Baked Split Chicken Breast Recipe -
Baked Split Chicken Breast Recipe
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Baked Split Chicken Breast
See how to make easy, juicy baked chicken with a delicious, crispy skin. See more

Baked Split Chicken Breast

Recipe by  

"This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    1 hr 40 mins


  1. Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
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  • Cook's Note:
  • Feel free to scale up this recipe for more guests! The prep time is minimal regardless of whether you make 2 breasts or 20.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2013

This is my recipe so I just wanted to offer a few more helpful tips! Tip #1: Feel free to add more herbs and spices to taste-- I often up the rosemary and add in dried thyme or oregano, Tip #2: To get an extra crispy skin switch the oven to broil on high heat for the last 5-10 minutes of cooking, and Tip #3: This chicken also tastes great the next day so feel free to make extra for sandwiches, soups, tacos, or chicken pot pie.

Most Helpful Critical Review
Jan 14, 2014

There is nothing wrong with this recipe at all with the exception of how to account for the wide variation of breast thickness/weight a consumer may receive from their grocery. The broiler is a radiant heat source so the amount of time it takes to penetrate a material is very dependent on thickness. The thawed split breasts I used were obviously thicker than the author's and after the ~20 minutes in the broiler the internal temp was only 124 degrees. A continuation of broiling would leave the exterior burnt. It would seem that broiler recipes have an built in requirement for some consideration for thickness and weight. As a suggestion it might be handy for the original recipe to indicate what the thickness and weight was so those reading it could try to adjust.

Mar 04, 2013

We have a meal like this basically once every ten days using Trader Joe's kosher chicken. The difference with this one was the garlic and the herbs since I usually just use salt and pepper along with my lemon olive oil. This was very nice, and I'll change to this more savory style now. Very good! We loved it! Thanks!

Mar 12, 2013

Tried this and loved it. Easy to prepare. I didn't have rosemary but added a Mrs. Dash alternative. I did broil it during the last 15 minutes and it came out crispy on the outside and juicy on the inside. Great tasting and it seems healthy. Will definitely make it again.

Feb 11, 2014

This was a very good receipe. The person that broiled the chicken must not be able to follow directions. The recipe states to bake the chicken not broil it.

May 20, 2013

I drizzle on the olive oil, add herbs (basil, oregano, thyme) plus onion powder, salt and pepper, top with minced garlic and a sprig of fresh rosemary on each piece. I don't refrigerate them for 45 as the recipe suggests; I just put them straight in the oven, and it always turns out delicious! We love this recipe!

Jun 23, 2014

The aroma that filled the kitchen as these were baking was a mouth-watering prelude of what was to come. These were incredibly flavorful and so juicy and tender you'd think they had been brined. Rather than individual seasonings I used my favorite Tuscan seasoning blend, but I don't think you could go wrong seasoning these any way you like. As I've found (unfortunately) so often is the case, chickens are bred to be much bigger than they used to be, and that means larger breast portions too. That said, even tho' the breasts I used were huge, I found 40-45 minutes in the oven was just right, so watch cooking time carefully! We sliced these up and drizzled the pan juices over them upon serving. I served this with Golden Potato and Herb Bake, also from this site, and fresh steamed broccoli. It was a beautiful, light, and satisfying dinner.

Jun 20, 2013

".... looks like you've spent hours in the chicken"!! HA!!


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  • Calories
  • 615 kcal
  • 31%
  • Carbohydrates
  • 0.7 g
  • < 1%
  • Cholesterol
  • 153 mg
  • 51%
  • Fat
  • 42.2 g
  • 65%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 54.5 g
  • 109%
  • Sodium
  • 570 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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