Cheesy Chicken Supreme

    1 hour 20 min

    This is a cheesy take on the classic chicken supreme dish. The sauce consists of chicken coated in a rich, creamy, cheesy sauce. Serve over rice or any pasta of your choice.

    27 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 skinless chicken breast fillet, cubed
    • 1/4 teaspoon cayenne pepper or to taste
    • 1/2 teaspoon ground white pepper
    • 5 cloves garlic, crushed
    • 2 tablespoons water
    • 115g butter
    • 5 saffron threads
    • 225g cream cheese
    • 350ml cream
    • 40g Parmigiano Reggiano (Parmesan) cheese, grated
    • 1/2 teaspoon salt or to taste
    • milk as needed

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Warm olive oil in a large frying pan over medium heat. Place the chicken pieces in hot oil; cook, turning, until browned on both sides. Stir in cayenne, white pepper and garlic. Pour in water and cook until the chicken is done and the water has evaporated, about 30 minutes.
    2. Stir in butter and saffron threads; cook for 10 minutes. Add cream cheese, stirring until melted and smooth. Gradually whisk in cream, smoothing out any lumps. Stir in Parmigiano Reggiano and cook until the sauce reaches the consistency you like. If it becomes too thick, stir in a small amount of milk.

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    Reviews in English (26)


    This was one of the best recipies I have ever made. My husband thought it tasted like a "dairy farm" but agreed that it was exceptional. And yes, it is extremely fattening (although this really does end up being more than 4 servings). A few things: I don't undertand why it says to cook the chicken for 30 mins...I think the adding watert and cooking the chicken step can me totally omitted(this recipe does not take nearly as long as it says). The cream cheese and butter don't blend well, I was worried I had done something wrong, but adding the cream completely remedied the problem. Also, more chicken is definitely neccesary to give more substance. I might try lamb next time. A decadent meal...but certainly worth the (very rare) treat.  -  01 Apr 2006  (Review from Allrecipes US | Canada)


    This was amazing! I just couldn't bring myself to add 1/2 cup of butter though, so I only added 1/4 cup. I also couldn't bring myself to add 1 1/2 cups of cream. Instead, I used 1/2 cup of cream and 1/2 cup of whole milk. As a last-minute decision, I steamed some broccoli, chopped it and added it in as well. The outcome was fabulous! Definitely a five star dish. The garlic, white pepper and cayenne was especially nice on the chicken. Believe it or not, it gets away with five cloves of garlic and tastes just right. Hubby couldn't believe it when I told him there were five cloves in it. Alright, I think I better go do some stomach crunches now. (yeah, right.)  -  18 Oct 2007  (Review from Allrecipes US | Canada)


    Although this recipe has enough calories to feed a small village for a week, it was delectable!!!! I used another half of chicken breast for more 'substance'and added a bit more saffron and sprikled fresh parsley on top for a bit more flavoring. Next time I would use a little less butter. Next time we want a great 'resturant' meal, we'll make this again.  -  27 Jan 2006  (Review from Allrecipes US | Canada)