 30 seconds until fragrant.
Add the 8 oz sliced Mushrooms and cook for 5-6 minutes until they release their moisture and turn golden brown. Stir in the 0.25 cup All-Purpose Flour and cook for 1 minute to remove the raw flour taste. This creates a roux that will thicken your sauce beautifully.
Step 3: Build the Creamy Mushroom Sauce
Slowly pour in the 2 cups Chicken Broth and 2 tbsp Dry Sherry, whisking constantly to prevent lumps. Stir in the 1 tbsp Worcestershire Sauce and ½ tsp Dried Thyme. Bring to a simmer and cook for 3-4 minutes until the sauce begins to thicken.
Reduce heat to low and stir in the 1.5 cups Heavy Cream. Return the chicken to the skillet and simmer for 2-3 minutes until the sauce coats the back of a spoon and the chicken is heated through. Taste and adjust seasoning with the remaining ½ tsp Salt if needed.
Step 4: Cook the Rice to Fluffy Perfection
While the chicken cooks, prepare the 1.5 cups Long Grain White Rice. Rinse it well under cold water to remove excess starch, which can make the rice gummy. In a medium saucepan, bring 3 cups water to a boil (using a 2:1 water to rice ratio).
Add the drained rice, reduce heat to low, cover, and simmer for 15-18 minutes until the water is absorbed and the rice is tender. Remove from heat and let it sit covered for 5 minutes to steam. Fluff with a fork before serving.
Step 5: Plate and Garnish
Spoon a generous portion of fluffy rice onto each plate. Top with the creamy chicken and mushroom sauce, ensuring each serving gets plenty of the rich, velvety sauce. Garnish with the 2 tbsp chopped Fresh Parsley for a pop of color and freshness.
The sauce should be thick enough to cling to the rice and chicken, creating that classic comforting texture this dish is known for. Serve immediately while hot for the best experience.
Pro Tips For Making Old Fashioned Chicken Supreme Recipe With Rice
- Sear Chicken First: Brown the boneless skinless chicken breasts in a hot pan with a little oil before adding the broth—this builds flavor and keeps the meat from getting rubbery. I learned this the hard way after making bland, gray chicken supreme too many times.
- Toast the Rice: Cook the long grain white rice in the same pan after removing the chicken, stirring for 2 minutes until it smells nutty. Sounds weird, but it works and adds depth to the dish.
- Skip Rinsing Rice: Don’t rinse the long grain white rice—you want that starch to thicken the sauce. After burning three batches, I finally figured out that rinsing washes away the good stuff.
- Use Warm Broth: Pour in warm chicken broth instead of cold to keep the cooking temperature steady. My grandmother swore by this, and she was right: it prevents the cream from separating.
Perfect Pairings for old fashioned chicken supreme recipe with rice
Vegetable Pairings
Steamed green beans or broccoli add a crisp contrast to the creamy dish. I toss mine with 1 tbsp butter and a pinch of salt. Roasted carrots with brown sugar glaze bring sweetness that balances the savory sauce beautifully. 🥗
Bread Options
Warm dinner rolls from the bakery section at New Seasons Market are perfect for soaking up extra sauce. A crusty baguette works too—slice and toast lightly with garlic butter for added flavor.
Salad Complements
A simple garden salad with my homegrown tomatoes and cucumbers cuts through the richness. I use 2 cups mixed greens, ¼ cup cherry tomatoes, and my signature balsamic vinaigrette. The acidity refreshes your palate.
Wine Pairings
A crisp Chardonnay from Oregon’s Willamette Valley complements the creamy sauce. For red lovers, a light Pinot Noir works well—its bright acidity won’t overpower the dish. I grab mine from local Portland farmers markets. 🍷
Dessert Ideas
End with apple crisp to honor my Cincinnati roots—it’s what Mrs. Henderson always served. Or keep it simple with vanilla ice cream and fresh berries from my garden. The cool sweetness contrasts the warm, hearty meal perfectly.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great and stay extra juicy. Just increase cooking time to 5-6 minutes per side since they’re thicker. They add a richer flavor that pairs well with the creamy sauce.
How do I prevent the sauce from curdling?
Keep heat on low when adding cream and stir constantly. If it starts to separate, remove from heat and whisk in 1 tsp cold butter to bring it back together. Avoid boiling the sauce after cream is added.
Can I make this ahead of time?
Prepare everything except the rice up to 2 days ahead. Store in the fridge, then reheat gently on the stove. Cook rice fresh when ready to serve for best texture.
What’s the best rice-to-liquid ratio?
Use a 2:1 ratio of water to rice. For 1.5 cups rice, you’ll need 3 cups water. Rinse the rice first to remove excess starch for fluffier results.
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