Oven baked bone-in chicken breasts are simple to make and deliver that classic, tasty oven roasted chicken flavor that everyone loves. Enjoy baked split chicken breasts as a main dish or use the juicy, succulent meat in all of your favorite recipes.
Chicken is our go-to protein and we eat it in various forms several times a week. I often make Air Fried Panko Chicken Thighs and Crispy Drumsticks in my air fryer if I am pressed for time. If you are looking for an easy meal prep idea, Boiled Chicken Legs are great to have in the fridge pre-cooked then broil right before dinner to get on your table quickly.
My family really also loves most poultry and I often cook this easy Cornish hen recipe in my air fryer or a small turkey breast in the Dutch oven too. But when I want to cook chicken where I can use the leftovers for meal prep, these tender chicken breasts are the way to go. Below you can also grab some recipes that use cooked chicken breasts.
I don't have to tell you that chicken is both affordable and versatile but it also doesn't have to be boring. Sure, eating chicken night after night doesn't sound very exciting but you truly can do so much with chicken and making oven baked bone in chicken breasts is one of my favorite preparation methods.
This split chicken breast recipe is baked in the oven make for a flavorful main dish. The bone and skin add flavor and moisture so you get succulent white meat. Pair it with a few sides for a delicious meal or shred the meat to use in soups, salads, casseroles or your favorite chicken recipe. The results are perfect every single time.
Looking for more chicken recipes? Try my Spicy Oven Fried Chicken or Caprese Chicken Cutlets. If you are looking for a boneless chicken breast recipe, this Sheet Pan Chicken and Potato recipe is easy and delicious too.
- Butter – use softened, unsalted butter.
- Chicken – select large split bone-in breasts with the skin intact.
- Italian Seasoning – This dried seasoning blend usually contains herbs such as basil, oregano, rosemary and thyme.
- Salt and Black Pepper – Season to taste.
- Garlic Powder – Garlic powder is convenient and I always have it in the pantry. Feel free to use freshly minced garlic if you prefer.
- Chicken Broth – Reduced sodium chicken broth allows you to control the dishes' saltiness.
See recipe card for quantities.
What are Split Chicken Breasts?
Don't be intimidated by the term "split chicken breast." It's the same chicken breast you always buy with the bone and skin attached. It's called split chicken breasts because they have taken the whole chicken breast (a large heart-shaped portion) which includes the ribs and breast meat from both sides of the chicken and split it into two pieces.
It makes it more manageable for cooking and it is often sold in a package of two. Split chicken breasts are also less expensive than boneless skinless chicken breasts so they are also an economical choice. This split chicken breast recipe is budget-friendly, easy and delicious!
- Spread the softened butter all over the chicken skin. Sprinkle the chicken with the seasoning and rub all over making sure to get some butter and seasoning under the skin. Place chicken in a roasting pan with skin side up. Pour the broth around the chicken so it coats the bottom of the pan.
2. Bake chicken in a 375 degrees F oven for 45 to 50 minutes.
3. To check for doneness, use a digital meat thermometer to check for an internal temperature of 165 degrees F. Juices will run clear.
4. Remove chicken from the pan and let the chicken rest for 5 to 10 minutes before slicing. Serve with pan juices if desired.
Hint: For extra browning of the skin, turn on the broiler and broil for 2 to 3 extra minutes or until the skin is crispy and golden brown.
- Swap the Seasonings - Substitute your favorite seasoning blends to bring out different flavors depending how you plan to use the chicken breast meat. I love using this Montreal Chicken Seasoning!
- Make it Smokey - Add a bit of smoked paprika to give a smokey flavor to the chicken meat.
- Use OIive Oil – If preferred you can skip the butter and use olive oil or your favorite light oil.
Split chicken breasts are large so you may find yourself with a decent portion of leftovers. I've also been known to make a batch of oven baked bone-in chicken breasts specifically for use in other dishes. Either way, you'll love using the tender white meat chicken in these recipes:
- Buffalo Chicken Flatbread with Bacon
- Homemade Chicken Salad with Dill Pickles
- Gluten Free Chicken Noodle Soup
- Easy Chicken Pot Pie Casserole from Bowl Me Over
- Air Fryer Chicken Quesadillas
- Chicken Mango Salad
Always keep leftovers wrapped tightly in the refrigerator. Never leave chicken out for more than 2 hours. Learn more chicken storage and safety tips HERE.
- For best results bring skin-on chicken breasts to room temperature for at least 30 minutes.
- Cover your baking dish with parchment paper or aluminum foil for easy cleanup. I always keep some boxes of precut parchment paper in my pantry. I can never have enough!
- Preheat the oven temperature to 375 degrees F and always cook in a preheated oven.
- Dry chicken with a paper towel before adding the butter and seasoning.
- Place the chicken pieces in a single layer on the baking sheet.
- Always wash hands and surfaces after handling raw chicken.
- Don't forget to reserve the pan juices for serving or making flavorful gravy.
- Save the bones which can be used to make incredible chicken stock.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Bake an extra split chicken breast or two and reserve the leftovers for use in other recipes. The cooking time will be the same but the meat can be shredded and frozen for up to 3 months. It's a quick way to prepare tasty meat to make meal prep even easier on another night.
Split chicken breasts take 45 to 50 minutes (depending on the thickness of the chicken breasts) to bake at 375 degrees F. The slower process is worth it because the flavor has time to develop and you get the succulence of roasting a whole chicken with less work and less mess in a slightly shorter time period.
Cook the chicken with the skin on so the meat stays juicy and doesn't dry out. Whether you serve the chicken with or without the skin is a personal preference. When serving split chicken breasts as a main dish, I leave the skin on. When I shred the meat for use in other recipes, I usually remove the skin before shredding the chicken.
This same recipe is perfect for skin-on chicken thighs or chicken legs if you are a fan of dark meat. You may need to adjust the cook time to less time for smaller cuts of meat. Use an instant read thermometer in the thickest part of the meat to check for doneness.
Serve chicken breasts to each of your family members or guests along with a few side dishes for a hearty and delicious meal. I like to m ake a starch and a salad with most dinners. Our favorite sides include:
- Air Fryer Frozen French Fries
- Air Fryer Parmesan Zucchini
- Roasted Cranberry Glazed Brussels Sprouts
- Air Fryer Baby Carrots with Honey Butter
- Sauteed Zucchini and Tomatoes
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Oven Baked Bone In Chicken Breasts
- 2 tablespoons butter, softened
- 2 large split bone-in chicken breasts
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- ½ cup chicken broth
- Preheat oven to 375 degrees F. Spread the softened butter all over the chicken skin. In a small bowl mix together the seasoning, salt, pepper and garlic powder. Sprinkle the chicken with the seasoning and rub all over making sure to get some butter and seasoning under the skin.
- Place chicken in a roasting pan with skin side up. Pour the broth around the chicken so it coats the bottom of the pan.
- Bake chicken in the oven for 45 to 50 minutes or until chicken reaches an internal temperature of 165 degrees. Juices will run clear. For extra browning of the skin, turn on the broiler and broil for 2 to 3 minutes or until skin is crispy and golden brown.
- Remove chicken from the pan and let rest for 5 to 10 minutes before slicing. Serve with pan juices if desired.
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