Roast Chicken Supreme has juicy, tender chicken thighs and breasts that are roasted until golden brown and crispy. It is served with a rich and savory, creamy white pan sauce made with chicken stock, wine, seasonings and cream. You will love that this chicken dish is easy enough for a weeknight dinner but also elegant enough to serve to company.
What is Chicken Supreme?
It is a classic, French chicken recipe that typically has boneless skin-on chicken breast cooked with a rich, creamy sauce.
For this recipe, we have adapted it with a few different variations. Using bone-in, skin-on chicken breasts, also known as split chicken breasts and thighs seasoned with thyme, rosemary and garlic, the meat is tender and juicy. A delicious, savory sauce is made from butter, white wine, chicken stock and some cream. This Roast Chicken Supreme looks and tastes like a restaurant-quality dish but uses simple, basic ingredients.
Looking for more chicken thighs recipes to put on your meal plans? Try some of our favorites:
Ingredients
Ingredient Notes and Options
- Chicken-you can use boneless, skinless breast or thighs if you prefer. However, the cooking time will be shorter. Make sure to use your meat thermometer to prevent the meat from overcooking and drying out.
- Instead of the white wine, you can use 1-2 tablespoons of rice wine vinegar or white vinegar. It adds just a little tang to the sauce. Or use more unsalted chicken stock or broth.
- Seasoning- I praise Umami seasoning to the high heavens all the time because I love it so much. It would definitely be in my top 5 all time favorite spices. There is no perfect substitute for it as far as seasonings.For this recipe, it adds a bit of savory mushroom flavor. You can add sliced mushrooms to the recipe if you have them since the authentic dish does often have them. But flavor wise, Umami seasoning hits the mark! Try some paprika, celery seed, garlic and onion powder and a bit of
How to make Roast Chicken Supreme
Step 1: Preheat oven to 350°F. Stir together the salt, pepper and thyme. Pat chicken dry with paper towel and press seasonings onto top of and under skin. Heat an oven safe skillet or Dutch oven over medium heat and add oil, swirl to cover bottom of pan.
Step 2: Place chicken, skin side down ,in the pan and let it cook for 3 minutes. Turn chicken over and place skillet in the oven and roast for 40-50 minutes. Test with an internal meat thermometer. The internal temperature should register 160°F and will rise to 165°F as it rests for 5-10 minutes while you're making the sauce.
Step 3: Remove chicken to platter, cover with aluminum foil to keep warm.
If you have a fat separator cup, pour off the fat and keep the drippings. If not, just pour off all the drippings. Heat the skillet on medium, add wine and stock. Simmer for 2-3 minutes. Add the butter, seasonings and mustard. Stir well and simmer for 2 minutes. Lower heat to low and pour in heavy cream, stirring to combine sauce ingredients. Don't boil the sauce. Add lemon slices if desired.
Step 4: Add the chicken back to skillet and pour sauce over chicken.
Serve over rice, noodles or potatoes.
My Best Tips for This Recipe
- For the crispiest chicken, I do like to brown it first, skin side down before I roast the chicken pieces. If you have an ovenproof frying pan, that is best (less dishes). But you can transfer the browned chicken to a casserole, baking tray or roasting pan. OR you can just roast the chicken for the time stated and then turn on the broiler for about 2 minutes to crisp the skin.
- I added some baby carrots to roast alongside the chicken because my skillet was big enough. If you want to add them as well, make sure not to crowd the pan to allow air circulation and allows even cooking.
- Letting the chicken rest while you are making the sauce will preserve and retain the juices. If any juices do seep out while you're making the sauce, pour it back into the skillet and stir into the Supreme sauce.
Serving Suggestions
Side Dishes: I served this dish with jasmine rice for my husband. He said the Supreme sauce was really good over the rice. He said to make even more next time! Other ideas could be baked or mashed potatoes or some noodles.
Veggies: Carrots, Broccoli, asparagus and green beans are our favorite vegetables to serve alongside chicken. I roasted some rainbow carrots in the oven while the chicken cooked.
Some of our other favorite vegetable dishes are Charred Broccoli, Blackened Green beans and Pan Seared Asparagus and are on the menu very often. Right now squash and zucchini are in season so we also enjoy Pan fried Yellow Squash or Roasted Squash and Zucchini.
Salad: I usually serve a salad alongside since I rarely eat rice, noodles or potatoes (to lower my carb intake). A simple House salad or a red leaf lettuce salad with Garlic Dressing are my favorites.
Dessert: If you're craving a little something sweet after dinner but can't or don't want something with sugar in it, try a slice of my Sugar Free Apple Cake or my Sugar Free coconut macaroons.
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Here are MORE delicious chicken recipes to try:
If you tried this recipe and enjoyed it, I'd love if you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!
Roast Chicken Supreme
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American/French
Description
Roast Chicken Supreme has juicy, tender chicken thighs and breasts that are roasted until golden brown and crispy. It is served with a rich and savory, creamy white sauce made with chicken stock, wine, seasonings and cream. You will love that this chicken dish is easy enough for a weeknight dinner but also elegant enough to serve to company.
Ingredients
- 2 bone-in, skin on chicken breasts, about 1.25 pounds total
- 2 bone-in, skin on chicken thighs, 1.00 pound total
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon thyme
- 2 teaspoons rosemary
- 2 teaspoons Umami seasoning *
Sauce
- 3 tablespoons butter
- 1 ½ chicken stock or broth, unsalted
- ½ cup heavy cream
- 1 teaspoon Dijon mustard
- ¼ cup white wine *
- ½ lemon, sliced*optional
Instructions
1. Preheat oven to Stir together the salt, pepper and thyme. Pat room temperature chicken dry with paper towels and press seasonings onto top of and under skin.
2. Heat an oven safe skillet or Dutch oven over medium heat and add oil, swirl to cover bottom of pan.
3. Place chicken, skin side down ,in the pan and let it cook for 3 minutes. Turn chicken over and place skillet in the oven and roast for 40-50 minutes. Check with meat thermometer. It should register 160°F in the thickest part of the meat and will rise to 165°F as it rests while you're making the sauce.
4. Remove chicken to platter, cover with aluminum foil to keep warm.
5.If you have a fat separator cup, pour off the fat and keep the drippings. If not, just pour off all the drippings. Heat the skillet on medium, add wine and stock. Simmer for 2-3 minutes. Add the butter, seasonings and mustard. Stir well and simmer for 2 minutes. Lower heat to low and pour in heavy cream, stirring to combine sauce ingredients. Don't boil the sauce. Add lemon slices if desired.
6. Add the chicken back to skillet, pouring sauce over chicken.
7. Serve over rice, noodles or potatoes.
Notes
*Sub ½ teaspoon paprika, onion, red pepper, dry mustard for the Umami seasoning if you don't have it, but I do highly recommend picking up a jar.
*If you don't have or want to use white wine, use ¼ cup more broth and 1 tablespoon white vinegar or lemon juice.
*Store chicken and sauce in a container in the refrigerator for up to 3 days. Reheat on low heat in a pan on the stovetop. Or heat in the microwave. The sauce will have thickened a bit more from being cold. Just add some more broth to thin out the sauce.
*Freeze leftovers in an airtight container for 2 months. Defrost overnight in the refrigerator and reheat as above.
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