Preheat your oven to 200°C (390°F). Pat the chicken breasts dry with paper towels and season generously with salt and pepper on both sides.
Melt a tablespoon of butter in your ovenproof skillet over medium-high heat. Once hot and fragrant, carefully place the chicken breasts in the pan, skin-side down if applicable, and sear until golden brown, about 4-5 minutes.
Flip the chicken and cook for another 3 minutes until lightly browned on the other side. Remove the chicken from the pan and set aside.
Add the sliced mushrooms to the same pan, along with another tablespoon of butter. Sauté until the mushrooms release their aroma and turn golden, about 4 minutes.
Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits with a spatula. Let the liquid reduce slightly, about 2 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds. Then, stir in the heavy cream and Parmesan cheese, if using, whisking gently to blend everything smoothly.
Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top of each piece. Cover the skillet with foil or a lid and transfer it to the oven.
Bake for 15-20 minutes, until the chicken reaches an internal temperature of 75°C (165°F) and the sauce is bubbling and slightly thickened, with a glossy sheen.
While the chicken bakes, melt the remaining butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden and crispy, about 5 minutes.
Remove the skillet from the oven and let the chicken rest for 5 minutes. Meanwhile, sprinkle the toasted breadcrumbs over the chicken and add lemon zest for a bright finishing touch.
Serve the Chicken Supreme hot, spooning the creamy mushroom sauce over each piece and garnishing with extra herbs or lemon if desired. Enjoy the rich, comforting flavors with a side of your choice.
