A crispy bone-in skin-on chicken breast (AKA split chicken breast) stuffed with butter and garlic with great taste and the moistest roasted chicken you have ever had.
Bloom some garlic, add it to melted butter, put it in the middle of a chicken breast and brush the skin with it also. Cover with a healthy dose of my 7:2:2 spice mix and bake until crispy. With the butter, I feel like Paula Deen. Very yummy ( I swore I would never use that word, but I quoted my wife).
Rating:
I think it was a 5 for my wife. The was great moisture and tenderness. While there’re butter and garlic taste inside, I think I expected a little more garlic taste there.
Notes: This was moister than breasts I have brined. My 7:2:2 seasoning salt was the star of the skin and added so much garlic taste that the inside just didn’t pop as much.
Other Split Chicken Breast Recipes
Crispy Baked Split Chicken Breasts
Oven Baked Mayonnaise Parmesan Split Chicken Breasts
Garlic Chicken with Herbs de Provence
Preheat oven to 400 degrees convection. Trim two split chicken breast of any extra fat and trim off rib section if you desire. (not a must and will give you more tasty skin if you keep it). Pat dry.
Crush two large cloves of garlic and crush. In a small pan, add one tsp of olive oil over medium-high heat. When hot, add garlic and cook until starting to clear. About 2 minutes.
Place 2 T butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.
In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger create a pocket inside the breast without causing another hole.
Reserve about a teaspoon of the butter/garlic mixture and then add 1/2 of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and a baking rack sprayed with PAM.
Place on a prepared pan lined with aluminum foil and a rack sprayed with PAM. Season the top with 7:2:2 seasoning. (See link here) If you don’t have that then a sprinkle of garlic salt and pepper.
Bake in 400 degrees oven until internal temp of 165. About 45 minutes depending on the size of the breast. Allow to set for 10 minutes before serving.
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Butter and Garlic Stuffed Bone-in Skin-on (Split) Chicken Breast
Ingredients
- 2 split chicken breast with ribs removed
- 1 cloves garlic
- 1 teaspoon vegetable oil
- 2 tablespoons butter
- to taste 7:2:1 or 7:2:2 seasoning
Instructions
- Preheat oven to 400 degrees convection. Trim two split chicken breast of any extra fat and trim off rib section if you desire. (not a must and will give you more tasty skin if you keep it). Pat dry
- Crush two large cloves of garlic and crush. In a small pan, add one tsp of olive oil over medium-high heat. When hot, add garlic and cook until starting to clear. About 2 minutes
- Place 2 T butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.
- In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger create a pocket inside the breast without causing another hole
- Reserve about a teaspoon of the butter/garlic mixture and then add 1/2 of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and a baking rack sprayed with PAM.
- Place on a prepared pan lined with aluminum foil and a rack sprayed with PAM. Season the top with 7:2:2 seasoning. (See link here) If you don't have that then a sprinkle of garlic salt and pepper.
- Bake in 400 degrees over until internal temp of 165. About 45 minutes depending on the size of the breast. Allow to set for 10 minutes before serving.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nate M
January 28, 2019 at 12:35 pmI paired this recipe with rice pilaf and steamed broccoli. Roasted brusselsprouts would be a good pairing too.
DrDan
January 28, 2019 at 11:31 pmHi Nate,
Welcome to the blog.
All that sounds great.
Thanks for the note.
Dan
Keri Vitagliano
July 22, 2018 at 11:32 pm3rd time and amazing every time, just as it is. However, I had some leftover herbs from a bread I was making and threw some of those in the butter. Din’t hurt!
Kim Quinn
June 15, 2018 at 8:56 amAbout ‘cooking out the raw garlic taste’. When I shop I try to buy 5 or 6 heads of really nice, large clove heads. When I get home I immediately take 2 whole heads, place them on foil, drizzle with olive oil, close tight and roast about 40-50 minutes at 400F. Till it feels tender. When ready, slice off thin cut across bottom and squeeze the garlic out into a cereal bowl. Mash with a fork and top with a drizzle of olive oil and cover with plastic. Use when you want a yummy, gentle, garlic flavor. OR, slice a baguette, smear with really great butter and swipe of the garlic. Follow with a sip of cabernet sauvengion (please forgive spelling). Enjoy!!!
Lauren
January 8, 2017 at 7:25 pmTried this tonight and it was absolutely delightful!!! The family LOVED IT!!
DrDan
September 26, 2016 at 8:25 amHi Lanae,
I try to cook the garlic a tad in recipes like this. It prevents that “raw” garlic taste. The main thing I liked about this recipe was the moisture.
Thanks for the note.
Dan
Lanae
September 26, 2016 at 6:20 amNice recipe. I use something similar when making a whole roast chicken. Cooking the garlic first was a nice touch, though. I did the pocket but also covered the chicken in the butter and garlic then sprinkled with the 7:2:2 mixture and baked. I thought the chicken turned out very moist, juicy, and flavorful.
Coco
April 17, 2016 at 1:29 pmThanks for the yummy-sounding recipe! I cannot wait to try it tonight. How do you keep the butter from leaking out?
DrDan
April 17, 2016 at 2:38 pmAs long as you make the cut only about 1 inch on the side and a good size pocket it will not leak much. If you are concerned then pin it with a tooth pick.
DrDan
Kathy
March 23, 2016 at 1:48 pmIf I add baking powder will it make the skin crispier & if so how would I do it?
DrDan
March 23, 2016 at 3:36 pmYes to some extent. Please see my post at https://www.101cookingfortwo.com/oven-baked-crispy-garlic-split-chicken/
DrDan
DrDan
September 30, 2014 at 10:20 pmThanks so much… It is so moist and does have good flavor but it is filled with butter.
Thanks again for the note and rating.
DrDan
Paula Burger
September 30, 2014 at 7:15 pmCan’t tell you how awesome this recipe was! I have tried SO many baked chicken recipes, even from the Food TV chefs, and Bon Appetit and Epicurious, yours is by far the best! Thanks so much, can’t wait to try your other recipes!
Penny
September 10, 2013 at 5:31 pmWhat is a good side for this chicken? Sorry, I’m still on Learning How Cook 101 :(
Dan Mikesell
September 10, 2013 at 7:16 pmI call the smooth side that was under the skin as the “good” side.
Diana
November 4, 2015 at 4:38 pmHaha, I’m thinking she meant side dish. I could be wrong thou :)
Dr Dan
April 20, 2012 at 6:00 am400 degrees in convection mode, do not convert. If you don’t have convection mode then about 425.
ezckimo
April 19, 2012 at 5:54 pmWhat does 400° convection mean? Just convection mode + 400° or converted to convection mode+ 375°?
Chris
October 21, 2011 at 7:27 pmIt still sounds good to me, even if the garlic on the inside was underwhelming.