Baked split chicken breasts (bone-in) are one of the easiest ways to get juicy meat and crispy skin in the oven. With a quick trim, simple seasoning, and the right oven temperature, you’ll have chicken that’s flavorful, budget-friendly, and foolproof.
This guide covers exact oven times, convection tips, and a seasoning method that works every time—whether you’re cooking for a weeknight dinner or prepping leftovers for salads and sandwiches.
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Featured Comment by JJ:
⭐⭐⭐⭐⭐
"So delicious, crispy, fast, easy. This one is immediately in my top 3 chicken recipes…"
🧡 Why You’ll Love This Recipe
- Delicious and budget-friendly: Bone-in split chicken breasts are affordable and full of flavor.
- Juicy and extra crispy: Great texture, with the option for even crispier skin using baking powder.
- Bold seasoning: Garlic, onion, and spices bring big flavor, with just a touch of heat if you want it.
- Simple and reliable: Beginner-friendly with no flipping, and works in either a convection or regular oven.
- Better with trimming: Cutting into smaller portions helps them cook evenly and season well.
🐓Ingredients
- Split chicken breasts: Also called bone-in or skin-on bone-in chicken breasts. Big, flavorful, and budget-friendly.
- Seasonings: Garlic powder, onion powder, kosher salt, and black pepper—for simple, classic flavor.
- Cayenne pepper (optional): Adds a little kick if you like some heat.
- Celery salt (optional): Brings a subtle, savory bite—grassy and peppery.
- Baking powder (optional): Helps dry the skin for extra crispiness.
✅Pro Tip: Use aluminum-free baking powder. Some people can taste a bitter, metallic flavor in versions that contain aluminum.
👨🍳Quick Overview: How to Bake Split Chicken Breasts (Bone-in)
This recipe works for a split chicken breast in an oven using either convection or conventional baking.
1. Trim Chicken
Pat dry the split chicken breasts. Trim off any excess fat, remove the rib section, and cut each piece into 2–3 smaller portions for more even cooking.
2. Season Well
Mix your spices and optional baking powder. Sprinkle and rub the seasoning over all surfaces. Use as much as you like—season to your taste.
3. Prepare for Oven
Line a baking tray with foil and place a rack on top if you have one. For crispier skin, let the chicken rest for 30 minutes before baking to let the baking powder do its thing.
4. Bake to 165°F
Preheat the oven to 400°F convection (or 425°F conventional). Bake until the internal temperature reaches 165°F—about 35 minutes, depending on the size of the pieces. Rest for 5 minutes before serving.
👉For split chicken breast oven cooking times at other temperatures, see the chart below/
✅Pro Tip: According to the USDA, chicken must reach 165°F for safety.
📌For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏰ How Long to Bake Split Chicken Breasts (Bone-In)
Wondering how long to bake bone-in chicken breasts? The best oven temperature is 400°F convection or 425°F conventional, and baking will take about 35 to 40 minutes. The exact time depends on the size and thickness of the pieces—smaller, trimmed portions cook faster and more evenly than large whole breasts.
✅ Pro Tip: Using a bone-in chicken breast convection oven method shaves a few minutes off cook time and gives extra-crisp skin. If your oven has a convection setting, use it for the best results.
Approximate Cooking Times by Oven Temperature
- 350°F convection / 375°F conventional → about 45–50 minutes
- 375°F convection / 400°F conventional → about 40–45 minutes
- 400°F convection / 425°F conventional → about 35–40 minutes (recommended)
The chicken is done when it reaches 165°F in the thickest part. Use an instant-read thermometer—don’t just rely on time.
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✔️ Tips for Perfect Results
- Trim before baking: Cutting large split breasts into smaller pieces helps them cook more evenly, gives better portions, and increases seasoning coverage.
- Save the pan juices: Use them to make gravy—see How to Make Gravy from Scratch.
- Season to taste: The base mix is simple, but you can add herbs like rosemary, thyme, oregano, or basil.
- Rest before serving: Let the chicken sit for 5 minutes after baking. Carryover heat finishes the cooking and helps keep the meat moist.
🍗 More Split Chicken Breast Recipes
Split chicken breast oven baking is simple and reliable, but many home cooks skip it because they’re not sure how to use them.
- Stuffed: Try Garlic Butter Chicken or Chicken Cordon Bleu
- BBQ-style: Go with Grilled BBQ Split Chicken or Baked BBQ Split Chicken
- Something different: Check out Herbs de Provence Chicken or Baked Mayonnaise Split Chicken
🍽️ Serving Suggestions
Serve with Roasted Small Potatoes, Cheesy Cauliflower Casserole, and green beans. Add yeast dinner rolls and a fresh strawberry jello pie to round out the meal.
❄️ Storing Leftovers
Leftovers should be stored in an airtight container in the refrigerator for 3–4 days. The skin will lose its crispness, but the meat stays moist and flavorful for reheating or repurposing. You can also freeze for 3 months.
For best results, reheat in a covered dish in the oven. The microwave works, but it will soften the texture. Leftover chicken is also excellent for garden salads, basic chicken salad, or Waldorf Chicken Salad.
❓FAQs
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.
No. Rinsing spreads bacteria and doesn't help crisp the skin. Just pat the chicken dry with paper towels. See Chicken... To Rinse or Not To Rinse? for a detailed discussion.
Absolutely. Any standard oven works for split chicken breast — just follow the temperature and timing chart.
They’re bone-in chicken breasts with the breastbone split during processing—hence "split." Most are skin-on and much larger than a standard serving, which makes trimming them before cooking a smart move. That also helps them cook more evenly and season better. Many people find them more flavorful and moist than their boneless cousins.
📖The Recipe Card
Juicy Oven-Baked Split Chicken Breasts (Bone-In & Crispy)
Ingredients
- 3 split chicken breasts (bone-in) - 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 dry the chicken, trim the chicken off any trimmable fat and remove the rib area.
- Cut the chicken into pieces—the normal-size ones in half and the huge ones 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 until internal temp of 165°. It takes about 35 minutes, depending on your oven and the thickness of the chicken. Let the chicken rest for 5 to 10 minutes before serving.
Recipe Notes
Pro Tips:
- Scale to the amount you want. I suggest a serving size of 4 to 5 oz.
- Proper trimming makes all the difference—smaller portions cook more evenly, season better, and make for easier serving.
- The celery salt adds some taste, but skip it if you don't have it.
- The cayenne pepper is also optional, to taste. ¼ teaspoon has a 2 or 3/10 heat level. kip it if feeding kids.
- I like cooking chicken on racks, but it is not that important here.
- Keep the thicker parts of the chicken towards the outside of the baking tray.
- Be sure to check for a final internal temperature of 165°. Do not guess or cook by time alone. Use an instant-read thermometer.
- Leftovers are great in the refrigerator for 3-4 days and can be frozen for 3 months.
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 options, refreshed photos, and a table of contents to help navigation. Please enjoy one of our easiest, most flavorful chicken recipes.
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