A Simple, Cosy Mediterranean Chicken Supreme

Chicken “supreme” always sounds fancy, but it’s really just a breast with the skin on and the wing bone left attached. That little bone keeps the meat juicy, adds extra flavour, and makes it look restaurant-worthy without any fuss.

I often buy a corn-fed free range chicken and joint it myself. Thighs for curries, drumsticks for roasting, wings saved for a greedy feast -and supremes like this Mediterranean Chicken Supreme for those cosy evenings in. A creamy sauce, sun-dried tomatoes, and olives bring a taste of the Mediterranean straight to your plate.

Ingredients (serves 1)

1 chicken supreme (breast with skin on, wing bone attached)

2 tsp olive oil

½ small onion, finely chopped

1 clove garlic, crushed

4–5 green olives, pitted and halved

3 sun-dried tomatoes, chopped

50 ml dry white wine

75 ml chicken stock

50 ml double cream

¼ tsp dried oregano

½ tsp dried mixed herbs (or a few torn basil leaves if you’ve got them)

Celery salt and freshly ground black pepper

Serving suggestions:

Buttered new potatoes or orzo pasta

Green beans or broccoli

Method

1. Season the chicken
   Pat the chicken supreme dry and season both sides with celery salt and pepper.
2. Pan-sear
   Heat the olive oil in a frying pan over medium–high heat. Place the chicken skin side down and cook for 5 minutes until golden and crisp. Turn over for another 3 minutes. Remove and set aside.
3. Build the sauce
   In the same pan, soften the onion for 2–3 minutes. Stir in garlic, olives, and sun-dried tomatoes for 1–2 minutes.
4. Deglaze & simmer
   Pour in the white wine, scraping up any browned bits. Let it bubble for a minute, then add the stock and herbs. Return the chicken, skin side up, and simmer gently for 8–10 minutes until cooked through.
5. Finish
   Remove the chicken to a warm plate. Stir in the cream, simmer 2 minutes to thicken, and adjust seasoning.
6. Serve
   Plate the Mediterranean Chicken Supreme, spoon over the sauce, and serve with potatoes or pasta and green vegetables.

Cook Once, Eat Twice: Freeze a Second Supreme

If you’ve got two supremes, you can cook both together:

1. Remove one chicken supreme with sauce, let it cool, then freeze in a freezer-safe container for up to 3 months.
2. Reheat after defrosting overnight in the fridge at 160°C (fan 140°C) for 20–25 minutes, adding a splash of stock or cream.
3. Enjoy a second, stress-free Mediterranean supper any time.

Why This Recipe Works

Uses corn-fed free range chicken, for flavour and juiciness.

Simple, one-pan Mediterranean Chicken Supreme with olives and sun-dried tomatoes.

Perfect for cosy dinners or batch-cooking for the freezer.

Another chicken supreme recipe here.

This recipe is part of my easy chicken dinner ideas collection — a complete guide to cooking every cut, every style, from Casa Adora and the road.

Footnote: Wonky photos, proper chicken, genuine adventures — The Flexible Chef.