Baked Bone-In Chicken Breasts

Baked bone-in chicken breast on white plate.

5 from 4 votes

Baked Bone-In Chicken Breasts

With juicy meat and crispy skin, this fast, simple, and flexible chicken recipe is a great dinner for any night of the week (and leftovers can turn into another meal in endless ways).

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Servings: People

Author: Katie Workman

Ingredients

4 split chicken breasts
2 tablespoons unsalted butter (at room temperature)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper (to taste)
2 large onions (halved and sliced)
2 teaspoons paprika
4 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
4 sprigs fresh oregano (or 1/2 teaspoon dried oregano)
2 bay leaves

Instructions

Preheat the oven to 400 F. Pat the chicken dry. Heat the butter and the oil in a large, heavy, ovenproof skillet (cast iron is perfect for this) over medium-high heat until the skillet is hot and the butter is melted. Season the chicken with salt and pepper and sear it on both sides for about 5 minutes a side, until golden brown. If you need to do this in batches, that’s fine.
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 oil. 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. Bake for about 45 minutes to one 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. Let the chicken sit for 5 to 10 minutes before serving.
Serve hot or warm, serving some of the onions with the chicken. Once you lift the chicken breasts from the pan, give the onions at the bottom a stir. This will allow the juices that have dripped into the pan and the little crispy browned bit at the bottom to have a chance to blend into the onions — don’t waste any of that flavorful sauce!

Notes

Storage

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.

To freeze cooked baked 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-degree oven until warmed through, about 20 minutes.

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.
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.
You can also use another part of the chicken in this recipe. You can use a whole cut-up chicken or just substitute thighs or legs for the breasts. The baking time is about the same.
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.

Nutrition