• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • Recipe Index
    • Breakfast Recipes
    • Main Courses
      • 30-Minute Meals
      • Easy Pork Recipes
      • Beef Recipes
      • Soup, Stew, and Chili Recipes
      • Sandwiches, Burgers, and Wraps
      • Vegetarian Recipes
    • Slow Cooker Recipes
    • Instant Pot
    • Appetizers
    • Beverage Recipes
    • Breads and Muffins
    • Allergy Friendly Recipes
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
      • Low Carb
    • Pasta
    • Snacks
    • Side Dishes
    • Desserts
  • Instant Pot
    • Start Here: Instant Pot 101
    • All Instant Pot Recipes
    • Healthy Instant Pot Recipes
    • Sign Up for Instant Pot Tips and Recipes
  • About Me
    • Contact
    • Work With Me
    • Cystic Fibrosis
  • Free Instant Pot Secrets
  • Free Meal Plans
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • About Me
  • Subscribe to Newsletters
  • Free Instant Pot Secrets
  • Free Meal Plans
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Real Food » Turkey and Chicken Recipes » Baked Split Chicken Breasts

    Baked Split Chicken Breasts

    By Kristen Chidsey | 18 Comments | Published February 7, 2022 | Updated February 7, 2022 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Pin
    Share
    Jump to Recipe Print Recipe
    This Split Chicken Breast recipe delivers flavorful, juicy, roasted chicken breast with minimal prep and ingredients. It is the perfect chicken to use for any recipe calling for cooked chicken OR just a delicious, easy, dinner recipe.

    This Split Chicken Breast recipe delivers flavorful, juicy, baked chicken breast with minimal prep and ingredients.

    Whether serving as an entree or using for meal prep, split chicken breast is an affordable protein that when baked, results in tender, flavorful chicken breast.

    Roasted Split Chicken Breast on broiler pan next to fresh thyme.

    When it comes to purchasing chicken breasts, the majority of people opt for buying boneless, skinless chicken breasts, as they cook up fast and the options for use are endless.

    And while I love using boneless, skinless chicken breasts for recipes like Honey Lemon Chicken Skillet and Chicken Marsala, when it comes to baked chicken breasts, split chicken breasts are the better option.

    What is Split Chicken Breast?

    Split chicken breast is simply bone-in and skin-on chicken breasts. They are called split because the breast bone is split into two parts.

    Split chicken breasts tend to be a much more affordable cut of chicken, as the butcher needs to do less work to prepare them for sale, compared to boneless, skinless chicken breasts or thighs.

    But the lower cost is not the only reason I prefer split chicken breasts when preparing baked chicken breasts.

    Split chicken breasts are also much more flavorful when baked!

    As the chicken breasts bake, the skin renders its fat slowly into the meat, giving the chicken incredible flavor. That skin also works to prevent moisture loss, ensuring your chicken breasts stay juicy as they roast. If you are worried about extra fat and calories, simply remove the skin before eating.

    And don't overlook the benefit of the bone. Roasting any kind of meat with the bone will result in a more flavorful cut of meat.

    Bottom Line: Split Chicken Breasts are less expensive AND more flavorful!

    Notes on Ingredients

    Split Chicken breast with salt and pepper and oil labeled on counter.
    • Split Chicken Breasts: Most often you will find bone-on, skin-on chicken breasts labeled as split chicken breasts at your local grocery shop or butcher.
    • Oil: I prefer olive oil for roasting the chicken breast, but you can opt to use canola or vegetable oil if that is what you have on hand.
    • Seasonings: While you can season up your chicken breasts with a variety of different spice blends, I tend to keep it simple and use a mixture of kosher salt and freshly ground black pepper. This mixture allows me to have a fairly blank slate if I plan to add the chicken to casseroles or use to prepare chicken salad.

    How to Roast Chicken Breast Perfectly

    • Place the chicken breast onto a broiler pan or a sheet pan fitted with a baking rack.
    • Pat the chicken breasts dry with a paper towel and discard the towel immediately.
    • Drizzle the chicken breasts with olive oil and liberally sprinkle salt and pepper on each side of the chicken breast. Use your hands to really rub the oil and seasonings evenly over the chicken breasts.
    Raw split chicken breast on baking sheet with salt and pepper.
    • Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear for 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F.

    Chef's Tip: If you have an oven-safe thermometer, now is the time to use one! Set the temperature to 165 degrees F. It will alert you when the chicken is cooked through, so you don't have to continually check on it.

    • Remove the chicken breasts from the oven and loosely tent with foil.
    • Allow them to rest for 5-10 minutes before serving. This will allow the juices to redistribute and the chicken to stay nice and juicy.
    Split Baked Chicken Breast on Broiler Rack.

    How to Serve Baked Chicken Breast

    Once your chicken has rested, you can serve immediately as an entree, paired with Twice Baked Potatoes and Roasted Broccoli.

    Alternatively, you can use the chicken in any recipe that calls for pre-cooked chicken, such as Homemade Chicken Pot Pie, Creamy Chicken and Rice, or Chicken Waldorf Salad.

    Storing Cooked Chicken Breasts

    When preparing split chicken breasts, it is smart to bake more than you immediately need, as having cooked chicken on hand makes meals that much easier, and cooked chicken can be stored in the refrigerator for several days or frozen for up to 3 months.

    To store the cooked chicken, allow it to cool fully. If desired, remove the chicken from the bone and shred or dice it into bite-size pieces. This will make it easier to use for casseroles, chicken salad, to add to quesadillas, etc.

    Place the chicken into an airtight container and store in the refrigerator for up to 3 days OR place the chicken into airtight freezer-safe bags and store in the freezer for up to 3 months.

    To use the frozen chicken, you can allow it to defrost overnight in the refrigerator or add the frozen chicken directly to casseroles before baking or to simmering soups.

    Baked Split Chicken Breast on cutting board next to rosemary.

    Variations for Seasoning

    • Spice-Rubbed Chicken Breast: Add a sweet and slightly spicy rub to the chicken for a flavor reminiscent of barbecue. Combine ½ tablespoon brown sugar, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon pepper, and ⅛ teaspoon cayenne pepper together. Drizzle the chicken with oil and the rub and bake as directed. Serve with homemade barbecue sauce.
    • Italian-Seasoned Chicken Breast: Along with the olive oil, season the chicken with 1 teaspoon each of kosher salt, oregano, and garlic powder. Add a pinch of crushed red pepper flakes if desired.
    • Lemon Garlic Chicken Breast: Combine 2 tablespoons of olive oil with the zest of 1 lemon. 1 teaspoon kosher salt, and 2 cloves of minced garlic. Use to rub all over the chicken bake as directed.

    More Staple Chicken Recipes

    • Instant Pot Chicken Breasts
    • Homemade Rotisserie Chicken
    • Slow Cooker Drumsticks
    • Instant Pot Whole Chicken
    • Air Fryer Chicken Breast
    • Air Fryer Chicken Wings

    Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.

    If you enjoyed this recipe for roasted split chicken breasts, I would love for you to leave a comment and review below.

    Baked Chicken Breast on Wooden Cutting board.

    Baked Split Chicken Breast

    This Split Chicken Breast recipe delivers flavorful, juicy, roasted chicken breast with minimal prep and ingredients.
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 45 minutes
    Resting Time: 10 minutes
    Total Time: 50 minutes
    Servings: 4
    Calories: 173kcal
    Author: Kristen Chidsey

    Ingredients

    • 3 split chicken breasts (bone-in, skin-on chicken breasts)
    • 1 tablespoon olive oil
    • 1 teaspoon kosher salt
    • ½ teaspoon black pepper
    Prevents your screen from going dark while preparing the recipe.
    Text Ingredients To Phone

    Instructions

    • Preheat the oven to 375 degrees F. Line the bottom of a broiler pan then the rack on top of the lined pan. Note: If you don't have a broiler pan, use a baking sheet topped with a heat-safe cooling rack.
    • Pat the chicken breasts dry with a few sheets of paper towels.
    • Drizzle the chicken with oil and salt and pepper. Use your hands or a pastry brush to evenly distribute the oil and seasonings over each side of the chicken breasts.
    • If you have an oven-safe thermometer, insert the probe into the middle of the thickest chicken breast. Set the alarm for 165 degrees Fahrenheit. Alternatively, bake the chicken until the meat is no longer pink at the bone and the juices run clear. This will take about 45 to 60 minutes, depending on the thickness of the chicken. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F.
    • Remove the chicken from the oven and loosely tent with foil. Allow the chicken to rest for 10 minutes, for the juices to redistribute.
    • Once your chicken has been rested, you can serve immediately with fresh herbs as desired, or use the meat for meal prep or a recipe that calls for pre-cooked chicken.

    Notes

    Storage: Place the chicken into an airtight container and store it in the refrigerator for up to 3 days.
    Freezing: Place the cooled chicken, whole or diced, into airtight freezer-safe bags and store in the freezer for up to 3 months.
    Crispy Skin: If you are desiring crispy skin, broil the chicken, watching closely for 2-4 minutes after baking. 
    Seasoning Variations:
    • Spice-Rubbed Chicken Breast: Add a sweet and slightly spicy rub to the chicken for a flavor reminiscent of barbecue. Combine ½ tablespoon brown sugar, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon pepper, and ⅛ teaspoon cayenne pepper together. Drizzle the chicken with oil and the rub and bake as directed.
    • Italian-Seasoned Chicken Breast: Along with the olive oil, season the chicken with 1 teaspoon each of kosher salt, oregano, and garlic powder. Add a pinch of crushed red pepper flakes if desired.
    • Lemon Garlic Chicken Breast: Combine 2 tablespoons of olive oil with the zest of 1 lemon. 1 teaspoon kosher salt, and 2 cloves of minced garlic. Use to rub all over the chicken bake as directed. 

    Nutrition

    Calories: 173kcal | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 56mg | Potassium: 198mg | Vitamin A: 75IU | Calcium: 10mg | Iron: 0.7mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2014 but updated with new photos and a video in 2022.

    Pin
    Share
    « Whole Wheat Pancakes
    Creamy and Cheesy Chicken and Rice »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Erin

      February 17, 2022 at 11:23 am

      5 stars
      Delicious! The tips you offered were so useful. Thanks for sharing!

      Reply
    2. Allison

      February 17, 2022 at 10:58 am

      5 stars
      Delicious! We used it to make chicken salad. Thanks for sharing!

      Reply
    3. Harold M Cirino

      January 20, 2021 at 3:21 pm

      Delicious is all you need to say!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet A Mind "Full" Mom

    welcomeHi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    jar of plain yogurt next to instant pot

    Instant Pot Yogurt

    Perfect Hard Boiled Eggs Sliced Open on cutting board

    Instant Pot Hard Boiled Eggs

    Shredded Pot Roast with carrots and Potatoes in white bowl next to Instant Pot.

    Instant Pot Pot Roast

    Whole Chicken on cutting board

    Instant Pot Rotisserie Chicken

    Bowl of Cold Start Yogurt

    Instant Pot Cold Start Yogurt

    Inner pot of instant pot filled dried beans

    Instant Pot Beans

    4 chicken breasts cooked inside instant pot.

    Instant Pot Chicken Breast (Fresh or Frozen)

    How to use the instant pot as a slow cooker

    How to Use Your Instant Pot as a Slow Cooker

    Reader Favorites

    Bowl of Baked Meatballs.

    The Best Baked Meatballs

    slice of egg cheese overnight breakfast casserole with sausage

    Hashbrown Breakfast Casserole

    Creamy and Cheesy Chicken and Rice in yellow casserole dish

    Creamy and Cheesy Chicken and Rice

    Baked Potato on White Plate

    Instant Pot Baked Potatoes

    Chili seasonings labled on wooden board

    DIY Chili Seasoning

    Plate of chicken and bok choy stir fry topped with cilantro.

    Stir-Fried Chicken and Bok Choy

    Platter of Instant Pot Wings next to ranch dressing

    Instant Pot Chicken Wings

    Bowl of slow cooker oatmeal topped with maple syrup and nuts

    Slow Cooker Maple Brown Sugar Oatmeal

    Taco Meat in skillet with wooden spoon

    The Best Taco Meat Recipe

    Homemade Chicken Tenders on platter.

    Homemade Chicken Tenders

    FEATURED ON

    featured

    Footer

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM