Baked Bone-In Chicken Breasts

Baked bone-in chicken breast on white plate.

5 from 4 votes

Baked Bone-In Chicken Breasts

These baked bone-in chicken breasts are juicy, flavorful, and nearly foolproof. Searing the chicken before baking gives you crisp skin (though it's optional!), while the bone and skin keep the white meat tender and moist. This is an easy, reliable dinner that mostly takes care of itself once it’s in the oven.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Servings: People

Author: Katie Workman

Cost: $10

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°F oven until warmed through, about 20 minutes.

Cooking Tips

Make sure to use a heavy ovenproof skillet, like cast iron, to brown the chicken so you can transfer the chicken directly to the oven.
You can skip the browning step if you are in a rush, but it makes the skin extra crispy.
Let the chicken rest for 5 to 10 minutes before cutting into the breasts which allows the meat to reabsorb the juices, 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.

Nutrition