Chicken supremes are skin-on chicken breasts with the top of the shoulder bone left on – this helps keep the chicken moist. If you can't get hold of them, chicken breasts will work just as well.

Try this Cajun-style twist on a chicken supreme, then check out our Cajun chicken wraps, chicken and choriozo jambalaya, peri peri chicken, healthy chicken stir-fry and more healthy chicken breast recipes.


  • 2 chicken supremes
  • 2 tsp olive oil
  • 2 tbsp Cajun seasoning
  • 100g kale, chopped, tough stalks discarded
  • 2 tsp cider vinegar
  • 1 stick celery, thinly sliced
  • ½ red pepper, thinly sliced
  • 200g cherry tomatoes, halved
  • a small bunch coriander, chopped


  • 1 tbsp runny honey
  • 2 tsp wholegrain mustard
  • 1 tbsp cider vinegar
  • 1 tbsp extra-virgin olive oil


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Coat the chicken supremes in the oil, then sprinkle over the cajun seasoning and season generously. Heat a non-stick ovenproof frying pan over a medium-high heat and fry the chicken breasts, skin-side down, for 4-5 minutes or until really crisp. Flip the breasts and put the pan into the oven for 15 minutes or until the chicken is cooked through. Remove onto a plate to rest for 5 minutes before slicing.

  • STEP 2

    Put the kale into a bowl and add the cider vinegar and a pinch of salt. Use clean hands to massage both into the leaves. Leave for 15 minutes to soften.

  • STEP 3

    In a small bowl, whisk together all of the dressing ingredients.

  • STEP 4

    Add the celery, red pepper, tomatoes and coriander to the kale, then pour over the dressing and toss well. Divide between plates and serve with the chicken and any resting juices.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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