Baked Split Chicken Breast

Baked Split Chicken Breast

Prospective PhD 9

"This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger!"


1 h 40 m servings 615 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 615 kcal
  • 31%
  • Fat:
  • 42.2 g
  • 65%
  • Carbs:
  • 0.7g
  • < 1%
  • Protein:
  • 54.5 g
  • 109%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).


  • Cook's Note:
  • Feel free to scale up this recipe for more guests! The prep time is minimal regardless of whether you make 2 breasts or 20.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 165 Ratings


This is my recipe so I just wanted to offer a few more helpful tips! Tip #1: Feel free to add more herbs and spices to taste-- I often up the rosemary and add in dried thyme or oregano, Tip #2: ...

We have a meal like this basically once every ten days using Trader Joe's kosher chicken. The difference with this one was the garlic and the herbs since I usually just use salt and pepper alon...

Tried this and loved it. Easy to prepare. I didn't have rosemary but added a Mrs. Dash alternative. I did broil it during the last 15 minutes and it came out crispy on the outside and juicy o...

This was a very good receipe. The person that broiled the chicken must not be able to follow directions. The recipe states to bake the chicken not broil it.

I drizzle on the olive oil, add herbs (basil, oregano, thyme) plus onion powder, salt and pepper, top with minced garlic and a sprig of fresh rosemary on each piece. I don't refrigerate them fo...

There is nothing wrong with this recipe at all with the exception of how to account for the wide variation of breast thickness/weight a consumer may receive from their grocery. The broiler is a ...

The aroma that filled the kitchen as these were baking was a mouth-watering prelude of what was to come. These were incredibly flavorful and so juicy and tender you'd think they had been brine...

".... looks like you've spent hours in the chicken"!! HA!!

I also made cuts into the chicken and stuffed them with garlic cloves and fresh basil leaves but you could stuff it with garlic alone and/or any fresh spices that you like. This gave flavour th...