Easy Bone-In (Split) Chicken Breasts
photo by Jonathan Melendez
- Ready In:
- Heat oven to 425 degrees.
- Pour chicken broth over chicken.
- Drizzle with olive oil.
- Sprinkle with salt, pepper and paprika.
- Bake for 45-55 minutes.
Questions & Replies
Yum! I used 4 split breasts but kept it at 2 cups of chicken broth. I used an oiled (olive oil, light spray) baking dish that was just big enough for the chicken, no space really left around the sides. I did put a shallow pan underneath in case it boiled over but it didn't. I also added minced garlic (the kind that comes in a jar) and after sprinkling each breast with spices, I used my (clean!) hands and smeared it all over the chicken, tops, sides, bottoms. I was generous with the spices too. I basted it every so often but after 30 minutes the tops were brown and were starting to look dry so I sprayed some aluminum foil with olive oil and covered the chicken. I continued to baste every 15 minutes and it turned out great! It took about 1 hour 10 minutes because I had 4 giant chicken breasts but it is super moist and yummy. I will cook bone in chicken like this again. I plan to save the left over broth for tomorrow and dump some cooked noodles and leftover chicken for a quick soup for lunch.
Delicious! What a surprise...I really thought the skin was going to be soggy but it turned out nice and crispy...it reminded me of Thanksgiving turkey...I used veggie broth cuz that's what I had and I had exactly 2 cups of it...leftover from another recipe...anyway I used a 13x7 pan...I didn't want the broth to totally cover the breasts...I also basted it about every 15 mins like another reviewer did...served it with a salad and a baked potato that I baked along side of the dish in the oven...thanks for posting it! =)
Wow! I was very impressed with is. I am not one to eat chicken out of the oven. I usually don't like it. I have been looking for a baked chicken recipe that I would like. I followed the directions to the T. I almost forgot the olive oil. Had to pull it back out of the oven to put it on. I baked for an hour, basting every 15 minutes. Very juice! The skin was very good too! I think the secret is the chicken broth. Can't wait to try with thighs. Thanks!!!
This is the first time I've ever written a recipe review but this recipe was so easy and good that I just had to. Only made one large chicken breast in an 8in square glass pan and 1 cup of broth. Everything else exactly as described. Didn't even baste and it was so tender with a crispy skin. Will definitely make again in a larger batch next time. Thanks to the poster and all those who wrote prior reviews!
Why didn't I think of this!?!? I've been trying to get split chicken breasts right for years, and it almost always winds up dry, or at least semi-dry. The broth!!! What a simple solution! Seriously the best, most juicy (AND still crispy skin) bone-in chicken breast! We've made this several times since first trying and will continue! Thank you!