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Chicken Supreme

Chicken Supreme is a classic dish that features crispy-skinned chicken breasts paired with a rich, velvety creamy sauce infused with garlic and thyme. The dish combines tender meat with a crackling exterior, all coated in a glossy, flavorful sauce that creates a comforting, elegant presentation. It’s perfect for a quick yet impressive weeknight dinner that feels like a small celebration.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 4 pieces chicken breasts, skin-on, bone-in preferably large and fresh
  • 2 cloves garlic, smashed fresh for aroma
  • 1 sprig fresh thyme use whole sprig for flavor
  • 1/4 cup white wine for deglazing
  • 1/2 cup heavy cream for a velvety sauce
  • 2 tablespoons butter adds richness and shine
  • to taste salt and pepper season generously

Equipment

  • Heavy skillet (cast iron preferred)
  • Tongs
  • Spoon
  • Meat thermometer

Method
 

  1. Pat the chicken breasts dry with paper towels, then season generously with salt and pepper on both sides.
  2. Heat a heavy skillet over medium-high heat until shimmering, then add a tablespoon of butter and let it melt.
  3. Place the chicken breasts skin-side down in the hot skillet. Cook for about 6-8 minutes until the skin is golden brown and crispy, pressing lightly with tongs for even contact.
  4. Flip the chicken and cook for another 4-5 minutes on the other side, until cooked through and juices run clear. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F).
  5. Add smashed garlic and a sprig of thyme to the pan, then sauté for about 30 seconds until fragrant, smelling of garlic and herbs.
  6. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced and fragrant.
  7. Stir in the heavy cream, then cook for 4-5 minutes, spooning the sauce over the chicken and letting it thicken into a glossy, velvety coating.
  8. Check the chicken’s internal temperature with a meat thermometer; it should read 75°C (165°F). Remove the chicken from the pan and let it rest for 5 minutes to retain juices.
  9. Spoon the creamy sauce generously over the rested chicken, then serve immediately with your favorite sides for a beautifully balanced, comforting dish.