This easy recipe for crispy baked bone-in chicken breasts (split chicken breasts) uses simple seasoning and high oven heat. Proper trimming helps them cook evenly while keeping the meat tender and the skin crispy.
⏱️ How Long to bake bone-in chicken breasts?
Bake until the thickest part reaches 165°F:
- 425°F (400°F convection): 35–40 minutes
- 400°F (375°F convection): 40–45 minutes
- Lower temperatures take longer and produce less crispy skin.
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Featured Comment by JJ:
⭐⭐⭐⭐⭐
"So delicious, crispy, fast, easy. This one is immediately in my top 3 chicken recipes…"
🤔 TL;DR — Recipe Summary
What: Crispy baked bone-in chicken breasts with simple seasoning and tender meat.
Why: High oven heat gives you crispy skin while keeping this economical cut tender.
How: Trim for even cooking, season, and bake until the thickest part reaches 165°F.
🐓 Ingredients
- Bone-in chicken breasts: Also called split chicken breasts. Choose skin-on breasts of similar size for more even cooking.
- Seasoning: Use your favorite seasoning blend or keep it simple with salt, pepper, and garlic powder.
- Baking powder: Optional, but helps dry the skin for extra crispiness. Use aluminum-free baking powder to avoid an off taste.
👨🍳 Quick Overview: How to Bake Bone-in Chicken Breasts
1. Trim the chicken: Pat dry, remove excess fat and the rib section, and cut each breast into 2–3 smaller pieces for even cooking.
2. Season well: Mix the seasonings (and optional baking powder) and coat all sides generously.
3. Bake on a baking tray in a 425°F (400°F convection) oven to 165°F—about 35–40 minutes.
📌 For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, cooking times, and serving ideas.
⏰ How Long To Bake Split Chicken Breasts (Bone-In)
Cooking time depends on your oven temperature and the size and thickness of the chicken breast pieces—good trimming helps. Always cook to a final internal temperature of 165°F in the thickest part.
- 425°F (400°F convection): 35–40 minutes
- 400°F (375°F convection): 40–45 minutes
- 375°F conventional: 45–50 minutes
Lower oven temperatures will take longer and usually produce less crispy skin.
Convection tip: Convection ovens cook more evenly and help crisp the skin. Reduce the conventional oven temperature by about 25°F when using convection.
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✔️ Tips for Perfect Results
- Trim for even cooking: Remove excess fat and the rib section, then cut large breasts into 2–3 pieces of similar size and thickness.
- Dry the skin: Pat the chicken dry before seasoning. Optional baking powder helps make the skin extra crispy.
- Use a rack if available: It improves airflow and helps the chicken cook and brown evenly.
- Preheat fully: A fully preheated oven helps the skin crisp and the chicken cook evenly.
🍽️ Serving Suggestions
Serve with: Roasted potatoes, rice, or a simple vegetable side all work well. For a comfort-food dinner, add chicken gravy made from the pan drippings (see How to Make Gravy with Flour).
❄️ Storing Leftovers
- Refrigerate: Store leftovers airtight for 3–4 days.
- Freeze: Freeze for up to 3 months.
- Reheat: Reheat in the oven or air fryer when possible to help restore the crispy skin. The microwave works but softens the skin.
📖 More Bone-In Chicken Breast Recipes
❓FAQs
Bone-in chicken breasts are also called split chicken breasts. They usually have the skin attached and include part of the breastbone and ribs. Trimming the rib section and cutting large breasts into smaller pieces helps them cook more evenly.
No, but it helps. A rack keeps the bottom from getting soggy and promotes even crisping. If you don’t have one, coat the tray well with cooking spray or oil to help prevent sticking.
It draws moisture from the skin, helping it crisp in the oven. Even a short rest with the rub improves results. Use aluminum-free baking powder to avoid any off flavors. You’ll still get good chicken without it—just not quite as crispy.
Rinsing spreads bacteria and doesn’t help crisp the skin. Just pat the chicken dry with paper towels before seasoning. See Chicken... To Rinse or Not To Rinse? for a detailed discussion.
📖The Recipe Card
Crispy Baked Bone-In Chicken Breasts
Ingredients
- 3 bone-in chicken breasts (split) - Scale to what you need
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper - optional
- ⅓ teaspoon celery salt - optional
- 1 teaspoon baking powder - optional Aluminum-free
Step-by-Step Instructions
- Preheat oven to 400°F convection or 425°F conventional oven.
Preparing the chicken
- Pat the chicken dry, trim off excess fat, and remove the rib area.
- Cut normal-size breasts in half and very large breasts into thirds
- Prepare a baking sheet with aluminum foil and a baking rack—coat with PAM cooking spray.
Seasoning the chicken
- Combine spices and baking powder (if using) in a small bowl. Sprinkle and rub on all surfaces, but you may not need all of the spice mixture; just season to your taste.
Baking the chicken
- Place on a rack skin side up with larger pieces in the corners—and thinner edges to the center. If you used baking powder and have time, let it set for 30 minutes to help dry the skin.
- Bake to an internal temperature of 165°F for about 35 minutes, depending on your oven and the thickness of the chicken. Rest for 5–10 minutes before serving.
Recipe Notes
Pro Tips:
- Scale to the amount you need. A serving is about 4–5 oz.
- Proper trimming matters. Smaller, similar-size pieces cook more evenly and are easier to serve.
- Season to taste. Celery salt and cayenne pepper are optional.
- A baking rack is helpful but not required. Keep thicker pieces toward the outside of the baking tray.
- Always cook to 165°F in the thickest part. Use an instant-read thermometer; don't cook by time alone.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally Published May 25, 2011. Updated with expanded information and refreshed photos.
Diana says
Great flavor! The baking powder makes the chicken moist and the skin crispy!
Thank you!
Charles Schmitt says
Recipe looks good I want to try to tonight
Patricia A says
Is it not necessary to rub with olive oil as well? I see that in many other recipes
Dan Mikesell AKA DrDan says
Hi Patricia,
Welcome to the blog.
Oil is an option if you want...the skin will be a little thicker and a bit less crispy. One of the focus of this recipe is the crispy skin with the baking powder, so it somewhat goes aginst that.
If you want try a light brush of oil on some and skip it on other and you decide which you prefer.
Hope hat helps.
Dan
sally laRhette says
Curious, What does baking powder do in this chicken dish?
Dan Mikesell AKA DrDan says
Hi Sally, s
Welcome to the blog.
The baking powder pulls moisture out of the skin to make it crispy. It is discussed in the FAQ section in the post.
Thanks for the rating.
Dan
Cindy says
This is my go to recipe for baked chicken breasts (skin on) and wings!! Delicious and so easy. I've made using the seasoning in the recipe, but I've also added smoked paprika, thyme, and rosemary at times. Thanks so much for sharing this recipe!
Stephen Adams says
Thanks for really good recipe. I trimmed the breasts (though removed the skin) as you suggested and seasoned them as you suggested. Even cooked 'em on a rack as suggested. Perfectly cooked. Perfectly seasoned. My wife has already put in her order for another batch tomorrow. Yum!
Dan Mikesell AKA DrDan says
Hi Stephen,
Thanks for the note and rating.
If you are going to remove the skin, which is fine, skip the baking powder, it serves no purpose with no skin and no need to rest before baking—that was to give the baking powder some time to pull moisture out of the skin. Lastly and optional, the meat may dry more without the skin, give it a light brush of melted butter or oil before seasoning.
Dan
Jane Nicholls says
Your recipes help me cook more healthy and flavourful meals. I appreciate your detailed instructions and your excellent information.
Pats to the girls.
Eva says
This was great exactly as is and as promised! I do have a tip. Invest in a good pair of kitchen shears! You can then easily and safely snip through those bones.
Brooke says
So many thanks for creating this post! I bought split chicken breasts at the grocery last night due to the unbeatable price! I knew I could tackle a little bit of trimming and basic deboning (One of the best kitchen skills I have learned is deboning chicken thighs.) but I needed to find a “how to” and your article explained it perfectly. I’m about to prep all of these super huge breasts for the freezer, and one or two (not decided yet if I want leftovers) for supper later tonight for my husband and me. Thank you so much for this valuable info, and the delicious sounding recipe!
Deborah Lein says
Dear Dr Dan, Bought split bone-in skin-on chicken breasts by mistake. Here was your recipe to the rescue! However... I rarely cook with bone-in chicken. now I know why boneless is more expensive. More work and more waste. I sure could have benefited with more detailed explanation of cutting the ribs off. I worked my way through ribs AND wish bone AND breast bone and several more bony things. When I looked through the recipe for the tenth time, I realized the chicken photos had bones in them that I had so diligently and laboriously removed. Which just goes to show that I don't know what I don't know. Maybe it should have read, cut the ribs and don't worry about the other bones. Husband is lurking in kitchen saying this smells delicious. I hope so. I'm not cut out to be a poultry butcher on a regular basis.
Karen says
Very,very good. Has been well received by fussy water in my house. Your dog's are lovely and I really enjoy the pictures.
Andi Fox says
Just love the backing powder tip (hack? lol). Just wish I'd seen this recipe before I put the 3 huge chicken breasts into the oven. Love rosemary & thyme seasonings with chicken, but I like the idea of a little zing the cayenne will give.
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Andi Fox