Cast Iron Baked Bone In Chicken Breast
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Make a delicious baked chicken breast with the bone in using this simple Cast Iron Baked Bone In Chicken Breast recipe! Crisp the skin in the skillet then transfer the split chicken breast to the oven to finish roasting with some carrots.
What is split chicken breast?
Split chicken breast is a chicken breast with the bone and skin still attached. Many times split chicken breasts are also called bone in chicken breast.
Why is it called split chicken breast? When it comes from a whole chicken the two breasts are connect at the breast bone so when they are cut apart they become split breasts.
Most recipes call for boneless skinless chicken breasts, but I actually love to cook this split chicken breast recipe to make juicy chicken with crispy skin. I first sear the breasts skin side down and then I bake them with some carrots until they are cooked through.
What should I serve with baked bone in chicken breast?
There are so many wonderful ways to serve these juicy and tender oven baked chicken breasts.
- Easy Creamy Mashed Potatoes
- Crispy Air Fryer Brussels Sprouts
- Kale Caesar Salad
- Grilled Caesar Salad Recipe
What kitchen tools will I need to make this baked chicken breast with bone in?
- Cast iron skillet or other heavy bottom, oven safe skillet
- Measuring spoons and measuring cups
- Sharp knife and cutting board for preparing the carrots
- Tongs for flipping your bone in chicken breast
- Meat thermometer for testing the internal temperature of the chicken breast
What ingredients will I need to make this split chicken breast recipe?
You will be amazed at how easy it is to make this baked chicken breast bone in with a few basic ingredients. I roast my split chicken breasts with carrots because I think they compliment the flavor of the chicken nicely.
You could also roast your chicken breasts on their own or with another root vegetable like parsnips.
- Split chicken breasts (bone in skin on chicken breast)
- Large carrots
- Coarse sea salt
- Fresh cracked black pepper
- Oil
- Butter
- Dried or fresh thyme
Can I make this recipe with chicken thighs?
Yes! Just use chicken thighs with the bone in and skin on them. Cook them according to the recipe instructions, but they may cook faster so check the internal temperature after 15 minutes of baking.
How to cook split chicken breast
Step 1: Season bone in chicken breast
To begin, preheat oven to 425F. Peel carrots and slice into 1/2″ thick rounds and set aside.
Then, pat split chicken breasts dry and season on top and bottom with coarse sea salt and cracked black pepper.
Step 2: Sear split chicken breast
Heat oil in a large cast iron skillet or other oven safe skillet over med-high heat. When the oil is warm add the breasts to the pan skin side down to sear.
Then, sear until the skin is crispy and brown, about 5 minutes. Next, flip the breasts and cook on the other side for 3 minutes.
Remove the skillet from the heat and the chicken from the skillet. Add the cut carrots into the skillet with cubed butter on top.
Then, sprinkle thyme on the carrots and add the chicken back into the pan skin side up.
Step 3: Bake chicken and carrots in the oven
Place skillet in the oven to bake at 425F for 25-27 minutes. Use a meat thermometer to check that the internal temperature of the chicken breast has reached 165F.
Finally, remove from the oven and allow to cool slightly before slicing.
How long will this baked chicken breast bone in keep in the fridge?
Allow the chicken breast to cool completely. Then, transfer to an airtight container and store in the fridge for up to 4 days.
I do not like to reheat split chicken breast. I prefer to slice the leftover chicken down and enjoy it cold on salads or in wraps.
Check out these other healthy chicken recipes!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Cast Iron Baked Bone In Chicken Breast
Bone in baked chicken breast seared in a cast iron skillet and then baked in the oven with carrots.
Ingredients
- 2 bone in skin on chicken breasts (split chicken breasts)
- 4 large carrots
- 1 tsp coarse sea salt
- 1/2 tsp fresh cracked black pepper
- 2 tbsp avocado oil
- 2 tbsp salted butter
- 1 tsp dried thyme
Instructions
- Preheat oven to 425F. Peel carrots and slice into 1/2″ thick rounds and set aside. Pat split chicken breasts dry and season on top and bottom with coarse sea salt and cracked black pepper.
- Heat oil in a large cast iron skillet or other oven safe skillet over med-high heat. When the oil is warm add the breasts to the pan skin side down to sear. Sear until the skin is crispy and brown about 5 minutes, then flip the breasts and cook on the other side for 3 minutes.
- Remove the skillet from the heat and the chicken from the skillet. Add the cut carrots into the skillet with cubed butter on top. Sprinkle thyme on the carrots and add the chicken back into the pan skin side up.
- Place skillet in the oven to bake at 425F for 25-27 minutes. Use a meat thermometer to check that the internal temperature of the chicken breast has reached 165F. Remove from the oven and allow to cool slightly before slicing.
Amy says
Some of the best roasted chicken I have ever had in my life. So juicy and flavorful!
★★★★★
Madeline says
Thank you!!!
Jen says
Can I use different and dried seasoning? I literally have all the other ingredients in house, so I cannot wait to make this! Thank you. 😊
Jen says
😕 it was supposed to say different oil and seasoning
Madeline says
Yep!! As long as you follow the steps and make sure it’s properly salted it will work with a different oil and seasoning ☺️
Summer says
Im nine years old in 4th grade, and I made this with my mom. It was so easy and delicious!! Me and my mom will make it again!! I totally recommend this recipe.
★★★★★
Madeline says
That’s amazing! I love this so much, thank you!
Lesa Marsh says
Turned out perfectly cooked with a nice crispy skin. Perfect!
★★★★★
Madeline says
Yay thanks Lesa!
Barbara Karp says
I seared the chicken twice as long skin side down to make sure the skin was crispy. Doubled the recipe to use the rest for a gumbo. Absolutely delicious and the carrots were so good as well!
★★★★★
Madeline says
oohh great ideas all around! thanks Barbara!
Brian says
Easy and juicy. I used thyme and rosemary on the chicken before searing and they were perfect.
★★★★★
Madeline says
yum sounds great! thanks Brian!
Kara Bishop says
So good and so easy
★★★★★
Madeline says
than you so much!
Arleen says
Excellent easy to make and taste Yummy!
★★★★★
Madeline says
thanks so much Arleen! glad you liked it!
Danielle Moore says
Absolutely delicious and easy. I will be making this dish again!
★★★★★
Madeline says
thanks so much Danielle!
Patrick says
Really simple and nice, buttery goodness. I added baby potato split in half with the carrots as well and cooked with thighs as well.
Madeline says
wonderful!!
Sarah says
So good! Thank you!
★★★★★
Kelly says
This recipe is delish and tender! I sear the chicken in a mixture of olive oil and butter.
★★★★★
Madeline says
Yum! Sounds great!
Eli says
Thanks for sharing your recipe, it was so and simple and delicious that I will be including it from from now on for my go to!
★★★★★
Madeline says
Wonderful! Thanks, Eli!
Maureen says
Loved this-so easy &so tasty!
★★★★
Madeline says
Yay! Thanks, Maureen!
Sharon says
I’ve made this for my husband and I and even for company a number of times, it always comes out great! Definitely a keeper!
★★★★★
Madeline says
Love to hear that. Thanks, Sharon!