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Bone-In Chicken Breasts

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I'm making some pastured, organic bone-in chicken breasts for dinner tonight. I've never done bone-in before any tips on how to prepare them in the oven.

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  1. Depends how elaborate or how much time you have. An easy recipe would be to flour, salt and pepper breasts, shaking off excess flour, dip in egg combined with a little milk, coat with panko bread crumbs and cook at 350 degrees until juices run clear (about 45 minutes).

    1 Reply
    1. re: bakerboyz

      Simple, simple, simple. I really want to taste the chicken, not a sauce.

      Thanks for your suggestion!

    2. This may be too late for tonight, but a great future recipe, stuffed chicken breasts. Defrost 1 pkg chopped spinach, drain well. Mix with 1 drained can chopped water chestunuts, 8 oz cream cheese (I use low fat), 1 pkg Knorr dry veg soup mix to make stuffing. With your fingers, separate chicken skin from meat to make pocket on 3 sides. Divide up stuffing, pack each breast. In greased dish, so chicken is one layer, season skin side up with s&p, garlic powder, paprika. Cover with alum foil, bake 25 min @ 375, uncover and bake another 25-30 min @ 375 till cooked. This goes great with noodles, rice, couscous as sauce forms in casserole dish. I have made this for company before and everyone loves it. You can also use this stuffing for dark meat.

      1. Gosh, don't do very much then! Season with salt, pepper, maybe some herbes de provence and lemon zest. Bake them at high heat - 400 at least - to keep everything moist. Once the inside, near the bone, is up to temp, finish them quickly under the broiler to crisp up the skin. You melt off so much fat that way, but still end up with juicy meat and crispy skin.

        1 Reply
        1. re: katecm

          throw on the grill for about 25 min or so on med and brush with marinate last 10 min with whatever marinade you enjoy! we eat these about 2x week,

        2. Wow! These breasts were amazing. I salted and peppered the breasts and let them sit for a bit. I drizzled them with olive oil and lemon juice and popped them in the oven. The boneless breasts I get from Costco usually don't taste like much, but these were flavorful and moist! Thanks, all!

          1 Reply
          1. re: Magnificat2005

            Right. Here is what I frequently do: Kosher salt and a bit of pepper, maybe some herbs de provence and very little olive oil. Preheat my oven to 500 AND preheat an all-clad pan in the oven at the same time. Now, take the pan out and place the chicken, skin side down, into the pan. Chicken should sear and crackle immediately upon placing into pan. Put pan back into oven for about 12 minutes and then flip chicken to other side for another 10-12 minutes. Once completed, pour off rendered oil, deglaze pan with either water of white wine and reduce your sauce. EZ as can be and delicious.