The 5 best recipes for juicy chicken breasts supreme! Enjoy every bite

I think there is nothing better than a piece of meat that is full of its own juices. That’s exactly what these chicken supreme recipes are, full of juice and flavor.

Let yourself be carried away on the wave of cream sauce or delicious roasted vegetables from the oven.

There are countless ways to enjoy this amazing dish, so don’t hesitate and start today!

And you don’t know what this term means? Does not matter!

Look at the end of the article, and you will learn this information, together with a video demonstration of how everything should look and how it should be done correctly, for a perfect result!

Chicken supreme in butter

This classic recipe for baked butter chicken breast will charm you with its simplicity and will work great both as a dinner for the family and a feast for friends. The delicious roasted meat is served with baked or boiled potatoes in butter and a vegetable salad.

What will we need

1. 50 g of butter
2. A teaspoon of olive oil
3. 4 chicken breasts (boneless, with skin)
4. 50 g bacon (roughly chopped)
5. 2 small onions (finely chopped)
6. 2 cloves garlic (crushed)
7. 100 ml of dry white wine
8. 300 ml heavy cream
9. Salt
10. black pepper

Method

1. Melt the butter and oil in a large pan over medium heat
2. Season the whole chicken and fry it on both sides in melted butter
3. Remove the chicken pieces from the pan and set aside
4. Add the bacon and onion to the pan and cook, stirring occasionally, for 10 minutes until the onion is soft and translucent
5. Then stir in the garlic and cook for another 5 minutes
6. Pour the wine over the mixture in the pot and let it bubble for about a minute, then stir in the cream
7. Return the chicken to the pan, skin side down
8. Cover the pan and cook for 10 minutes
9. After 10 minutes, turn the chicken over, half-cover the pan and continue cooking for another 5-10 minutes, until the breasts are cooked through and the sauce has reduced to the consistency of thick cream
10. Taste the sauce, season and serve

Chicken breast supreme with summer vegetables

Lighten up your diet and prepare this tasty recipe with chicken and roasted vegetables in the oven! There is nothing better than feeling refreshed and full of energy after a hearty lunch!

What will we need

For the salad

1. 12 baby carrots
2. 8 young turnips
3. 4 baby yellow beets
4. 4 baby beets
5. Small bunch of rosemary
6. ½ small bunch of thyme
7. Bunch of parsley
8. Salt

On the chicken

1. 4 chicken breasts (boneless with skin)
2. Salt
3. Ground black pepper
4. 3 tablespoons of sesame oil
5. 4 crushed garlic cloves
6. ½ remaining half of thyme bunch
7. 75 g of butter
8. 2 shallots (thinly sliced)
9. 90 ml brandy (or we can substitute a little apple juice)
10. 200 ml of beef broth

Method

1. Preheat the oven to 220 degrees
2. Let the chicken supreme come to room temperature
3. Season it well with salt and pepper
4. Wash and dry all the vegetables thoroughly
5. Make a bed of rosemary, thyme and parsley in the baking dish
6. Place the vegetables on top
7. Season all the vegetables with salt
8. Close the top of the baking dish tightly with aluminum foil (shiny side up)
9. Put the baking dish with the vegetables in the oven and let it bake for 30-40 minutes until it is soft
10. We check it during baking
11. In the meantime, prepare the chicken breasts
12. Place a large pan on the stove, turn it on to high heat and add sesame oil
13. Reduce the heat to medium and add the garlic and thyme
14. Then put the chicken breasts in the pan, skin side down
15. Cook the chicken for about 4 minutes until the skin loosens and browns around the edges
16. Turn the chicken over and add 6 tablespoons of butter
17. When the butter has melted, carefully spoon it continuously for about 3 minutes and baste the chicken and skin until golden
18. Turn the chicken back, skin side down, and transfer the pan to the oven for about 10 minutes, until golden brown and juices run clear
19. Remove the chicken breast from the oven and transfer it to a plate to rest for a while
20. Pour the excess fat from the pan into a small bowl
21. Place the pan back on the stove over medium heat
22. Add the shallot and the remaining 2 tablespoons of butter
23. Transfer the garlic and thyme back to the pan
24. Continue cooking for about 4 minutes, stirring frequently, until the shallots caramelize
25. Reduce the heat and carefully pour brandy or apple juice into the pan
26. Add the broth, mix and season with salt and pepper
27. Let the sauce boil for a few minutes and then pass it through a sieve into a small pot
28. Push the shallot and garlic through a colander into the pot
29. Return the sauce to the stove and cook for about 5 minutes until reduced
30. Halve the baked vegetables and spread them on plates, add the chicken supreme and pour the sauce over

Chicken breast with mushrooms and tarragon sauce

The creamy tarragon sauce goes perfectly with the juicy chicken supreme with forest mushrooms recipe.

What will we need

1. Olive oil (for frying)
2. 6 chicken breasts supreme
3. 3 shallots (sliced)
4. 3 cloves garlic (sliced)
5. 500 ml of chicken stock
6. 200 ml of dry white wine
7. 150 ml heavy cream
8. 250 g wild mushrooms (large ones cut in half)
9. A few sprigs of fresh tarragon (leaves removed)
10. A teaspoon of Dijon mustard
11. Juice of 1 lemon

Method

1. Heat the oven to 180 degrees
2. Heat the oil in a frying pan over high heat
3. Add the chicken breasts
4. Bake the chicken skin side down for 3-5 minutes until golden
5. Put the pan aside and place the chicken in the baking dish, skin side up, and bake in the oven for 20-25 minutes until cooked through
6. Then take it out of the oven and let the supreme chicken pieces rest for at least 5 minutes
7. Add butter to a clean pan and turn the stove on to the lowest temperature
8. Add shallot and garlic and cook for about 7 minutes
9. Add chicken broth and white wine
10. Increase the temperature and cook for 15-20 minutes until the alcohol evaporates
11. Add the cream and let it bubble for another 3 minutes
12. Meanwhile, heat the butter and a little oil in a frying pan over high heat
13. When the butter starts foaming, add the mushrooms and cook, stirring occasionally, for 5-8 minutes until dark golden
14. Add tarragon, mustard and lemon juice to the sauce
15. Then taste and season
16. Add the juice released from the baked breast to the sauce and mix
17. Pour over the chicken supreme sauce and serve

Grilled chicken supreme with caramelized shallots

Drizzled over our grilled turkey breast, this sauce is so good you could eat it by itself with just a spoon. Saute shallots and garlic in a pan, then pour white wine into the pan, add chicken stock and cream and cook everything into a thick and creamy sauce!

What will we need

1. 4 chicken supreme breasts (with skin and bone)
2. 4 tablespoons of extra virgin olive oil
3. ½ teaspoon of salt
4. ¼ teaspoon freshly ground black pepper
5. ½ lemon (cut into four pieces)
6. 3 large sprigs fresh thyme (stems left on)
7. 200 g shallots (sliced)
8. A spoonful of garlic (pressed)
9. 100 ml of white wine
10. 500 ml of chicken stock
11. 250 ml of heavy cream
12. 4 tablespoons of cold butter
13. 2 tablespoons fresh parsley

Method

1. If we take the chicken breasts out of the fridge, let them warm up to room temperature
2. Preheat the oven to 180 degrees
3. Heat three tablespoons of oil in a very large oven-safe pan over medium-high heat
4. Season the chicken supreme with salt and pepper
5. Once the oil is hot, add four chicken supremes skin side down and fry for about 4-5 minutes on each side until golden
6. Turn the breast skin side up and add pieces of lemon, fresh thyme and 50 ml of chicken stock
7. Cover the pan and put it in the oven
8. Bake for 10-20 minutes depending on how high the breasts are
9. The internal temperature of the breast should be around 70 degrees for ideal baking
10. Remove the breasts to a plate and loosely cover them with cling film
11. Throw away the lemon
12. Pour the contents of the pan into a bowl and set aside
13. Place the pan back on the stove and add the last tablespoon of oil and turn the heat down to medium
14. Once heated, add the shallot and garlic and cook for about five minutes until the shallot begins to brown slightly
15. Add the white wine and cook for about a minute to evaporate the liquid
16. Add the chicken stock and the contents of the bowl and cook for about 5-10 minutes to reduce the mixture by half to a thick sauce
17. Add the cream and cook again for about five minutes so that the sauce is slightly thick
18. Remove the pan from the heat and stir in the cold butter, then pour the mixture through a colander to remove all the solid ingredients
19. Stir the parsley into the sauce and serve with the chicken breast

Supreme chicken breast in a creamy sauce with rice

This is the best recipe for baked chicken breast in a creamy bacon sauce with onions, garlic, sweet peas and mushrooms. We can’t put it in the “healthy food” column, but it’s definitely worth the calories! A perfect dish served over fluffy basmati rice!

What will we need

1. 2 tablespoons of rapeseed or olive oil
2. 300 g chicken breast with skin (cut into cubes)
3. 3 slices of smoked bacon
4. 2 medium onions (finely chopped)
5. 3 large garlic cloves (chopped)
6. 3 tablespoons plain flour
7. Chicken stock cube (dissolved in 300 ml boiling water)
8. 100 ml milk (full-fat or semi-fat)
9. 200 ml of cooking cream
10. 8 mushrooms (thinly sliced)
11. 150 g of frozen peas
12. Parsley (finely chopped)
13. black pepper
14. Basmati rice (to serve)

Method

1. Heat a teaspoon of oil in a large pan over medium heat
2. Add the bacon and fry it for a few minutes until it starts to crisp and release some fat
3. Then add the onions to the pan and cook for 5-10 minutes until they start to soften and become translucent
4. Finally, add the garlic and cook for another minute or two
5. Remove the bacon, onion and garlic from the pan and set aside for now
6. Increase the temperature a little and add the remaining oil to the pan
7. Once it’s hot, start skin-side down for a few minutes, frying the chicken pieces until they’re completely coated and starting to brown
8. Return the bacon, onion and garlic to the pan and stir in 3 tablespoons of flour until everything is coated
9. Add the milk slowly and a little at a time
10. Mix well with each addition
11. Then we do the same with the chicken stock
12. Next, add chopped mushrooms and peas to the pan
13. Cook the sauce for 5-10 minutes until it starts to thicken
14. Finally, stir in the cream and heat
15. Then add chopped parsley and season generously with freshly ground black pepper.
16. Supreme chicken pieces are served with fluffy basmati rice, stewed vegetables or crusty bread

How to properly prepare chicken supreme?

How to make Supreme of Chicken

What is chicken supreme?

Chicken is a great ingredient that can be prepared in countless ways (check out our chicken recipes and gather inspiration for your next cooking).

Simple dishes combined with the delicate essence of thyme, rosemary and parsley or a sauce made from roasted root vegetables are cooked on their own and even easier to eat afterwards.

So what is Chicken Breast Supreme?

Many chicken dishes are titled “chicken supreme” these days, from dishes that are served in prestigious restaurants to classic homemade chicken recipes that use cream sauce or mushroom cream sauce as the main ingredient in the recipe.

In reality, though, chicken supreme in traditional French cuisine refers to a specific piece of chicken—specifically, a boneless, skinless chicken breast.

But in many recipes (including ours), the skin is left on the meat for a more crispy dish. The crispy, browned skin adds a distinct flavor to the chicken while retaining its juices, resulting in a more tender, tastier meat.

What is Supreme Sauce?

Supreme sauce is a classic sauce of French cuisine.

Supreme sauce is traditionally made from roux (a mixture of butter and flour) and meat stock – in this case, chicken stock.

The sauce is reduced with heavy cream, strained through a fine sieve or strainer and often flavored with lemon juice.