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.
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- 🧡 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
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)
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.
✅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
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.
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.
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
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.
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!