This creamy chicken supreme recipe is made with crispy-skinned chicken breasts, earthy mushrooms, double cream, white wine, and fresh tarragon. It creates a tender chicken breast smothered in a rich and flavourful sauce, making it a true restaurant-quality main course. Perfect for a special weekend dinner, this dish serves 2 and is ready in about 45 minutes.
I make this when I want something that feels fancy but is actually straightforward to pull off. The tarragon and mushroom cream sauce is what makes it special every single time.
Chicken Supreme Recipe Ingredients
- 2 chicken supremes (or skin-on, boneless chicken breasts)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 shallots, finely chopped
- 2 cloves garlic, crushed
- 200g chestnut mushrooms, sliced
- 75ml dry white wine
- 150ml chicken stock
- 100ml double cream
- 1 tablespoon fresh tarragon, chopped
- Salt and freshly ground black pepper
How To Make Chicken Supreme
- Prepare the chicken: Pat the skin of the chicken supremes completely dry with kitchen paper. This is the key to getting extra crispy skin. Season both sides generously with salt and freshly ground black pepper.
- Sear the chicken: Heat the olive oil and butter in a large frying pan over medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes without moving, until deep golden and crisp. Flip, cook for 2 more minutes, then remove and set aside.
- Cook the veg: Reduce the heat to medium and soften the shallots for 3-4 minutes. Add the mushrooms and cook for 5 minutes until browned. Stir in the garlic and cook for one more minute.
- Build the sauce: Pour the white wine into the pan to deglaze it. Use a wooden spoon to scrape any browned bits from the bottom as the wine bubbles. Allow the wine to reduce by about half.
- Simmer the chicken: Pour in the chicken stock and bring to a gentle simmer. Return the seared chicken to the pan, skin-side up. Lower the heat, cover with a lid, and simmer gently for 10-15 minutes, or until the chicken is cooked through.
- Finish the sauce: Remove the chicken and let it rest on a board. Pour the double cream into the pan, stir well, and let it bubble for 2 minutes to thicken. Stir in the fresh tarragon and season to taste.
- Serve: Serve the chicken breasts whole or sliced on warm plates. Spoon the creamy mushroom sauce generously over the top.
What Is the Secret to Perfect Chicken Supreme?
- Dry skin is crispy skin: Pat the skin thoroughly dry with kitchen paper before seasoning. Any moisture will create steam and prevent the skin from crisping up properly.
- What is a chicken supreme? A classic supreme cut is a skin-on, boneless chicken breast with the first bone of the wing still attached. A standard skin-on, boneless breast from the butcher works perfectly as a substitute.
- Brown the mushrooms properly: Give the mushrooms space in the pan so they fry rather than steam. This browning develops a much deeper, richer flavour. If you enjoy mushroom-based dishes, try the Hairy Bikers chicken and mushroom pie next.
- Rest the chicken: Let the chicken rest for at least 5 minutes before serving or slicing. This allows the juices to settle back into the meat, keeping every bite tender and moist.
What Should You Serve on the Side?
This rich and creamy dish pairs best with sides that can soak up the sauce. Creamy mashed potatoes are the classic choice, but Hairy Bikers dauphinoise potatoes would be a perfect match too. A simple rice pilaf also works well.
For a green vegetable, serve with steamed asparagus, tenderstem broccoli, or green beans tossed in a little butter. The Hairy Bikers chicken chasseur is another great French-style chicken dish if you enjoy this one.
Does This Keep Well?
Store any leftovers in an airtight container in the fridge for up to 3 days. Keep the chicken in the sauce to stop it drying out. Reheat gently in a pan over a low heat or in the microwave until piping hot.
Freezing is not ideal for this recipe. Cream-based sauces tend to split or become grainy when thawed and reheated. For best results, enjoy this dish fresh.
Nutrition Facts
- Calories: 680 kcal
- Total Fat: 50g
- Saturated Fat: 25g
- Cholesterol: 220mg
- Sodium: 450mg
- Total Carbohydrate: 8g
- Dietary Fibre: 1g
- Sugars: 4g
- Protein: 45g
Frequently Asked Questions
What wine is best for chicken supreme? A dry white wine like Sauvignon Blanc or Pinot Grigio works best. The acidity cuts through the richness of the cream and brings out the flavour of the tarragon.
How does the Hairy Bikers chicken supreme compare to other versions? Most competitors like Vikalinka and Olive Magazine use a similar base of mushrooms, wine, and cream. This version stands out with its focus on crispy skin and the classic French tarragon pairing.
Can I make chicken supreme ahead of time? You can sear the chicken and prepare the mushroom base up to a day ahead. Finish the cream sauce and simmer the chicken just before serving for the best texture.
What can I use instead of white wine? Replace the wine with an equal amount of extra chicken stock plus a squeeze of fresh lemon juice. The lemon adds the acidity the wine would have provided.
Can I use boneless skinless chicken breasts? Yes, but you will lose the crispy skin element. Sear the breasts for 3-4 minutes per side instead, and reduce the simmering time slightly to avoid drying them out.
You May Also Like:
- Hairy Bikers Chicken Chasseur Recipe
- Hairy Bikers Chicken and Mushroom Pie Recipe
- Hairy Bikers Dauphinoise Potatoes Recipe
Hairy Bikers’ Chicken Supreme Recipe
Description
This chicken supreme recipe features a perfectly seared chicken breast with crispy skin, simmered in a creamy sauce made with chestnut mushrooms, white wine, double cream, and fresh tarragon. Ready in 45 minutes, it serves 2 and makes a flavour-packed dinner.
Ingredients
Instructions
- Prepare and sear: Pat chicken skin dry with kitchen paper, season, and heat oil and butter in a pan. Sear skin-side down for 5-7 minutes until golden and crisp. Flip, cook for 2 minutes more, then remove from the pan.
- Cook the veg: In the same pan, soften the shallots for 3-4 minutes, then add mushrooms and cook until browned. Stir in garlic for 1 minute.
- Build the sauce: Deglaze the pan with white wine and reduce by half. Add chicken stock and bring to a simmer.
- Simmer the chicken: Return the chicken to the pan, skin-side up. Cover and simmer for 10-15 minutes until cooked through. Remove chicken to rest.
- Finish and serve: Stir the double cream and tarragon into the sauce and simmer to thicken. Season to taste and spoon over the rested chicken.
