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.
J.J. says
So delicious, crispy, fast, easy. This one is immediately in my top 3 chicken recipes--there used to be only 2! Will work into the regular rotation.
I have used skin on, bone in chicken pieces for a very long time. That's where the flavor and moisture come from.
susan says
I have not made this yet, but wondering what the baking powder does. I've never seen it in this type of recipe before. Thanks.
Dan Mikesell AKA DrDan says
Hi Susan,
Welcome to the blog.
The baking powder pulls water out the skin so it is crispier when cooked. It is a fairly common trick. You can skip it if you want and the skin will be a bit less crispy.
Dan
SurfNturf says
So good!
I prepared this recipe as outlined and it is a winner.
Nice and crispy on the outside, juicy on the inside and a little heat for the tastebuds.
It's so simple and tasty that is going to be added to the regular rotation!
DrDan says
Hi SurfNturf,
Welcome to the blog.
I do love this recipe, it is just so easy to get good results.
Thanks for the note.
Dan
Deb says
Chernobyl chicken breasts on sale cheap - trying tonight 😊
dick says
easy recipe, baked instead of fried, pleasantly surprised as it is delicious, will make this and share with friends
Bonnie DiNardo says
This recipe is both tasty and extremely practical for a two person household. Our supermarket frequently offers a 4-pack of bone-in skin-on split chicken breasts at a sale price. Trimming the ribs off and cutting the breasts in half enables me to bake all of them at the same time. Each piece is a nice portion. We can enjoy the crispy skin the day they are baked, refrigerate 2 pieces, and freeze 4 pieces. The skin and remaining bone partially encase the meat to help protect it from drying out. The pre-cooked chicken meat is like money in the bank. So worth the little bit of effort to cut it up!
DrDan says
Hi Bonnie,
Welcome to the blog.
It is the easy solution to the problem of those huge chicken breasts they sale. You can't reasonable cook them well and one is too much for some of use to eat anyway. So this is my solution.
The first time I cut them up, I was thinking more surface area for seasoning. True but the portion sizes and ease of cooking are the main benefits.
I do like the skin on this recipe also.
Thanks for the note.
Dan
Richard says
Great recipe. Thank you very much. Cook for a gang (gaggle?) of people. As a single dad this is a major hit! Only problem, they often invite their friends, without notice...(good problem to have.) Thanks again. You Rock!
DrDan says
Hi Richard,
Welcome to the blog.
This is one of favorite recipes and as you see, it scales great. Glad it works well for you.
Thanks for the note
Dan
Monique says
Making this for the third time this month. This recipe blew me away, soooo easy but oh so tasty :) my whole family loves it.
Thank you and greetings from Sweden :)
Christina says
Hi Dan,
Thanks for the recipe - it turned out great! It was very good - juicy and flavorful:) Earlier tonight my husband said "eh" to chicken, after dinner said "very good, really good, etc."
Used spices as listed, but a few changes since I was using an air fryer - didn't cut in half, sprayed both sides of chicken with canola spray, cooked in air fryer at 390F for 25 minutes. Let rest w/foil tent for 5 mins.
The only thing I'll try different is to put some of the spices (no baking soda) under the skin and let it sit longer to get more flavor in the meat.
Thanks again,
Christina
Cristina says
Delicious and easy to make! Even my one year old loved it and he can be a fickle eater.
DrDan says
Hi Cristina,
Sorry for the delayed response.
Gald it worked well for you.
Dan
LAURIE says
Love the tip about cutting breasts into smaller pieces, BUT -- discard what's cut off? Save any bones and scraps and freeze to make stock later on.
DrDan says
Hi Laurie,
First, sorry to everybody for the lack of replies. I will try to do better.
Yep that works, but I lack freezer space anymore
Thanks for the note.
Dan
Kelly says
Evenly cooked. Crunchy. Moist. Nicely spiced.
All you promised it would be.
I usually don't like breast meat, but this is a new favorite.
DrDan says
Hi Kelly,t ma
This is one that I do repeat. I love cutting down the size of those huge breasts. It makes everything cook evenly and make the portion size I personally like.
Thanks for the note.
Dan
Jason Cummins says
This was really good! I only used an 1/8 teaspoon of cayenne and I didn't have celery salt, but I added a little Italian seasoning, poultry seasoning, and chives. I was really happy with how it turned out. For now on I plan to make split breasts this way more often.
Dawn says
Made this tonight using 10 thighs (bone-in). The only thing I added was to brush the thighs with a bit of EVOO 35 mins in. Total time 45 mins @ 450. Very tasty!
Gail says
The recipe was very good, but with a couple of changes it is great.First I seasoned the chicken with the rub and put in fridge for 3 hrs.While oven was heating, some paprika was added to the chicken and let chicken sit while waiting for oven to reach temp.Mine was done in about 32mins.So check internal temp before 35mins so it doesn't get over done.
Danna says
Delicious and easy! Loved it, will be a regular for my husband and I - thanks!
DrDan says
Hi Danna,
It is one I do frequently. Thanks for the note.
Dan
Jenn says
Just made this recipe- turned out great, it's delish! Thank you for sharing it!
DrDan says
Hi Jenn,
Glad it worked well for you.
Thanks for the note.
Dan