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My Bone In Chicken Breast Recipe Is Juicy, Crispy, And So Easy
Ingredients & Substitutions
How To Cook Bone In Chicken Breast
My Tips For Juicy, Crispy Results
Bone In Chicken Breast Recipe Recipe card
Serving Ideas
Recipe Reviews

My Bone In Chicken Breast Recipe Is Juicy, Crispy, And So Easy

Maya with bone in chicken breast on a plate.

I’ve made countless chicken recipes over the years, but this bone in chicken breast recipe has quickly become a favorite. Split chicken breasts don’t get nearly as much attention as boneless, but I’m realizing they should! Here’s why they more than deserve a chance:

Incredibly tender & juicy chicken breast – These stay much juicier inside than boneless chicken breasts, because the bones and skin protect the meat from drying out.
Simple ingredients, big flavor – Many bone in chicken breast recipes just season the outside, but I tuck garlic herb butter right under the skin. I borrowed this trick from my spatchcock chicken and half chicken recipes, and it works just as well here — but with less work and faster cooking time.
Crispy skin – Chicken breast doesn’t usually make me think of skin, but yes, this cut has it, and yes, my cooking method leaves it just as crisp as my other crispy baked chicken recipes.
Budget friendly – Honestly, the price at the store is what got me to try bone in chicken breast in the first place. It’s much more affordable than boneless!

I usually serve these bone in chicken breasts as a healthy weeknight dinner, but they’re impressive enough for guests, too. Make them with me!

Ingredients & Substitutions

Here I explain the best ingredients for my split chicken breast recipe, what each one does, and substitution options. For measurements, see the recipe card.

Bone In Chicken Breast – Sometimes my local stores label these as “split chicken breasts”. Some have a section of ribs and look heart-shaped, while others are just the breast with the bone attached. Either works for my recipe! Just make sure you get skin-on chicken breasts because this method only works with those.
Compound Butter – This is just a fancy way to say garlic herb butter, and I place it under the skin to keep the meat juicy. It’s a combination of butter, garlic, fresh herbs, and sea salt. I used rosemary and thyme, but other herbs, like oregano, basil, or chives also work. I have more combinations you can use in my compound butter post.
Olive Oil – I use this over the skin to help the seasoning stick and give the skin that perfect crispy finish. Avocado oil or any neutral cooking oil works, too.
Paprika – You can swap it for smoked paprika for a bolder flavor, or add a pinch of cayenne for heat.
Sea Salt & Black Pepper – Most ingredients in bone-in chicken breast recipes work for any size, but I highly recommend determining salt by weight. My rule of thumb is always 1 teaspoon salt per pound of meat, but since bone-in breasts are about 1/3 bone and 2/3 meat, I go with less to account with that ratio. My 4 split chicken breasts here were 5 pounds, so I used 3 teaspoons of salt. I put most of that in the compound butter because that part seasons the meat under the skin.

Labeled recipe ingredients: Bone in chicken breasts, garlic, butter, olive oil, paprika, rosemary, thyme, salt, and pepper.

How To Cook Bone In Chicken Breast

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Make the compound butter. While the oven preheats, mash together the butter, minced garlic, rosemary, and thyme in a small bowl.
Butter underneath the skin. Pat the chicken breasts dry with paper towels. Gently loosen the skin with your hands, keeping the sides attached. Slide a tablespoon of butter underneath (I use a spoon to help with this) and press on top with your other hand to spread it out.

Split chicken breasts on a cutting board with herb butter spread under the skin.

Season the skin. Brush it with the olive oil, then sprinkle both sides with the paprika, salt, and pepper.
Roast bone in chicken breast in the oven. Place the chicken breasts on an oven-safe rack fitted over a baking pan (this is the set I use), skin side up. Bake until crispy on the outside and juicy inside. See my tips below to nail the cook time!

Roasted bone in chicken breast recipe with crispy, golden brown skin.

My Tips For Juicy, Crispy Results

Be careful not to tear the skin when separating it from the meat. I separate it just on one end of the chicken breast and then gently run my hand underneath without separating the edges. If you lift the edges, the skin will shrink during cooking and your chicken will be less juicy.
Do not flip the chicken. I flip for many cuts, but here it’s not necessary and this allows the skin to get extra crispy.
I always recommend a meat thermometer, but especially for bone-in chicken breast because the time can vary so widely depending on their shape. I had four and they all took different times ranging from 45 to 70 minutes. I placed this probe thermometer in the smallest one first. Once it beeped, I removed it, covered to keep warm, placed the probe in the next smallest, and continued roasting. Repeat until they are all done. An instant-read thermometer works but is harder to time right.
For the juiciest bone in chicken breast, I pull it from the oven at 162-163 degrees F. Then, I let it come to 165 while it rests. You can let the chicken reach 165 degrees F in the oven if you prefer, though.
Can you make this on a baking sheet without the rack? Yes, you can, but the chicken cooks more evenly and gets more crispy if you use the rack. I have this set that fits together perfectly and highly recommend it.
I recommend lining the pan underneath the rack. I didn’t when I took these pictures, and you can see there are areas on the bottom of the pan that weren’t fun to clean.
If you don’t have a rack, you can place the chicken on top of thick slices of yellow or white onions. It’s the same trick I use for Crock Pot whole chicken. They’ll keep the meat elevated and add extra flavor!