Roast Split Chicken Breast

Golden baked chicken breasts on the dinner table.

5 from 4 votes

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).

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Calories: 517kcal

Author: Sally Cameron

Equipment

Fry pan, skillet or cast iron pan

Ingredients

3-4 pounds bone-in chicken breasts, skin on 4 individual chicken breasts or 2 whole chicken breasts, to split.
1 ½ tablespoons olive oil
¾ teaspoon sea salt
½ teaspoon ground black pepper
⅓ cup dry white wine or chicken broth or dry white French vermouth
2 tablespoons unsalted butter optional

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.

Nutrition