Baked Split Chicken Breast Recipe

Split chicken breasts: These are bone-in, skin-on chicken breasts that provide more flavor and moisture compared to boneless, skinless varieties.

Olive oil: Used to drizzle over the chicken, it helps to crisp up the skin and adds a rich, fruity flavor.

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

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

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

Paprika: Adds a subtle smokiness and a beautiful color to the chicken.

To ensure the chicken breasts remain juicy and flavorful, consider marinating them for at least 30 minutes before baking. A simple marinade of lemon juice, olive oil, garlic, and herbs can infuse the meat with additional layers of flavor. Additionally, placing the chicken on a rack inside the baking dish allows the heat to circulate more evenly, resulting in a crispier skin.

• split chicken breasts - Substitute with bone-in chicken thighs: Bone-in chicken thighs have a similar cooking time and retain moisture well, making them a good alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil in baking.

• 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 of heat, though it will be spicier than paprika.

• Allow the baked split chicken breasts to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Place the cooled chicken breasts in an airtight container. If you have multiple pieces, consider layering them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. This keeps the chicken fresh and safe to eat.
• For longer storage, wrap each chicken breast tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. This prevents freezer burn and maintains the chicken's flavor.
• Label the container with the date of freezing. This helps you keep track of how long the chicken has been stored.
• When ready to use, thaw the chicken breasts in the refrigerator overnight. This ensures even thawing and maintains the texture and taste.
• Reheat the chicken in the oven at 350°F (175°C) until warmed through, approximately 20 minutes. Cover with foil to prevent drying out, or reheat in a microwave for a quicker option.
• Pair your reheated baked split chicken breasts with fresh vegetables, a side of rice, or a crisp salad for a complete meal.

• Preheat your oven to 350°F (175°C). Place the leftover chicken breasts in a baking dish. Cover with aluminum foil to retain moisture. Bake for about 20 minutes or until heated through.

• Use a microwave for a quick reheat. Place the chicken breasts on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Reheat on the stovetop for a crispy finish. Heat a skillet over medium heat and add a splash of olive oil. Place the chicken breasts in the skillet and cover. Cook for about 5-7 minutes, flipping halfway through, until the chicken is warmed through and the skin is crispy.

• Utilize a toaster oven for smaller portions. Preheat the toaster oven to 350°F (175°C). Place the chicken breasts on a baking sheet and cover with foil. Heat for 15-20 minutes or until thoroughly warmed.

• For a moist reheat, use a steamer. Place the chicken breasts in a steamer basket over simmering water. Cover and steam for about 10 minutes or until heated through, ensuring the chicken remains juicy.

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

• Baking dish: Holds the chicken breasts while they bake in the oven.

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

• Basting brush: Helps to evenly drizzle and spread the olive oil over the chicken breasts.

• Tongs: Useful for handling the chicken breasts, especially when placing them in the baking dish or removing them after baking.

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

• 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.

• Aluminum foil: Can be used to cover the baking dish if the chicken is browning too quickly, ensuring even cooking.

• Oven mitts: Protects your hands when placing the baking dish in the oven and removing it once the chicken is cooked.

• Serving platter: Used to present the chicken breasts after they have rested and are ready to be served.

Preheat the oven early: Start preheating the oven while you prepare the chicken breasts to save time.

Use a baking sheet: Line a baking sheet with foil for easy cleanup and faster transfer.

Combine seasonings: Mix the salt, pepper, garlic powder, and paprika in a bowl beforehand to quickly season the chicken.

Batch cook: Double the recipe and cook extra chicken breasts to use in meals throughout the week.

Rest the chicken: Letting the chicken rest for 5 minutes ensures juicier meat and easier slicing.