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.
Why You’ll Love this recipe
- Great for meal prep – This chicken is great to make for meal prep. I love making it and using the leftovers in wraps and salads in my lunches all week.
- One pan meal – I love a one pan meal! It keeps dinner easy and clean up even easier.
- Versatile recipe – This recipe is a great simple recipe, and the chicken can be used in so many different dishes.
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 breast they are cut apart at the breast bone and 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.
Serving Suggestions
There are so many wonderful ways to serve this juicy and tender bone-in chicken breast recipe. I love having it as the main dish with some favorite sides like Easy Creamy Mashed Potatoes or air fryer red potatoes, and Crispy Air Fryer Brussels Sprouts or air fryer asparagus.
They are also the perfect protein to add to salad like a Kale Caesar Salad, a Grilled Caesar Salad, or a simple green salad with tomatoes and cucumbers. You can use the leftovers to make a Waldorf chicken salad.
Ingredients
- Split chicken breasts – I love using bone in skin-on chicken breast for the most tender and juicy chicken breast. Plus, you can save the bones to make a homemade chicken broth
- Large carrots – slice up your carrots and cook them in the same pan as the chicken for amazing flavor
- Salt and pepper – the salt and pepper add flavor and help make the chicken juicy and delicious
- Oil – I use olive oil, but any cooking oil will work
- Butter – the butter melts over the carrots and makes them so tasty
- Dried or fresh thyme – you can use dried or fresh thyme, depending on what you have or what you prefer
Ingredient Substitutions
You can make this recipe with chicken thighs with the bone in and skin on them. Cook them according to the recipe instructions, but they may cook faster so use an instant read thermometer to check the internal temperature in the thickest part of the thigh after baking for an estimate of 15 minutes.
In place of the carrots, you could use another root vegetable such as parsnips.
You can also mix up the seasonings for your chicken. Add oregano, garlic powder, onion powder, chili powder, or any other favorite spices to switch up the flavors! You could even add some honey for a bit of sweetness.
If you want to make a boneless skinless chicken breast, try this delicious pan seared chicken breast recipe. To make chicken in an air fryer basket, try this air fryer popcorn chicken. You could also try to make these as air fryer bone-in chicken breasts. Use the same seasonings and air fry at 375F until the the chicken is cooked through.
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 teaspoon 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 and let the chicken cook.
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 cooked 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. If your pan is not oven safe at that temperature, transfer everything to a baking sheet. Use a meat thermometer to check that the temperature inside of the cooked chicken breasts has reached 165F.
Finally, remove from the oven and allow to cool slightly before slicing. To keep warm, loosely tent in aluminum foil.
Storage and reheating
Allow the chicken breast to cool completely. Then, transfer to an airtight container and store in the refrigerator for up to 4 days. You can also put it in the freezer for up to 3 months.
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. If you do want to reheat it, I recommend gently reheating in a pan rather than the microwave.
Check out these other chicken recipes!
- Easy Pan Seared Chicken Breast
- Cast Iron Chicken Thighs
- Instant Pot Shredded Chicken
- Lemon Herb Chicken
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!
Kathleen says
Oh my goodness! I really wanted comfort food tonight and I wanted it quick & simple…this recipe provided just that. Don’t skip the skin-crisping step at the beginning; what a treat when the cooking is completed. And the carrots – swoon! Beautifully caramelized…this recipe is a keeper for me! I suggest adding more carrots – I wish I had!!
Madeline says
Wow, this is such a nice review! Thanks, Kathleen!
Brenda Williams says
Excellent recipe. I added whole green onions and sliced potato rounds to finish as a one pan meal. Chicken was moist, tender.
Madeline says
Yum! Sounds like a great meal! Thanks for the review.