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Chicken Supreme is a comfort food classic. Tender baked chicken breasts topped with a simple tangy yogurt spread and golden, crunchy panko breadcrumbs. It comes together in just over an hour and the whole family will love it. I first found this recipe in one of my mom’s handwritten cookbooks, and it’s been a regular in my kitchen ever since.
If you love easy baked chicken dinners, you’ll also want to try my Creamy Baked Chicken, this cozy Poppy Seed Chicken, or this Parmesan Ranch Crusted Chicken for something with a little extra crunch.
What Is Chicken Supreme? — In culinary terms, “supreme” simply refers to the best cut of the bird: the boneless, skinless chicken breast. A Chicken Supreme is any recipe that highlights that cut. This home-cook version uses a tangy yogurt topping and a crispy panko crust that bakes up beautifully in the oven. It’s a lighter take on a comfort food classic.
Pin this recipe for later!3 Tips That Make or Break This Recipe
- Pound the chicken to an even thickness. Thick breasts take much longer than thin ones, so uneven pieces mean some will be done while others aren’t. Pound them down or buy chicken cutlets to skip that step entirely.
- Plain yogurt or sour cream both work. Yogurt is lighter; sour cream gives a slightly richer flavor. Either one keeps the chicken moist and helps the breadcrumbs stick. Use whichever you have.
- Panko gives you the best crunch. Regular breadcrumbs work in a pinch but will bake up softer. If panko isn’t in your pantry, crushed butter crackers or Saltines are a great swap and add a nice buttery flavor.
RECIPE WALK-THROUGH
How To Make Chicken Supreme
See the recipe card below for full, detailed instructions
This recipe comes together quickly. Most of the time is hands-off baking while the oven does the work.
Step 1: Prep the Chicken
Preheat your oven to 375°F and spray a 13×9-inch baking dish with cooking spray.
If your chicken breasts are thick or uneven, place them between two sheets of plastic wrap and pound lightly until they’re a consistent thickness.
Pat them dry with paper towels, then arrange side by side in the prepared dish without overlapping. Don’t skip this. It helps the yogurt topping adhere instead of sliding off.
Step 2: Make the Yogurt Spread
In a large bowl, stir together the plain yogurt (or sour cream), lemon juice, Worcestershire sauce, celery salt, paprika, minced garlic, and black pepper until smooth.
Spread the mixture evenly over each chicken breast, covering the tops well.
Out of celery salt? Substitute with a pinch of dried dill and a small pinch of regular salt. It won’t be identical but works really well.
Step 3: Add the Breadcrumb Topping
In a small bowl, stir together the panko breadcrumbs, grated Parmesan, and dried parsley.
Sprinkle the mixture evenly over the yogurt-coated chicken, then press down gently so it adheres.
Step 4: Bake Until Golden
Bake uncovered for 35 to 45 minutes, depending on the thickness of your chicken. The breadcrumbs should be deep golden brown, and the internal temperature should read 165°F at the thickest part.
Thinner cutlets may be done closer to 30 to 35 minutes, so start checking early if yours are on the smaller side.
The pan drippings make a simple, flavorful sauce. Spoon them over rice or noodles when you serve. It’s one of the best parts.
Serving Suggestions
Chicken Supreme pairs well with just about any simple side. The pan drippings make a natural sauce that’s especially good spooned over rice or noodles:
- Easy Rice Pilaf
- Easy Buttered Noodles
- Honey Roasted Carrots
- Garlic Green Beans
- Baked Potatoes
- Olive Garden Salad
- Garlic Bread
Storage Tips
Storage and Make Ahead
Storing leftovers: Keep leftover chicken in an airtight container in the fridge for up to 3 days. The topping won’t stay crispy after refrigerating, but the chicken itself reheats well.
Reheating: The oven is the best option for bringing back some of the texture. Bake at 350°F for 10 to 15 minutes, uncovered. A few minutes under the broiler at the end can help crisp things up again. The microwave works in a pinch but the topping will be soft.
Make ahead: Assemble the dish through the breadcrumb step, cover tightly with foil, and refrigerate for up to 24 hours. You can also freeze it unbaked for up to 3 months. Thaw in the fridge overnight, then bake as directed, adding a few extra minutes to account for the chill.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless thighs work well here. They’re a bit more forgiving and tend to stay juicy. Add about 5 to 10 minutes to the bake time and check for an internal temperature of 165°F.
Can I substitute something for the celery salt?
Celery salt isn’t as common in pantries these days. A pinch of dried dill plus a small pinch of regular salt is the best substitute. It changes the flavor slightly but still works really well with the other seasonings.
More Easy Baked Chicken Dinners
- Breaded Chicken Cutlets
- Crispy Baked Chicken Thighs
- Baked Honey Mustard Chicken
- Chicken and Rice Bake
Chicken Supreme
Ingredients
- 2 pounds boneless skinless chicken breasts about 4 large
- ¾ cup plain yogurt or sour cream
- 2 tablespoons lemon juice
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon celery salt
- ¼ teaspoon sweet paprika
- 1 garlic clove minced
- ¼ teaspoon black pepper
Topping:
- ¾ cup Panko bread crumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 375°F. Spray a 13×9-inch baking dish with nonstick cooking spray and set aside.
- If chicken breasts are thick or uneven, place between two sheets of plastic wrap and pound lightly to an even thickness. Pat dry with paper towels and arrange in the prepared baking dish without overlapping.
- In a large bowl, stir together yogurt, lemon juice, Worcestershire sauce, celery salt, paprika, garlic, and pepper until smooth. Spread evenly over the tops of the chicken breasts.
- In a small bowl, combine Panko breadcrumbs, Parmesan, and dried parsley. Sprinkle evenly over the yogurt layer and press down gently to adhere.
- Bake uncovered for 35 to 45 minutes, or until the breadcrumbs are golden and an instant-read thermometer inserted in the thickest part reads 165°F.
- Let rest for 5 minutes before serving.
Notes
- Pound chicken to an even thickness so all pieces finish at the same time. Chicken cutlets are an easy shortcut.
- Bake uncovered so the breadcrumbs get golden and crispy. Covering will steam them soft.
- Use an instant-read thermometer for best results. Chicken is done at 165°F.
- Plain yogurt or sour cream both work in the topping. Yogurt is lighter, sour cream is richer.
- No celery salt? Sub a pinch of dried dill plus a pinch of regular salt.
- No Panko? Regular breadcrumbs work but bake up softer. Crushed butter crackers or Saltines are a great swap.
- Chicken thighs can be used in place of breasts. Add 5 to 10 minutes to bake time.
- Store leftovers in an airtight container in the fridge for up to 3 days. The topping won’t stay crispy after refrigerating.
- Reheat in the oven at 350°F for 10 to 15 minutes uncovered for best texture.
- Make ahead: assemble through the breadcrumb step, cover, and refrigerate up to 24 hours before baking.
- Freeze unbaked for up to 3 months. Thaw overnight in the fridge and bake as directed, adding a few extra minutes.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
The smell was heavenly!!! Baked to the perfect temp. Topping was excellent but the chicken was tough. No idea why….