If you love proper chicken with crispy, golden skin and succulent breast meat, this is the cut. Our Chicken Supremes are breast on the bone with skin left on — the classic chef’s choice for moisture and depth of flavour. They pan-sear beautifully, finish in the oven in minutes, and shine with everything from a creamy mushroom sauce to simple lemon and herbs.

Prepared by our in-shop team for reliable results every time, these are weeknight-easy and dinner-party-worthy. Season well, render the skin until it crackles, and enjoy tender meat that stays juicy thanks to the bone.

Please note: These chicken supremes are bone-in.

Why you’ll love it

• Bone-in & skin-on for maximum flavour and moisture

• Butcher-prepared for consistency and easy cooking

• Versatile: pan-roast, oven-bake, grill, or BBQ

• Restaurant finish at home in under 30 minutes

Cut details

• Chicken breast with the small wing joint attached (traditional “supreme” cut)

• Bone-in, skin-on

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry.

2. Season generously with salt & pepper.

3. Pan-roast: Start skin-side down in a hot, lightly oiled pan until the skin is deep golden. Flip and finish in a 180–200°C oven until cooked through.

4. Rest 5 minutes before serving.
   Food safety: Cook thoroughly until juices run clear and the thickest part reaches 75°C.

Serving ideas

• Classic: garlic, thyme, butter baste; finish with a squeeze of lemon

• Creamy mushroom or tarragon sauce with mash

• Mediterranean: cherry tomatoes, olives, rosemary, and roast potatoes

• BBQ glaze: honey, mustard, and a touch of smoked paprika

Storage & handling

• Keep refrigerated below 5°C

• Suitable for home freezing on day of purchase; defrost in the fridge and use within 24 hours

• Once opened, consume within 1 day

• Allergen info: none in the raw product; handle carefully to avoid cross-contamination

• Caution: contains bones

FAQs

Are these bone-in?
Yes — bone-in and skin-on for extra flavour and succulence.

Do I need to brine them?
Not essential. Pat dry, season well, and don’t rush the skin.

What’s the best internal temperature?
Aim for 75°C at the thickest point.

How many does one serve?
Typically one supreme serves one adult.