With golden crispy skin and moist meat, these baked bone-in chicken breasts will become a staple recipe. Extra chicken breast makes great chicken salad, tacos, or quesadillas the next day (so bake extra).
3-4poundsbone-in chicken breasts, skin onabout 4 pieces chicken breast
1 ½tablespoonsolive oil
¾teaspoonsea salt
½teaspoonground black pepper
⅓cupdry white wine or chicken brothor dry white French vermouth
2tablespoonsunsalted butteroptional
Instructions
Prep
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 baking.
Pre-heat the oven to 375 degrees. Cover a rimmed baking sheet with foil or parchment and set to the side. With a sharp heavy knife or poultry shears, cut off the rib bones and any excess fat from chicken breasts, leaving skin on top attached. Sprinkle with a ½ tablespoon of olive oil then season with salt and pepper.
Sear on Stovetop
Heat a cast iron skillet, stainless steel sauté or fry pan over medium heat. Add the remaining 1 tablespoon of 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 a minute longer.
Finish in Oven
Move the chicken to the baking sheet, top up, and pour any liquid over the top. Top each chicken breast with a thin slice of butter if using. Place chicken in the oven and roast until 160-165°F is reached, about 30 minutes. Remove the chicken and allow to rest for a few minutes. Serve and enjoy, pouring any pan juices over the top. As soon as any extra is cool, refrigerate for 3-4 days, or shred, or chop, and freeze for up to 3 months.
Notes
This recipe adjusts easily to how many you are serving. Plan one breast per person; maybe a half of a chicken breast for kids or smaller appetites, especially if they are large sized.
For cooking with wine, use mini bottles of wine (airline size). The small size is very convenient when you just need a little wine.
To accurately measure the internal temperature of the chicken, use a digital kitchen thermometer.
Tip! Put a pat of butter on top of each chicken breast before putting in the oven for baking for even more flavor and pan drippings.