Split chicken breasts, also known as bone-in, skin-on chicken breasts, are a treasure that often gets overlooked in favor of their boneless counterparts. These cuts offer several distinct advantages that make them a superior choice for many dishes. The bone helps conduct heat evenly throughout the meat, resulting in juicier, more flavorful chicken, while the skin provides a protective layer that crisps up beautifully during cooking while keeping the meat underneath moist and tender.
What makes split chicken breasts particularly special is their versatility in pairing with various sauces. Whether it’s a rich garlic compound butter, a sophisticated white wine reduction, or a classic pan gravy, sauces elevate these chicken cuts to restaurant-worthy status. The natural juices that develop during cooking can be incorporated into sauces, creating deeper, more complex flavors that complement the meat perfectly.
Bone-in Chicken Breast with Garlic Compound Butter Sauce
This baked split chicken breast recipe delivers the flavors of Thanksgiving without the need for a whole turkey. A garlic compound butter made with herbs, lemon zest, and minced garlic is spread under and over the chicken skin to keep it juicy and flavorful. The chicken is roasted on a bed of onions and lemon at 425°F until golden brown. The drippings are then used to create a rich pan gravy by whisking them with flour and chicken stock. Serve this dish with mashed potatoes and stuffing for an easy, delicious meal that brings the essence of Thanksgiving to any day of the year.
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Crispy Skinned Chicken Breast with Herb Sauce
This recipe for crispy-skinned split chicken breasts is an easy and budget-friendly dinner option. The chicken is roasted on a wire rack at 450°F without oil to achieve an extra crispy skin while staying juicy on the bone. Generously seasoned with salt and pepper, it roasts for about 30-35 minutes, followed by a quick broil for added crispiness. The sauce, made from chicken stock, white wine, and fresh orange juice, is reduced to a thick consistency and finished with fresh herbs. Serve the sauce underneath the chicken to keep the skin crispy and enjoy a flavorful, restaurant-quality meal at home!
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Crispy Chicken In White Wine Pan Sauce
This Crispy Chicken with White Wine Pan Sauce recipe features bone-in, skin-on chicken breasts that are seared to get crispy skin, then roasted in the oven for tender, juicy meat. A white wine pan sauce is made by sautéing garlic, butter, and fresh herbs (rosemary & thyme) with dry white wine, then the chicken is basted in the sauce for extra flavor. It’s a simple yet flavorful dish that pairs well with fresh herbs and lemon wedges. Perfect for a weekend dinner!
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Split Chicken Breasts with Green Peppercorn Sauce
The Split Chicken Breasts with Green Peppercorn Sauce recipe involves flattening bone-in, skin-on chicken breasts to about 1/2 inch thick for maximum flavor, then pan-frying them in olive oil until the skin is crispy. After cooking, the chicken rests while a green peppercorn sauce is prepared by deglazing the pan with chicken stock, adding roasted garlic, cream, beer, and seasoning, and reducing the sauce. The finished sauce is poured over the chicken for a flavorful, restaurant-style dish.
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Baked Split Chicken Breasts with Mom’s Sauce
This Baked Split Chicken Breasts with Mom’s Sauce recipe involves seasoning chicken breasts with oil, salt, and pepper, then baking them at 400°F for about 30 minutes until the internal temperature reaches 160°F. After resting, the juices from the chicken are transferred to a saucepan, combined with butter and soy sauce (or coconut aminos), and heated. The sauce is served over the chicken for added flavor, making it a simple, flavorful dish.
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