Chicken Supreme
Tender Chicken Supreme is baked in sherry wine, sour cream and cream of mushroom soup and makes an easy family dinner.
If you enjoy this recipe may also like our Chicken and Stuffing with Swiss Cheese.
Chicken Supreme Recipe
Chicken breasts with three simple ingredients added takes five minutes to prepare and about 45 minutes to bake. Serve over rice pilaf or mashed potatoes for a simple meal that is sure to please.
For the kids we like to shred up the chicken. For the adults we like a generous portion of the wine and sour cream gravy served over a chicken breast.
Also known as Supreme Chicken Dinner this main dish is easy to make and the lighter white gravy is a nice way to mix up the mealtime routine. We are always looking for simple baked chicken recipes that taste a little bit fancy, but are fuss free to make.
If you enjoy this recipe be sure to try our Baked Italian Chicken in the oven or crock pot, Chicken Cordon Bleu in the crock pot, and our Easy Baked Garlic Chicken.
Is This Recipe With Wine Safe For Kids?
The wine loses its alcohol content by evaporation through cooking, so this chicken recipe with sherry wine is safe to share with kids.
Can you Taste the Sherry Wine?
Sherry wine is one of the predominant flavors in this recipe adds a nice, distinctive accent to the meal.
We enjoy the undertone that the wine adds in this chicken as well as our Sherry Wine Cake.
Ingredients Needed:
- Boneless chicken breasts
- Cream of mushroom soup
- Sour cream
- Cooking sherry
- Paprika
How to Make Baked Chicken Supreme
Place chicken breasts in a baking dish. This recipe works well for 3 to 4 large chicken breasts or 4 to 5 pounds of chicken breast tenders.
In a small mixing bowl combine soup, sour cream and sherry cooking wine.
Pour the light gravy over the chicken.
Sprinkle a nice layer of paprika over the top.
Cover with foil and bake for 45 minutes to an hour at 375°F. Using foil helps hold in the heat, speed up cooking time and keep the chicken more moist.
To determine when the chicken is done cooking use a digital meat thermometer and insert into the thickest part of the biggest chicken breast. When the thermometer reads 165°F the chicken is safe to eat.
Wait ten minutes after removing from the heat before slicing to maximize juiciness in the chicken.
Serve as a whole chicken breast or use a couple forks to shred. Enjoy!
If you enjoy chicken and starch in one dish you may also enjoy our Chicken Pot Pie with Tater Tots.
More Delicious Chicken Recipes:
Slow Cooker Creamy Chicken & Pasta is a simple recipe to make a hearty meal that mixes in bow tie pasta.
The classic combination of Chicken, Bacon & Ranch tastes great in a Slider, Stromboli and made in the crock pot then shredded to make Sandwiches.
Baked Parmesan Chicken Tenders are so delicious served over spaghetti with red sauce. Our whole family loves these!
Chicken & Twice Baked Potato Casserole has lots of delicious flavors packed into a hearty casserole that is sure to satisfy!
One Pot Sausage Jambalaya is a New Orleans classic that is super delicious when chicken is added.
Printable Chicken Supreme Recipe
Chicken Supreme
Ingredients
- 4 boneless, skinless chicken breasts
- 10 ounces cream of mushroom soup
- 1 cup sour cream
- 1/2 cup sherry wine
- 1 teaspoon paprika
Instructions
- Preheat oven to 375°F.
- Lightly grease a baking dish and add chicken breasts in a single layer.
- Combine soup, sour cream and sherry and pour over chicken.
- Sprinkle with paprika. We like a generous layer for more flavor.
- Bake for 45 minutes to 1 hour until chicken reaches an internal temperature of 165°F.
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That looks really delicious and easy. I can’t wait to make it!
I added sliced mushrooms!
I made this last night and served with green beans and rice pilaf trying to recreate a dish my mother-in-law used to make. Although not exact, it was really good and super juicy. Will definitely make again.
FYI: The printable version of the recipe says to cook to an internal temperature of 375 F vs 165 F.
Thanks so much for the feedback! So glad you enjoyed it 🙂
And thanks for the note on temp, you are correct about oven temp and internal temp being different!