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.
Jerry says
Thanks for the spice mixture. I made it in a conventional oven took about 45 minutes at 450 degrees baking because I turned the meat over when I saw the top had browned and browned the bottom side as well. Used leftover meat next day to make a chicken salad, couldv'e shredded some and made chicken tacos or enchiladas it was delicious.
amy says
This was really good and easy. I thought it was a little bit too spicy for me even after cutting down on the cayenne. Still would make it again for sure. My hubby gave it a 4.5 out of 5. Thanks for a great recipe!
Tammy Hazen says
I am always looking for good chicken recipes. So thrilled to have found this one. My husband, who is always complimentary blew me away with his "I've never had better tasting chicken in my life" comment. This is already in recipe book and will be on the menu repeatedly. THANKS!
Barbara Weiss says
What if the chicken is not completely defrosted? Will this still work? Would you just adjust the cooking time? Thanks in advance! This sounds great & I'd love to try it tonight if I get an answer quickly enough....
DrDan says
The more frozen it is, the harder to get the meat to 165 without burning the skin. If you must then cut in smaller pieces so the centers can cook faster.
DrDan
Ben says
You have another similar recipe that calls for baking powder but after you season the chicken, you refrigerate it for a time. Would that be prudent here to dry out the skin more?
DrDan says
Hi Ben,
You are right. I took the idea from Cooks Illustrated (or Test Kitchen) and was copying their technique. I repeated it a number of times and came to the conclusion that it works also as good ( I can't tell the difference) without the 1 hour uncovered. So I now skip that. I think the baking soda pulls out the moisture out fairly quickly and then the heat of cooking evaporates it.
DrDan
AlisaLange says
I have never been moved to post a comment on a recipe but this one really is a winner! For once in my life I didn't tinker at all as I was pressed for time...had a bunch of chicken breasts and unexpected company coming. I searched and found this one. It was perfection....just the right amount of spice, the baking powder creates a nice crispy skin (I learned this trick for fried chicken but never thought to use for baked!), and the instructions were easy to follow. Will definitely check other recipes on this site. Thanks....everyone commented on the juicy inside and super spice rub.
Alisa
DrDan says
Thanks for the note. This is one of my favorites.
Welcome to the site.
DrDan
Candace Ziegler says
This chicken is amazing! So glad I stumbled upon it today. Thanks so much.
Castilleja says
Forgive my ignorance.. maybe I'm way more clueless than I thought. Or maybe more tired..
Could you please explain to me what you mean by "remove the rib area?" For some reason, I'm not wrapping my head around that :-/
DrDan says
There is a thin area to the side of the meaty part that is bones (some ribs really) with minimal meat covered by skin. There is no reason to cook it since you probably will not eat it and it will over cook. Just cut it off. I tried to show it in the picture but maybe could have gotten a better shot. Or you can leave it on if you want.
Hope that helps
DrDan
Jill says
I have been looking for a new chicken recipe especially for on the bone! I was a little hesitant of this one because of the cayenne pepper (don't like too spicy),BUT this was absolutely delicious and I have to say the cayenne was the hero! My husband is the real food critic and I wasn't sure what he would think BUT he loved it as well! It was my first meal in our new oven which has convection and boy did that make a difference - It cooked quicker and more even - crispy skin - juicy meat on the inside and full of flavor! Definitely a WINNER!!!!!!!!! Thanks so much - I wouldn't change a thing!
Shirley Rodnitzky says
Looks good, will make today but I think you mean a baking rack not a rake unless rake is another name for that item which I am not familiar with.
DrDan says
Ohhhhh shucks. 4 spots fixed. I have got to stop depending on spell check and proof better.
Thanks for the note.
DrDan
Anna says
Really excellent. I made full breasts with this rub and they had lovely brown skin with just a hint of kick from the cayenne. Still juicy as well. I cut out the celery salt and lessened the kosher for a great, healthy, simple chicken recipe.
DrDan says
Thanks for the note. The celery salt is not really that necessary but I do like the pinch of cayenne.
DrDan
kelsey says
what's the baking powder for?
DrDan says
It pulls some moisture out of the skin to allow it to crisp more...
DrDan
Amy says
Loved it except a bit salty" so be aware!! Thanks!
DrDan says
Thanks for the note.
DrDan
Helen Blank says
I made this last evening and it was amazingly delicious! I love the spice combination. The leftover white meat made really good sandwiches today.
DrDan says
This is one of my favorite "older" recipes. I do it without even thinking that it is on the web site...
Thanks for the comment
DrDan
jolee says
your reply was not only very helpful but very quick! thank you so much
jolee says
My husband came home from his deployment yesterday! When he left my chef skills ended with a grilled cheese. With practice and this recipe I want to impress him (and our daughter) tonight .However, I do not have a convection oven :( can I make this in my conventional oven? if so, what cooking time&temp would you suggest?
thank you!
Jolee
DrDan says
Either a little longer (like 5+ minutes longer) or 450 regular oven. Be sure to check internal temp for the end point.
Good luck
Dan
jim says
i don't have a convection oven. what temp and time changes need to be done?
DrDan says
Either a little longer (like 5+ minutes longer) or 450 regular oven. Be sure to check internal temp for the end point.
DrDan
Jan says
Too much cutting! I will go back to Barefoot Contessa's oven roasted chicken.
Christina says
Made this recipe tonight but I brined it first thinking I would have more tender flavorful meat but then it ended up being too salty so don’t brine it and FYI the cayenne was a little much and I’m pretty good with the heat but I do love this recipe and will try again without the brine that probably messed it up. But just want to let others know.