How to Cook Split Chicken Breasts

November is killing me so far.  I’ve worked 13 hours of overtime the past week with more on tap this weekend.  I’m planning both the girls’ birthdays (people are Christmas shopping? what?!), trying to keep up with my Bible in 125 days reading, still trying to catch up from being out of town with Allume and tried to stay up for the election on Tuesday night. The time change hasn’t done me any favors.  I think my thyroid is all messed up again and I’m feeling extra tired and cranky.  Wah-wah.  I know, I know.  At least I have a house and power.  I do realize I could have it worse (NJ, we’re praying for you!).  But tired is tired.

The last thing I need is a complicated dinner and I’ve got a super easy one to share with you today.  Easy.  So easy I feel a little silly sharing.

A little back story here.

When I was first married I was a, eh, simple cook.  I think my 3 highlights were spaghetti, breakfast for dinner and Hamburger Helper.

When Pampered Chef started becoming popular in this area, we had been to so many parties that I was running out of items to get.  I know, first world problems here.

I picked up this roasting pan and my friend Dani and I would joke “You know, for all those chickens you’re roasting.”




It’s been at least 10 years and I haven’t roasted an entire chicken yet but I used my pan! with chicken!  With skin.  And bones.  It’s like serious chicken cooking here.

And the best part is it’s EASY.  Our local grocery store often has the split chicken breast package on sale and I finally decided I would figure out how to use my roasting pan.    And look!  Chicken!


EASY Split Chicken Breast Recipe


And ya’ll, it’s easy.

  1. Rinse off the chicken
  2. Brush the chicken with olive oil
  3. Sprinkle generously (about 1 tsp of each) with cayenne pepper, garlic salt (or kosher salt) and garlic powder
  4. Arrange the chicken on the grate
  5. Cook at 350 for one hour
  6. Let it sit for about 10 minutes
  7. Serve!

The chicken is so juicy, it’s great.

Normally I serve it with rice and a veggie.  This week, I was out of rice and just served it with broccoli and cheese.


You may ask about that sauce.  Here’s a tip.  I buy just the shrimp sauce at our local Japanese restaurant and then use it throughout the week to make all sorts of food better to eat.  You get the best part of eating out without the large bill.  The broccoli is DIVINE with the cheese dipped in shrimp sauce.

I have yet to find a recipe for shrimp sauce that is comparable. If you have one, feel free to share away!

Now break out those roasting pans and let me know how it goes!


This post is linked to Gluten Free Weekly Meal Plan


  1. Looks great! I cook chicken breast a lot an use McCormick’s Rotisserie Chicken seasoning, it adds a wonderful flavor.

  2. I love “tired is tired”. Lately that’s been me every. single. day. Also, Brad and I joke that our dinners during the first year of marriage were “all sides” meaning mac n cheese, mashed potatoes, rice, corn…but no meat. Oh the memories.

  3. I was just going to tell you about this shrimp sauce that I pinned today…I went to look at it and realized I re-pinned it from you. haha. So, I guess you’ve seen that one :)