Our Highbridge Farm skin-on chicken supremes are a premium cut, offering succulent meat with an added depth of flavour from the crispy, golden skin. Sourced from chickens raised with care and sustainability on Highbridge Farm, these breasts reflect exceptional quality and taste.

The skin-on supreme retains more moisture during cooking, resulting in a tender and juicy texture. Its versatility makes it ideal for a range of dishes, whether roasted for a classic Sunday dinner, pan-fried for a golden sear, or grilled for a smoky finish. The bone-in preparation also enhances flavour, creating a richer, more indulgent eating experience.

Season simply with salt, pepper, and fresh herbs like thyme or rosemary, or marinate for added depth. Pair with roasted vegetables, creamy mashed potatoes, or a light salad, and finish with a pan jus or a complementary sauce like lemon butter or garlic cream for a restaurant-quality meal.

Perfect for special occasions, dinner parties, or an elevated midweek treat, our Highbridge Farm skin-on chicken supremes combine premium quality with delicious versatility. Celebrate the flavour and craftsmanship of locally sourced poultry with this gourmet cut.

Pan-Seared Skin-On Chicken Supremes with Lemon and Thyme Sauce

Skin-on chicken supremes (breasts with the wing attached) are an elegant and flavorful choice. This recipe uses a simple pan-searing technique to create crispy skin and tender meat, finished with a light lemon and thyme sauce.

Ingredients

For the Chicken:

• 4 skin-on chicken supremes
• 2 tbsp olive oil
• Salt and freshly ground black pepper

For the Sauce:

• 1 tbsp butter
• 2 garlic cloves, minced
• 100ml dry white wine (optional, or use chicken stock)
• 150ml chicken stock
• Juice of 1 lemon
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard (optional, for extra depth)
• 1 tbsp double cream (optional, for a richer sauce)

Method

1. Prepare the Chicken

1. Preheat your oven to 200°C (180°C fan).
2. Pat the chicken supremes dry with paper towels. Season generously with salt and pepper on both sides.
3. Heat the olive oil in an ovenproof skillet or frying pan over medium-high heat.

2. Sear the Chicken

1. Place the chicken supremes skin-side down in the hot pan.
2. Sear for 4–5 minutes without moving them, until the skin is golden and crispy.
3. Turn the chicken over and sear the other side for 2 minutes.

3. Finish in the Oven

1. Transfer the skillet to the preheated oven and roast for 12–15 minutes, or until the internal temperature of the chicken reaches 74°C. If you don’t have an ovenproof pan, transfer the chicken to a baking tray.
2. Remove the chicken from the oven and transfer to a plate to rest, loosely covered with foil.

4. Make the Sauce

1. Return the skillet to the stovetop over medium heat. Add the butter and let it melt.
2. Stir in the garlic and sauté for 1 minute until fragrant.
3. Deglaze the pan with white wine (if using), scraping up any browned bits from the bottom.
4. Add the chicken stock, lemon juice, and thyme. Simmer for 3–4 minutes until slightly reduced.
5. Stir in the Dijon mustard and cream (if using), and season to taste with salt and pepper.

5. Serve

1. Plate the chicken supremes and spoon the lemon and thyme sauce over the top.
2. Pair with roasted potatoes, steamed green beans, or a crisp salad for a balanced meal.

Chef’s Tips

• For extra crispy skin, start the chicken in a cold pan and gradually increase the heat, allowing the fat to render out slowly.
• If desired, garnish with fresh thyme sprigs or lemon zest for added presentation.

This recipe ensures perfectly cooked skin-on chicken supremes, with crispy golden skin and a bright, aromatic sauce. A simple yet elegant dish for any occasion. Enjoy!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days