At our house we’re big fans of any quick meal that can be eaten over hot rice, like this retro recipe that was a staple at my house growing up. We called it Chicken Supreme! 10 years ago, it might not have been the kind of dish I’d share here, worried it wasn’t “high-brow” enough, but these now as a seasoned mom and creator, I’m dialed in on sharing the things I know you’ll love, and this is one I make for my own family all the time! My Mom made this a lot because it takes literal minutes to prep (she’d even use frozen chicken breasts straight from the freezer) then the oven does all the work. It’s one of those short-cut meals that leans on several premade ingredients but delivers cozy homemade flavor with a creamy sauce, which sometimes is exactly the comfort food you need.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Boneless, skinless chicken breasts – Fresh or frozen. If frozen, thin cut works best.
- Italian dressing mix – Just the dry dressing mix, I always use the Good Seasons brand pictured below because that’s what my Mom always used, but I’m sure any similar product works great.
- Cream of mushroom soup – Regular or light will both work, I always use regular.
- Cream cheese – Regular or reduced-fat, avoid fat free.
- Chive and onion cream cheese – These are usually sold in 7.5 ounce tubs. In a pinch you could use an additional 8 ounce brick of cream cheese and add some dried chives and onion, but I love the real thing.
- Milk or chicken broth – Optional, for thinning the sauce, if needed.
How to Make Chicken Breasts Supreme
- Place chicken in a 9×13 baking dish. Sprinkle with Italian dressing mix.
- In a separate bowl, combine softened cream cheeses and cream of mushroom soups. You can do this by hand, but I find it easiest to whip it together quickly with a hand mixer. Spoon the sauce over the chicken.
- Pop the pan in the oven, uncovered, and bake until the thickest part of the chicken reaches and internal temperature of 165°F. Slice or shred chicken, and serve over hot rice with sauce.
Storing and Other Tips
- Store cooled leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- The sauce will be thick after mixing. You can add a little milk or chicken broth to thin it out if desired, either before covering the chicken, or after baking once the chicken is removed from the pan.
Frequently Asked Questions
I prefer this chicken baked in the oven because it produces a really nice, tender chicken breast, but many versions of this recipe are made in a slow cooker for shreddable chicken breast. Place the chicken in the slow cooker, sprinkle with the dry Italian dressing mix, then mix up your sauce and pour it over the top. I might add 1/2-1 cup chicken broth to the sauce as well, just to thin a bit so it doesn’t burn. Cook on low for 5-6 hours or high 3-4 hours. Remove chicken, shred, and return to sauce. Serve over hot rice.
Absolutely, but I recommend using a separate 9×13 pan for each recipe.
This recipe is great reheated. I like to slice the chicken after cooking, before mixing it with the sauce, letting everything cool, and storing for later. Reheat individual portions gently in the microwave so you don’t overcook the chicken.
Chicken Breasts Supreme
Ingredients
- 3 pounds boneless skinless chicken breasts about 4-5
- 1 envelope Italian dressing mix usually .7-1 ounce
- 2 cans cream of mushroom soup
- 8 ounces cream cheese regular or reduced fat
- 7.5 ounces chive and onion cream cheese spread 1 standard tub
- chicken broth or milk to thin sauce, if desired, see notes
- hot steamed rice for serving
Instructions
- Preheat oven to 350°F.
- Place chicken breasts in 9 x 13 pan and sprinkle with entire packet of Italian seasoning mix on both sides.
- In a separate bowl, combine softened cream cheeses and cream of mushroom soup until smooth (a hand mixer works well here). Spoon over chicken.
- Bake, uncovered, until the thickest part of the chicken reaches an internal temperature of 165℉. For fresh chicken breasts this takes about 45-50 minutes. Frozen chicken breasts (thin cut) may take about 60 minutes.
- Remove chicken from pan, slice or shred, and return to sauce. Serve over hot steamed rice.
Notes
- If you don’t have chive and onion cream cheese spread, you can also just add an additional 8 ounce brick of cream cheese, along with some dried chives and onion, but I do prefer the chive and onion cream cheese!
- The sauce will be thick after mixing (especially if you use regular cream of mushroom soup and cream cheese, not light). The juices from the cooking chicken will thin it out quite a bit, but you can add a little milk or chicken broth to thin it out further if desired, either before pouring over the raw chicken, or after baking once the chicken is removed from the pan.
- Store cooled leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
Questions & Reviews
Everyone from kids on up enjoyed this and it was super easy. Perfect for a no fuss Sunday dinner.