Baked Bone In Chicken Breast

Serve a 'company's coming' meal to your family any night of the week with these tender, delicious Baked Bone In Chicken Breasts. There are plenty of vegetables and herbs adding to the flavor. A tasty one-pot chicken dinner is on the table with very little effort in less than an hour.

Why this recipe is just so good...

• This recipe is a one- pot meal. I love having that comforting feeling of being able to smell a delicious dinner cooking while I'm doing something else.
• I think the best part is that baking bone-in chicken breasts gives you a simple and delicious meal in under 40 minutes.
• The Dutch Oven can brown, sear and cook all in one pot. The thicker, heavy walls hold in the heat and help distribute it evenly throughout the food.. The lid also helps hold in the moisture to keep the chicken nice and juicy.

Ingredient Notes & Substitutions

• We are using bone in chicken breasts for this recipe. What do most people complain about when eating boneless chicken breasts?? Dried out and bland chicken!! Using bone in chicken pieces with the skin is one of the best ways to ensure that it will be tender and juicy and not dried out.

• Butter and herbs are the secret to juicy chicken breasts. Rubbing butter and herbs under and on top of the skin will give tons of flavor and crisp up that skin. I'm using my Basil butter which I alway keep a batch in the freezer. You can use any type of butter for this recipe.

• String beans and carrots cook beautifully alongside the chicken breasts. The beans are thin and the carrots are sliced thinly as well. This helps them cook at the same time as the chicken.
• If you would like to add different vegetables you can try some baby potatoes or chopped sweet potatoes, turnips or rutabaga or any of your favorite vegetables. Make sure to chop them in similar sizes for even cooking.
• If you'd like to make another side of vegetables, try any of my delicious marinated vegetables like the Asparagus, Broccoli or Brussels Sprouts recipes.
• We are using thyme and rosemary sprigs for extra flavor. Fresh herbs are always best but if unavailable, use the dried version, only a little is needed because the dried is concentrated.
• I added a little bit of chicken broth to the bottom of the pot. It will combine with the chicken juices and make a tasty pan sauce or gravy.
• You can also use boneless, skinless chicken breasts but I personally prefer the bone-in for taste and texture. Keep in mind the boneless breasts will take 10-15 minutes less time.

How to make Oven Baked Bone In Chicken Breasts

• Season the chicken breasts. Rub some butter and seasonings under and on top of the skin of the chicken.
• Heat some oil in the Dutch oven over medium-high heat and brown the chicken on each side for about 2-3 minutes.

• Add vegetables, broth and herbs to the chicken to the pot. Place the Dutch oven in a 425°F preheated oven for 15 minutes. Turn down the temperature to 375°F and roast for another 15 minutes or until and instant-read thermometer registers 165°F.
• If vegetables are not soft enough, remove chicken to plate and cover with aluminum foil. Cook vegetables until they are tender-crisp or to your preference.

Recipe Testing Tips

• If you don't have a Dutch oven, you can use any oven safe pot. Or give the breasts a quick sear in a pan on the stovetop, then transfer the chicken and vegetables to a baking pan to finish roasting.
• There is no need to baste the chicken while its cooking. It will be plenty juicy with the addition of the butter under the skin and the broth. Also opening the oven will change the temperature of the oven and affect the roasting time.
• Always use a meat thermometer to test for doneness. Insert it into the thickest part of the meat, not touching a bone. I prefer to take the chicken out of the oven when it reaches 160°F. The carryover heat will allow the chicken to rise to 165°F. as it rests for at least 5 minutes.
• Resting is important to allow the juices to redistribute through the meat instead of running out if you cut into it too soon.

Frequently Asked Questions

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Baked Bone In Chicken Breasts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Deb Belsha
• Prep Time: 20 minutes
• Cook Time: 40
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Dinner
• Method: Oven
• Cuisine: American

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Description

Serve a 'company's coming' meal to your family on a weeknight with this tender and delicious Bone In Chicken Breast recipe.  There are plenty of healthy vegetables and herbs adding to the flavor. Dinner is on the table in less than an hour.

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Ingredients

Units USM Scale 1x2x3x

• 4 bone -in chicken breasts, ( about 10-12 ounces each including bone)
• 2 tablespoons herb butter
• 1 teaspoon each: paprika, garlic powder
• 1 teaspoon salt and black pepper
• 1 tablespoon olive oil
• 4 carrots, sliced
• 1 medium onion
• 1 lb. string beans
• ½ cup chicken broth
• 4 sprigs of fresh thyme or ½ teaspoon dried
• 2 sprigs of fresh rosemary or ½ teaspoon dried

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Instructions

1. Preheat oven to 425°F
2. Combine dried seasonings together in a small bowl.
3. Spread 1-2 teaspoons butter under and onto the skin of the chicken.
4. Rub seasonings onto the chicken and under skin.
5. Heat oil in dutch oven over medium flame.  
6. Brown chicken breast for 2 minutes, turn and brown the other side.
7. Add vegetables, broth and herbs to pot.  Cover with lid.
8. Cook for 15 minutes.  Reduce oven temperature to 350°F. and cook for another 10-15 minutes or until meat thermometer registers 165°F.  
9. If chicken is done and the vegetables are not soft enough, remove chicken to a platter, cover with aluminum foil and cook vegetables another 5-10 minutes.
10. If you want a pan gravy, remove vegetables to platter with chicken and keep warm with foil.
11. Heat the juices in the dutch oven over medium flame.  Sprinkle 1-2 tablespoons of cornstarch, flour or Arrowroot powder and stir into the juices and bring to a simmer. to You can also add additional chicken stock and thickener to make extra gravy if needed. 

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Notes

*You can also the chicken and vegetables in a large roasting pan.  Sear the breasts in a large skillet and transfer to the pan and cook as listed.

*To keep the crispy skin on the chicken, don't cover in the oven.

*There's no need to baste the chicken, it will be moist from the butter and opening the oven will affect the cooking time.

*To test the chicken for doneness, use a meat thermometer in the thickest part of the meat, avoiding the bones.  165°F is the proper temperature for chicken.

*Store leftovers in an airtight container in the refrigerator for up to 3 days.  Reheat for 1-2 minutes in the microwave.  Or place in oven safe casserole or pan, and heat in a 350*F oven for 10 minutes or so.