What is a Chicken Supreme? The Ultimate Guide to This Elegant Dish

Ever wondered what makes a chicken dish “supreme”? I’ve been cooking for years and still remember my first encounter with this sophisticated French classic. In this comprehensive guide I’ll walk you through everything you need to know about chicken supreme – from what it actually is to how you can make restaurant-quality chicken supreme at home.

What is a Chicken Supreme?

Chicken supreme (or “suprême de volaille” in French) refers to a boneless, skin-on chicken breast. Traditionally, the lower part of the wing or wingette may remain attached, which is often called an “airline cut.” The term “supreme” in culinary language denotes the prime or best part of the food – in this case, the juicy breast meat with its flavorful skin intact.

This isn’t just any chicken preparation – it’s a classic French dish that transforms a simple chicken breast into an elegant meal through precise cooking techniques and a luxurious sauce. The preparation typically involves:

1. Searing the chicken skin-side down until golden and crispy
2. Finishing it in the oven for perfect doneness
3. Serving it with a rich, creamy sauce (often a sauce suprême)

The skin plays a crucial role here – it keeps moisture in during cooking and crisps up beautifully when seared properly, adding both flavor and texture to the dish.

The Classic Chicken Supreme: Components

A traditional chicken supreme consists of several key elements

The Chicken

• Boneless, skin-on chicken breast (often with wingette attached)
• Sometimes pounded slightly for even cooking
• Patted dry and seasoned well with salt and pepper

The Sauce Suprême

This is truly the soul of the dish. A classic sauce suprême begins with a chicken velouté (one of the five “mother sauces” in French cuisine), which is:

• Made from chicken stock thickened with a blond roux
• Enriched with cream
• Often finished with butter, lemon juice, and sometimes mushrooms

Garnish & Presentation

• Typically garnished with finely chopped fresh parsley
• Sometimes includes sautéed mushrooms
• Traditionally served with classic French sides like duchesse potatoes or green vegetables

How to Make Chicken Supreme at Home

Making restaurant-quality chicken supreme at home isn’t as intimidating as it might seem! Here’s my step-by-step approach:

1. Prep the Chicken

• Purchase bone-in, skin-on chicken breasts
• Remove bones while keeping skin intact (save bones for stock!)
• Pat chicken dry thoroughly and season with salt and pepper

2. Sear the Chicken

• Heat oil in an oven-safe skillet over medium-high heat
• Place chicken skin-side down first – this is crucial for rendering fat and achieving that crispy, golden skin
• Cook until skin becomes beautifully golden (about 5-6 minutes)
• Lower heat to medium and cook another 5-6 minutes

3. Finish Cooking

• Flip chicken over
• Either transfer skillet to a preheated oven (325°F) until chicken reaches 155°F internally
• Or continue cooking in the pan for about 15 minutes until cooked through

4. Make the Pan Sauce

• Remove chicken to rest (it’ll continue cooking slightly)
• In the same pan, sauté aromatics like shallots and garlic
• Deglaze with white wine or vermouth
• Add chicken stock and simmer until reduced
• Stir in heavy cream and cook until thickened
• For extra luxury, strain the sauce and whisk in cold butter at the end

5. Serve

• Place chicken on warmed plates
• Nap with the sauce (pour it around, not directly on the crispy skin)
• Garnish with fresh herbs

Key Ingredients for Success

To make a truly outstanding chicken supreme, I’ve found these ingredients make all the difference:

• Chicken breasts: Bone-in, skin-on breasts are ideal as the skin keeps moisture in
• Olive oil or butter: For searing and sautéing
• Aromatics: Shallots, garlic, and herbs like thyme impart depth of flavor
• White wine: Builds flavor in the sauce (dry white wine or vermouth works great)
• Chicken stock: Enhances the sauce’s richness
• Heavy cream: Thickens and enriches the sauce
• Butter: Whisked in at the end for a silky texture
• Fresh herbs: Parsley, tarragon, or chives add brightness

Pro Tips for Perfect Chicken Supreme

After many attempts (and some failures!), here are my tried-and-true tips:

• Dry the chicken thoroughly before searing – this is essential for crispy skin
• Always sear skin-side down first to render fat and achieve that golden crispiness
• Use a thick-bottomed pan for even cooking without burning
• Let the chicken rest before serving – carryover cooking will finish it off the heat
• Make the sauce while the chicken rests to take advantage of those flavorful pan drippings
• Simmer gently when adding cream – high heat can break or curdle it
• For an extra-silky sauce, strain out solids before serving
• Mount with butter at the end for richness and body

Variations to Try

Once you’ve mastered the classic recipe, get creative with these variations:

• Herb-infused: Add tarragon, rosemary, or sage
• Mushroom supreme: Sauté mushrooms for a chicken supreme marsala
• Stuffed supreme: Try compound butter under the skin or a breadcrumb mixture
• Alternative poultry: Works well with turkey or duck breast too
• Boneless adaptation: If you can’t find skin-on breasts, boneless skin-on thighs work well

Common FAQs About Chicken Supreme

What’s the difference between chicken supreme and regular chicken breast?

Chicken breast is simply the cut of meat, while chicken supreme refers to the specific prepared dish involving a boneless, skin-on breast cooked and served with a sauce suprême.

Can I make chicken supreme with boneless, skinless breasts?

Technically yes, but you’ll sacrifice flavor and moisture. If you must use skinless breasts, consider brining them first and be extra careful not to overcook.

What is velouté and why is it important?

Velouté is one of the five mother sauces in French cuisine – a stock-based sauce thickened with roux. It forms the base of sauce suprême and provides its characteristic velvety texture.

What sides pair well with chicken supreme?

Classic French sides work beautifully:

• Pommes duchesse (piped mashed potatoes)
• Gratin dauphinois (potato gratin)
• Asparagus with hollandaise
• Green beans almondine
• Rice pilaf
• Crispy shoestring french fries

What wines pair with chicken supreme?

The creamy sauce pairs wonderfully with crisp whites that have good acidity:

• Chardonnay (unoaked or lightly oaked)
• Sauvignon Blanc
• Pinot Grigio
• Dry Riesling

Can I make chicken supreme ahead of time?

Parts of it, yes. The sauce can be made 1-2 days ahead and refrigerated. The chicken is best cooked just before serving to maintain moisture and crispy skin.

Chicken Supreme vs. Coq Au Vin

People often compare chicken supreme to coq au vin since both are classic French chicken dishes, but they’re quite different:

Make Your Chicken Supreme Even Better

Here are some of my favorite tricks to elevate this dish:

• Add freshly chopped herbs like parsley, sage, and chives right before serving
• Incorporate ¼ cup grated Parmesan into the sauce for added richness
• For an Italian twist, add sun-dried tomatoes and dried oregano
• If you don’t have wine, substitute with chicken stock and a splash of white wine vinegar or lemon juice

Common Mistakes to Avoid

In my experience, these are the pitfalls that can ruin an otherwise perfect chicken supreme:

• Overcooking the chicken: Results in dry, tough meat
• Not crisping the skin properly: Leads to flabby, unappetizing skin
• Using bland stock for the velouté: Makes for a lackluster sauce
• Insufficient seasoning: Both chicken and sauce need adequate salt and pepper
• Overheating the cream sauce: Can cause separation

Final Thoughts

Chicken supreme might sound fancy, but it’s actually quite approachable for home cooks. The combination of perfectly cooked chicken breast with crispy skin and that luxurious sauce is truly worth the effort. I make this dish at least once a month now – it’s fancy enough for company but simple enough for a special weeknight dinner.

Whether you’re looking to impress guests or just treat yourself to something special, chicken supreme delivers restaurant-quality results with relatively simple techniques. Just remember: respect the skin, don’t rush the sauce, and season generously!

Have you tried making chicken supreme at home? What variations have you experimented with? I’d love to hear about your experiences in the comments!