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Perfect Chicken Supreme Recipe with Mushroom Duxelles and Crispy Skin Made Easy

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A cozy yet impressive chicken supreme recipe featuring crispy skin and a rich mushroom duxelles filling. Perfect for weeknight dinners or dinner parties, delivering juicy meat and an elegant earthy flavor.

Ingredients

Scale
  • 2 large chicken breasts, skin-on, boneless (about 6–7 oz / 170–200 g each)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon unsalted butter
  • 8 oz (225 g) cremini or button mushrooms, finely chopped
  • 1 small shallot, minced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 tablespoon dry white wine or chicken broth (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Prepare the Mushroom Duxelles: Melt 2 tablespoons of butter in a medium skillet over medium heat. Add the minced shallot and garlic, sautéing until fragrant and softened, about 2-3 minutes. Toss in the finely chopped mushrooms and thyme. Cook, stirring often, until the mushrooms release their moisture and it evaporates, leaving a dry, paste-like mixture, about 8-10 minutes. Season with salt and pepper. If using, deglaze with white wine or chicken broth, cooking until liquid is mostly gone. Remov…
  2. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully create a pocket in each breast by slicing horizontally without cutting through. Generously season both sides and inside the pocket with salt and pepper.
  3. Stuff the Chicken: Spoon the cooled mushroom duxelles evenly into each pocket. Press gently to distribute the filling, then use toothpicks if needed to secure the opening.
  4. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Once hot, place chicken breasts skin-side down. Cook without moving for about 6-7 minutes, until the skin is golden brown and crispy. Flip the breasts carefully and cook for another 3-4 minutes on the other side.
  5. Finish in the Oven: Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and roast the chicken until an internal temperature of 165°F (74°C) is reached—about 12-15 minutes depending on breast size. If your skillet isn’t oven-safe, transfer chicken to a baking dish.
  6. Rest and Serve: Remove chicken from oven and let rest for 5 minutes. Remove any toothpicks before serving. Garnish with fresh parsley if desired.

Notes

Pat chicken skin dry thoroughly before cooking to ensure crispiness. Avoid overcrowding the pan to prevent soggy skin. Use medium-high heat for searing to get a golden crust without burning. Finish cooking in the oven to keep chicken juicy. Let chicken rest after cooking to redistribute juices. Mushroom duxelles can be made ahead and stored in the fridge. For dairy-free, substitute butter with coconut oil or vegan margarine.

Nutrition

Keywords: chicken supreme, mushroom duxelles, crispy chicken skin, easy chicken recipe, dinner party recipe, weeknight dinner, savory chicken

Find it online: https://cheerycrisp.com/perfect-chicken-supreme-recipe-with-mushroom-duxelles-and-crispy-skin-made-easy/