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Home » Entrées » Chicken Recipes » Crispy Oven Roasted Chicken Breast

Crispy Oven Roasted Chicken Breast

April 1, 2019 by victor 125 Comments

A close up of a crispy baked chicken breast on a wooden plate with more chicken breasts on the background.

This oven roasted chicken breast is crispy-skinned, tender and juicy on the inside, and very flavorful. It’s very easy to make and hard to mess up. I use this recipe to make bone-in, skin-on chicken breasts and whole chickens.

How to cook chicken breast?

The most important part in this recipe is to not overcook the meat. You want to pull the chicken out of the oven at 160F internal temperature and let it rest for 5 minutes. If you let it cook past that temperature, it will get hopelessly dry and rubbery.

Remember, when you pull the chicken breast out of the oven it will continue cooking and the temperature will continue rising by another 5 degrees or so. So, be careful and use an accurate instant read thermometer or, better yet, a BBQ thermometer, like the very popular and very good ThermoPro TP07  single probe or the ThermoPro TP08 dual probe thermometer.

Bone-In-Chicken-Breast-Recipes-Thermometer-Cooking 2

My wife and I have recently started using our thermocouple BBQ thermometer in the kitchen. I normally use it for high heat grilling and smoking so this was something totally new for us. While this particular thermometer is an overkill for cooking in the kitchen oven, the idea is the same – it makes cooking chicken breast and other things so much easier. It’s pretty much a set it and forget it kind of thing. When the meat is ready the thermometer alerts you. Simple as that. No need to run back and forth with an instant read thermometer to catch the right temperature and let the heat out every time you check. No overcooked or burned meat.

Thermoworks BBQ thermometer.

I use seasonings sparsely in this recipe. You don’t need too much to get a very flavorful final product. I don’t add dry herbs as they tend to burn during medium-high heat pan frying and ruin the flavor and the appearance.

Chicken breasts with dry rub on, on a cooling rack.

Chicken breast frying in oil.

Drizzling hot oil over chicken breasts.

 

Three beautifully browned crispy baked chicken breasts on a cooling rack.

Do you need to brine chicken breasts?

Unlike my slow baked chicken breast which does not need brining, this roasted chicken breast definitely benefits from soaking in brine for a few hours. It’s great either way, tender and juicy, and I often skip brining when pressed for time. But if you have the time, brine your chicken breasts before roasting. The meat will be juicier, and more forgiving in case you let the internal temperature rise past the target temperature.

Crispy-skinned, tender and juicy oven roasted bone-in chicken breast sliced on a white platter.

By the way, if you are looking for a slightly quicker, slightly healthier version of this fantastic recipe, check out my Pan-Seared Oven Baked Chicken Breast Recipe. It’s just as fantastic.

Top down view of three crispy-skinned, tender and juicy oven roasted bone-in chicken breasts on a wooden serving platter.

Looking for more crispy chicken recipes? Check these out:

  • Extra Crispy Oven-Fried Chicken Thighs
  • Extra Crispy Baked Chicken Wings
  • Buffalo-Style Baked Chicken Drumsticks
  • Crispy Oven Roasted Chicken Leg Quarters
Best bone-in chicken breast recipes | ifoodblogger.com

Crispy Oven Roasted Bone-In Chicken Breast

An easy recipe for oven roasted chicken breast that is crispy-skinned, tender and juicy on the inside, and very flavorful.
4.99 from 54 votes
Print Pin Rate
Course: Dinner, lunch, Main Course
Cuisine: American, European
Keyword: baked chicken breast, bone-in chicken breast, moist chicken breast, roasted chicken breast
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2 servings
Calories: 349kcal
Author: Victor

Ingredients

  • 2 bone-in, skin-on chicken breasts
  • 1/2 Tbsp olive oil
  • 1 tsp salt (1/2 tsp if the chicken is brined)
  • 1/2 tsp garlic powder (or granulated garlic)
  • 1/2 tsp black pepper (freshly ground)
  • 1 tsp dark chili powder
  • 1/2 cup cooking oil (e.g. canola or vegetable oil)

Instructions

  • If possible, prepare the chicken brine and brine the chicken breasts for 2 to 4 hours.
  • Preheat oven to 400F.
  • Dry chicken breasts with a paper towel and rub with olive oil all over. Evenly sprinkle salt and spices on each side and gently pat to make sure the seasoning properly adheres to the surface of the chicken.
  • Line a baking sheet with aluminum foil. Fit a cooling rack inside the baking sheet and set aside.
  • Heat 1/2 cup of cooking oil (you can use olive oil or any other oil you prefer) in a large skillet over medium-high heat. Place chicken breast skin side down on the skillet and cook for 2 minutes. Flip and continue cooking for another 2 minutes.
  • Transfer the chicken breasts onto the baking sheet, skin side up. Pour about 1 Tbsp of the cooking oil from the skillet over each chicken breast.
  • Bake at 400F for about 45 minutes, until internal temperature of the meat reaches 160F.
  • Let rest for 5 minutes and serve.

Notes

I recommend that for optimal results you should bake the breasts to 160F internal temperature instead of 165F. As I mentioned in my How To Bake Chicken Breast post, my experiments showed that internal meat temperature keeps rising by 5 degrees during the 5 minute rest period. This will ensure that the meat is safe to eat and is optimally tender and juicy.

Nutrition

Calories: 349kcal | Carbohydrates: 1g | Protein: 38g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 1299mg | Potassium: 424mg | Fiber: 0g | Sugar: 0g | Vitamin A: 550IU | Calcium: 20mg | Iron: 1.6mg

 

Looking for more great baked chicken breast recipes? Check these out:

  • Baked Marinated Asian Chicken Breast
  • Baked Chicken Breast (Moist & Tender)
  • Italian Dressing Chicken Breast
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    Recipe Rating




     

  1. tom

    March 01, 2023 at 7:02 pm

    Tried this, but was disappointed.
    I didn’t brine the chicken, and used my cast iron skillet in the oven, and it came out pretty dry.
    I think a temp of 165 is too high and tends to dry the meat out.
    (It seems the more I use my thermapen, and rely on temp alone, the worse of a cook I become.)

    Reply
    • victor

      March 04, 2023 at 10:56 am

      Sorry to hear it. We love this recipe and always have success with it. Thermapens can be tricky to use, they don’t register temps instantly and needs a few seconds to show the temp. And while you are waiting, the meat begins to col down and the temps drop. At least that’s what my impression was of the one I had. I switched to a Thermoworks thermocouple thermometer and like it a lot better.

      165F is what USDA recommends, so technically, this is the safe cooking temp, you just need to make sure that the temp is really 165F, not higher. Actually, it’s 163F. This is the temp where harmful bacterial get eliminated instantly. I think 165F was just a nice round number they picked.

      On top, I think 158-160F is totally appropriate to pull the meat out as the temp will continue rising by about 5 degrees due to residual heat.

      Furthermore, poultry meat safety is not only a function of cooking temp, but also time. For example, you can cook chicken breasts to 155F and hold at that temp fo 55 seconds, and the meat will be perfectly safe to eat and very, very juicy. That’s why sous vide chicken breasts can be cooked at/to 145F and be safe to eat. It’s a matter of how long you cook them at that temp. Here is my Sous vide chicken breast recipe where I posted USDA’s table for poultry cooking temps and associated times. Hope this helps you improve your results. Happy cooking!

      Reply
      • tom

        March 04, 2023 at 11:34 am

        A thermapen IS a thermocouple.

        Reply
        • victor

          March 05, 2023 at 9:59 am

          I meant to say Type K Thermocouple. Like this one.

  2. Megan

    January 01, 2023 at 6:37 pm

    Excellent recipe!

    Reply
    • victor

      January 20, 2023 at 1:03 pm

      Glad you liked it; enjoy!

      Reply
  3. Sherry

    September 13, 2022 at 4:42 pm

    I love this site but there are two things that need improvements. One is a secured site so I can join and enjoy your recipes, and two, a recipe box where we can store and categorize all of the delicious ones that we want to try and make again as well as the ones you alluded to in the comments below. Can’t wait!

    Reply
    • victor

      February 10, 2023 at 12:21 pm

      Thank you for feedback, Sherry. Those features, indeed, would be great to add. Perhaps sometime in the future.

      Reply
  4. Dave

    August 14, 2022 at 12:24 pm

    Fantastic recipe and you can add 1 tsp of cumin if you like even more flavor. I never knew that chili powder could taste so good on chicken. Definitely brine the chicken meat for 3 hours before you cook it’s worth the extra prep time. The chicken is so moist and tasty even two days later!!

    Reply
  5. Kathy

    May 23, 2022 at 5:10 pm

    Olive Oil or Extra Virgin Olive oil????

    Reply
    • victor

      June 07, 2022 at 11:45 am

      Either will work. I use EVOO.

      Reply
  6. Dianne

    April 27, 2022 at 12:32 pm

    I don’t know if it was the seasoning combination or if I did something wrong but it had a very bitter taste. The skin was crisp and the meat was juicy but not the flavor I was hoping for.

    Reply
    • victor

      April 28, 2022 at 10:31 pm

      Dianne, you are one of those ‘lucky’ people that have aluminum sensitivity… if you read the comments below my extra crispy chicken wings recipe, you will find a few comments about that. Unfortunately, a small percentage of people are affected by this. The solution is to buy aluminum-free baking powder. Enjoy!

      Reply
  7. Felicia

    February 11, 2022 at 10:14 am

    Loved the flavor I made chicken salad with one breast and I ate the other piece by itself.

    Reply
  8. Ann McEnery

    January 30, 2022 at 3:16 pm

    I add fresh lemon juice when rubbing the chicken breasts. I place the seasoned chicken breasts skin side down in a saute pan with bubbling butter, not oil. It browns quickly and then I transfer the entire pan to a 350 oven for about half hour. The temperature of the meat is 155 when I take it out, then I pour the juice and drippings over the chicken in a platter.

    Reply
  9. Teresa

    December 13, 2021 at 2:48 pm

    This recipe is the best. There is something magical here. I’ve brined chicken breasts before and wasn’t impressed. I don’t know how you dreamed this up, but it’s a winner. My family was stunned at how delicious it was! I’m not sure I’ve ever had such a perfect chicken breast. I followed the instructions, including brining–cooked to 160 and let it rest for 5 minutes. Soooooo good. I’m going to share with my favorite people. I’m also going to try more of your recipes. Thank you!!!

    Reply
    • victor

      December 16, 2021 at 8:05 am

      You are very welcome, enjoy!

      Reply
  10. Yolonda Riley

    November 18, 2021 at 7:15 pm

    So delicious and easy! I didn’t have time to brine my chicken breasts for the recommended 2-4 hours, but thought something was better than nothing. I brined the breasts in the seasoned water, absent any vegetables as I was low on time to chop them up, for approximately 1 hour, followed the rest of the cooking instructions, and had the most juicy and flavorful chicken I’ve ever made!

    Reply
  11. Bailey

    November 03, 2021 at 9:36 pm

    Omg! Yes!!!!! This was on point! Absolutely love it! Thank you for sharing

    Reply
  12. Yunia

    October 03, 2021 at 7:17 pm

    By far the best chicken recipe EVER! I have made this 5 times in the past month alone. My sister sent this to me and I was hesitant at first, 400 degreed, 45 min! Crazy! Until I made it. OMG….. everytime I make it, somone always asks for the recipe. When my neices and nephews call a week later, begging for me to send the recipe to my other sister, their mom (who is a phenomenal cook) you know this recipe is good. My son called me next day from work, telling me this is the best chicken he’s ever had. AGAIN, SO good! Thank you for the recipe!

    Reply
    • victor

      October 04, 2021 at 5:17 pm

      You are very welcome, Yunia. Enjoy!

      Reply
  13. Larissa

    July 07, 2021 at 10:35 pm

    We just finished enjoying this crispy-skinned delicious chicken. I brined the chicken as suggested. The only thing I added was some Georgian seasoning to the salt/spice mix. it turned out so nice -moist & very tasty. My husband isn’t a big fan of chicken but thoroughly enjoyed tonight’s dinner. Thanks for sharing.

    Reply
    • victor

      July 08, 2021 at 8:36 am

      You are very welcome.

      Reply
  14. Patricia Gifford

    May 06, 2021 at 3:45 pm

    Best chicken ever!

    Reply
  15. J Grove

    April 28, 2021 at 10:08 am

    Hands-down the best, most moist and delicious bone-in chicken breast I have ever made!

    I changed up the seasoning a bit (Cajun salt in place of chili power, and as such less salt-salt) but otherwise stuck to the recipe! The exterior is like baked chicken but the meat is more like what you get with (well made) fried chicken. My wife and son devoured theirs and asked if there was more! Planning on trying this with thighs and/or drumsticks, or maybe leg quarters.

    Side note, I brined them for ~4hrs (water, salt, brown sugar, ~2 tbsp cider vinegar) the night before, then drained off the brine and they sat in my fridge for nearly 24 hrs. No negative effects (that I could tell) from doing the brining ahead.

    Reply
  16. kerry edwards

    April 23, 2021 at 10:49 am

    Best chicken breast recipe ever. Moist and juicy. Definitely brine in salt water. I did for 6 hours cuz I was gone all day.

    Reply
  17. Denise Kobayashi

    April 22, 2021 at 9:23 pm

    Made this tonight for the first time. I used an olive oil infused with Mediterranean herbs, paprika instead of cayenne ( did not have it), and some garlic powder. I don’t have a meat thermometer so winged it by baking longer. It came out with slightly crispy skin and moist inside, despite slightly over baking. it was a hit!

    Reply
  18. GRACE KIEFER

    February 25, 2021 at 10:15 am

    Added some of my seasons, but this turned out amazing!!!!!!!

    Reply
    • victor

      March 05, 2021 at 9:12 pm

      Happy to hear it. Enjoy!

      Reply
  19. Marsha White

    December 20, 2020 at 11:55 am

    Just wondering if I can skip the 2 minutes each side in skillet , & just roast with this recipe?

    Reply
    • victor

      December 20, 2020 at 2:24 pm

      Yes, you can but it won’t be nearly as crispy and flavorful.

      Reply
  20. Michele

    October 14, 2020 at 10:29 am

    How do I brine my chicken

    Reply
    • victor

      October 16, 2020 at 8:30 am

      Hi Michelle, here is my go-to chicken brine recipe. Let me know if you have any questions.

      Reply
    • Steh

      November 04, 2020 at 6:19 pm

      I have been brining my chicken, turkey and pork for many years and it always makes the meat very moist and tender, even if you overcook it some it still comes out moist. Use Diamond Crystal kosher salt as it dissolves, very fast, in tap water without having to heat up the water. Most kosher salt needs heated water or a lot of stirring to dissolve. Even if you are in a hurry and don’t have a lot of time, brining 15 to 30 minutes will make a big difference. But always try for at least 1 hour. It also works good on fish.

      Reply
  21. Phyllis Palmer

    September 25, 2020 at 9:52 pm

    How to make this dish when on a very low sodium diet? 1500 mg daily

    Reply
    • victor

      September 25, 2020 at 11:32 pm

      One way I know is to bump up the seasonings and add some hot pepper like cayenne. The more the meat is seasoned the less you miss the salt. I would add some extra seasonings after cooking.

      Reply
  22. Nancy H

    September 20, 2020 at 4:19 pm

    Best recipe ever!! Absolutely love it.

    Reply
  23. Lauren

    July 27, 2020 at 6:50 pm

    Ok so I was reluctant to bribe the chicken. It seemed like a lot of work. But man. It turned out amazing. Thank you so much for the recipe!!!! So tasty!!

    Reply
  24. Chisun S Chun

    July 15, 2020 at 7:47 pm

    Can you roast in a cast iron after browning it instead of a baking sheet? Do I put a rack to create space between pan and the chicken?

    Reply
    • victor

      July 22, 2020 at 8:51 am

      Yes, you absolutely can. I actually have a recipe similar to this one on my blog where I do what you are asking about.

      Reply
      • LUCYG

        July 09, 2022 at 6:06 pm

        Victor, I love this recipe and have made it several times, but can you also link us to the other recipe (roasting in the sauté pan)? Thank you!

        Reply
        • victor

          July 10, 2022 at 7:59 am

          Glad to hear it, Lucy. Here is the link to the pan-roasted chicken breast recipe. I think it’s the one you are asking about, if not, let me know.

  25. Sharon Doxey

    June 27, 2020 at 7:30 pm

    This was perfect. Looks exactly like the picture, too. Don’t skip the brining..(. salt and brown sugar dissolved in water) . Prior browning worked well. Served with sliced roasted potatoes tossed in Lipton’s onion mix and olive oil. Basted it all while turning potatoes half-way in, No need for gravy.

    Reply
  26. Mitchel

    May 11, 2020 at 11:24 pm

    I’ve been brining turkey breasts for ages, but never really though about chicken breasts. This is a game changer. I did not use carrots which I will next time but other than that followed the recipe exactly. I used a freshly broken down Jidori chicken, non GMO, free range. The skin was not crispy, not soggy, but not super crispy although still very tasty. The flesh was super tasty and very moist. It’s a winner! Maybe a flash broil or propane torch to crisp the skin right before serving?

    Reply
  27. Mom

    May 06, 2020 at 4:52 pm

    Usual safe internal temperature for poultry is 185, so I think this may be a typo in the instruction. Minimum 180 for safe eating!

    Reply
    • victor

      May 07, 2020 at 2:34 pm

      That’s INCORRECT. USDA recommends 165F as the generic safe temperature for chicken. However, if you look at USDA’s time-temperature table for cooking ready-to-eat poultry products, the safe poultry temperature depends on the time the food spends at that temperature. That’s why sous vide chicken cooked at 145F or 150F is perfectly safe to eat.

      For example:
      Temperature Holding Time
      140°F (60°C) 35 minutes
      145°F (62.8°C) 13 minutes
      148°F (64.4°C) 6.8 minutes
      150°F (65.6°C) 4.2 minutes
      152°F (66.7°C) 2.3 minutes
      155°F (68.3°C) 54.4 seconds
      157°F (69.4°C) 34 seconds
      160°F (71.1°C) 16.9 seconds
      162°F (72.3°C) 10.5 seconds
      163°F (72.8°C) 1 second
      165°F (73.9°C) 1 second

      Reply
  28. Martina Jennings

    May 04, 2020 at 3:27 am

    Juicy chicken breasts are no longer my nemesis. This recipe is perfect. Only thing I didn’t understand was the cooling rack set up.

    Reply
  29. Shelly

    May 03, 2020 at 2:30 pm

    Absolute perfection! My first time brining and now I always will!

    Reply
    • victor

      May 03, 2020 at 7:55 pm

      Glad to hear it, Shelly. Happy cooking!

      Reply
  30. Bethany

    April 30, 2020 at 9:27 pm

    Not gonna lie, I was a little apprehensive about the whole idea of brining chicken. But I’m stuck at home because of the pandemic and decided to try it.

    I will NEVER cook chicken a different way. I don’t even really like chicken. This was literally the best I’ve ever had. Thank you for the recipe!

    Reply
    • victor

      April 30, 2020 at 11:51 pm

      You are very welcome! Happy cooking!

      Reply
  31. Peggy

    April 16, 2020 at 8:58 am

    I used this cooking method, but with a seasoning blend I already had in the cupboard. It was the best roasted chicken I’ve ever had – and that crispy skin!! 😋 Thanks for sharing!

    Reply
  32. Mary

    March 04, 2020 at 4:12 pm

    Outstanding!!!!

    Reply
  33. Kathy

    March 01, 2020 at 5:28 pm

    Totally agree…great just the way it’s written. Thanks!!

    Reply
  34. Angelica P

    February 18, 2020 at 7:03 pm

    Absolutely delicious. Flavorful. Moist & tender. I usually try a recipe once as written and then adjust seasonings. Don’t need to touch this one at all.

    Reply
  35. Linda Hay

    January 04, 2020 at 5:43 pm

    Excellent recipe … will be doing my bone in chicken breast using this method! Used the seasoning recommended in the recipe however will experiment with others in the future.

    Reply
  36. Rachael Callan

    December 06, 2019 at 7:09 pm

    Question: I am using a dry brining method. Do I still add the 1 tsp salt the original recipe calls for? Thank you!

    Reply
    • victor

      December 06, 2019 at 9:58 pm

      If you brine, no need to add additional salt it should be salty enough.

      Reply
  37. sharon hillier

    October 09, 2019 at 4:24 pm

    Hi, should i double the receipt, for 4 chicken breasts.
    Thankyou

    Reply
    • victor

      October 09, 2019 at 4:53 pm

      Yes, double the recipe. The amount of cooking oil specified should be enough for 4.

      Reply
  38. Amber P

    August 03, 2019 at 7:26 pm

    I just made this tonight. Juicy and full of flavor! The fam loved it. I did brine my chicken, which I think also made it even more wonderful!

    Reply
  39. Dana Ravech

    March 27, 2019 at 2:58 pm

    Will this work for bone-in chicken thighs as well? I have some thighs and some breasts.

    Reply
    • victor

      March 27, 2019 at 11:39 pm

      Yes, it this recipe will work for bone-in, skin-on thighs as well.

      Reply
  40. Robynn

    March 14, 2019 at 10:18 pm

    Absolutely delicious. My baked chicken is normally dry, and this was amazing (if I do say so myself). Thank you!

    Reply
  41. Mandi

    March 13, 2019 at 6:06 pm

    I hardly ever cook bone in chicken but this was SO good! My grocery store had skin on, bone in chicken breast and I am so grateful I found your recipe. Perfect timing and the chicken was amazing. Super moist and great flavor!

    Reply
  42. Gail

    March 09, 2019 at 9:31 pm

    This is a great recipe! The chicken was very moist. I did the brine step with the water/salt ratio you recommended and added about a 1/2 cup of pancake syrup. It added just a hint of sweetness to the chicken. It was well worth the extra steps of brining, frying and then baking. Thank you for this “keeper”!

    Reply
  43. Rick Mamros

    February 02, 2019 at 5:29 pm

    Does one bake this covered or uncovered?

    Reply
    • victor

      February 03, 2019 at 1:16 am

      Uncovered.

      Reply
  44. Debbie

    January 06, 2019 at 4:56 pm

    Made it for dinner. Delicious and juicy! Followed recipe to the tee! Thank you

    Reply
    • victor

      January 06, 2019 at 11:34 pm

      You are very welcome!

      Reply
      • Denice Magana

        August 21, 2019 at 8:08 pm

        What if there skinless will it work??

        Reply
        • victor

          August 27, 2019 at 12:42 pm

          No, not in this recipe. For skinless I highly recommend my fried chicken breast, pan-seared chicken breast, or broiled skinless chicken breast.

  45. Dan

    November 08, 2018 at 1:32 am

    I bought some bone-in split breasts from the meat counter that are seasoned with Caribbean Jerk spices. Do you think the pan-frying step will burn this type of seasoning?

    Reply
    • victor

      November 08, 2018 at 4:08 am

      It’s hard to say without seeing it but you should be fine. Just remove excess seasoning and lower the temp a bit and it should be OK. It most likely has sugar so watch the breasts closely and flip frequently.

      Reply
  46. Olivia Brown

    October 08, 2018 at 3:18 pm

    Great Roast Chicken ideas, Looks lovely and delicious, Thanks for sharing!

    Reply
  47. Judy

    October 07, 2018 at 8:48 pm

    I made this and it was the best baked chicken breast I’ve ever made and I’ve been cooking for 50 years! In the past mine was either too dry or not done in the middle. This was perfect, moist and tender. I’m sharing the recipe with my daughters. Thanks so much! Judy

    Reply
    • victor

      October 07, 2018 at 9:57 pm

      So happy to hear it, Judy. And thank you for taking time to post your feedback.

      Reply
    • Bonnie

      June 28, 2019 at 6:38 pm

      Do you have a recommendation on if you’re making this ahead? If I wanted to bake it now, but eat it later?

      Reply
  48. Mary Lou

    October 07, 2018 at 12:20 pm

    Please include your Recipe for brine. Thank uou

    Reply
    • victor

      October 07, 2018 at 2:57 pm

      The brine recipe is linked to in the first instruction and in the post above the recipe.

      Reply
  49. Kat

    June 19, 2018 at 4:10 pm

    What if I don’t have a rack?

    Reply
  50. Pat

    April 06, 2018 at 7:11 pm

    Hi there – thanks for your quick response. I’ll check your blog for the recipe you reference. Thx!

    Reply
  51. Pat

    April 06, 2018 at 3:03 pm

    Greetings – is there any difference if you use boneless / skin on? (Instead of bone-in?). Thanks!

    Reply
    • victor

      April 06, 2018 at 5:45 pm

      Hi! Yes, there is a difference. The skin and the bone protect the meat, which is what makes this chicken so tender and juicy given how it’s cooked. And the crispy skin adds a lot of flavor. This recipe was designed for bone-in, skin-on breasts. It doesn’t work well for boneless. If you search my blog, there is a really good one that I like a lot for boneless and skinless breasts.

      Reply
  52. SD

    March 03, 2018 at 4:47 pm

    Super delicious chicken! Thanks

    Reply
  53. Mike

    February 28, 2018 at 3:59 pm

    I made this chicken last tonight and I was blown away with how good it was. Made it exactly as written and it turned out soooo good. I gave it 5 stars but it really should be 10!

    Reply
  54. Holly

    February 26, 2018 at 1:30 pm

    Do you cook them on the cooling rack that’s places on the cookie sheet?

    Reply
    • victor

      February 26, 2018 at 8:44 pm

      Yes. I also like to line the baking sheet with foil do I don’t have to clean it afterwards but that’s optional.

      Reply
  55. Mattey

    February 25, 2018 at 4:50 am

    Made these crispy chicken breasts with mashed potatoes today and they were an instant hit. My family loved them. Will be making more and more of them in the future.

    Reply
  56. Rhonda

    February 23, 2018 at 12:24 am

    Greetings from NC! 🙂 I made this last night and it was wonderful! I can’t wait to try more of your recipes.

    Reply
    • victor

      February 23, 2018 at 7:22 am

      Glad to hear it, Rhonda. I hope you like my other recipes too.

      Reply
  57. HS

    February 20, 2018 at 4:36 pm

    A+++!

    Reply
  58. Shannon

    February 18, 2018 at 5:19 pm

    A++++! Will definitely be making this again!

    Reply
  59. Arthur

    February 18, 2018 at 8:36 am

    Thumbs up on the recipe! Made this chicken for dinner last night and everyone really liked it.

    Reply
  60. Ivonne

    February 18, 2018 at 4:24 am

    Very good recipe. The chicken is very flavorful and moist inside.

    Reply
  61. Alex

    February 15, 2018 at 4:57 am

    Major thanks for the recipe! I’ve never tasted chicken this good before. Loved it!

    Reply
    • victor

      February 15, 2018 at 6:01 am

      You are very welcome!

      Reply
  62. Mark Oduber

    February 14, 2018 at 4:09 am

    Major thanks for the great recipe.Really thank you!

    Reply
    • victor

      February 14, 2018 at 8:14 am

      You are very welcome!

      Reply
  63. Connie

    February 07, 2018 at 5:58 pm

    I made this wonderful chicken last night for guests,
    They couldn’t compliment it enough.
    I usually make a recipe from Barefoot Contessa, but yours is better! Thanks for this keeper of a recipe.

    Reply
    • victor

      February 07, 2018 at 5:59 pm

      Thank you! Your comment just made my day!

      Reply
  64. Lily Pondisi

    January 28, 2018 at 1:45 pm

    As one who usually detests most oven-baked chicken, I didn’t expect much from this recipe. What a pleasant surprise! It turned out exactly as described, crispy on the outside and moist on the inside. I followed the recipe as written and brined the chicken beforehand. Thank you for sharing this recipe. My husband and I loved it. It is a new addition to my RV cookbook of traveling recipes.

    Reply
    • victor

      January 28, 2018 at 2:53 pm

      Wow! What a compliment! Thanks for taking time to leave a feedback. Much appreciated.

      Reply
  65. Nancy

    January 26, 2018 at 11:39 pm

    I used my cast iron pan so when I took the chicken out of the pan to rest, I poured off most of the oil, then deglazed the pan with about a 1/2 cup of white wine…let it sommer a bit, then spooned it over the chicken. It was so good!! Also made rice and put some on that too! It was a great meal!

    Reply
    • victor

      January 27, 2018 at 5:50 am

      What a great idea! I will try that myself. Thanks for taking time to leave your feedback, Nancy.

      Reply
  66. Elisa

    January 04, 2018 at 5:47 pm

    This is the most tender chicken breast that I have ever cooked on the bone! This will be my go to chicken recipe from now on!!!

    Reply
  67. Troy

    October 06, 2017 at 9:59 pm

    👍thanks , tasted excellent before I read this my chicken was always dry fr over cooking it cause l got deathly sick once fr under cook chicken

    Reply
  68. Mel

    September 26, 2017 at 5:43 pm

    Delicious! Didn’t have time to brine, but will do that next time. The chicken was so moist, tender and flavorful! I did 4 breasts and wound up with 1 1/2 left, so I pulled the meat off for chicken salad and tossed the bones in my crockpot overnight for broth!

    Reply
  69. Katie

    September 26, 2017 at 4:54 pm

    I have young children who won’t eat anything. I changed the chili for an “in invisible ” dusting of chipotle/garlic flakes. All three had seconds! Thank you!

    Reply
    • victor

      September 26, 2017 at 5:19 pm

      That’s just fantastic! So happy to hear I could help out a little. Thank you for posting your feedback.

      Reply
  70. Cwang1999

    June 16, 2017 at 8:04 pm

    I made this recipe tonight, and it was absolutely delicious. Did not have time to brine, but the chicken still came put tender, juicy and flavorful. The crispy skin was sooo good.

    Reply
  71. Mark

    January 20, 2017 at 3:49 pm

    If cooking with a cast iron, can you just leave the chicken in the skillet when putting it in the oven?

    Reply
    • victor

      January 20, 2017 at 8:46 pm

      Definitely. I’ve done it and it worked fine.

      Reply
    • Janelle

      November 03, 2018 at 6:42 pm

      What about the oil? Just leave it in the pan?

      Reply
      • victor

        November 03, 2018 at 8:22 pm

        Yes, you can leave it in the pan. When done baking, place the chicken on paper towels to remove excess oil.

        Reply
  72. Rose

    November 07, 2016 at 10:27 pm

    I made the roasted chicken breasts this eve, they were delicious!! I had time this morning to make the brine and have them soak for a few hours before dinner, my husband was impressed, thank you

    Reply
    • victor

      November 08, 2016 at 8:09 am

      You are very welcome.

      Reply
  73. Rose

    November 07, 2016 at 10:22 pm

    Nov 7, 2016
    I made the roasted chicken breasts this eve, delicious!! I I had to make the brine and have the breasts soak for a few hours..moist, tender, divine..Thank-you

    Reply
  74. Nancy

    September 27, 2016 at 2:29 pm

    Do I have to have the skin on the chicken? Will this work for skinless chicken?

    Reply
    • victor

      September 27, 2016 at 2:32 pm

      Skin is very important in this recipe. Skinless won’t work. For skinless try this Baked Chicken Breast recipe. It’s my absolute favorite for skinless breasts.

      Reply
      • Byron

        December 12, 2021 at 5:57 pm

        Can I use this recipe with boneless, skin on chicken?

        Reply
        • victor

          December 12, 2021 at 6:30 pm

          Yes, boneless, skin-on will work.

  75. Bob M.

    September 19, 2016 at 11:59 am

    I love my chicken breasts grilled, but this turned out really good. Very moist inside and very flavorful just like grilled.

    Reply
    • victor

      September 19, 2016 at 1:40 pm

      Glad you liked it. Pan searing is where all that flavor comes from. A quick, but very important step.

      Reply
  76. Joshua Hampton

    February 20, 2016 at 12:16 pm

    That chicken looks really good, so moist and soft. I’m getting hungry just looking at it.

    Reply

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Hi, I am Victor and welcome to my blog dedicated to simple and delicious everyday food... Read more...
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