Baked Split Chicken Breast a simple and flavorful baked split chicken breast recipe with crispy skin and juicy, tender meat, perfect for a quick weeknight meal.
Why You’ll Love This Recipe
I absolutely love this baked split chicken breast recipe because it’s easy, quick, and full of flavor. The crispy skin combined with the tender, juicy meat makes every bite a satisfying treat. Plus, the seasonings—garlic powder, onion powder, and paprika—bring a subtle, savory depth that complements the chicken perfectly. The best part? It’s ready in just 45 minutes, making it ideal for busy nights when I want something homemade and delicious without spending too much time in the kitchen. It’s the perfect dish to pair with veggies or a side salad for a complete meal.
Ingredients
2 split bone-in chicken breasts (skin-on)
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste
1teaspoon onion powder
1 teaspoon paprika
1 tablespoon fresh parsley (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels to ensure the skin crisps up nicely.
Rub the chicken breasts with olive oil, making sure both sides are well-coated.
Sprinkle garlic powder, onion powder, paprika, salt, and pepper evenly on both sides of the chicken.
Place the chicken breasts, skin side up, on a baking sheet or in a shallow baking dish.
Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley if desired and enjoy!
Servings and timing
Servings: 2 servings
Prep Time: 5 minutes
Cooking Time: 40 minutes
Total Time: 45 minutes
Storage/Reheating
To store leftover chicken, let it cool completely, then wrap it tightly in plastic wrap or foil, or place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days.
When reheating, I recommend placing the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This will help preserve the crispy skin. You can also reheat in the microwave, but the skin won’t stay as crispy.
FAQs
Can I use boneless chicken breasts for this recipe?
While this recipe is specifically for bone-in, skin-on chicken breasts, you can use boneless chicken breasts if preferred. Just be sure to reduce the cooking time, as boneless breasts cook faster than bone-in ones.
What should the internal temperature of the chicken be when it’s done?
The internal temperature of the chicken should reach 165°F (74°C) to ensure it’s fully cooked and safe to eat. A meat thermometer is helpful for this!
Can I make this recipe with other cuts of chicken?
Yes! You can substitute other bone-in, skin-on chicken cuts like thighs or drumsticks. Just adjust the cooking time depending on the size and thickness of the pieces.
Is it necessary to use fresh parsley for garnish?
Fresh parsley is optional for garnish, but it adds a nice burst of color and freshness to the dish. If you don’t have any on hand, you can skip it or substitute with another herb like thyme or rosemary.
Can I prepare the chicken ahead of time?
Yes, you can prepare the chicken by seasoning it and storing it in the refrigerator for a few hours or even overnight. When you’re ready to bake, just follow the recipe’s directions. This can make the recipe even easier for a busy weeknight.
Conclusion
This baked split chicken breast recipe is a keeper in my kitchen. It’s simple to prepare, quick to cook, and incredibly flavorful. The crispy skin and tender meat make it an instant favorite for dinner, whether it’s a busy weeknight or a relaxing weekend meal. I highly recommend giving it a try the next time you’re looking for a delicious chicken dish that doesn’t require a lot of effort!
📖 Recipe:
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Baked Split Chicken Breast
- Total Time: 45 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This baked split chicken breast recipe delivers juicy, tender meat with crispy skin and a delicious blend of garlic, onion, and paprika. It’s perfect for a quick, easy weeknight dinner and pairs wonderfully with your favorite side dishes. Ready in just 45 minutes, this recipe offers a simple, flavorful option for a satisfying meal.
Ingredients
2 split bone-in chicken breasts (skin-on)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels to ensure the skin crisps up.
- Rub the chicken with olive oil, coating both sides evenly.
- Sprinkle garlic powder, onion powder, paprika, salt, and pepper evenly on both sides of the chicken.
- Place the chicken breasts, skin side up, on a baking sheet or in a shallow baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Garnish with fresh parsley (optional) and enjoy!
Notes
To store leftovers, cool completely and refrigerate for up to 3-4 days. Reheat in a preheated oven to preserve the crispy skin.
If using boneless chicken breasts, reduce cooking time as they cook faster than bone-in chicken.
You can substitute other bone-in, skin-on chicken cuts, such as thighs or drumsticks, adjusting the cooking time as needed.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 320 kcal
