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)
Bring to room temp, pat dry.
Season generously with salt & pepper.
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.
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.