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.
Eun says
Thank you so much for the reply, I quickly changed my mind and cut the chicken in half!!!
Eun says
It’s my third time making this awesome recipe, except tonight I’m not cutting the chicken into pieces!
DrDan says
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
:)
Elizabeth says
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
Natalie says
Just found this recipe - it is delish! Didn't change a thing. LOVE it. Thank you.
Kota W. says
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!
halfadime7 says
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.
Robyn says
Can flour or corn starch be used in place of the baking powder?
DrDan says
Just skip it...
Dan
Jill says
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!!!!
DrDan says
Hi Jill, Thanks for the note. This is one of those everyday recipes I still use.
Dan
Lynda says
I was hoping to use chicken legs and thighs. How long would i cook it then
DrDan says
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
Erin Kelley says
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!!!
John says
what would be some good sides to serve with this??? Thanks
DrDan says
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
kennelle clark says
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.
DrDan says
All recipes are just guidelines as you noted.
Thanks for the comment.
DrDan
Lee Lalonde says
I only have skinless chicken breast is that ok will it still be crispy ?
DrDan says
Not a good idea with skinless boneless. Try this recipe instead. https://www.101cookingfortwo.com/oven-fried-chicken-gravy/
DrDan
Joyce says
I'm cooking this tonight. Have everything prepped. Do you let this rest after it is done baking? Tent with foil? Thanks.
DrDan says
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
Erin says
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.
Lisa says
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!