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Chicken Supreme

Chicken Supreme features skin-on, bone-in chicken breasts crafted to achieve a crispy, golden skin with tender, juicy meat inside. The dish relies on searing techniques, proper seasoning, and resting to create a satisfying contrast in texture and appearance. The final presentation showcases crackling skin paired with moist, flavorful meat, finished with fresh herbs and a splash of lemon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts skin-on, bone-in preferred
  • 1 tablespoon sea salt for seasoning
  • 2 tablespoons vegetable oil high smoke point oil
  • 2 tablespoons unsalted butter preferably clarified
  • 2 sprigs fresh thyme or rosemary for aromatics
  • 1 lemon lemon for finishing

Equipment

  • Heavy skillet (cast iron preferred)
  • Tongs
  • Sharp knife
  • Paper towels

Method
 

  1. Pat the chicken breasts thoroughly dry with paper towels to remove excess moisture, which helps achieve crisp skin.
  2. Generously season each piece all over with sea salt, pressing it into the skin and underside; let sit at room temperature for about 30 minutes to enhance flavor and skin crispness.
  3. Heat your skillet over medium-high heat until shimmering, about 2-3 minutes, then add vegetable oil and swirl to coat the bottom evenly.
  4. Place the chicken breasts skin-side down in the hot skillet. Sear without moving for 5-7 minutes, until the skin turns deep golden brown and crackles softly as you press with tongs.
  5. Flip the chicken carefully using tongs and reduce the heat to medium. Add butter and herb sprigs to the pan, allowing the butter to melt and bubble around the chicken.
  6. Continue cooking the chicken for about 8-10 minutes, occasionally basting with the melted butter and juices, until the internal temperature reaches 75°C (165°F) and the meat feels firm but tender.
  7. Remove the chicken from the skillet and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute, keeping the skin crispy and the meat moist.
  8. While the chicken rests, squeeze fresh lemon juice over the meat and sprinkle with chopped herbs if desired.
  9. Carve the chicken breasts, ensuring the skin remains crackly and golden. Serve immediately, skin side up, for maximum crunch and flavor.

Notes

For extra crispiness, dust the chicken skin lightly with flour before searing. Resting is crucial to keep the meat juicy and the skin crispy. Finish with a squeeze of lemon to brighten the rich, savory flavors.