Bone-In chicken breast recipes always result in the juiciest chicken and this easy skillet chicken recipe is no exception. Made with carrots & potatoes, the result is chicken with crispy skin and meat that falls off the bone.
Tired of boring old chicken? Not this recipe!
This simple recipe features split breasts nestled in a cast iron skillet in a flavorful white wine sauce and paired with honey gold bite-size potatoes and tender carrots.
Doesn’t that sound delicious?
You don’t have to be an experienced cook to make this meal. It’s the perfect recipe for new cooks and those learning to fix dinner on their own.
This is a great recipe. Bone-in chicken breast recipes always result in tender meat that is so delicious and the bone is the reason! Adding in sweet and crispy carrots and buttery soft potatoes is just the best way to make this a complete meal.
This is one of those easy meals that is healthy and pulls together easily.
I always have a pack of bone in or skinless chicken breasts in my fridge.
And carrots are always in the vegetable bin with two growing teens in my family.
I always have potatoes on hand whether they are russet or individual bite-size potatoes.
Really any kind of vegetable would work well in this dish. Asparagus, sweet peppers or any root vegetable would be delicious. Butternut squash would be fabulous!
This split chicken breast recipe is an easy dinner for two and is easy to pull together for a midweek meal.
Is skillet chicken with carrots and potatoes healthy?
Absolutely! There is no guilt serving this juicy chicken breast dinner because it uses white wine and Herbs de Provence for flavor.
This recipe uses two slices of bacon for salty flavor so no olive oil or butter is needed.
The leftover bacon grease serves as a way to quickly sear the chicken and to coat the potatoes so they caramelize to a golden brown.
Should I use a cast iron skillet for bone-In chicken breast recipes?
Any skillet pan that is oven safe is the best way to make this dish.
I prefer a cast iron skillet or even a cast iron enameled skillet.
They are heavy and the perfect work horse for searing on the stove and then roasting in the oven.
Cleaning a cast iron skillet is also easy.
You can also use a standard skillet for the stove top and transfer the chicken and vegetables to a baking dish to finish the cooking process in the oven.
What ingredients will I need for this recipe?
For this recipe, you’ll need a few pantry staples such as Herbs de Provence, white cooking wine and chicken broth. Pick up these ingredients on your next trip to the grocery store.
Chicken. You’ll want to make sure you pick up bone-in, skin-on chicken breasts because when cooked on the bone, the result is juicy meat and amazing flavor.
Herbs. I like to use Herbs de Provence for this dish, but fresh herbs such as a poultry mix is just as delicious.
Bacon. My go-to brand of bacon is Oscar Meyer, but any bacon will do. You’ll chop up a few slices for easy pan frying.
Carrots. We always have the minis in the fridge and either the long bunch or the mini carrots will do for this recipe.
Potatoes. Grab a bag of the honey gold petite one bite potatoes. They cook up fast and are melt in your mouth soft and delicious.
How to make this skillet chicken with carrots and potatoes
Follow these easy steps to make the best baked chicken breast or just follow the recipe card below.
Dredge the chicken. Mix together the flour and Herbs de Provence and coat the whole chicken breast. Season with kosher salt and pepper.
Fry the bacon. Chop two pieces of bacon and fry until crispy and set aside. Use the bacon grease to sear the chicken skin before flipping to the other side. Sear a few minutes until browned.
Make the sauce. Remove the chicken to make the sauce. Add the flour, broth and wine and scrap all those goodies on the bottom of the cast iron skillet. Then place chicken in the pan breast bone up.
Bake chicken breast. Place the potatoes and carrots in the pan and bake the chicken breasts at 350 degrees F for 40 minutes cooking time until the chicken is cooked through and the carrots and potatoes are golden brown. You’ll know the chicken is done when you see pan juices bubbling in the skillet. For best results, use an instant read thermometer for an internal temperature of 160 degrees.
Serve. Your family will thank you for the most delicious and juicy dinner.
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The Best Oven Roasted Bone-In Chicken Breast Recipe
- 2 slices bacon, chopped
- 2 chicken breasts, skin-on, bone in
- 1/4 cup flour, reserving 1 tablespoon
- 1 tablespoon Herbs de Provence
- 1/2 cup white cooking wine
- 1 cup chicken broth
- 6 carrots, peeled
- 10-12 honey gold one bite potatoes
- Kosher salt and black pepper
- Preheat the oven to 350°F.
- Mix together the flour and Herbs de Provence. Dredge both sides of each chicken breast in the flour mixture and set aside.
- Using a cast iron skillet over medium heat sauté the bacon until crispy. Remove the bacon bits from the skillet using a slotted spoon and transfer to a paper towel lined plate.
- Transfer the chicken to the cast-iron skillet and brown each side in the bacon grease until golden brown, about 4 minutes a side.
- Transfer the chicken from the skillet to a plate and add a tablespoon of the reserved flour and mix well. Next, add the white wine and chicken broth slowly scraping up the bits from the bottom of the pan. Simmer the sauce until it begins to thicken slightly.
- Return the chicken breasts and bacon to the skillet and add the carrots and potatoes as well. Place the chicken in the oven for 40 minutes or until the chicken is cooked through.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
26 thoughts on “The Best Oven Roasted Bone-In Chicken Breast Recipe”
I love everything about this recipe! It’s simple and I can tell it’s a very delicious meal!!
Easy and delicious. Thanks Renee.
What a romantic dinner for two — everything always tastes better in a skillet!
Perfect for Valentine’s Day!
another wonderful use for my cast iron skillet
I love cooking with cast iron too!
This looks delicious! Only problem I have…is no cast iron skillet! They just aren’t really a thing over in the UK…I had a small one once but it rusted. What could I use instead? Thanks!
No worries…use a regular stovetop skillet to sear the chicken and if it is not oven safe transfer it to a baking dish and in the oven it goes. Hope you enjoy!
I love the lightness of your recipe!! It’s perfect for any weekdays dinner!!!
Thanks so much…it’s great any day of the week:)
Wonderful Sunday dinner. So easy to make . I used Italian seasoning, since I didn’t have herbs de provence. House smelled wonderful. Will definitely make this one again.
We make a lot of chicken using our cast iron skillet; your addition of potatoes and carrots looks perfect for this wonderful and rustic meal!
Thanks Dan…an easy midweek meal:)
This looks wonderful. I love using my cast iron skillet. It is so wonderful that everything always turns out so well…it’s like magic!!
I agree…love my cast iron skillet. Thanks Gloria!
This looks so good! I have a new cast iron skillet, but have been afraid to use it. Any tips?
Don’t be afraid…you can’t really screw things up. The pan hold the heat so well. It will become a kitchen favorite.
A few tips do NOT wash it with dishwasher soap. Get a scrubber brush to clean and after it dries put a small amount of vegetable in it and take a paper towel to spread all over. Let dry . This will keep your pan well seasoned.
Goodness this looks soooo good!!
I have to make this next week! Looks fantastic!
Thanks….it’s an easy midweek meal. I hope you enjoy it!
This is my kind of recipe. Delicious and all in the cast iron pan. I anything in a cast iron and this recipe is a keeper. I love the chicken getting crisp and then slow cooked. The chicken must be so tender
The chicken is very tender and it’s a great meal and easy clean up:) Thanks Eileen.
You have a lovely blog. Your photos are awesome. I’ve enjoyed browsing.
Thanks so much Liz…I love hearing from new readers. I hope you enjoy 🙂
Really good – but it took me longer to prep veggies, cook bacon, coat chicken in herb flour, fry chicken, deglaze, and get it in the oven? Time estimate is way off. Took 40 mins to get it in the oven so estimate is off in my kitchen