Name: The Best Oven Roasted Bone-In Chicken Breast Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 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

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.

Overhead view of cast iron skillet with two chicken breasts and carrots and potatoes

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.

Close up view of roasted chicken breast in a black cast iron skillet next to silverware

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.

Roasted chicken with carrots and potatoes in a Cast Iron Skillet

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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