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Somewhat random and basic request, I suppose. In the past I would always grill or smoke my meats, but we're in a condo with no grill. I got a hankerin for some chicken and stuffing and just didn't feel like stuffing a whole bird.
I'd like to bake, or air-fry, some bone in, skin on chicken breasts. I don't have any recent experience cooking chicken breasts in the oven other than when I was younger, and I know that breast can get dry - quick!
So I'm looking for your tried and true recipes for some flavorful and juicy chicken breasts. Serving with stuffing, gravy, and broccolini, so I'm just trying to go for a well seasoned chicken.
My wife bakes a good honey/orange bone in breast in the oven. Pretty simple glaze sauce. I like it with hot sauce blended in too.
Edit n/m- you are doing gravy. That wouldn't go well. I did a chicken and wine & mushrooms, baked (made it twice I think). It was really good, but we don't eat a ton of chicken so I don't think I'm qualified to say that is a 'home run' recipe. It was as good as the orange chicken though.
We eat a lot of wild fowl so our recipes are a little more geared that way.
For a couple of bone-in chicken breasts, I make a package of Stovetop. Place two big plops of stuffing in a greased casserole and place the chicken on top. Coat the skin with butter or olive oil, salt and pepper. Bake at 375 for about 45-60 minutes, depending on how large the breasts are.
They won’t be dry unless you over cook them.
Incidentally, I use the same method for stuffed pork chops….either two thin chops with stuffing in between, or two thicker ones on top of the stuffing.
Last edited by gentlearts; 02-27-2024 at 09:32 AM..
a little more labor intensive but it seems to work out well --
rub the breast(s) all over with olive oil then sprinkle either Emeril's original essence or chicken seasoning (or go really basic and just use salt and pepper).
roll the breast(s) in crushed ritz crackers and place on a baking rack over a baking pan.
Bake at 425 for 20 minutes then wrap loosely in aluminum foil and let sit 10 minutes.
I will be the contrarian here -- I just made bone in chicken breast last night and tried a new method which was HIGHLY successful. I rinsed and throughly DRIED the chicken breast. I use an old tea towel and then throw it into the hot water washing machine. I sliced some lemons and set the chicken breasts on top -- HEAVILY seasoned with a garlic citrus seasoning I love from Trader Joe's and baked in a 425 degree oven for 30 minutes. They were quite large breasts and that is a hot oven but the skin came out crunchy crisp and the meat was very moist and tender. I do not like a flabby chicken skin and when I cook at a lower temp (350) and coat the skin I feel like the meat steams and gets tough.
Seasoning, gravy, sauce, sides - whatever you like.
Good grief. Way too much work. And a special cooker? Yet another appliance? No thanks.
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