Baked split (bone-in) chicken breasts are healthy and delicious, with a juicy and tender inside with crispy skin. An easy recipe for a quick and economical dinner.
Everybody can use more chicken recipes that work. This roasted bone-in chicken breast recipe is one to keep with easy step-by-step photo instructions.
🐓Ingredients
Split chicken breasts (Bone-in)
Pantry ingredients—Garlic powder, onion powder, kosher salt, black pepper
Cayenne pepper—optional
Celery salt—optional
Baking powder Aluminum-free—Optional
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Featured Comment from J.J.:
"So delicious, crispy, fast, easy. This one is immediately in my top 3 chicken recipes…"
Split chicken breasts (bone-in) have superior flavor and are extra moist and juicy. They make a tasty and economical dinner the whole family will love.
Learn to easily trim whole chicken breasts into a better serving size with more surface area for seasoning and much simpler to cook to a safe temperature. Optionally, use baking powder to make the skin extra crispy.
👨🍳How to Bake Split Chicken Breasts (Bone-in)
- Pat dry chicken breasts, trim the chicken of trimmable fat, remove the rib and cut into 2 to 3 pieces.
- Combine spices and baking powder. Then sprinkle and rub on all surfaces. You may not need all the spices, just to your taste.
- Place on a baking pan with a rack. Let rest for 30 minutes if you have time, and use the baking powder.
- Bake until internal temp of 165°—about 35 minutes, depending on your oven and the thickness of the chicken.
This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.
⏰How long to bake split chicken breasts
The best oven temperature is 400° convection or 425° for about 35 minutes. The time will vary by the size and thickness of the chicken pieces. This is much lower than the cooking time for whole bone-in chicken breast, which will be more like 50 minutes at 375°.
You can lower the oven temperature by 25°, and the cooking time will increase by about 5 minutes.
The safe endpoint of cooking is a final internal temperature of 165° in the thickest part and not any less. You must use an instant-read thermometer to prevent undercooking (unsafe) or over-cooking (drying).
Like most meat, never cook by time; always cook to final internal temperature.
Other Split chicken breast recipes
Bone-in (Split) chicken breast recipes are economical, easy, and packed with flavor. Stuff them like Garlic Butter Stuffed Chicken Breast or make Chicken Cordon Bleu. Or coat them with BBQ sauce and make Grilled BBQ Split Chicken Breasts or Baked BBQ Split Chicken Breasts. Or try a change of pace with Herbs de Provence Chicken Breasts or Mayonnaise Parmesan Split Chicken Breasts.
✔️Tips—get it right every time
- The “secret” to the success of this recipe is how to prepare the split chicken breasts before cooking. You get a better serving size, more even cooking, and more surface area for the great spices.
- You can use pan juices to help make gravy. See How to Make Gravy from Scratch for details.
- The spicing I have provided is an excellent garlic-based seasoning. Still, like most recipes, you can easily adjust the spicing to your taste using fresh herbs, rosemary, thyme, oregano, and basil may be added.
How to serve chicken breasts
Serve with Roasted Baby Potatoes, Cheesy Cauliflower Casserole, and green beans. Add some dinner rolls and a fresh strawberry pie with Jello for a great finishing touch.
❄️Store leftovers
Leftovers can be refrigerated in an airtight container for 3-4 days, but the skin texture will deteriorate. You can also freeze leftovers for 3 months.
Use the leftovers by just reheating, preferably in the oven covered. The microwave will affect the meat's texture. Also, leftovers are an excellent cut-up to top salads or make chicken salad or Waldorf Chicken Salad.
❓FAQs
No, but it is better with a rack and less sticking. If you don't have one, use a good coat of oil on the tray to prevent sticking. It is more important when you want crispy skin on all sides, like chicken drumsticks, or there may be lots of drainage that affects the texture, like chicken thighs.
The baking powder increases the crispness by pulling moisture out of the skin. This a trick from Cooks Illustrated, although I have modified the technique.
I find even short times with the baking powder will enhance the skin's crispiness. I suggest a 30-minute rest in this recipe before cooking, but even just applying the rub with baking powder and cooking immediately seems to enhance the crispiness.
You may skip the baking powder and still have good results—just not as crispy.
I do suggest using aluminum-free baking powder. I never buy baking powder with aluminum, which many can taste.
We no longer recommend rinsing chicken due to contamination of the surrounding area from splattering.
Rinsing chicken is no effect on the crispiness versus just patting it dry with paper towels. See Chicken... To Rinse or Not To Rinse? for a detailed discussion.
The safe internal temperature for chicken is 165°, according to the USDA.
🐓About Split Chicken Breasts (Bone-in)
Split chicken breasts are also known as bone-in chicken breasts. Technically, bone-in should include both sides of the chicken in one piece, but the breast bone is split during processing, creating two pieces. So they are called split or bone-in.
For years they were called skin-on bone-in chicken breasts, but since they are not generally sold without the skin, the "skin-on" part is frequently dropped. Most cooks feel they have more taste and moisture than the more popular boneless skinless chicken breasts.
They have become progressively bigger over the last few decades. They are now too big for a reasonable serving size for most people. They are also hard for most home cooks to get to a safe internal temperature without overcooking the outside. So most home cooks will skip them as an option or settle for poor results. We can fix that.
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Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 400° convection or 425° conventional oven.
Pat dry the chicken, trim the chicken off any trimmable fat, and remove the rib area.
Prepare a baking sheet with aluminum foil and a baking rack—coat with PAM cooking spray.
Prepare a baking sheet with aluminum foil and a baking rack—coat with PAM cooking spray.
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.
Place on a rack skin side up with larger pieces in the corners—and thinner edges to the center. If you use 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
Baked Split Chicken Breasts (Bone-in)
Ingredients
- 3 split chicken breast - scale to what you need, AKA bone-in chicken breast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper - optional
- ½ teaspoon celery salt - optional if you have it
- 1 teaspoon baking powder - optional Aluminum-free
Instructions
- Preheat oven to 400° convection or 425° conventional oven.
- 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.
- 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.
- 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.
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Recipe Notes
Pro Tips:
- Scale to the amount you want. I was cooking for leftovers, and the packages usually have 3 breasts at our store.
- Properly cutting up and trimming chicken breasts is important for this recipe to work. Better serving sizes, more even cooking, easier to get properly cooked and more surface area for seasoning. Good in every way.
- The celery salt adds some taste, but skip it if you don't have it.
- The cayenne pepper is also optional/to taste. The ¼ teaspoon is a 2 or 3/10 heat level. Don't use 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.
- Great leftover in the refrigerator for 3-4 days and can be frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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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!