This is the best and easiest baked chicken breast recipe I know. Baked bone-in chicken breasts get a bad rap for being dry, but this method fixes that.

Cooking chicken breasts with the skin and bone in—and giving the chicken a quick sear before baking—locks in moisture and delivers crisp skin without much effort. Once the pan goes into the oven, you’re free to focus on the rest of dinner, which is exactly how weeknight cooking should work. This cooking method is designed specifically to prevent dry chicken breasts—no brining, no fuss.

Common Problems and Easy Fixes

“My chicken breasts always turn out dry.”
Bone-in, skin-on breasts retain moisture far better than boneless ones. The skin acts as insulation, and the bone slows cooking so the meat stays juicy.

“I’m never sure when they’re done.”
This recipe relies on temperature, not guesswork. Bake until the chicken reaches 165°F at the thickest part, and you’re done—no cutting, poking, or stress.

“The skin never gets crispy.”
Searing the chicken before baking renders the fat and crisps the skin. The skin will crisp up in the oven, but not as much as it will with a quick sear first.

“They cook unevenly.”
Using similarly sized breasts and baking at 400°F ensures even cooking. The bone helps regulate heat, so the thickest part finishes properly.

“I’m afraid of undercooking chicken.”
An instant-read thermometer removes all doubt. Once it hits 165°F, the chicken is safe, juicy, and ready to serve.

Buying Bone-In Chicken Breasts

Bone-in, skin-on chicken breasts are less expensive per pound than boneless skinless chicken breasts. Sure, you are paying for the weight of the bone as well, but even if you factor that in, it tends to be more economical. There are many versions of chicken available, such as free-range, cage-free, pasture-raised, air-chilled, and organic—pick the type that suits your budget and cooking approach.

At the market, you may find this cut of chicken labeled split chicken breasts. It’s most convenient to buy these split chicken breasts, and that’s what I do most of the time. But, if you can find whole breasts and split them yourself, you will get breasts of similar size and also probably more skin, which protects the meat inside and keeps it moist. You can ask the butcher to cut whole chicken breasts in half for you as well.

Kosher Chicken Breasts

Kosher chicken is a bit more expensive than “regular” chicken, but the flavor is usually quite superior. Chicken that is kosher means that it has been processed according to the laws of Kashrut. Kosher chickens have been buried in salt for at least an hour and rinsed with cold water. This creates a juicier and more flavorful bird in the same way as a brine does. Kosher chicken can be on the salty side, so be sparing when adding extra salt for seasoning.

Ingredients

The ingredient list is short and simple, and you should feel free to switch up the seasonings as you like. This is a basic recipe that you can change up as often as you like with different herbs and spices.

• Split chicken breasts – Make sure there is a nice amount of skin on your bone-in chicken breasts and that they’re very close in size so they bake evenly. I prefer chicken breasts that weigh about 8 ounces (1/2 pound) each.
• Butter and olive oil – Use a combo of unsalted butter and olive oil to sear the chicken, and then sauté the onions, which adds lots of flavor and helps with browning.
• Salt and pepper – Be generous with the seasonings. Unless you are using kosher chicken, then go lightly on the salt.
• Onions – The onions are the secret ingredient here, forming a base on which the chicken is baked. They practically melt into the sauce and add great savory flavor to the chicken.
• Paprika – Use regular paprika here, not hot or smoked. Paprika adds color and flavor to this dish.
• Thyme and oregano – You can use fresh sprigs of these herbs or dried. It’s also a nice touch to serve the chicken on a platter with some additional fresh herb sprigs. Also, try rosemary or marjoram.
• Bay leaves – Dried or fresh, bay leaves add a nice earthy note to the chicken and the sauce.

How to Bake Bone-In Chicken Breasts

1. Sear: Preheat the oven to 400°F. Pat the chicken dry with paper towels. Heat the butter and the oil in a large, heavy ovenproof skillet. Season the chicken with salt and pepper. Sear it on both sides for about 5 minutes per side until golden brown.
2. Add onions: Remove the chicken from the pan and drain off all but about 2 tablespoons of the fat in the pan. Add the onions to the pan and stir to coat them with the fat.
3. Season: Return the chicken to the pan, skin side up, on top of the onions. Sprinkle over the paprika, then tuck the thyme and oregano sprigs between the pieces of chicken along with the bay leaves, or sprinkle the dried thyme and oregano on top. 
4. Bake: Bake (or roast) the chicken for about 45 minutes to 1 hour, until the chicken registers 165°F on an internal thermometer and the juices run clear with pierced with a knife. The skin should be browned and crispy, and the onions should be soft and tender.
5. Serve: Serve hot or warm with the onions on the bottom — give the onions a stir before serving so they blend into the lovely drippings on the bottom of the pan.

FAQs

Pro Cooking Tips

• Make sure to use a heavy ovenproof skillet to brown the chicken so you can transfer the chicken directly to the oven. Cast iron is great for this. However, you can transfer them to a baking dish if you don’t have an ovenproof pan.
• Brown the chicken before baking it for the best texture and flavor. You can skip this step if you are in a rush, but it definitely elevates the dish and makes the skin amazing.
• Preheat the oven before you start to brown the chicken breasts. This way, as soon as they are all browned, you can transfer the pan directly into the preheated oven.
• Let the chicken sit for 5 to 10 minutes before cutting into the breasts. The chicken will still be warm throughout, but this will allow the meat to reabsorb the juices as it rests, resulting in perfectly moist chicken breasts.
• If you want to cut fat and calories, you can remove the skin before eating. However, most of us think the skin is one of the best parts of baked chicken, especially if you get it beautifully browned and crispy! Baking the chicken with the skin on will keep the meat flavorful and juicy, so even if you choose not to eat the skin, don’t remove it before baking.

Storage and Leftovers

• Leftover baked chicken can be stored in an airtight container for 3 days. You can remove the chicken from the bone before storing, or store the chicken pieces whole.
• Turn leftovers into quesadillas or enchiladas or just shred the chicken and see what you want to make later in the week!
• To freeze cooked chicken, place it in a freezer-proof zipper-top bag, press out any excess air, and freeze for up to 4 months. Defrost in the fridge for about 24 hours before using or reheating.
• To reheat baked chicken, heat it in a 350°F oven until warmed through, about 20 minutes.

What to Serve With Baked Chicken Breasts

I love baked chicken breasts with some mashed potatoes and a Greek-style salad; that to me is a perfect meal.

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Smashed Sweet Potatoes with Feta

Rice Pilaf

More Simple Chicken Recipes

• Easy Baked Lemon Pepper Chicken Breasts
• Lemon Garlic Chicken Thighs
• Grilled Chicken Thighs
• Poached Chicken Breasts
• Oven-Baked Chicken Drumsticks