Easy Bone-In (Split) Chicken Breasts

"Mmmmmm... Easy, affordable and delicious!"
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jojo B. photo by Jojo B.
photo by teresas photo by teresas
photo by Andrew D. photo by Andrew D.
photo by RachealMarie photo by RachealMarie
Ready In:
55mins
Ingredients:
6
Serves:
2
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ingredients

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directions

  • 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.
  • Enjoy!

Questions & Replies

default avatar
  1. Joe B.
    need to make for a party using 16 chicken breasts can you give pointers and recipe adjustments please also is the chicken cooked on a rack.
     
  2. Cindy C.
    Do you cover the pan while cooking?
     
  3. Lili S.
    I have a 3 pack of bone in chicken breasts and I am curious about what size pan to use? It might make a difference on the depth of the broth, correct?
     
  4. Mary L.
    I would really like to make this tonight but I only have boneless skinless chicken. Has anyone tried it with boneless skinless?
     
  5. Virginia O.
    I cooked an extra large piece of bone in chicken breast When I cook my chicken like this I cook at 325 for 57 minutes! If I cooked this chicken at 450 it would turn into a crisp My husband loved it Meat was thouroly cooked and juicy Wish I took a pic
     
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Reviews

  1. Sarah K.
    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.
     
  2. teresas
    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! =)
     
  3. seal angel
    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!!!
     
  4. lwycker
    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!
     
  5. Laura P.
    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!
     
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Tweaks

  1. Jonathan Melendez
    I doubled the recipe (without doubling the amount of broth) and cooked them in a 9x13 baking dish. Turned out great!
     
  2. Perry N.
    Added a bit of white wine.
     
  3. TiJuana Hamlin H.
    We used lemon and pepper seasoning and we are having it for the second time in the same week which we never do. Great recipe!
     
  4. Gary in AZ
    My only tweak was to sub the salt, pepper, and paprika with Old Bay. My paprika was old. Old Bay is just celery salt, red & black pepper, and paprika.
     
  5. Joy R.
    Yum Yum! I love crispy chicken skin, and this really came out nice and crispy. I used poultry seasoning instead of paprika, but otherwise followed the recipe. I am a new user of split chicken breasts, having only cooked them once before, in a pan. I plan to make this again!
     

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