20 Delicious Split Chicken Breast Recipes for Every Occasion

Oh, the humble split chicken breast—so versatile, so delicious, and so perfect for everything from quick weeknight dinners to cozy comfort food. Whether you’re craving something light and fresh or rich and hearty, we’ve gathered 20 mouthwatering recipes that’ll make this staple the star of your table. Ready to find your new favorite? Let’s dive in!

Garlic Butter Split Chicken Breast

Picture this: you’re craving something comforting but impressive, without spending hours in the kitchen. That’s where garlic butter split chicken breast comes in—it’s juicy, flavorful, and surprisingly simple to pull off.

Ingredients

• 2 split chicken breasts (about 1.5 lbs total), skin-on for crispiness
• 4 tbsp unsalted butter, softened for easy mixing
• 4 cloves garlic, minced finely for even flavor
• 1 tbsp olive oil, or any neutral oil
• 1 tsp kosher salt, adjust to taste
• 1/2 tsp black pepper, freshly ground if possible
• 1 tsp dried parsley, or 1 tbsp fresh for brightness
• 1/4 tsp paprika, optional for a hint of smokiness

Instructions

1. Preheat your oven to 400°F (200°C) to ensure even cooking from the start.
2. Pat the chicken breasts completely dry with paper towels—this helps the skin get extra crispy.
3. In a small bowl, mix the softened butter, minced garlic, salt, pepper, parsley, and paprika until well combined.
4. Gently loosen the skin on each chicken breast by sliding your fingers underneath, being careful not to tear it.
5. Spread half of the garlic butter mixture evenly under the skin of each breast, covering the meat directly.
6. Rub the remaining butter mixture over the outside of the skin for maximum flavor.
7. Heat the olive oil in an oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
8. Place the chicken breasts skin-side down in the hot skillet and sear for 5–7 minutes, until the skin is golden brown and crispy.
9. Flip the chicken breasts so they are skin-side up, then transfer the skillet directly to the preheated oven.
10. Roast for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer in the thickest part.
11. Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing—this keeps the juices locked in.

Velvety and rich, the garlic butter melts into every bite, while the skin stays shatteringly crisp. Serve it sliced over creamy mashed potatoes to soak up the pan juices, or shred it for a next-level sandwich filling that’ll have everyone asking for seconds.

Lemon Herb Roasted Split Chicken Breast

Just when you need a simple yet impressive dinner, this lemon herb roasted chicken breast delivers. Juicy, flavorful, and perfect for weeknights or company, it comes together with minimal effort for maximum reward.

Ingredients

– 2 split chicken breasts (bone-in, skin-on for best flavor and moisture)
– 2 tbsp olive oil (or any neutral oil)
– 1 lemon, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 1 tsp kosher salt
– ½ tsp black pepper

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken breasts completely dry with paper towels—this helps the skin get extra crispy.
3. Rub the olive oil evenly over both sides of each chicken breast.
4. Sprinkle the salt and pepper evenly over both sides of the chicken.
5. Rub the minced garlic, rosemary, and thyme all over the chicken, including under the skin if possible for more herb flavor.
6. Arrange the lemon slices in a single layer in a baking dish or oven-safe skillet.
7. Place the chicken breasts skin-side up directly on top of the lemon slices—the lemons will infuse flavor and prevent sticking.
8. Roast in the preheated oven for 30-35 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
9. Let the chicken rest for 5-10 minutes before slicing to keep the juices inside.

Buttery, tender chicken with crispy herb-speckled skin and bright lemon notes makes this dish irresistible. Serve it sliced over a bed of garlic mashed potatoes to soak up the pan juices, or shred it for next-level chicken salad sandwiches the next day.

Honey Mustard Glazed Split Chicken Breast

You know that feeling when you want something fancy but don’t have hours to spend in the kitchen? Yeah, this honey mustard glazed chicken is your new weeknight hero—it’s got that sweet-savory thing going on and comes together with minimal fuss.

Ingredients

– 2 split chicken breasts (about 1.5 lbs total, bone-in for juicier results)
– 3 tbsp olive oil (or any neutral oil)
– 1/4 cup Dijon mustard (whole grain works too for texture)
– 3 tbsp honey (adjust for sweetness preference)
– 2 cloves garlic, minced (fresh is best but 1 tsp jarred works)
– 1 tsp smoked paprika (adds depth, regular paprika is fine)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Preheat your oven to 400°F and pat the chicken breasts completely dry with paper towels—this helps the skin get crispy.
2. In a small bowl, whisk together the olive oil, Dijon mustard, honey, minced garlic, smoked paprika, salt, pepper, and thyme until smooth.
3. Brush half of the honey mustard mixture evenly over both sides of the chicken breasts, reserving the rest for later.
4. Place the chicken skin-side up in a baking dish or oven-safe skillet, making sure they aren’t crowded.
5. Roast for 25 minutes, then brush the remaining glaze over the chicken.
6. Continue roasting for another 10-15 minutes until the internal temperature reaches 165°F and the glaze is bubbly and caramelized.
7. Let the chicken rest for 5 minutes before serving—this keeps all the juices locked in.

Deliciously sticky and savory with a hint of sweetness, the glaze forms a gorgeous crust while keeping the meat incredibly tender. Serve it sliced over a bed of creamy polenta or with roasted veggies to soak up every bit of that glossy sauce.

Crispy Baked Split Chicken Breast

Haven’t you been searching for that perfect chicken recipe that’s crispy without frying and juicy without brining? This baked split chicken breast delivers exactly that with minimal effort. You’ll love how the simple technique creates restaurant-quality results right in your own kitchen.

Ingredients

– 2 split chicken breasts (about 1.5 lbs total), skin-on for maximum crispiness
– 2 tbsp olive oil, or any neutral oil you prefer
– 1 tsp kosher salt, adjust based on your preference
– ½ tsp black pepper, freshly ground if possible
– 1 tsp garlic powder, for savory depth
– 1 tsp paprika, for color and mild sweetness
– ½ tsp dried thyme, or fresh if available

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken breasts completely dry with paper towels—this is crucial for achieving crispy skin.
3. Drizzle olive oil over both sides of each chicken breast, rubbing to coat evenly.
4. In a small bowl, combine kosher salt, black pepper, garlic powder, paprika, and dried thyme.
5. Sprinkle the seasoning mixture evenly over both sides of the chicken, pressing gently to help it adhere.
6. Place the chicken skin-side up on the prepared baking sheet, leaving space between each piece for even cooking.
7. Bake at 425°F for 25-30 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
8. For extra crispiness, switch your oven to broil for the final 2-3 minutes, watching carefully to prevent burning.
9. Remove the chicken from the oven and let it rest for 5 minutes before slicing to keep the juices locked in.

Nothing beats that satisfying crunch when you cut into the golden-brown skin, revealing perfectly moist, flavorful meat underneath. Try serving these over creamy mashed potatoes to catch all the delicious pan juices, or slice them thin for an incredible chicken sandwich that’ll make you forget about takeout forever.

Spicy Cajun Split Chicken Breast

Did you know that split chicken breasts are the secret to perfectly juicy, flavorful chicken every time? They cook more evenly than whole breasts and have that beautiful bone-in richness. This spicy Cajun version brings the heat and flavor of Louisiana right to your kitchen with minimal effort.

Ingredients

• 2 split chicken breasts (about 1.5 lbs total)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp Cajun seasoning (adjust for more or less heat)
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon, cut into wedges
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F and pat the chicken breasts completely dry with paper towels.
2. Rub the olive oil evenly over both sides of each chicken breast.
3. In a small bowl, mix together the Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
4. Sprinkle the seasoning mixture evenly over both sides of the chicken, pressing gently to help it adhere.
5. Place the seasoned chicken breasts skin-side up in a cast iron skillet or baking dish.
6. Roast in the preheated oven for 35-40 minutes, until the internal temperature reaches 165°F when tested with a meat thermometer.
7. For extra crispy skin, broil the chicken for 2-3 minutes at the end, watching carefully to prevent burning.
8. Remove the chicken from the oven and let it rest for 5 minutes before slicing or serving.
9. Squeeze fresh lemon juice over the chicken and sprinkle with chopped parsley.

But the real magic happens when you cut into that crispy, spice-rubbed skin to reveal the incredibly juicy meat underneath. The smoky paprika and garlic balance the Cajun heat beautifully, making this chicken fantastic served over creamy grits or sliced onto a fresh garden salad for a lighter meal.

Parmesan Crusted Split Chicken Breast

Nothing beats a crispy, cheesy chicken dinner that feels fancy but comes together with minimal effort. You’ll love how the golden parmesan crust gives way to juicy, perfectly cooked chicken inside. This is one of those recipes you’ll want to make again and again.

Ingredients

• 2 split chicken breasts (about 1.5 lbs total), skin-on for extra crispiness
• 1/2 cup grated parmesan cheese, fresh grated melts best
• 1/4 cup panko breadcrumbs, or regular breadcrumbs
• 1 tbsp olive oil, or any neutral oil
• 1 tsp garlic powder
• 1/2 tsp paprika, for color and mild spice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley, optional garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels—this helps the coating stick better.
3. In a medium bowl, mix the parmesan, panko, garlic powder, paprika, salt, and pepper until well combined.
4. Brush both sides of each chicken breast lightly with olive oil.
5. Press the parmesan mixture firmly onto the top and sides of each chicken breast, creating an even layer.
6. Place the coated chicken skin-side up on the prepared baking sheet, leaving space between each piece for even browning.
7. Bake for 25-30 minutes, or until the internal temperature reaches 165°F and the crust is golden brown.
8. Let the chicken rest for 5 minutes before slicing to keep the juices locked in.
9. Sprinkle with fresh parsley if using, then serve immediately.

Unbelievably crunchy on the outside and incredibly tender inside, this chicken delivers savory parmesan flavor in every bite. Try slicing it over a bed of lemony arugula or alongside roasted potatoes for a complete meal that feels restaurant-worthy.

BBQ Split Chicken Breast with Smoky Rub

Hey there, have you ever wanted that perfect BBQ chicken but found breasts always dry out? This recipe gives you juicy, smoky chicken with a killer crust that’ll make you the grill master of your next cookout.

Ingredients

• 2 large chicken breasts (about 1.5 lbs total), or use bone-in for extra flavor
• 2 tbsp olive oil, or any neutral oil you have on hand
• 1 tbsp brown sugar, packed for that caramelized sweetness
• 1 tsp smoked paprika, for that essential smoky flavor
• 1 tsp garlic powder, or sub with fresh minced garlic
• 1/2 tsp onion powder, adds a subtle savory depth
• 1/2 tsp salt, adjust to your preference
• 1/4 tsp black pepper, freshly ground works best
• 1/4 tsp cayenne pepper, optional for a little kick

Instructions

1. Pat the chicken breasts completely dry with paper towels. (Tip: Dry chicken = better sear and crispier skin.)
2. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined.
3. Rub olive oil evenly over both sides of each chicken breast.
4. Sprinkle the spice rub generously over all sides of the chicken, pressing gently to help it adhere.
5. Preheat your grill to medium-high heat (about 400°F).
6. Place chicken on the grill, close the lid, and cook for 6–8 minutes until the bottom has clear grill marks and releases easily.
7. Flip the chicken, close the lid, and cook another 6–8 minutes. (Tip: Avoid moving the chicken too much—this helps build a good crust.)
8. Check the internal temperature with a meat thermometer in the thickest part—it should read 165°F.
9. If needed, move chicken to a cooler part of the grill and continue cooking until it reaches 165°F. (Tip: Don’t guess—use that thermometer for perfect doneness every time.)
10. Transfer chicken to a clean plate and let it rest for 5 minutes before slicing or serving.

You’ll love the tender, juicy interior and that smoky-sweet crust with just a hint of heat. Try slicing it over a crisp salad or piling it onto toasted buns with coleslaw for the ultimate BBQ sandwich.

Mediterranean Stuffed Split Chicken Breast

Wondering how to make chicken exciting again? This Mediterranean stuffed split chicken breast is your answer. It’s juicy, flavorful, and way easier than it looks—perfect for a weeknight dinner that feels fancy.

Ingredients

– 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
– 1 cup fresh spinach, roughly chopped
– 1/2 cup crumbled feta cheese
– 1/4 cup sun-dried tomatoes in oil, drained and chopped
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– Cooking spray (for the baking dish)

Instructions

1. Preheat your oven to 375°F.
2. Lightly spray a 9×13-inch baking dish with cooking spray.
3. Place one chicken breast on a cutting board.
4. Use a sharp knife to slice horizontally through the thickest part of the breast, stopping about 1/2 inch from the opposite edge to create a pocket.
5. Repeat with the second chicken breast.
6. In a medium bowl, combine the spinach, feta, and sun-dried tomatoes.
7. Stuff each chicken pocket evenly with the spinach mixture.
8. Secure the openings with 2-3 toothpicks per breast to prevent filling from leaking.
9. Brush the outside of each stuffed breast with olive oil.
10. In a small bowl, mix oregano, garlic powder, salt, and pepper.
11. Sprinkle the seasoning blend evenly over both sides of the chicken.
12. Place the chicken in the prepared baking dish.
13. Bake for 25-30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer.
14. Let the chicken rest for 5 minutes before removing toothpicks and slicing.

Buttery, tender chicken gives way to a vibrant, salty filling that’s packed with Mediterranean flair. Serve it sliced over a bed of lemon-dressed orzo or alongside roasted veggies for a complete meal that’s as beautiful as it is delicious.

Teriyaki Split Chicken Breast with Pineapple

Let’s be real—sometimes you want something delicious but don’t want to spend hours in the kitchen. This teriyaki split chicken breast with pineapple is your new weeknight hero, bringing sweet and savory flavors together in under 30 minutes. You’ll love how the pineapple caramelizes while the chicken stays juicy.

Ingredients

– 2 split chicken breasts (about 1.5 lbs total, or bone-in thighs if you prefer darker meat)
– 1 cup pineapple chunks (fresh or canned, drained if using canned)
– 1/3 cup soy sauce (low-sodium works well, or tamari for gluten-free)
– 2 tbsp brown sugar (adjust for sweetness preference)
– 1 tbsp rice vinegar (or apple cider vinegar in a pinch)
– 1 tsp grated ginger (fresh is best, but 1/2 tsp ground ginger works)
– 2 cloves garlic, minced (about 2 tsp, or 1/2 tsp garlic powder)
– 1 tbsp olive oil (or any neutral oil like avocado or vegetable)
– 1 tbsp cornstarch (for thickening the sauce)
– 2 tbsp water (cold, to mix with cornstarch)

Instructions

1. Pat the split chicken breasts completely dry with paper towels on both sides.
2. Season both sides of the chicken evenly with a pinch of salt and pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken breasts in the skillet skin-side down if they have skin, or smooth-side down if skinless.
5. Cook the chicken for 6-7 minutes without moving it until the bottom is golden brown and releases easily from the pan.
6. Flip the chicken breasts using tongs and cook for another 6-7 minutes on the second side.
7. Remove the chicken from the skillet and set it on a clean plate to rest.
8. Reduce the skillet heat to medium and add the pineapple chunks to the same pan.
9. Cook the pineapple for 3-4 minutes, stirring once, until lightly caramelized on the edges.
10. Push the pineapple to one side of the skillet and add the soy sauce, brown sugar, rice vinegar, grated ginger, and minced garlic.
11. Whisk the sauce ingredients together in the skillet for 1 minute until the brown sugar dissolves completely.
12. In a small bowl, stir together 1 tbsp cornstarch and 2 tbsp cold water until smooth with no lumps.
13. Pour the cornstarch mixture into the skillet while continuously whisking the sauce.
14. Cook the sauce for 2-3 minutes, whisking constantly, until it thickens enough to coat the back of a spoon.
15. Return the chicken breasts and any accumulated juices to the skillet, spooning the sauce over them.
16. Simmer the chicken in the sauce for 2-3 minutes until heated through to 165°F internal temperature.
17. Remove the skillet from the heat and let the chicken rest in the sauce for 3 minutes before serving.

Now you’ve got tender chicken with a glossy, sweet-savory glaze and caramelized pineapple bits. Nothing beats serving this over fluffy jasmine rice to soak up that extra teriyaki goodness, or try it in lettuce wraps for a lighter twist.

Creamy Mushroom Split Chicken Breast

Diving into a cozy dinner that feels fancy but comes together easily? This creamy mushroom chicken is your new weeknight hero—tender split breasts smothered in a rich, savory sauce that’s pure comfort in a pan. You’ll love how simple it is to impress with just a handful of ingredients.

Ingredients

– 2 split chicken breasts (about 1.5 lbs total, or bone-in thighs for more flavor)
– 1 tbsp olive oil (or any neutral oil like avocado)
– 8 oz cremini mushrooms, sliced (white mushrooms work too)
– 2 cloves garlic, minced (use 3 if you love garlic)
– 1 cup chicken broth (low-sodium recommended)
– 1/2 cup heavy cream (for richness, or half-and-half for lighter option)
– 1 tsp dried thyme (fresh thyme sprigs if available)
– Salt and black pepper (season generously)
– 1 tbsp unsalted butter (for finishing sauce)

Instructions

1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken skin-side down in the skillet and cook undisturbed for 6–7 minutes until golden brown and crispy.
4. Flip the chicken and cook for another 6 minutes until the internal temperature reaches 165°F, then transfer to a plate.
5. Reduce heat to medium and add sliced mushrooms to the same skillet, sautéing for 5 minutes until browned and tender.
6. Add minced garlic and dried thyme, stirring for 1 minute until fragrant (tip: don’t let garlic burn).
7. Pour in chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
8. Simmer the broth for 3–4 minutes until reduced by half, stirring occasionally.
9. Stir in heavy cream and bring to a gentle simmer, then cook for 2 minutes until slightly thickened.
10. Return chicken to the skillet, spooning sauce over it, and simmer for 3 more minutes to heat through.
11. Turn off heat and swirl in butter until melted and glossy (tip: this adds a velvety finish to the sauce).
12. Let rest for 2 minutes before serving to allow flavors to meld.
The chicken stays incredibly juicy beneath that creamy, earthy mushroom sauce, with a hint of thyme tying it all together. Serve it over mashed potatoes to soak up every drop, or with crusty bread for a simple, satisfying meal.

Maple Dijon Split Chicken Breast

Oh, you know those nights when you want something fancy-feeling but don’t have hours to spend in the kitchen? This maple Dijon split chicken breast is your answer—it’s sweet, savory, and comes together with minimal effort for a seriously impressive dinner.

Ingredients

– 2 split chicken breasts (bone-in, skin-on for juicier results)
– 1/4 cup pure maple syrup (the real stuff, not pancake syrup)
– 2 tbsp Dijon mustard (smooth or grainy both work)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced (about 1 tsp)
– 1 tsp fresh thyme leaves (or 1/2 tsp dried)
– 1/2 tsp smoked paprika (adds depth, regular paprika works too)
– 1/2 tsp black pepper (freshly cracked if possible)
– 3/4 tsp kosher salt (use 1/2 tsp if using table salt)

Instructions

1. Preheat your oven to 400°F and pat the chicken breasts completely dry with paper towels.
2. Mix maple syrup, Dijon mustard, olive oil, minced garlic, thyme, smoked paprika, black pepper, and kosher salt in a small bowl until fully combined.
3. Brush the maple Dijon mixture evenly over both sides of each chicken breast, getting under the skin where possible.
4. Place the chicken skin-side up in a baking dish or oven-safe skillet, leaving space between each piece.
5. Roast at 400°F for 35-40 minutes until the internal temperature reaches 165°F when checked with a meat thermometer.
6. For extra crispy skin, switch your oven to broil for the final 2-3 minutes, watching closely to prevent burning.
7. Remove the chicken from the oven and let it rest on a cutting board for 5-7 minutes before slicing.

Hearty and satisfying, this chicken emerges with crackly skin and tender, juicy meat that practically falls off the bone. The maple-Dijon glaze caramelizes into a sticky-sweet crust that balances perfectly with the savory garlic and thyme. Serve it sliced over creamy polenta or with roasted Brussels sprouts to soak up every bit of that delicious pan sauce.

Greek Yogurt Marinated Split Chicken Breast

Busy weeknights call for dinners that deliver big flavor without the fuss. This Greek yogurt marinated chicken breast is your new go-to—it comes out incredibly juicy and tender every time. You’ll love how the simple marinade does all the heavy lifting while you relax.

Ingredients

– 1.5 lbs split chicken breasts (boneless, skin-on or skinless)
– 1 cup plain Greek yogurt (full-fat for best tenderness)
– 3 tbsp olive oil (or any neutral oil)
– 4 garlic cloves, minced
– 1 tbsp dried oregano
– 1 tsp smoked paprika
– 1 lemon, juiced (about 3 tbsp)
– 1 tsp kosher salt
– ½ tsp black pepper (freshly ground preferred)

Instructions

1. Pat the chicken breasts completely dry with paper towels to help the marinade stick.
2. Whisk together Greek yogurt, olive oil, minced garlic, dried oregano, smoked paprika, lemon juice, kosher salt, and black pepper in a medium bowl until smooth.
3. Place chicken breasts in a large resealable bag or shallow dish, then pour the marinade over them, coating each piece thoroughly.
4. Seal the bag or cover the dish and refrigerate for at least 4 hours or up to overnight for maximum flavor and tenderness.
5. Preheat your oven to 425°F and line a baking sheet with parchment paper or foil for easy cleanup.
6. Remove chicken from the marinade, letting excess drip off, and arrange breasts evenly on the prepared baking sheet.
7. Bake for 22–25 minutes, until the internal temperature reaches 165°F when checked with a meat thermometer.
8. Let the chicken rest on the baking sheet for 5 minutes before slicing to keep the juices locked in.
9. Serve warm with your favorite sides. You’ll notice the yogurt creates a subtle tang that balances the smoky paprika and garlic. Try slicing it over a grain bowl or shredding it for wraps—it stays moist even when reheated.

Pesto Stuffed Split Chicken Breast

Mmm, picture this: juicy chicken breast stuffed with vibrant pesto, creating a meal that feels fancy but is totally doable on a busy weeknight. You get that beautiful golden crust outside while the pesto keeps everything moist and flavorful inside. It’s the kind of dish that’ll make you feel like a kitchen pro without any of the stress.

Ingredients

– 2 large boneless, skin-on chicken breasts (about 1.5 lbs total)
– 1/2 cup prepared basil pesto (homemade or store-bought)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
– 1/4 cup shredded mozzarella cheese (optional for extra creaminess)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts completely dry with paper towels—this helps achieve a crispy skin.
3. Using a sharp knife, carefully slice each chicken breast horizontally through the thickest part, stopping about 1/2 inch from the edge to create a pocket.
4. Season the inside of each pocket with 1/4 teaspoon of salt and a pinch of pepper.
5. Spread 2 tablespoons of pesto evenly inside each chicken pocket.
6. Sprinkle 2 tablespoons of mozzarella cheese over the pesto in each breast if using.
7. Use toothpicks to securely seal the edges of the pocket, preventing the filling from leaking.
8. Rub the outside of each chicken breast with olive oil and season with remaining salt and pepper.
9. Place the stuffed chicken breasts skin-side up on the prepared baking sheet.
10. Bake for 25-30 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.
11. For extra crispy skin, broil for the final 2-3 minutes, watching carefully to prevent burning.
12. Let the chicken rest for 5 minutes before removing toothpicks and slicing.

Golden and aromatic straight from the oven, the chicken stays incredibly juicy thanks to that pesto pocket. The crispy skin gives way to tender meat with bursts of herby, cheesy goodness in every bite. Serve it sliced over creamy polenta or alongside roasted vegetables for a complete meal that feels special enough for company.

Bacon Wrapped Split Chicken Breast

Wondering how to make chicken breast exciting again? This bacon-wrapped version is your answer. It’s juicy, flavorful, and surprisingly simple to pull off for a weeknight dinner that feels special.

Ingredients

– 2 boneless, skinless chicken breasts (about 1.5 lbs total)
– 6 slices thick-cut bacon
– 1 tbsp olive oil (or avocado oil)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp salt (adjust based on bacon saltiness)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Pat the chicken breasts completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. Rub olive oil evenly over all sides of both chicken breasts.
4. In a small bowl, mix together garlic powder, smoked paprika, black pepper, and salt.
5. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts, pressing gently to adhere.
6. Wrap 3 slices of bacon around each chicken breast, slightly overlapping the ends on the underside.
7. Place the bacon-wrapped chicken breasts on the prepared baking sheet, ensuring they aren’t touching.
8. Bake at 400°F for 25-30 minutes, until the bacon is crispy and the chicken reaches 165°F internally.
9. For extra crispy bacon, broil for 1-2 minutes at the end, watching carefully to prevent burning.
10. Let the chicken rest for 5 minutes before slicing to allow juices to redistribute.

Unbelievably juicy inside with that perfect salty, crispy bacon exterior, this chicken pairs wonderfully with mashed potatoes to soak up the drippings or sliced over a fresh green salad for a lighter meal. The smoky paprika flavor really shines through when you let it rest properly before cutting.

Asian Glazed Split Chicken Breast

Just imagine coming home to the most incredible aroma filling your kitchen—sweet, savory, and totally irresistible. You’re about to make the easiest Asian glazed split chicken breast that’ll have everyone asking for seconds. Seriously, this is the kind of meal that feels fancy but comes together with minimal effort.

Ingredients

– 2 split chicken breasts (about 1.5 lbs total), skin-on for extra crispiness
– 2 tbsp vegetable oil (or any neutral oil like canola)
– 1/4 cup soy sauce, low-sodium if you prefer
– 2 tbsp honey, for that glossy sweetness
– 1 tbsp rice vinegar, to balance the richness
– 2 cloves garlic, minced finely
– 1 tsp grated fresh ginger, or 1/2 tsp ground ginger in a pinch
– 1/2 tsp red pepper flakes, adjust for more or less heat
– 1 tbsp cornstarch, to thicken the glaze
– 2 tbsp water, for mixing with cornstarch

Instructions

1. Preheat your oven to 400°F and pat the split chicken breasts completely dry with paper towels—this helps the skin get extra crispy.
2. Season both sides of the chicken generously with salt and pepper, rubbing it in evenly.
3. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken skin-side down in the hot skillet and cook for 6-8 minutes without moving it, until the skin is golden brown and releases easily.
5. Flip the chicken breasts and transfer the skillet directly to the preheated oven; roast for 18-20 minutes until the internal temperature reaches 165°F.
6. While the chicken roasts, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a small bowl.
7. In a separate cup, mix the cornstarch and water until smooth to create a slurry—this prevents lumps in your glaze.
8. Pour the soy sauce mixture into a small saucepan and bring it to a simmer over medium heat, stirring occasionally.
9. Add the cornstarch slurry to the saucepan and whisk continuously for 1-2 minutes until the glaze thickens and coats the back of a spoon.
10. Remove the chicken from the oven (careful—the handle is hot!) and brush the thickened glaze generously over both sides.
11. Let the chicken rest for 5 minutes before slicing to keep the juices locked in.

Velvety and glossy, this chicken boasts a sticky-sweet crust that gives way to incredibly juicy meat underneath. Try serving it over fluffy jasmine rice with steamed broccoli to soak up every last drop of that savory glaze—it’s a weeknight win that tastes like takeout, but better.

Coconut Curry Split Chicken Breast

A cozy, fragrant coconut curry is exactly what you need to warm up these cooler evenings. This split chicken breast version comes together quickly but tastes like it simmered all day. You’ll love how the creamy sauce clings to every bite of tender chicken.

Ingredients

– 2 split chicken breasts (about 1.5 lbs total, skin-on for extra flavor)
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste (adjust for more heat)
– 1 can (13.5 oz) full-fat coconut milk
– 1 cup chicken broth
– 1 tbsp fish sauce
– 1 tbsp brown sugar
– 1 red bell pepper, sliced
– 1/2 cup fresh basil leaves
– 1 lime, cut into wedges

Instructions

1. Pat the chicken breasts completely dry with paper towels and season both sides generously with salt and pepper.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Place the chicken breasts skin-side down in the hot oil and cook undisturbed for 6-8 minutes until the skin is golden brown and crispy.
4. Flip the chicken and cook for another 3 minutes, then transfer to a plate (the chicken will finish cooking in the sauce later).
5. Tip: Leave the rendered chicken fat in the pan—it adds incredible flavor to your curry base.
6. Reduce heat to medium and add the sliced onion to the same pan, cooking for 4-5 minutes until softened.
7. Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
8. Stir in the red curry paste and cook for 1 minute to bloom the spices and deepen the flavor.
9. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan.
10. Add the fish sauce and brown sugar, stirring until the sugar dissolves completely.
11. Tip: Don’t skip the brown sugar—it balances the curry’s heat and acidity perfectly.
12. Return the chicken breasts to the pan along with any accumulated juices.
13. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 15-18 minutes until the chicken reaches 165°F internally.
14. Add the sliced bell pepper during the last 5 minutes of cooking to keep it slightly crisp.
15. Tip: Use an instant-read thermometer to check doneness—perfect chicken every time!
16. Remove from heat and stir in the fresh basil leaves until just wilted.
17. Squeeze fresh lime juice over everything right before serving.
You’ll notice the chicken becomes incredibly tender while soaking up all those coconut curry flavors. The sauce thickens beautifully and clings to each piece—perfect served over jasmine rice to catch every last drop.

Rosemary Garlic Split Chicken Breast

Let’s talk about a chicken dinner that feels fancy but is actually super simple to make. This rosemary garlic split chicken breast recipe delivers incredible flavor with minimal effort. You’ll love how the crispy skin and juicy meat come together in one pan.

Ingredients

• 2 split chicken breasts (skin-on, bone-in for maximum juiciness)
• 3 tablespoons olive oil (or any neutral oil you prefer)
• 4 cloves garlic, minced (fresh garlic works best here)
• 2 tablespoons fresh rosemary, chopped (dried works in a pinch, use 2 teaspoons)
• 1 teaspoon kosher salt (adjust based on your preference)
• ½ teaspoon black pepper, freshly ground
• 1 lemon, cut into wedges (for serving and squeezing over finished dish)

Instructions

1. Preheat your oven to 425°F and position a rack in the middle.
2. Pat the chicken breasts completely dry with paper towels—this ensures crispy skin.
3. In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper.
4. Rub the oil and herb mixture evenly over both sides of each chicken breast, getting under the skin where possible.
5. Place the chicken skin-side up in a baking dish or oven-safe skillet.
6. Roast for 35-40 minutes until the internal temperature reaches 165°F when measured at the thickest part.
7. Check for doneness—the skin should be golden brown and crispy, and juices should run clear.
8. Let the chicken rest on a cutting board for 5-10 minutes before slicing to keep it juicy.
9. Serve with fresh lemon wedges for squeezing over the top.

You get that perfect contrast of crispy, herbed skin against the tender, garlic-infused meat. The rosemary and garlic create this amazing aroma that fills your kitchen. Try serving it over creamy polenta or with roasted vegetables to soak up all those delicious pan juices.

Jalapeño Popper Split Chicken Breast

Diving into spicy comfort food doesn’t get much better than this. You’re going to love how the creamy filling balances the jalapeño heat, and it’s way easier to make than it looks.

Ingredients

• 2 large chicken breasts (about 1.5 lbs total, look for thick, even pieces)
• 4 oz cream cheese, softened (leave out 30 minutes for easier mixing)
• 1/2 cup shredded cheddar cheese (sharp works best for flavor)
• 2 jalapeños, finely chopped (remove seeds for milder heat)
• 4 slices bacon, cooked and crumbled (save 1 tbsp bacon grease)
• 1/4 cup panko breadcrumbs (for extra crunch)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and black pepper (about 1/4 tsp each)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat chicken breasts dry with paper towels—this helps the seasoning stick better.
3. Carefully slice a deep pocket horizontally into each chicken breast, being careful not to cut all the way through.
4. Season inside each pocket with salt, pepper, garlic powder, and smoked paprika.
5. In a medium bowl, mix softened cream cheese, cheddar, chopped jalapeños, and crumbled bacon until well combined.
6. Divide the filling evenly between the chicken pockets, pressing it in firmly but not overstuffing.
7. Use toothpicks to secure the openings—this keeps the filling from leaking during baking.
8. Brush the outside of each breast with olive oil and sprinkle with panko breadcrumbs for a crispy crust.
9. Bake for 25-30 minutes, until the internal temperature reaches 165°F and the topping is golden.
10. Let rest for 5 minutes before slicing—this allows juices to redistribute for moist chicken.

Wow, that creamy, spicy filling against the tender chicken is pure comfort. The crispy panko topping adds the perfect texture contrast. Try serving over cilantro lime rice or slicing it onto a fresh green salad for a complete meal.

Balsamic Glazed Split Chicken Breast

Kick back and get ready for a dinner that feels fancy but is totally doable on a busy weeknight. This balsamic glazed chicken is sweet, tangy, and comes together with minimal fuss. You’ll love how the sticky glaze caramelizes on the chicken.

Ingredients

– 2 split chicken breasts (about 1.5 lbs total), skin-on for crispiness or skinless if you prefer
– 2 tbsp olive oil, or any neutral oil like avocado
– 1 tsp kosher salt, adjust based on your preference
– 1/2 tsp black pepper, freshly cracked if possible
– 1/3 cup balsamic vinegar, use a good quality one for better flavor
– 2 tbsp honey, or maple syrup for a vegan option
– 2 cloves garlic, minced finely
– 1 tsp dried thyme, or 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F and pat the chicken breasts completely dry with paper towels.
2. Rub the chicken all over with olive oil, then season both sides evenly with salt and pepper.
3. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
4. Place the chicken in the skillet skin-side down and sear for 5-6 minutes until the skin is golden brown and crispy.
5. Flip the chicken and cook for another 3 minutes to lightly brown the other side.
6. While the chicken sears, whisk together balsamic vinegar, honey, minced garlic, and thyme in a small bowl.
7. Pour the balsamic mixture over the chicken in the skillet, making sure it coats each piece.
8. Transfer the skillet to the preheated oven and bake for 18-20 minutes until the internal temperature reaches 165°F.
9. Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing.
10. Spoon the reduced glaze from the skillet over the chicken before serving.

Perfectly cooked chicken boasts a crispy skin and juicy interior, balanced by that sweet-tangy glaze. Pair it with creamy mashed potatoes to soak up the extra sauce or slice it over a fresh arugula salad for a lighter meal.

Cheesy Spinach Stuffed Split Chicken Breast

Ever have one of those days where you want something fancy but don’t want to spend hours in the kitchen? This cheesy spinach stuffed chicken breast is your answer. It looks impressive but comes together with minimal effort.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup fresh spinach, roughly chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup cream cheese, softened
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 375°F.
2. Place one chicken breast on a cutting board.
3. Using a sharp knife, carefully slice horizontally through the thickest part of the breast, stopping about 1/2 inch from the opposite edge to create a pocket. (Tip: Place your hand flat on top of the chicken for better control while cutting.)
4. Repeat with the second chicken breast.
5. In a medium bowl, combine the spinach, mozzarella, cream cheese, and minced garlic.
6. Season the inside of each chicken pocket with half of the salt and pepper.
7. Divide the spinach and cheese mixture evenly between the two chicken pockets.
8. Use toothpicks to securely seal the open edges of each breast.
9. Rub the outside of each stuffed breast with the olive oil.
10. Sprinkle the paprika and the remaining salt and pepper over the outside of the chicken.
11. Place the stuffed chicken breasts in a baking dish.
12. Bake for 25-30 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. (Tip: For extra browning, broil for the final 2-3 minutes, watching carefully to prevent burning.)
13. Remove the chicken from the oven and let it rest for 5 minutes before slicing. (Tip: Letting it rest ensures the juices redistribute, keeping the chicken moist.)
14. Carefully remove the toothpicks before serving.

What you get is incredibly juicy chicken with a molten, savory center. The creamy filling pairs perfectly with the simple, seasoned exterior. Try serving it sliced over a bed of rice to catch all the cheesy goodness, or alongside some roasted asparagus for a complete, colorful meal.

Summary

Beyond offering variety, these 20 split chicken breast recipes are your ticket to easy, delicious meals for any day. We hope you find new favorites to add to your rotation! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest to inspire fellow home cooks.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.