This Classic Chicken Suprême is one of the most elegant French chicken dishes ever created. Tender oven-roasted chicken breasts are finished with a silky traditional Suprême sauce made from chicken stock, cream and butter.
It’s a restaurant-style dish that’s surprisingly simple to cook at home — rich, comforting and perfect with rice, potatoes or vegetables.
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Ingredients (Serves 4)
Chicken
• Chicken breasts (boneless, skinless) – 4 pieces | 700 g | 1½ lb | about 3 US cups / 3 UK cups diced equivalent
• Salt – ¾ tsp | 4 g
• Black pepper – ½ tsp | 1 g
• Olive oil or butter – 1 tbsp / 3 tsp | 14 g
Suprême Sauce
• Unsalted butter – 2 tbsp / 6 tsp | 30 g
• Plain flour – 2 tbsp / 6 tsp | 16 g
• Chicken stock (hot) – 2 cups US / 2 cups UK | 480 ml I used 2 cubes
• Double cream (heavy cream) – ½ US cup / ½ UK cup | 120 ml
• Mushrooms – 200 g | about 2½ US cups / 2½ UK cups sliced
• Lemon juice – 2 tsp | 10 ml
• Salt – ¼ tsp | 1.5 g (or to taste)
• White pepper – ¼ tsp | 0.5 g
Finish
• Unsalted butter – 1 tbsp / 3 tsp | 14 g
• Fresh parsley (optional garnish) – 1 tbsp chopped | 3 g
Preheat oven to 200°C / 400°F.
Roast 18–22 minutes until the internal temperature reaches 75°C / 165°F.
#backyardchef #chickensupreme #frenchclassics #supremesauce #frenchchicken #classicfrenchrecipe #chickenrecipe #creamychicken #frenchcooking #homecooking #comfortfood
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34 Comments
Lovely recipe Rik thanks. Trying tomorrow!
Wow! Tony got big. Love this Supreme sauce. I’d like to make one for beef 🥩
Definitely going to be making this for dinner one night this week❤❤❤
Scrumptious, I had to make all the French posh nosh in college many moons ago, 😅 irish english Scottish folk , we all love butter based culinary too. Thank you chef Rik.
That's luxurious. Very posh. Although I'd argue that Rik makes even the most humble meals seem posh.
Love that Tony got some air time. What a beautiful boy. He is getting big. Our Kitty was a biter, too. I suppose she needed to keep us in line.
Rik, this is a simple, but elegant dish. It is restaurant worthy and a whole lot better when made at home. Thanks for this video!
👩🍳 Tony!
The most anticipated segment is when you enjoy the food!!
Looks great, Rik, and I will give it a go..Tony is very cute. I had a Tony cat that was very similar looking and was a great cat.
👁️🫶🏼👁️
Greetings Chef Rik
A continuation expansion of my culinary expertise… thanks to you Chef
❤❤❤
Never work with animals, Rik! Another great recipe!
Hello , thanks for this excellent cooking vidéo see you later my friend have a great day
Should of fried chicken off,remove chicken add, white wine, reduce, add mushrooms,fry,add flour,add butter for blond roux, add stock, add cream,more flavour to it.
Chef – can you make vegan friendly English Breakfast? Love ❤ from California.
Thank-You, Rick!
Looks fantastic. I'll be going back & checking out your "Chicken A-La-King", now. Delicious.
Darling Rik, you know I love you, right! However, when you started whisking metal against metal – my teeth were on edge and I feared for the life of that poor pan… Maybe those "bits of mushroom" were actually the non-stick coating coming off! 🤣😆
ANYWAY, back in the late 80's (before I knew how to cook) I used to buy Chicken Supreme in a TIN and confess, I absolutely LOVED it – I served it with plain rice and it was fab! Have tried and failed to replicate it over the years but after watching this video, maybe I now be successful! P.S. That naughty Tony the tiger is looking so happy and healthy – what a joy! x
My mum never made this but I loved it when we had it in school . Some nice creamy mash and veg ….winner ❤
Another classic again Rick,
Proper trough full of grub as we say in Yorkshire.
Omgoodness. Love this recipe. But love Tony too. Thank you Rik. 💕
I first dry fry the mushrooms and then put the butter, Jaime oliver style.
Can u please serve up your version of the French one pot braised chicken with Dijon mustard sauce wine/wine alternative which also uses an egg yolk for thickening the sauce. I so want to cook that. You are the only one that makes these easy to cook. Thanks.
Totally unrelated to this meal, but made your chicken with Boursin sauce today, with some fried cabbage/carrots/onion/corn on the side. IT WAS GORGEOUS.
You just used a Metal Whisk in a NON STICK Pan ! You can throw that one away now hey ! Listening to that Scraping Noise was Horrific lol
Please don’t do that again 😝🪚🧠
Dinner tonight 👍🏼❤️❤️
Thank you so much. I’m going to make this for my mam.
Maybe this could be a lead-off to a series of the five mother sauces?
That boss is beautiful.
Lol the sound of the metal whisk in that non stick pan makes my ears want to flap up and down.😂
Yum! My kind of meal including the veggie sides
Back to watch for the “method” now! Thanks Luv! Doing this tomorrow!
Hi Rik another great recipe. Thanks as always. You make everything look easy. ❤🇦🇺
The old ones are always good. I remember my mum making a white sauce, mixing cooked chicken in it and frozen peas. She served it on her overcooked sticky white rice and we loved it. Bless her, she wasn’t much of a cook, but in the sixties and seventies it filled our bellies and we thought it was posh French nosh hahaha. xx
Brilliant, thanks, Rik x