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Baked Split Chicken Breast

This is a very easy, but elegant, baked chicken breast recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger! It's easy to scale up this recipe for more guests — the prep time is minimal regardless of whether you make 2 breasts or 20.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 810.9 kcal

Equipment

  • 1 Baking Dish Large enough to hold two chicken breasts
  • 1 Measuring Spoons
  • 1 Small Mixing Bowl For preparing the rub
  • 1 Instant-Read Thermometer Essential for checking doneness
  • 1 Pastry Brush For even application of oil and garlic

Ingredients
  

Main

  • 2 large bone-in chicken breast halves with skin
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon garlic minced
  • ½ teaspoon coarse sea salt
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried basil

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish. Dotdash Meredith Food Studios
  • Refrigerate for at least 45 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the 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). Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

For exceptionally juicy chicken, consider a quick brine (30 mins in a 5% salt solution) before patting dry and applying the rub. Ensure the chicken is at room temperature for 20-30 minutes before baking for more even cooking. To achieve a crispier skin, elevate the chicken on a wire rack inside the baking dish, allowing air to circulate. Always rest the cooked chicken for 5-10 minutes, tented loosely with foil; this allows juices to redistribute, resulting in a more tender and flavorful breast. Be precise with the internal temperature to avoid overcooking.