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.
TJ says
I am going to make this tonight but my chicken breasts are boneless with skin on. Will it come out the same if I adjust the cooking time?
DrDan says
Since you're cooking to an endpoint for internal temp and not by time you should be ok. Although I think the time might be a bit shorter if they are thinner. But bone conducts heat some... so maybe a wash... The thermometer is a must here.
DrDan
Cindy says
I am getting ready to make his for today. Wondering if I cook before church and then turn the oven on low. Would it dry out too much? I like to have dinner ready to To put on the table when we get home!
DrDan says
Nope, not a good idea. Very very dry.
DrDan
LJC says
Would this recipe still work well if the skin was removed?
DrDan says
No
Michelle says
Just stumbled across this and wondered if just a baking sheet with no rack would work? Starting over again and no baking rack in the house.
DrDan says
It should work fairly well but the bottom a bit moist.
DrDan
Michelle says
Thank you for the amazingly fast reply! Giving this a go tomorrow night!
Deirdre says
Absolutely fantastic. Our meal for two cost was easily under $6 dollars. Bravo for bringing this into our lives!
Rhonda says
Hubby & I really liked this! Amazingly moist chicken! I have to say it was pretty spicy for me, but yet I still give it a strong thumbs-up! Thank you! I will definitely make again and again.
Sarah says
How is the baking powder applied? Do you rub it on the skin before seasoning?
Peyton says
I'm probably too late to be helpful, but coincidently, I'm making this tonight as well. The baking powder is mixed with the spice mix, then rubbed in to all surfaces.
Glad I read the comments, as I don't have a convection oven, and hadn't noticed that. I'll cook for a bit, then flip, to better brown all sides.
DrDan says
Hi Sarah... Peyton is correct. Thanks for jumping in with the correct answer Peyton. It has been a long day.
DrDan
Sarah says
Thank you both!! Much appreciated. Making this tomorrow night - very excited!
C says
What is dual action baking powder?
DrDan says
There are two types of baking powder... single and dual action. Single will produce carbon dioxide bubbles as soon as contact with liquid. The dual action produces some immediately and then more later when heated. Both produce the the same amount but different timing. I always use dual action.
DrDan
Yvonne says
This is a great recipe. The chicken was so crispy and tasty. Thank you!
DrDan says
Your welcomed. Thanks for the note.
DrDan
Stephanie S says
This was great, very flavorful and crispy skin. Will definitely make again!
Dana says
I cut the cayenne pepper in half. It was perfect. This is Definately a keeper!
Thank you!!
Dave says
Fantastic!! My family of five ate every piece. I cut the cayenne in half, and did everything else exactly to the recipe. I will use this recipe from now on. Thank you for posting it. Dave H.
DrDan says
Your welcome... thanks for the note.
DrDan
Lisa says
How long would I cook whole split breasts? (With bone and skin)
DrDan says
Highly variable due to size and oven variations. That is why I cut into manageable piece. They cook more evenly. If you must cook them whole please remember you are cooking to a final temp of 165 not by time. I would guess a medium size would take about 45 minutes give or take some.
DrDan
Jessica says
I'm planning to make this tonight. I noticed that I had a mix of drumsticks and thighs. Can I use this exact recipie for it? Might be a silly question but I didn't know if anything needed to be altered.
DrDan says
Cook about the same. It seems like the thighs cook a little faster for me. Go to about 185 on both and start checking at 30 minutes.
DrDan
Seth says
This is easily the best baked chicken recipe I've ever come across. It rivals my all-time favorite (grilled outside w/bbq sauce) for both ready-to-eat succulence and outstanding flavor. 5/5 A+
eva says
Does the t stand for teaspoon or tablespoon?
DrDan says
Little t is teaspoon and big T is Tablespoon. It is in FAQ's. These have been used for many years but still seem to cause confusion. For the last year or so I have started to spell them out.
DrDan