How Long to Cook Bone-in Split Chicken Breast (Skin-On, Sear + Oven Finish) in the cast iron
Specification: 12–16 oz bone-in split chicken breast, skin patted bone-dry, salted 45 minutes before cooking
3-Step Execution Protocol
Heat cast iron skillet over 450°F (232°C) stovetop sear for 4 minutes → 425°F (218°C) oven finish for 20–28 minutes until lightly smoking. Prepare bone-in split chicken breast (skin-on, sear + oven finish) (12–16 oz bone-in split chicken breast, skin patted bone-dry, salted 45 minutes before cooking).
Cook for 24–32 mins (4 mins skin-side-down sear, 20–28 mins in the oven bone-side down). Flip at the 4-minute mark for even browning.
The skin is a deep amber and shatters at a poke — not leathery, not soft; a probe tip in the thickest part (not touching bone) reads 160°F, and the juice that runs from a shallow slit near the joint is clear, not pink. Confirm internal temperature reaches 160°F at the thickest part of the breast (pull) → 165°F USDA-safe poultry target after 10-min rest. Rest for 10 minutes before serving.
USDA FSIS 165°F poultry minimum internal temperature; pull-at-160°F-then-10-min-rest carryover documented per ThermoWorks technique guide for bone-in poultry (typical 5–7°F carryover on a thick breast in a preheated cast-iron pan). Two-stage sear-then-oven method per Cook's Illustrated / America's Test Kitchen bone-in chicken breast reference.