There are dishes that whisper elegance, and this is one of them. A suprême is a skin-on, bone-out chicken breast that cooks up incredibly juicy and boasts a gorgeous, golden skin. Paired with a luxurious, sparkling Champagne sauce, it’s the kind of dish you make for a anniversary or to celebrate a big promotion. The sauce is not just for show—the Champagne reduces to a complex, slightly nutty, and beautifully balanced emulsion that makes the chicken feel truly special.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 min | 25 min | 45 min | 4 | Elegant & precise |
Why You’ll Love This Recipe
- Restaurant-quality at home: It looks and tastes incredibly sophisticated but is totally achievable.
- The sauce is pure luxury: Silky, rich, and with the unique, delicate flavor of Champagne.
- The chicken stays perfectly juicy: The suprême cut and pan-searing method ensure this.
- It’s a celebration on a plate: Perfect for marking life’s special moments.
Grab These
- 4 chicken suprêmes (bone-in, skin-on chicken breasts)
- Salt and white pepper
- 1 tbsp neutral oil (like grapeseed)
- 2 shallots, finely minced
- 1 cup dry Champagne or dry sparkling white wine
- ½ cup chicken stock
- ½ cup heavy cream
- 2 tbsp cold unsalted butter, cubed
- 1 tbsp fresh chives, chopped
Let’s Make It
First, pat your chicken suprêmes completely dry. This is the secret to crispy skin. Season them generously on both sides with salt and white pepper.
Heat the oil in a large skillet over medium-high heat. Once hot, place the chicken in the pan skin-side down. Reduce the heat to medium and cook, without moving, for 6-8 minutes, until the skin is deep golden brown and crispy.
Flip the chicken and cook for another 6-8 minutes on the other side, until cooked through (an internal thermometer should read 165°F / 74°C). Remove the chicken to a plate and let it rest.
Pour off all but a teaspoon of the fat from the skillet. Add the minced shallots and cook for 1 minute until soft. Pour in the Champagne—it will sizzle and steam—and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
Let the Champagne reduce by about half, then add the chicken stock and do the same. Stir in the heavy cream and let the sauce simmer for 2-3 minutes until it thickens slightly.
Reduce the heat to low. Whisk in the cold butter, one cube at a time, until the sauce is glossy and emulsified. Stir in the chives. Taste and adjust seasoning.
Return the chicken to the pan just to warm through, or plate the suprêmes and nap them generously with the sauce.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 510 kcal |
| Protein | 38g |
| Carbohydrates | 5g |
| Fat | 35g |
| *Note: | Values are estimates |
Variations & Add-Ins
- With Mushrooms: Sauté ½ lb of sliced wild mushrooms after removing the chicken, then proceed with the recipe.
- Herbaceous: Add a teaspoon of fresh tarragon along with the chives for a classic French pairing.
- Lemon Zest: A little grated lemon zest stirred in at the end brightens the entire dish.
Serving Ideas
- Serve with asparagus, haricots verts, or a delicate potato purée.
- A simple arugula salad with a lemon vinaigrette complements the richness.
- Of course, serve with a glass of the same Champagne you used for cooking.
Storage & Reheating
- Storage: Best enjoyed immediately. The sauce can separate upon reheating.
- Reheating: If necessary, reheat the chicken gently in a low oven and make a fresh batch of sauce—it comes together quickly.
My Two Cents
- Pro-Tip: The key to the sauce is mounting it with cold butter off the heat. This creates a stable, glossy emulsion that clings beautifully to the chicken.
You Asked, I’m Answering
Q: What if I can’t find chicken suprêmes?
A: No problem! Use regular boneless, skin-on chicken breasts. You may need to adjust the cooking time down by a few minutes.
Q: Do I have to use expensive Champagne?
A: Please don’t! A good-quality, dry sparkling wine (Cava, Crémant, or a less-expensive Champagne) works perfectly. The complexity comes from the reduction, not the price tag.