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🏠Home » Recipes » 101's Best Recipes

How to Bake Bone-In Chicken Breasts – Juicy, Crispy, and Foolproof

Updated: Jun 10, 2025 · Published: Jan 10, 2023 by Dan Mikesell AKA DrDan · 122 Comments

Jump to Recipe
Time: 45 minutes mins

Bone-in chicken breasts bake up perfectly juicy with deliciously crispy skin—especially when you use a simple trick: baking powder. Learn how to bake bone-in chicken breasts step-by-step, including how to trim them for even cooking, how long to bake them, and how to get extra crispy skin every time using a convection or regular oven.

Pile of cooked bone-in chicken breasts.
Jump To (scroll for more)
  • 🧡 Why You’ll Love This Recipe
  • 🐓Ingredients
  • 👨‍🍳Quick Overview: How to Bake Split Chicken Breasts (Bone-in)
  • ⏰ How Long to Bake Bone-In Chicken Breasts
  • ✔️ Tips for Perfect Results
  • 🍗 More Split Chicken Breast Recipes
  • 🍽️ Serving Suggestions
  • ❄️ Storing Leftovers
  • ❓FAQs
  • 📖The Recipe Card with Step-by-Step Instructions

quote mark
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 with seasoning—labeled.
  • 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)

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.

Cutting split chicken breasts into pieces.

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.

Seasoning the chicken by hand.

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.

Seasoned ra.w chicken pieces on a baking tray

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.

Cooked chicken on the tray.

✅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 Bone-In Chicken Breasts

The best oven temperature is 400°F convection or 425°F conventional, and baking will take approximately 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: A convection oven helps crisp the skin and cook more evenly. If your oven has a convection setting, use it.

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. Undercooking is unsafe, and overcooking dries it out fast.

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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

Bone-in split chicken breasts are great, but many home cooks skip them because they’re not sure how to use them. Here are a few easy ideas:

  • 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

Do I need a rack to bake split chicken breasts?

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.

Why use baking powder?

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.

Why do we no longer rinse off chicken?

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.

Can I use this seasoning on boneless chicken breasts?

Yes, the seasoning works great on boneless skinless chicken breasts too, just skip the baking powder. For complete instructions, see my recipes for Oven-Baked Chicken Breasts or Grilled Chicken Breasts to get the timing and method right.

What are split chicken breasts, anyway?

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 with Step-by-Step Instructions

Pile of cooked bone-in chicken breasts.

Juicy Oven-Baked Split Chicken Breasts (Bone-In & Crispy)

4.95 from 17 votes
From Dan Mikesell AKA DrDan
Learn how to bake bone-in chicken breasts with juicy meat and crispy skin. This foolproof recipe includes trimming tips, simple seasoning, and an oven timing chart.
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings #/Adjustable :6 servings
Print | Pin | Email share | Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 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.
    Split chicken breasts with seasoning—labeled.

Preparing the chicken

  • Pat dry the chicken, trim the chicken off any trimmable fat and remove the rib area.
    Cuttting ribs off split chicken breasts.
  • Cut the chicken into pieces—the normal-size ones in half and the huge ones into thirds.
    Cutting split chicken breasts into pieces.
  • Prepare a baking sheet with aluminum foil and a baking rack—coat with PAM cooking spray.
    spraying a rack on baking sheet with PAM

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.
    Seasoning the chicken by hand.

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.
    Seasoned ra.w chicken pieces on a baking tray
  • 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.
    Cooked chicken on the tray.

Recipe Notes

Pro Tips:

  1. Scale to the amount you want. I suggest a serving size of 4 to 5 oz.
  2. Proper trimming makes all the difference—smaller portions cook more evenly, season better, and make for easier serving.
  3. The celery salt adds some taste, but skip it if you don't have it.
  4. The cayenne pepper is also optional, to taste. ¼ teaspoon has a 2 or 3/10 heat level. kip it if feeding kids.
  5. I like cooking chicken on racks, but it is not that important here.
  6. Keep the thicker parts of the chicken towards the outside of the baking tray.
  7. Be sure to check for a final internal temperature of 165°. Do not guess or cook by time alone. Use an instant-read thermometer.
  8. Leftovers are great in the refrigerator for 3-4 days and can be frozen for 3 months.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

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)

Calories : 159 kcal (8%)Carbohydrates : 1 gProtein : 19 g (38%)Fat : 8 g (12%)Saturated Fat : 2 g (10%)Cholesterol : 58 mg (19%)Sodium : 498 mg (21%)Potassium : 205 mg (6%)Fiber : 1 g (4%)Sugar : 1 g (1%)Vitamin A : 144 IU (3%)Calcium : 59 mg (6%)Iron : 1 mg (6%)

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.

Molly looking good.

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  1. Eun says

    January 02, 2018 at 6:50 pm

    Thank you so much for the reply, I quickly changed my mind and cut the chicken in half!!!

    Reply
  2. Eun says

    January 02, 2018 at 6:07 pm

    It’s my third time making this awesome recipe, except tonight I’m not cutting the chicken into pieces!

    Reply
    • DrDan says

      January 02, 2018 at 6:13 pm

      Hi Eun,
      Glad you enjoyed it. Now about the full breasts, be sure to get to 165 internal temperature. The issue with trying to get the internal temperature high enough without burning the skin was what prompted the cutting up of the breasts. So watch that issue.
      Thanks for the note.
      Dan

    • DrDan says

      January 02, 2018 at 6:52 pm

      :)

  3. Elizabeth says

    November 06, 2017 at 3:33 pm

    Hi Fan
    This recipe is frikken awesome !!
    Thank you so much for sharing
    Oh btw, I wanted to add one of your readers put it
    Too much cutting , going back to B.Contessa no offence Ina we love you
    But lady Jan just cut your chicken when it’s still half frozen much easier to cut
    ..xo thank you again Dan
    Winner winner chicken 🐔 dinner

    Reply
  4. Natalie says

    September 04, 2017 at 10:18 pm

    Just found this recipe - it is delish! Didn't change a thing. LOVE it. Thank you.

    Reply
  5. Kota W. says

    August 21, 2017 at 12:34 am

    my other half has been cooking for me all month because im unwell on acount of my luekimia but i was out today and happened to pick up some chicken. i used this to make him dinner tonight for a change :D was good thank you!

    Reply
  6. halfadime7 says

    February 13, 2017 at 9:33 pm

    WOW and WOW!! I don't usually write reviews on recipes, but I had to on this one. Did two breasts, not 3, so I had a bit of the seasoning left which I just pitched. Didn't have celery salt, but I don't think it was missed at all. The skin was so crispy and all the meat was flavorful and so juicy my husband even commented on it. We used a conventional oven at 450 degrees for 35 mins. As you mentioned; these days the breasts we get are HUGE! How big are those chickens anyway, 20lbs? LOL Anyway, next time I'll cook only one because just one was enough, and my husband is a really BIG eater. Thank you, Dan, for this wonderful recipe. The seasoning was just right and the baking powder was magical. A keeper for sure that I'll share with many friends and family. I may try something similar on fish.

    Reply
  7. Robyn says

    January 19, 2017 at 3:50 pm

    Can flour or corn starch be used in place of the baking powder?

    Reply
    • DrDan says

      January 19, 2017 at 5:41 pm

      Just skip it...
      Dan

  8. Jill says

    January 02, 2017 at 2:57 pm

    I found your recipe a few years ago and it is an all time favorite with my husband. I have also shared it with several friends who love it as well. I have used it with both chicken breasts on the bone and thighs and legs and it comes out great each time. I do double sometimes triple the recipe depending on how many pieces of chicken I'm making. Excellent recipe!!!!

    Reply
    • DrDan says

      January 02, 2017 at 7:15 pm

      Hi Jill, Thanks for the note. This is one of those everyday recipes I still use.
      Dan

  9. Lynda says

    September 14, 2016 at 6:36 pm

    I was hoping to use chicken legs and thighs. How long would i cook it then

    Reply
    • DrDan says

      September 14, 2016 at 6:45 pm

      Hi Lynda
      The technique is about the same but end point shifts to 185 range. Here are two links.
      https://www.101cookingfortwo.com/oven-baked-chicken-thighs/
      https://www.101cookingfortwo.com/the-art-of-drummies-oven-baked-chicken/

      DrDan

  10. Erin Kelley says

    September 07, 2016 at 8:45 am

    Wow! I just had my socks knocked off by a chicken recipe! This is going straight into my recipe bookmarks and I'm sure it will become a regular in our household. The amount of seasoning is perfect. It's bold, but not overpowering and the baking powder really does quite the awesome job of creating crispiness.
    Don't skip this recipe!!!

    Reply
  11. John says

    June 14, 2016 at 3:08 pm

    what would be some good sides to serve with this??? Thanks

    Reply
    • DrDan says

      June 14, 2016 at 6:02 pm

      Hi John
      Here are a couple of my favorites.

      First https://www.101cookingfortwo.com/parmesan-garlic-baked-potatoes/ which would cook about the same time as the chicken if both were at 425.

      Second https://www.101cookingfortwo.com/how-to-cook-corn-on-cob-three-easy/ I tend to do the microwave method for an easy side dish.

      Dan

  12. kennelle clark says

    June 07, 2016 at 3:46 am

    THIS RECIPE IS GREAT! AT THE END OF THE DAY, YOU CAN PUT ANY BLEND OF SPICES YOU WANT...IT'S REALLY THE COOK TEMP THAT IS THE BEAUTY OF THIS RECIPE.

    Reply
    • DrDan says

      June 09, 2016 at 8:10 am

      All recipes are just guidelines as you noted.
      Thanks for the comment.
      DrDan

  13. Lee Lalonde says

    May 01, 2016 at 4:28 pm

    I only have skinless chicken breast is that ok will it still be crispy ?

    Reply
    • DrDan says

      May 01, 2016 at 4:36 pm

      Not a good idea with skinless boneless. Try this recipe instead. https://www.101cookingfortwo.com/oven-fried-chicken-gravy/
      DrDan

  14. Joyce says

    April 02, 2016 at 3:45 pm

    I'm cooking this tonight. Have everything prepped. Do you let this rest after it is done baking? Tent with foil? Thanks.

    Reply
    • DrDan says

      April 02, 2016 at 4:16 pm

      Generally with something like this, I let it rest for about 5 minutes before serving. If it is going to be over ten then lightly tent.

      DrDan

  15. Erin says

    March 25, 2016 at 6:10 pm

    5 stars
    I tried this for the first time about two weeks ago. I've made plenty of chicken on the grill, but for whatever reason, I've never cooked a bone-in, skin-on chicken breast before, so I needed a guide; and with the weather the cooking needed to happen inside. Thought this looked good and not too difficult -- and it turned out so amazingly good! My husband absolutely loved it, too, and maybe thinks I'm an elite chef in disguise. We're already having it again tonight. Thanks so much for sharing this.

    Reply
  16. Lisa says

    March 08, 2016 at 7:05 pm

    I made this tonight using thighs and leaving out celery salt. I must say this dish rivals my mother's southern fried chicken. Wow ~ it was crispy, delicious and my teen son ate 3 pieces. Never would have thought to use baking powder but this ingredient was essential. Next time I'm doubling the recipe. Don't have a convection oven so increased temp to 450f turning chicken 3 times over 45min to insure even cooking. Will definitely make again. Thanks!

    Reply
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DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
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