Baked Split Chicken Breast Recipe

Split chicken breasts: These are bone-in, skin-on chicken breasts that add extra flavor and moisture to the dish.

Olive oil: Used to drizzle over the chicken, helping to crisp up the skin and add a rich flavor.

Salt: Enhances the natural flavors of the chicken and other seasonings.

Black pepper: Adds a mild heat and depth of flavor to the chicken.

Garlic powder: Provides a savory, aromatic element that complements the chicken.

Paprika: Adds a subtle smokiness and vibrant color to the dish.

To ensure the chicken breasts remain juicy and flavorful, consider marinating them in a mixture of olive oil, garlic powder, paprika, and a splash of lemon juice for at least 30 minutes before baking. This not only enhances the flavor but also helps to tenderize the meat.

• split chicken breasts - Substitute with bone-in chicken thighs: Bone-in chicken thighs provide a similar flavor and moisture level due to the bone content.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different aroma.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar savory depth, though the flavor will be slightly different.

• paprika - Substitute with chili powder: Chili powder can add a similar color and a bit more heat, enhancing the overall flavor profile.

• Allow the baked split chicken breasts to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• For short-term storage, place the chicken in an airtight container or wrap it tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the chicken, wrap each piece individually in plastic wrap and then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.

• Label the freezer bag with the date to keep track of how long the chicken has been stored. Baked split chicken breasts can be frozen for up to 3 months.

• To reheat refrigerated chicken, preheat your oven to 350°F (175°C). Place the chicken in a baking dish and cover with aluminum foil. Heat for about 20 minutes or until warmed through.

• For reheating frozen chicken, it's best to thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chicken.

• If you're in a hurry, you can use the microwave to reheat. Place the chicken on a microwave-safe plate, cover with a microwave-safe lid or paper towel, and heat on medium power in 1-minute intervals until warmed through.

• To maintain the crispy skin, you can finish reheating the chicken under the broiler for a few minutes. Keep a close eye to avoid burning.

• Pair your reheated chicken with fresh vegetables, a side of mashed potatoes, or a crisp salad to make a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover split chicken breasts in a baking dish.
  3. Add a splash of chicken broth or water to the dish to keep the chicken moist.
  4. Cover the dish with aluminum foil.
  5. Bake for 20-25 minutes, or until the chicken is heated through.

• Stovetop Method:

  1. Slice the chicken breasts into smaller pieces for even heating.
  2. Heat a skillet over medium heat and add a bit of olive oil.
  3. Add the chicken pieces to the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until warmed through.

• Microwave Method:

  1. Place the chicken breasts on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to trap moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Check and stir the chicken, then heat for an additional 2-3 minutes if needed.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken breasts in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken breasts in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath.
  4. Heat for about 45 minutes to 1 hour for perfectly reheated, juicy chicken.

• Oven: The primary appliance used to bake the chicken breasts at the specified temperature of 375°F (190°C).

• Baking dish: A heatproof dish where the split chicken breasts will be placed and baked.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, garlic powder, and paprika accurately.

• Basting brush: Useful for drizzling and spreading the olive oil evenly over the chicken breasts.

• Tongs: Handy for placing the chicken breasts in the baking dish and for turning them if needed.

• Meat thermometer: Ensures that the chicken is cooked through by checking the internal temperature, which should reach 165°F (74°C).

• Oven mitts: Protect your hands when placing the baking dish in the oven and when taking it out.

• Cutting board: Provides a clean surface to rest the chicken breasts before and after baking.

• Knife: Useful for trimming any excess fat or skin from the chicken breasts before baking.

• Serving platter: A dish to present the baked chicken breasts once they have rested and are ready to serve.

Pre-mix the seasoning: Combine the salt, black pepper, garlic powder, and paprika in a small bowl ahead of time to save a few minutes when seasoning the chicken breasts.

Use a lined baking dish: Line your baking dish with parchment paper or aluminum foil for easy cleanup, reducing the time spent scrubbing after cooking.

Prep in advance: Drizzle olive oil and season the chicken breasts the night before, then store them in the fridge. This allows the flavors to marinate and saves time on busy days.

Check doneness with a thermometer: Use an instant-read thermometer to quickly and accurately check if the chicken is cooked through, ensuring it reaches an internal temperature of 165°F (74°C).