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Roasted Garlic Chicken Supreme

Chicken Supreme features tender, juicy chicken breasts roasted with sweet, mellow garlic and fragrant herbs. The dish is finished with a rich, velvety cream sauce and a crispy, golden top, creating a comforting yet elevated main course. Its inviting appearance combines crispy edges with a glossy, herb-infused sauce for an appealing presentation.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 4 pieces skinless, boneless chicken breasts preferably uniform in size
  • 4 cloves garlic whole or crushed, for roasting
  • 2 tablespoons butter for searing and finishing
  • 200 ml heavy cream rich and velvety
  • 3 sprigs fresh thyme whole sprigs for infusing
  • 1 bunch parsley chopped for garnish
  • 1 tablespoon lemon juice for brightness
  • salt and pepper seasonings to taste

Equipment

  • Oven
  • Skillet
  • Knife
  • Baking Dish
  • Tongs or spatula

Method
 

  1. Preheat your oven to 200°C (390°F). Season the chicken breasts generously with salt and pepper on both sides. Crush the garlic cloves and prepare the thyme sprigs.
  2. In a skillet over medium heat, melt 1 tablespoon of butter and add the chicken breasts. Sear for 3-4 minutes on each side until they develop a golden, crispy crust and smell fragrant.
  3. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining butter, then toss in the crushed garlic and thyme sprigs. Cook for about 30 seconds until the garlic turns aromatic and slightly golden.
  4. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, watching as the cream begins to thicken and turn glossy, about 5 minutes.
  5. Nestle the chicken breasts back into the skillet with the sauce, spooning some over the top. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through and the sauce has thickened slightly.
  6. Once baked, remove the skillet from the oven and let the chicken rest for 5 minutes. Then, squeeze fresh lemon juice over the dish for brightness and sprinkle with chopped parsley for a fresh, colorful finish.