Pan-Seared Chicken Suprêmes with Tarragon Cream Sauce

Steps

1. Step 1

   Heat the oven to 400°F. Take the chicken out of the fridge, pat the skin completely dry with paper towels, and season both sides generously with salt and pepper. Let it sit at room temperature while the oven heats.

   10 min · 400°F

   • 4 skin-on, boneless chicken breasts (suprêmes), about 7 oz each
   • fine sea salt
   • freshly ground black pepper
2. Step 2

   Set a large oven-safe skillet (cast iron or stainless steel) over medium-high heat and add the oil. When it shimmers, lay the chicken in skin side down. Press each piece flat for a few seconds, then leave it alone until the skin is deep golden and crisp, 6 to 8 minutes. Do not move it before then.

   8 min

   • 4 skin-on, boneless chicken breasts (suprêmes), about 7 oz each
   • 1 tbsp neutral oil, such as grapeseed or canola
3. Step 3

   Turn the heat down to medium and flip the chicken skin side up. Add 2 tbsp of the butter, the thyme and the garlic. Tilt the pan and spoon the foaming butter over the chicken for about 1 minute.

   2 min

   • 2 tbsp unsalted butter
   • 3 sprigs fresh thyme
   • 1 clove garlic
4. Step 4

   Transfer the skillet to the oven and roast until the thickest part of the breast reads 160°F on an instant-read thermometer, 8 to 12 minutes depending on thickness.

   10 min, hands-off · 400°F

5. Step 5

   Move the chicken to a plate or board, skin side up, and tent loosely with foil to rest. Discard the thyme and garlic. Pour off all but about 1 tbsp of fat from the skillet.

   5 min, hands-off

6. Step 6

   Set the skillet over medium heat (the handle is hot, so use a towel). Add the shallots and cook, stirring, until soft and translucent, about 2 minutes. Pour in the wine, scrape up the browned bits, and simmer until reduced by about half, 3 to 4 minutes.

   6 min

   • 2 shallots
   • 3/4 cup dry white wine, such as Sauvignon Blanc
7. Step 7

   Add the stock and simmer until reduced by about half again, 4 to 5 minutes. Stir in the crème fraîche and Dijon and simmer until the sauce coats the back of a spoon, 2 to 3 minutes more.

   8 min

   • 3/4 cup chicken stock
   • 1/2 cup crème fraîche
   • 1 tsp Dijon mustard
8. Step 8

   Take the pan off the heat. Swirl in the remaining 2 tbsp butter a piece at a time, then the tarragon and lemon juice. Taste and add salt and pepper as needed. Spoon the sauce onto plates, set the chicken on top so the skin stays crisp, and pour any resting juices into the sauce.

   3 min

   • fine sea salt
   • freshly ground black pepper
   • 2 tbsp unsalted butter
   • 3 tbsp fresh tarragon leaves
   • 1 tsp lemon juice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026