Looking for recipes for Split Chicken Breasts? This recipe for baked bone-in chicken breast is the most flavorful way to prepare simple baked chicken.

Roasted Split Chicken Breast on broiler pan next to fresh thyme.

When it comes to purchasing chicken breasts, the majority of people opt for boneless, skinless chicken breasts, as they cook up fast and the options for use are endless. And while I love using boneless, skinless chicken breasts for recipes like Honey Lemon Chicken Skillet and Chicken Marsala, when it comes to a simple baked chicken breast recipe, using split chicken breasts, or bone-in chicken breasts, is the better option.

Reasons to Love This Baked Split Chicken Breast Recipe

Cheaper Choice. Split chicken breasts tend to be one of the most affordable cuts of chicken, as the butcher needs to do less work to prepare them for sale, compared to boneless, skinless chicken breasts or thighs.
More Flavorful. As the chicken breasts bake, the skin renders its fat slowly into the meat, giving the chicken incredible flavor. That skin also works to prevent moisture loss, ensuring the chicken breasts stay juicy as they roast. And don't overlook the benefit of the bone. Roasting any kind of meat with the bone will result in a more flavorful cut of meat.
Versatile, Simple Recipe. Whether serving as an entree or used for meal prep, split chicken breast is an affordable protein that when baked, results in tender, flavorful, juicy chicken breast. It is perfect in any recipe that calls for leftover rotisserie chicken.

Notes on Ingredients

Split Chicken breast with salt and pepper and oil labeled on counter.

Split Chicken Breasts: Split chicken breast is simply bone-in and skin-on chicken breasts. They are called split because the breast bone is split into two parts. Most often you will find bone-in, skin-on chicken breasts labeled as split chicken breasts at your local grocery shop or butcher.
Oil: I prefer olive oil for roasting the chicken breast, but you can opt to use canola or vegetable oil if that is what you have on hand.
Seasonings: While you can season up your chicken breasts with a variety of different spice blends, I tend to keep it simple and use a mixture of kosher salt and freshly ground black pepper.

Variations for Seasoning

Spice-Rubbed Chicken Breast: Use 2 tablespoons of my homemade dry rub, for a sweet and spicy variation of baked split chicken breasts. Serve with homemade barbecue sauce.
Italian-Seasoned Chicken Breast: Along with the olive oil, season the chicken with 1 teaspoon each of kosher salt, Italian seasoning, and garlic powder. Add a pinch of crushed red pepper flakes if desired.
Add Poultry Seasoning: Sprinkle the split chicken breasts with salt and 1-2 teaspoons of poultry seasoning before baking.
Lemon Garlic Chicken Breast: Combine 2 tablespoons of olive oil with the zest of 1 lemon. 1 teaspoon kosher salt, and 2 cloves of minced garlic. Use to rub all over the chicken bake as directed.

Tips for Roasting Bone-In Chicken Breast

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Tip #1: Use your hands to rub the oil and seasonings into the chicken breasts. This will help the seasonings really adhere to the chicken and every bit of the chicken breast be well-seasoned.

Raw split chicken breast on baking sheet with salt and pepper.

Tip #2 Use an oven-safe thermometer. If you have an oven-safe thermometer, now is the time to use one! Set the temperature to 165 degrees F. It will alert you when the chicken is cooked through, so you don't have to continually check on it and you can rest assured your chicken will be cooked through, yet not overcooked.

Tip #3: Rest before serving. Allowing the chicken to rest for 5-10 minutes before serving, will allow the juices to redistribute and the chicken to stay nice and juicy.

Split Baked Chicken Breast on Broiler Rack.

How to Serve Baked Bone-In Chicken Breast

Once your chicken has rested, you can serve it immediately as an entree, paired with Twice Baked Potatoes and Roasted Broccoli.

Alternatively, you can use the chicken in any recipe that calls for pre-cooked chicken, such as Homemade Chicken Pot Pie, Creamy Chicken and Rice, or Waldorf Chicken Salad.

Storage Instructions

When preparing split chicken breasts, it is smart to bake more than you immediately need, as having cooked chicken on hand makes meals that much easier, and cooked chicken can be stored in the refrigerator for several days or frozen for up to 3 months.

Prepare the Chicken for Storage: To store the cooked chicken, allow it to cool fully. If desired, remove the chicken from the bone and shred or dice it into bite-size pieces. This will make it easier to use for casseroles, chicken salad, to add to quesadillas, etc.
Refrigerate: Place the chicken into an airtight container and store it in the refrigerator for up to 3 days.
Freeze: Place the diced or shredded chicken into airtight freezer-safe bags and store it in the freezer for up to 3 months.
Using Leftover Frozen Cooked Chicken: Allow it to defrost overnight in the refrigerator or add the frozen chicken directly to casseroles before baking or to simmering soups.

Baked Split Chicken Breast on cutting board next to rosemary.

More Staple Chicken Recipes

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Baked Chicken Breast on Wooden Cutting board.

Baked Split Chicken Breasts - Bone-In Chicken Breast Recipe

This Split Chicken Breast recipe delivers flavorful, juicy, roasted chicken breast with minimal prep and affordable ingredients. Serve as an entree or use in any recipe that calls for cooked chicken.

5 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 45

Resting Time: 10

Total Time: 50

Servings:

Calories: 173kcal

Author: Kristen Chidsey

Ingredients

▢ 3 split chicken breasts (bone-in, skin-on chicken breasts)
▢ 1 tablespoon olive oil
▢ 1 teaspoon kosher salt
▢ ½ teaspoon black pepper

Instructions

Preheat the oven to 375℉. Line the bottom of a broiler pan then the rack on top of the lined pan. Note: If you don't have a broiler pan, use a baking sheet topped with a heat-safe cooling rack.
Pat the chicken breasts dry with a few sheets of paper towels. Drizzle the chicken with oil, salt, and pepper. Use your hands or a pastry brush to evenly distribute the oil and seasonings over each side of the chicken breasts.
If you have an oven-safe thermometer, insert the probe into the middle of the thickest chicken breast. Set the alarm for 165 degrees Fahrenheit. Alternatively, bake the chicken until the meat is no longer pink at the bone and the juices run clear. This will take about 45 to 60 minutes, depending on the thickness of the chicken. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F.
Remove the chicken from the oven and loosely tent with foil. Allow the chicken to rest for 10 minutes, for the juices to redistribute.
Once your chicken has been rested, you can serve immediately with fresh herbs as desired, or use the meat for meal prep or a recipe that calls for pre-cooked chicken.

Notes

Storage: Place the chicken into an airtight container and store it in the refrigerator for up to 3 days.

Freezing: Place the cooled chicken, whole or diced, into airtight freezer-safe bags and store in the freezer for up to 3 months.

Crispy Skin: If you are desiring crispy skin, broil the chicken, watching closely for 2-4 minutes after baking.

Seasoning Variations:

Use 2 tablespoons of my homemade dry rub, for a sweet and spicy variation of baked split chicken breasts. Serve with homemade barbecue sauce.
Italian-Seasoned Chicken Breast: Along with the olive oil, season the chicken with 1 teaspoon each of kosher salt, Italian seasoning, and garlic powder. Add a pinch of crushed red pepper flakes if desired.
Add Poultry Seasoning: Sprinkle the split chicken breasts with salt and 1-2 teaspoons of poultry seasoning before baking.
Lemon Garlic Chicken Breast: Combine 2 tablespoons of olive oil with the zest of 1 lemon. 1 teaspoon kosher salt, and 2 cloves of minced garlic. Use to rub all over the chicken bake as directed.

Nutrition

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This post was originally published in 2014 but updated with new photos and a video in 2022.