Looking for an easy, fool-proof dinner that everyone loves? Here is how to make baked bone in chicken breasts. Whether you call it roasted or baked, this simple method will become a go-to part of your weekly meal-planning menu. It's almost foolproof.
Baked Bone In Chicken Breasts
Baked chicken breasts taste great when seasoned, browned on the stove top and finished in the oven. Once you do this you won’t need a recipe. It’s all about technique. Making these chicken breasts will become one of your basic go-to solutions for getting dinner on the table, and extras make a great lunch.
Get them on the table in 35-40 minutes. While they are baking, make some vegetables and toss a salad.
Why Buy Bone-in Chicken Breasts
Bone-in chicken breasts are an excellent choice at the market. The bone helps preserve flavor and moisture, and they are about half the price of boneless, skinless breasts.
When buying bone-in chicken breasts, choose pieces that are similar in size so they bake evenly. Try to avoid one huge one and one small one.
How to Prep Bone-in Chicken Breasts
Start by trimming off the rib bones and any extra skin or fat with a sharp heavy knife. Poultry scissors work great too. This gets rid of extra little bones many people don’t like dealing with and makes for a much nicer, cleaner presentation.
Searing Chicken Breasts on the Stove Top
After trimming, drizzle with a little olive oil then season well with sea salt and black pepper. Heat a stainless steel sauté pan, fry pan or cast iron skillet over medium heat for a minute or two. Add 2 teaspoons of olive oil. The oil is hot when it moves around freely in the pan and liquifies. Don’t let it smoke, which is the sign it’s too hot.
Place the chicken breasts in the pan top side (skin side) down. The chicken should sizzle when it hits the pan. Sear chicken breasts until golden.
Allow a golden crust to form, then turn breasts over and add wine (or broth). Allow liquid to cook down for one minute, then place chicken breasts on a parchment lined rimmed baking sheet and pour liquid over the top and finish roasting in the oven.
Baking Chicken Breasts
Bake chicken breasts until a digital thermometer reads 160 degrees in the thickest part without touching the bone. The temperature will rise to 165 degrees upon standing for a few minutes before serving. Use the juices like a sauce when it’s done, pouring over the top of the chicken.
- Fry pan, skillet or cast iron pan
- 4 pieces bone-in chicken breasts 3-4 pounds
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 1 tablespoon olive oil
- ⅓ cup white wine or chicken broth
- If chicken breasts are refrigerated, allow them to sit on the counter approximately 45 minutes to get the chill off. You’ll have better results when roasting. Pre-heat oven to 375 degrees. Cover a rimmed baking sheet with foil or parchment and set to the side. With a sharp heavy knife, cut off the rib bones and any excess fat from chicken breasts, leaving some skin attached. Season with salt, pepper and granulated garlic on both sides.
- Heat a cast iron skillet, stainless steel sauté or fry pan over medium heat. Add oil. When oil is hot and moves around the pan easily, place chicken breasts rounded side (skin side) down in the pan. The chicken should sizzle when it hits the pan. Allow the chicken breasts to cook undisturbed for about two minutes. Peak underneath and if the skin is golden brown, turn the breasts over and cook for another minute. Pour in the wine or broth (turn your vent system on). It will sizzle up wildly so don’t be alarmed. Cook one minute longer.
- Move the chicken to the baking sheet, top up, and pour the liquid over the top. Place chicken in the oven and roast until 160 degrees is reached, 25-30 minutes. Remove the chicken and allow to rest for a few minutes. The temperature will rise to the perfect 165 degrees. Serve and enjoy. As soon as any extra is cool, refrigerate or shred and freeze.