Baked Split Chicken Breasts (3 ways)

Baked split chicken breasts are so affordable and easy to roast and come out so juicy and moist and perfectly cooked. Check out these 3 different seasoning blends to flavor this chicken in different ways!

 

Anyone else feel like they eat chicken ALL. THE. TIME.?

I know we do!

And while I love my 15 minute chicken recipes and sheet pan chicken dinners, I too am always looking for new ways to make and serve chicken.

Today’s recipe for 3 different ways to make split chicken breasts is one of my favorite fall-backs.

(It’s one of those recipes I don’t really consider a recipe, so it’s taken me a while to remember to share it with you!)

Split chicken breasts are super affordable at the store - I load up when they are on sale - and they are easy to prep and roast. 

They come out so juicy and moist and flavorful and make a great versatile main dish to serve for dinner any night of the week.

And because I make them so much, I wanted to share 3 different ways you can season them. It keeps it interesting and you can choose whichever one works best for the rest of your meal.

OK, let's get cooking.

Now, I’ve got some notes, tips and substitutions coming up below on how to cook split chicken breasts. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

• Chicken: This post and these recipes are written for split, bone-in chicken breasts. I prefer to remove the excess fat and also the skin from mine, but you can also leave the skin on if you’d like.
• Seasonings: There are 3 different seasoning blends as options in the recipe card below. But feel free to make your own or use a store-bought seasoning or a favorite homemade one, like this southwest seasoning.
• Olive oil: You can drizzle the chicken with olive oil before you sprinkle with the seasonings, but it’s not necessary. Feel free to skip this step if you’d prefer.

As mentioned, we’ve got THREE different flavor options below.

Here they are:

1. Basic seasoning: Basic because it’s versatile, not boring at all. It’s flavorful and can go with any sides. It’s also what I use if I’m meal prepping or making extra cause it can be used in so many ways.
2. The cumin-coriander blend is warm and deeply flavored with a light citrus hint to it that’s yummy and refreshing. Goes great with Mediterranean as well as most Mexican style dishes.
3. The Italian seasoning is herby and savory and so delicious; it reminds me of Thanksgiving turkey.

As for serving, this chicken can be paired with potatoes, rice, pasta or any favorite side dish you’re making.

Add your favorite veggie and dinner is done!

Plus, the chicken is so quick to prep and then completely hands off, it leaves you free to put together the other parts of your meal.

OK, let’s tackle some tips I’ve learned over the years so you can have total confidence and total success in your kitchen.

Tips and Tricks:

• It will seem like a lot of seasoning, but you want to really season the chicken generously since we’re only seasoning the top. (The bone is on the bottom.) We need that flavor to carry all the way through.
• Bake time: Smaller split chicken pieces will be done at around 40 minutes while larger ones may take closer to 50 minutes.
• I use and recommend using a digital thermometer to ensure your chicken is properly cooked through. It should get to 160 before you remove it from the oven.
• It really helps to let the chicken rest for 5-10 minutes before you cut it. This allows the juices to settle so they don’t all leak out.
• The recipe is written for 2 split chicken breasts, which is how they are packaged and sold at my store. Mine tend to be large and each one is usually enough for 2 people. You can also certainly double the recipe and make 4 chickens at once - the leftovers will keep great!

Speaking of, let’s talk about how to store this chicken once it’s cooked.

As mentioned, it’s a great way to prep extra protein for the week ahead - or just for dinner another night.

(Kinda like with my easy whole roasted chicken, when I always roast two, I tend to make extra of this split chicken to have on hand.)

Storage Tips:

• Carve the chicken. This is easier to do when it’s warm or room temperature and then it’s ready to slice and reheat later. (It’s also easier to remove the chicken skin before you store it, if you kept yours on for cooking.)
• Store the chicken in a covered container in the refrigerator for up to 5 days.
• You can also freeze leftover chicken for up to 5-6 months in a freezer safe plastic bag or container. Be sure to label and date your container.
• If reheating, slice the chicken first so it heats more quickly and evenly without drying out. Reheat in the microwave until warm. (You can cover with a damp paper towel to keep it from drying out as well.)

There you have it! You are ready to grab a pack of those split chicken breasts - especially the next time they are on sale - and get to cooking.

I think you’ll find yourself coming back to them again and again.

Enjoy!

XO,

Kathryn