This Chicken Supreme is made with chicken thighs that have been cooked until tender and juicy, then served with an easy mushroom gravy. This makes the perfect Sunday supper!
You can never go wrong with a good chicken dinner! For more favorite chicken dinners, you also need to try this Potato Chip Chicken, this Crunchy Mayo Chicken, or this Hawaiian Chicken with Ham and Pineapple.
I have been a cookbook lover for many, many years. In fact, years ago, back before I even had kids, I decided I was going to start hitting up garage sales to get my hands on lots of inexpensive cookbooks. It turned out to mostly be a bust, because I never could find many books.
The one cookbook I did come across, though, is one of my little treasures. It is a copy of the Better Homes and Gardens New Cookbook. I’m not sure what edition it is – I can’t find a copyright anywhere, but it is an older copy. The pages are yellowed and worn, and the pictures are definitely not modern. There are some added inserts in the back that are dated 1975, so I figure the book itself is from around the same time.
I think the reason I love this book so much is that it is fun to go through and see what kinds of recipes were popular around the time I was born. Some of the recipes leave me with a big question mark, wondering who would really make them, but others sound like timeless classics. Like this Chicken Supreme that I made. I changed up a few things, but what I ended up with was a delicious dinner that I would make over and over again. And when a recipe stands the test of time, you know you’ve found a winner!
How To Make this Chicken Supreme
Although this chicken thigh recipe does take some time to bake, the hands on time is fairly short, so it’s a super easy recipe! Here’s how you make it:
- Start by seasoning your chicken thighs. Sprinkle the seasoned salt and paprika evenly on the chicken. You’ll want to season both sides.
- Place the chicken into a baking dish. You’ll want to make sure they are in one layer and not on top of each other.
- Combine some chicken broth, diced onion, curry powder and pepper. Pour this mixture over the chicken into the baking dish. Cover the dish with foil.
- Bake the chicken for 30 minutes, then remove the foil and continue to cook until the chicken is cooked through, about 30 more minutes.
- While the chicken is baking, prepare the mushrooms by sauteing them. Remove the mushrooms from the heat.
- When the chicken is done, remove it to a plate and cover it to keep it warm. Take the juices from the dish and strain the fat from the juices.
- In a saucepan, whisk together the flour and the water. Whisk in the pan juices.
- Cook this until it has boiled, then continue to cook for another three to four minutes.
- Stir the mushrooms in.
- Serve the chicken warm with the mushroom gravy.
Can I Use Something besides bone-in chicken thighs?
Chicken thighs and chicken breasts are totally different when it comes to method, flavor, tenderness and preparation times. I know that chicken thighs add more calories and fat, but the flavor for me makes it worth it.
I also know that it’s harder to eat a piece of meat off of the bone than a piece of boneless chicken. But again, that bone brings in more flavor, and it’s much more moist. So I prefer the bone-in chicken for this recipe.
That being said, you could easily swap out a different piece of chicken on this recipe. My biggest tip is to keep an eye on it completely. Invest in an instant read thermometer so you can check the internal temperature.
Boneless, skinless chicken breasts would cook faster, so I would suggest cutting the time in half. Boneless chicken thighs cook much faster as well, so I would start checking on them around 20 minutes.
More Chicken Thigh Recipes
Cast Iron Teriyaki Chicken Thighs
Thirteen Spice Skillet Chicken Thighs with Creme Fraiche
Garlic and Herb Skillet Chicken
Chicken and Rice
Tools Used to Make this Chicken Supreme
Although not required, if you have a fat separator, it makes straining the pan juices much easier.
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Chicken Supreme
Ingredients
- 3 lbs bone-in chicken thighs (about 6–8 thighs)
- 1 teaspoon seasoned salt
- 1/2 teaspoon paprika
- 1 1/4 cups chicken broth
- 1/2 cup diced onion
- 1/4 teaspoon curry powder
- Dash of pepper
- 1 tablespoon extra virgin olive oil
- 8 oz sliced mushrooms
- 1/4 cup cold water
- 4 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350ºF.
- Sprinkle the chicken thighs with the seasoned salt and the paprika. Place the chicken in a 9×13-inch baking dish.3 lbs bone-in chicken thighs, 1 teaspoon seasoned salt, 1/2 teaspoon paprika
- Combine the chicken broth, onions, curry powder and pepper. Pour the mixture over the chicken. Cover the dish with foil.1 1/4 cups chicken broth, 1/2 cup diced onion, 1/4 teaspoon curry powder, Dash of pepper
- Bake the chicken in the preheated oven for 30 minutes. Remove the foil from the dish and bake an additional 30 minutes, or until the chicken is cooked through.
- When the chicken is almost done baking, heat the olive oil in a skillet. Add the mushrooms and saute until tender. Remove from the heat and keep warm.1 tablespoon extra virgin olive oil, 8 oz sliced mushrooms
- When the chicken is finished cooking, remove from the pan to a plate and cover to keep warm. Strain the fat from the pan juices, reserving the juices for the sauce.
- In a pan, whisk together the cold water and the flour. Slowly whisk in the pan juices. Cook over medium heat, stirring often, until the sauce thickens and boils. Let the sauce boil for 3 minutes. Remove from the heat and stir in the mushrooms.1/4 cup cold water, 4 tablespoons all-purpose flour
- Serve the chicken topped with the mushroom sauce.
Tasha says
I would love to have the original recipe, my grandmother used to make this for us or Sundays after church. I lost that cookbook in a fire and have been looking for it for at least 10 years.
Deborah says
Hi Tasha – the original recipe uses chicken breasts instead of thighs, a bullion cube and water instead of chicken stock, 1/2 teaspoon instant minced onion instead of fresh onion, and a 3 oz can of mushrooms instead of fresh mushrooms. I hope that’s what you are looking for – I love childhood food memories!
Rochelle Murray says
Hello! When I was a young teenager, a house rule was that if you cooked you didn’t have to clean up. This was my signature dish! Looking at the date, I see that I’m late to the party, but like ripples in a pond this has reached me in 2023. You have my thanks and gratitude.
Trish says
Haven’t made this recipe in many years (15-20). Had a hankering for it for awhile now. So today got out my old “Better Homes & Garden Favorite ways with Chicken” 1967 cookbook. In that book its called Chicken Breasts Supreme. Figured I look on computer to see if there was anything close to the old time. My sister in law had this at my home back in the 80’s and she still makes it to this day. I’m starved right now thinking about it. Going to make now. Hope its as good as I remember.
Cathy says
I also made this many times from the cookbook and now the page is so worn, I couldn’t read the entire recipe. So grateful to find it here. One thing I add is some orange zest in the sauce after stirring in the mushrooms. With the flavor of the curry, it’s such a nice spark! Thank you, Deborah. We’re going to try this with pork chops some day.
LaDue & Crew says
I’m not sure how I stumbled onto your blog, but I did, and it’s wonderful! As far as the cookbooks go, I have collected them for years, and am now doing so for my daughter. I have had awesome luck at the Goodwill and Thrift stores- I found 9 in one evening at the Goodwill! Give it a try!
LaDue & Crew says
I’m not sure how I stumbled onto your blog, but I did, and it’s wonderful! As far as the cookbooks go, I have collected them for years, and am now doing so for my daughter. I have had awesome luck at the Goodwill and Thrift stores- I found 9 in one evening at the Goodwill! Give it a try!
Rosie says
Oh Deborah this looks really delish!!
Rosie x
HoneyB says
This looks really delicious. Great photo!
Dragon says
Mmmmmm, chicken and mushrooms are a match made in heaven. Well done.
Ari (Baking and Books) says
I love garage sales but haven't been to one in ages. As a kid/teen my mom always hit the garage sales & thrift shops too, sometimes you can find some truly incredible things in those places!
This dish looks like a filling, soul warming meal. 🙂
KJ says
It’s always great to discover fabulous old tried and true recipes. Chicken and mushrooms are just made for each other!!
Sophie says
oooh! I love old cookbooks and I reallly, really love garage sales! My last apartment was furnished with thrift store and garage sale finds. To be honest, I have a soft spot for the used items, especially if they have a lot of history behind ’em…like your old cookbook :)!
Veronica says
I love going to garage sales and collecting old cookbooks. The best one I ever found was a handwritten one that was written with a pen and ink-there are spots all over it. It’s hard to tell if the writer created the recipes herself, but just the fact that she took the time to write them all out like that-it’s such a treasure-I wish it was from my family. Your chicken looks great!
tigerfish says
Looks so good! I bet after a garage sale, I would be too hungry (all the energy expended in shopping!) and can eat two of these! 😛