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Julia Child’s Creamy Chicken & Mushroom (Supremes De Volaille Aux Champignons) lightened up! It takes less than 30 minutes to have this gourmet meal at your table — in one skillet — without any guilt.

Keep it low carb and serve this over Zoodles or Cauliflower Rice OR carb load it with pasta and normal rice! The choice is yours.

Top view of Julia Child\'s Creamy Chicken + Mushroom in a pan

Beyond excited that I’d left out chicken breast early in the morning, I began exploring said recipe all over Google. I was feeling like something creamy, like a Creamy Champagne Chicken, or a Creamy French Mustard chicken. Turns out, it’s easier to find than I thought, since Julia Child is somewhat of an icon.

Immediately browsing her recipe, I knew you would want this chicken just as much as I did, with half of the calories. In comes my version. The recipe does include Julia’s original ingredients and method, plus my substitutions and the addition of broccoli!

It was important to me to keep all of Julia’s flavours. I never mess with a good thing when it’s already GOOD.

Start off by rubbing your chicken breasts with lemon juice and seasoning.

Raw chicken pieces in a bowl

Melt butter until frothy. Add your shallots (green onions), sautéing for a couple of minutes before browning. Yes, Julia. (I swear, it was like she was watching me, arms crossed and head held high.) Then add mushrooms and sauté lightly for a minute or two without browning.

Mushroom slices getting fried in a pan

Roll the chicken in the butter mixture…cover pan and cook in your oven until done. (I cheated a little and fried my chicken on each side before placing in the oven to get the fried flavours in there, but you can follow Julia in the recipe below.)

Raw chicken and mushroom getting fried in a pan

Remove chicken once they’re cooked and continue with your sauce… Julia Child’s recipe calls for 1 cup of whipping cream. As much as I love cream, I decided to sub that out and replace it with 1/2 cup cream cheese (reduced fat) and 1/2 cup evaporated milk to keep the calorie count low. However, you can use full fat ingredients OR follow Julia Child’s recipe (in the recipe box below).

Making of Julia Child\'s Creamy Chicken + Mushroom in a pan
I added steamed broccoli florets into the skillet to get some vegetables onto my children’s plates. And dinner was served.

My favourite quote from the movie? “Well, what do you really like to do?” asks her husband, Paul. Julia responds, “Eat!” “And you do it so well.” Ahhhh Julia. I feel you.

Image focusing on chicken pieces from Julia Child\'s Creamy Chicken + Mushroom in a pan

It may be lightened up BUT it’s still thick and creamy! With all of the one pot recipes I have on here, THIS is one of my favourites!

In the words of Julia: Bon Apetit!

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Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

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4.91 from 10 votes

Julia Child's Creamy Chicken + Mushroom

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Julia Child's Creamy Chicken + Mushroom (also known as Supremes De Volaille Aux Champignons) lightened up and cooked in one skillet! A gourmet meal ready in less than 30 minutes!
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Ingredients 
 

  • 4 medium-sized chicken breasts boneless and skinless
  • 1 teaspoon lemon juice original recipe: 1/2 teaspoon
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 2 tablespoons reduced fat butter original recipe: 5 tablespoons full fat
  • 1 tablespoon green onions minced
  • 8 oz mushrooms sliced
  • 1/8 teaspoon salt

For the sauce:

  • 1/4 cup chicken stock
  • 1/4 cup port wine or dry white vermouth
  • 4 oz reduced fat cream cheese at room temperature, original recipe: 1 cup whipping cream
  • 1/2 cup evaporated milk
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons parsley minced
  • 1-2 cups broccoli extra addition, cut into florets and steamed - optional

Instructions 

  • Preheat oven to 400°F (200°C). Rub the chicken breasts with lemon juice and season lightly with salt and pepper.
  • Heat the butter in a heavy, oven-proof casserole (I used a skillet), about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and sauté lightly for a minute or two without browning. Season with salt.
  • Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them. Cover casserole (skillet) and place in hot oven. After 8-10 minutes, flip chicken and cook for another 8 minutes in the oven. Alternatively, brown chicken fillets on each side until golden; then cover and place into a preheated oven to continue cooking for a further 8 minutes until cooked through.
  • Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce.
  • To make sauce: Pour the stock and wine in the skillet with the mushrooms. Boil down quickly over high heat until liquid has reduced to half. 
  • Add in the cream cheese, breaking it down with your wooden spoon. Cook over low heat until it turns into a thick cream. Gradually add in the evaporated milk, stirring through the cream cheese until thickened. 
  • Take off heat and taste for seasoning. Squeeze over a little extra lemon juice to taste. Add in the broccoli (if including it) and pour the sauce over the chicken. Garnish with parsley and serve immediately.

Notes

Original recipe by Julia Child's Mastering the Art of French Cooking, Volume 1.
Lightened up version by Karina, Cafe Delites.

Nutrition

Calories: 432kcal | Carbohydrates: 12g | Protein: 55g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 700mg | Potassium: 1301mg | Fiber: 1g | Sugar: 8g | Vitamin A: 982IU | Vitamin C: 28mg | Calcium: 154mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!

PIN image of Julia Child\'s Creamy Chicken + Mushroom in a pan
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

4.91 from 10 votes (2 ratings without comment)

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25 Comments

  1. Angie Vanden Heuvel says:

    5 stars
    This was amazing. I did not have waxed paper so used a piece of parchment instead. It felt like a fancy meal and the sauce was so savory and really hit the spot. I am a recently diagnosed celiac so it was so nice to have something like that that didn’t use flour on the chicken or in the sauce. I left the broccoli separate because that is how my kids prefer it. Will definitely make again. Thank you!!

  2. Carrie's Quilt's says:

    Sounds easy to do !!! Did you shred the chicken mixed with egg Noddles and broccoli 🥦 together in the baking dish with the sauce I wan to make this tonight !!!😋

  3. Patrick Wasser says:

    The recipe ingredients fails to list the cream cheese. How much do you use ??

    1. Karina says:

      Thank you for that Patrick. Not quite sure what happened there but it’s fixed now. 4 oz (125 g) cream cheese.

  4. Kari says:

    I feel silly asking this…but how much cream cheese? I see in the instructions, but I don’t see it in the ingredients. Thanks for your help!

  5. PattiK says:

    5 stars
    This recipe was wonderful. My husband is a very fussy eater, but loved this one! I used Laughing Cow creamed Swiss cheese as I did not have cream cheese in fridge. use 3 pieces = 2.25 oz and worked fine. Also used 1/2 & 1/2 as that I what I had. Severed with steamed broccoli over egg noodles (for hubby). Next time will do noodles for me.

  6. Kim says:

    5 stars
    Wow, looks wonderful, I will be making this tonight. Using chicken thighs instead of breast. Thank you very much for this recipe.