Supreme Chicken Recipes: Elevate Your Dinner Tonight!
Chicken is a staple in many households, beloved for its versatility and affordability. But sometimes, we crave something more than just a simple roasted chicken. That’s where “Supreme Chicken” comes in. This refers to a boneless, skinless chicken breast that is often stuffed or served with a delicious sauce, taking it from ordinary to extraordinary. This post explores several supreme chicken recipes, each with detailed steps and instructions to help you create a restaurant-quality meal at home.
## What Makes Chicken “Supreme”?
The term “supreme” in culinary terms signifies a cut of meat (usually poultry) that is boneless and skinless, often from the breast. For chicken, it typically means a boneless, skinless chicken breast, sometimes with the first wing joint still attached. It represents a more refined and elegant presentation compared to standard bone-in, skin-on pieces. While the wing bone adds visual appeal in some preparations, it is not a requirement for it to be called Supreme.
## Recipe 1: Chicken Supreme with Mushroom Cream Sauce
This classic recipe is a guaranteed crowd-pleaser. The creamy mushroom sauce perfectly complements the tender chicken breast, creating a harmonious and flavorful dish.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1 tablespoon butter
* 8 ounces cremini mushrooms, sliced
* 1 shallot, finely chopped
* 2 cloves garlic, minced
* 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
* 1 cup chicken broth
* 1/2 cup heavy cream
* 2 tablespoons chopped fresh parsley
* Salt and pepper to taste
* 1 tablespoon all-purpose flour (optional, for thickening sauce)
**Instructions:**
1. **Prepare the Chicken:** Pat the chicken breasts dry with paper towels. Season generously with salt and pepper on both sides. If desired, you can lightly pound the chicken breasts to an even thickness for faster and more even cooking. This step is optional, but it helps ensure the chicken cooks thoroughly without drying out.
2. **Sear the Chicken:** Heat the olive oil and butter in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the chicken breasts in the skillet, ensuring they are not overcrowded. Sear the chicken for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to check for doneness. Remove the chicken from the skillet and set aside. Tent with foil to keep warm.
3. **Sauté the Mushrooms:** In the same skillet, add the sliced mushrooms and cook until softened and lightly browned, about 5-7 minutes. Stir occasionally to prevent sticking. The mushrooms will release their moisture, which will evaporate as they cook.
4. **Sauté Aromatics:** Add the chopped shallot and minced garlic to the skillet and cook for another minute, or until fragrant. Be careful not to burn the garlic.
5. **Deglaze the Pan:** Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. This process, called deglazing, adds a lot of flavor to the sauce. Let the wine simmer for a couple of minutes, allowing the alcohol to evaporate.
6. **Add Broth and Cream:** Pour in the chicken broth and bring to a simmer. If you want a thicker sauce, whisk in 1 tablespoon of flour with 2 tablespoons of cold water to form a slurry. Add the slurry to the sauce and simmer for a few minutes, until thickened. Then, stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.
7. **Combine and Serve:** Return the chicken breasts to the skillet and spoon the mushroom cream sauce over them. Let the chicken simmer in the sauce for a few minutes, allowing it to absorb the flavors. Serve the chicken supreme with the mushroom cream sauce over rice, pasta, mashed potatoes, or your favorite side dish. Garnish with extra parsley, if desired.
**Tips and Variations:**
* **For a richer flavor:** Use bone-in, skin-on chicken breasts. Sear them skin-side down first to render the fat and create crispy skin.
* **Add other vegetables:** Sautéed spinach, asparagus, or sun-dried tomatoes would be delicious additions to the sauce.
* **Use different types of mushrooms:** Try using a combination of cremini, shiitake, and oyster mushrooms for a more complex flavor.
* **Spice it up:** Add a pinch of red pepper flakes to the sauce for a little heat.
* **For a dairy-free version:** Substitute the heavy cream with coconut cream or cashew cream.
## Recipe 2: Chicken Supreme Stuffed with Spinach and Feta
This recipe elevates chicken supreme by stuffing it with a savory mixture of spinach and feta cheese. It’s a flavorful and impressive dish that is perfect for a special occasion.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* 4 ounces fresh spinach, washed and chopped
* 4 ounces feta cheese, crumbled
* 2 cloves garlic, minced
* 1 tablespoon olive oil
* 1/4 cup breadcrumbs (panko or regular)
* 1 egg, lightly beaten
* 1 teaspoon dried oregano
* Salt and pepper to taste
* Optional: Lemon wedges for serving
**Instructions:**
1. **Prepare the Spinach and Feta Filling:** Heat the olive oil in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, or until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from the heat and let cool slightly. Squeeze out any excess moisture from the spinach using a paper towel or clean kitchen towel. This prevents the filling from being watery.
2. **Combine the Filling Ingredients:** In a bowl, combine the wilted spinach, crumbled feta cheese, breadcrumbs, egg, oregano, salt, and pepper. Mix well to combine all the ingredients.
3. **Prepare the Chicken Breasts:** Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Using a meat mallet or rolling pin, pound the chicken breasts to an even 1/4-inch thickness. This will make them easier to roll and cook evenly.
4. **Stuff the Chicken:** Place a portion of the spinach and feta filling in the center of each chicken breast. Spread the filling evenly, leaving a small border around the edges. Roll up the chicken breasts tightly, starting from one end and securing with toothpicks or kitchen twine to keep them closed during cooking.
5. **Sear or Bake the Chicken (Two Options):**
* **Searing Method:** Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts on all sides until golden brown, about 2-3 minutes per side. This will help to seal in the juices and add flavor. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
* **Baking Method:** Preheat your oven to 375°F (190°C). Place the stuffed chicken breasts in a baking dish that has been lightly oiled. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
6. **Rest and Serve:** Remove the chicken from the oven or skillet and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Remove the toothpicks or kitchen twine before slicing. Serve the chicken supreme stuffed with spinach and feta with a side salad, roasted vegetables, or your favorite grain.
**Tips and Variations:**
* **Add sun-dried tomatoes:** Chopped sun-dried tomatoes add a burst of flavor and color to the filling.
* **Use different cheeses:** Try using ricotta cheese, goat cheese, or mozzarella cheese in place of or in addition to feta cheese.
* **Add herbs:** Fresh basil, thyme, or rosemary would be delicious additions to the filling.
* **Make it gluten-free:** Use gluten-free breadcrumbs.
* **Serve with a sauce:** A lemon butter sauce or a balsamic glaze would complement the flavors of the chicken and filling perfectly.
## Recipe 3: Chicken Supreme with Lemon Herb Butter Sauce
This recipe features a bright and flavorful lemon herb butter sauce that elevates the simple chicken breast to a gourmet experience. It’s quick, easy, and perfect for a weeknight dinner.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* 2 tablespoons olive oil
* 4 tablespoons butter, divided
* 2 cloves garlic, minced
* 1/4 cup chicken broth
* 2 tablespoons lemon juice, freshly squeezed
* 1 tablespoon chopped fresh parsley
* 1 tablespoon chopped fresh thyme
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Chicken:** Pat the chicken breasts dry with paper towels. Season generously with salt and pepper on both sides. As with the previous recipes, you may choose to pound the chicken breasts to an even thickness.
2. **Sear the Chicken:** Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the chicken breasts in the skillet, ensuring they are not overcrowded. Sear the chicken for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside. Tent with foil to keep warm.
3. **Make the Lemon Herb Butter Sauce:** In the same skillet, add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic. Add the chicken broth and lemon juice to the skillet and bring to a simmer. Whisk in the remaining 2 tablespoons of butter until melted and emulsified. Stir in the chopped fresh parsley and thyme. Season with salt and pepper to taste.
4. **Combine and Serve:** Return the chicken breasts to the skillet and spoon the lemon herb butter sauce over them. Let the chicken simmer in the sauce for a few minutes, allowing it to absorb the flavors. Serve the chicken supreme with the lemon herb butter sauce over rice, pasta, quinoa, or your favorite side dish. Garnish with extra parsley and lemon wedges, if desired.
**Tips and Variations:**
* **Add capers:** A tablespoon of capers adds a briny and tangy flavor to the sauce.
* **Use different herbs:** Try using rosemary, oregano, or dill in place of or in addition to parsley and thyme.
* **Add white wine:** Replace some of the chicken broth with dry white wine for a richer flavor.
* **Spice it up:** Add a pinch of red pepper flakes to the sauce for a little heat.
* **Make it creamy:** Stir in a tablespoon of heavy cream at the end for a creamier sauce.
## Recipe 4: Chicken Supreme with Prosciutto and Sage
This Italian-inspired recipe combines the savory flavors of prosciutto and sage with tender chicken breasts. It’s an elegant and flavorful dish that is perfect for a dinner party.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* 4 slices prosciutto
* 8 fresh sage leaves
* 2 tablespoons olive oil
* 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
* 1/2 cup chicken broth
* 2 tablespoons butter
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Chicken:** Pat the chicken breasts dry with paper towels. Season lightly with salt and pepper on both sides. Be mindful of the salt content of the prosciutto when seasoning the chicken.
2. **Assemble the Chicken:** Place a slice of prosciutto on top of each chicken breast. Place two fresh sage leaves on top of the prosciutto. Secure the prosciutto and sage to the chicken breast with toothpicks.
3. **Sear the Chicken:** Heat the olive oil in a large skillet over medium-high heat. Carefully place the chicken breasts in the skillet, prosciutto-side down. Sear the chicken for 4-5 minutes, or until the prosciutto is crispy and golden brown. Flip the chicken breasts and sear for another 3-4 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside. Remove the toothpicks.
4. **Make the Pan Sauce:** In the same skillet, add the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a couple of minutes, allowing the alcohol to evaporate. Add the chicken broth and bring to a simmer. Whisk in the butter until melted and emulsified. Season with salt and pepper to taste.
5. **Combine and Serve:** Return the chicken breasts to the skillet and spoon the pan sauce over them. Let the chicken simmer in the sauce for a few minutes, allowing it to absorb the flavors. Serve the chicken supreme with prosciutto and sage over mashed potatoes, polenta, or your favorite side dish. Garnish with extra sage leaves, if desired.
**Tips and Variations:**
* **Use different herbs:** Try using rosemary or thyme in place of sage.
* **Add garlic:** Add a clove of minced garlic to the skillet when making the pan sauce for extra flavor.
* **Use different types of cured meat:** Try using pancetta or speck in place of prosciutto.
* **Add a balsamic glaze:** Drizzle a balsamic glaze over the chicken before serving for a touch of sweetness and acidity.
* **Make it creamy:** Stir in a tablespoon of heavy cream at the end for a creamier sauce.
## Recipe 5: Chicken Supreme with Artichoke and Lemon
This Mediterranean-inspired recipe combines the tangy flavors of artichokes and lemon with tender chicken breasts. It’s a light and refreshing dish that is perfect for spring or summer.
**Ingredients:**
* 4 boneless, skinless chicken breasts
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 (14-ounce) can artichoke hearts, drained and quartered
* 2 cloves garlic, minced
* 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
* 1/4 cup chicken broth
* 2 tablespoons lemon juice, freshly squeezed
* 1 tablespoon chopped fresh parsley
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Chicken:** Pat the chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
2. **Sear the Chicken:** Heat the olive oil and butter in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the chicken breasts in the skillet, ensuring they are not overcrowded. Sear the chicken for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside. Tent with foil to keep warm.
3. **Sauté the Artichokes and Garlic:** In the same skillet, add the quartered artichoke hearts and minced garlic. Cook for about 3-5 minutes, or until the artichokes are lightly browned and the garlic is fragrant. Stir occasionally to prevent sticking.
4. **Deglaze the Pan:** Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for a couple of minutes, allowing the alcohol to evaporate.
5. **Add Broth and Lemon Juice:** Pour in the chicken broth and lemon juice. Bring to a simmer and cook for a few minutes, allowing the sauce to thicken slightly.
6. **Combine and Serve:** Return the chicken breasts to the skillet and spoon the artichoke and lemon sauce over them. Let the chicken simmer in the sauce for a few minutes, allowing it to absorb the flavors. Stir in the chopped fresh parsley. Serve the chicken supreme with artichoke and lemon sauce over rice, pasta, or couscous. Garnish with extra parsley and lemon wedges, if desired.
**Tips and Variations:**
* **Use fresh artichokes:** If you prefer, you can use fresh artichokes. Trim and cook them until tender before adding them to the skillet.
* **Add capers:** A tablespoon of capers adds a briny and tangy flavor to the sauce.
* **Use different herbs:** Try using oregano or thyme in place of parsley.
* **Add sun-dried tomatoes:** Chopped sun-dried tomatoes add a burst of flavor and color to the sauce.
* **Make it creamy:** Stir in a tablespoon of heavy cream or crème fraîche at the end for a creamier sauce.
## General Tips for Cooking Supreme Chicken
* **Pound the Chicken:** Pounding the chicken breasts to an even thickness ensures they cook evenly and quickly. This also helps to tenderize the chicken.
* **Don’t Overcook:** Chicken breasts can easily become dry if overcooked. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C).
* **Rest the Chicken:** Letting the chicken rest for 5-10 minutes before slicing allows the juices to redistribute, resulting in a more tender and flavorful chicken.
* **Season Generously:** Season the chicken with salt, pepper, and other herbs and spices to enhance its flavor.
* **Use Fresh Ingredients:** Fresh ingredients will always result in the best flavor.
## Serving Suggestions
Supreme chicken recipes are incredibly versatile and can be served with a variety of side dishes. Here are a few suggestions:
* **Rice:** White rice, brown rice, or wild rice are all excellent choices.
* **Pasta:** Linguine, fettuccine, or penne pasta are great options.
* **Potatoes:** Mashed potatoes, roasted potatoes, or scalloped potatoes are all delicious.
* **Vegetables:** Roasted asparagus, steamed broccoli, or sautéed spinach are healthy and flavorful choices.
* **Salads:** A simple green salad or a more elaborate salad with grilled vegetables and vinaigrette would be a refreshing addition.
## Conclusion
These supreme chicken recipes offer a delicious and elegant way to elevate your weeknight dinners or impress your guests. With a little bit of effort, you can transform a simple chicken breast into a restaurant-quality meal. Experiment with different flavors and ingredients to create your own signature supreme chicken dish. Enjoy!