Old Fashioned Chicken Supreme Recipe With Rice: Creamy Mushroom and Pimento Comfort

This classic dish brings mid-century comfort to your modern table with its creamy mushroom and pimento sauce. I remember my Cincinnati neighbor Mrs. Henderson making this for church potlucks—always the first empty dish.

The chicken cooks until tender, then gets smothered in a rich sauce that transforms simple rice into something extraordinary. The pimentos add a subtle sweetness that perfectly balances the earthy mushrooms.

What emerges is a meal that feels both nostalgic and indulgent—creamy sauce soaking into every grain of rice, with chicken so tender it falls apart at the touch of a fork.

Serve this when you want to feed both body and soul. The leftovers taste even better the next day.

Ingredients for Old Fashioned Chicken Supreme Recipe with Rice

Pantry staples meet simple fresh ingredients for this nostalgic comfort dish.

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The chicken is the star—thighs stay juicier than breasts through the long simmer. Any grocery store works, but I like Kroger for their meat counter. The mushrooms should be fresh (not canned) with a firm texture—cremini add a deeper flavor than white. For pimentos, jarred is fine, just drain them well so they don’t water down the sauce.

No heavy cream? Whole milk with a splash of half-and-half gets you close. Swap chicken broth for vegetable broth if you’re in a pinch. Fresh thyme can replace dried at three times the amount. The rice can be brown if you prefer, but it’ll need extra cooking time. And if you’re out of all-purpose flour, cornstarch (1 tbsp) works as a thickener too.

Leftovers keep 4-5 days in the fridge and actually taste better the next day. Freeze for up to 3 months if you want to save some for later. The sauce thickens as it cools, so a quick reheat with a splash of broth brings it back to life.

Step-by-Step Instructions for Chicken Supreme With Rice

This method delivers creamy, comforting results every time with simple, foolproof steps.

Step 1: Sear the Chicken Thighs to Golden Perfection

Heat a large skillet over medium-high heat and melt 0.5 cup butter until foaming. Season the 1.5 lb chicken thighs with 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme, then add them to the pan in a single layer.

Cook for 5-6 minutes per side until the chicken develops a deep golden-brown crust and releases easily from the pan. The butter should be a rich amber color with browned bits on the bottom—this is flavor gold. Transfer the chicken to a plate and set aside.

Step 2: Build the Creamy Mushroom and Pimento Base

In the same skillet, add the 1 whole onion (finely diced) and cook for 3-4 minutes until softened and translucent. Stir in the sliced 8 oz mushrooms and cook for another 5 minutes until they release their moisture and turn lightly golden.

Add the minced 2 cloves garlic cloves and cook for 30 seconds until fragrant. Sprinkle the 0.25 cup all-purpose flour over the vegetables and stir for 1 minute to cook out the raw flour taste—this creates a smooth, lump-free sauce.

Step 3: Create the Rich, Velvety Sauce

Slowly pour in the 1.5 cups chicken broth while whisking constantly to prevent clumps. Bring to a gentle simmer and cook for 2-3 minutes until the mixture thickens slightly. The sauce should coat the back of a spoon but still be pourable.

Stir in the 1 cup heavy cream and 4 oz pimentos, then reduce the heat to low. Let it simmer for 2 minutes until the sauce takes on a creamy, smooth consistency with flecks of pimento throughout.

Step 4: Combine Chicken and Rice for the Final Dish

Return the chicken thighs to the skillet, nesting them into the sauce. Sprinkle the rinsed 1.5 cups long-grain white rice evenly over the chicken and sauce, pressing it gently into the liquid. The rice should be mostly submerged—this ensures even cooking and maximum flavor absorption.

Cover the skillet and cook on low heat for 20-25 minutes until the rice is tender and has absorbed most of the liquid. Resist the urge to stir—this prevents the rice from turning mushy.

Step 5: Rest and Serve for Ultimate Comfort

Remove from heat and let the dish rest, covered, for 5 minutes. This allows the rice to steam in its own heat and the flavors to meld together. The sauce should be thick and creamy, clinging to every grain of rice and piece of chicken.

Fluff the rice gently with a fork and serve warm. Each bite should deliver tender chicken, creamy sauce, and perfectly cooked rice with hints of earthy thyme and sweet pimento. The dish is ready when the rice is fluffy and the sauce has a rich, velvety texture.

Storing and Reheating old fashioned chicken supreme recipe with rice

Refrigerator Storage

Let this dish cool for no more than 2 hours before storing. I use glass containers from my Portland farmers market hauls—they keep flavors fresh for 4-5 days at 40°F or below. The sauce thickens as it chills, which is perfect for reheating. ❄️

Freezer Storage

This freezes beautifully for up to 3 months. Portion into quart-size freezer bags, squeeze out excess air, and label with the date. I learned from Mrs. Henderson that flattening the bags saves space and speeds thawing.

Stovetop Reheating

My preferred method: warm in a skillet over medium-low heat with 2 tbsp chicken broth for 8-10 minutes. Stir occasionally to prevent sticking. The rice plumps back up as it absorbs the liquid. 🔥

Microwave Reheating

For quick meals, microwave covered portions on 70% power for 2-3 minutes. Stir, then continue in 30-second bursts until reaching 165°F. Add a splash of broth if the sauce looks dry.

Thawing Frozen Portions

Move from freezer to fridge the night before serving. For faster thawing, submerge sealed bags in cold water, changing water every 30 minutes. Never thaw at room temperature.

Frequently Asked Questions