How to Cook Split Bone-In Chicken Breasts
  • 2-4 split bone-in fresh chicken breasts, depending on the size
  • 2 tablespoons butter, melted
  • salt
  • garlic powder
  • onion powder
  • paprika
  • 1-2 celery stalk
  • 1-2 carrot
  • 1 yellow onion
  1. Pre-heat oven to 375 degrees.
  2. Place the celery, carrot, and onion in a dutch oven and place the chicken breasts on top of the vegetables.
  3. Brush melted butter on breasts and sprinkle with salt, garlic powder, onion powder, and paprika, about ½ teaspoon each.
  4. Add 1-2 cups of water to the dutch oven.
  5. Place in oven and cook for 50-60 minutes or until chicken breasts are cooked through with internal temp of 165 F. Use a meat thermometer if you have one.
  6. Remove chicken breasts from the oven and allow them to cool before cutting.
  7. Depending on the size of the breasts, you will get about 1-3 cups of cooked chicken per breast. Typically, chicken breasts from the grocery store will be much larger than ones from the farmer's market. The cooked chicken can be kept in the refrigerator for up to a week and/or can be frozen. I like to freeze in 2 cup portions.
  8. You should have about a cup of delicious stock remaining in the pot. You can use this in soups, gravy, or other recipes. After removing the chicken breasts, discard the cooked vegetables, and carefully pour the remaining liquid through a sieve into a glass bowl. This stock can be used immediately as stock or store in the refrigerator for up to a week, or store in a freezer container in the freezer.
Once the chicken has cooled enough to work with, I chop it up for soups or salad topping, pulsate through my food processor for chicken salads, or shred for sandwiches.
Recipe by Family Balance Sheet at