Best Baked Bone In Skin On Chicken Breast

The Best Baked Bone In Skin On Chicken Breast or Split Chicken Breast recipe involves cooking chicken breasts in your oven, slow cooker, air fryer or grill.

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Bone in Chicken Breast Recipe

It is true that you can create an amazing, juicy and flavorful Bone In Skin On Chicken Breasts or Split Chicken Breasts in your oven, slow cooker, air fryer or grill.

All of them. 

I am going to show you how easy cooking chicken breast really is. This is the best Bone in Chicken Breast Recipe or I should say, recipes around!

Some of the techniques or methods may seem a bit strange but I urge you to just give them a try. At least once.

Then, I am hoping you will take a moment and let me know what you think.

I believe you will be pleasantly surprised and I can’t wait to hear your thoughts.

No matter which appliance you decide to use to make your chicken breasts, oven, barbecue, air fryer or slow cooker, you will not be disappointed.

I’m not kidding. 

Depending on the size of the appliance you are going to use, the amount of chicken you use will vary. That is why I have listed different amounts for each recipe. 

This Best Baked Bone In Chicken Breast recipe is a definite keeper.

Cooking Chicken Breast 

The Best Baked Bone In Skin On Chicken Breast includes excellent techniques to serving flavorful and juicy baked chicken breasts, from your kitchen, every time!

We are huge chicken fans here and eat it at least three times per week on average.  Truthfully, sometimes more. 

This recipe for the Best Baked Bone In Skin On Chicken Breast is just what the title states.  The Best Baked Bone In Skin On Chicken Breast we have ever tried. 

We love this recipe so much that we make it regularly and always enjoy it.

I switch the spices around here and there so it never totally comes out exactly the same.  The important part is the cooking time and method.  You definitely should take a moment to have a peek below at our recipes!

Cooking chicken breast is super easy.

Most spend extra on boneless, skinless chicken breasts instead of much cheaper bone in, skin on chicken breasts. 

Boneless, skinless, chicken breasts are totally exposed to heat with little or no protection from drying out. 

I was so used to eating dry chicken breasts at one point that I actually thought that perfectly cooked chicken breasts were under cooked. I figured juicy meant the chicken breasts needed to be cooked more.

Bizarre but true.

Bone in, skin on chicken breasts have skin on one side and bone on the other to assist you in serving a juicy, delicious chicken breast with crispy skin, every time. 

You should be aware of the benefits of bone in skin on chicken breasts and take advantage of them.

Having the bone and skin on while cooking chicken breasts is usually seen as a problem or inconvenience and it shouldn’t be. The skin and bone protect your chicken breast from drying out.

The Best Baked Bone In Skin On Chicken Breast recipe is so easy.  I learned it from my friend Lucienne who is an amazing cook and taught me that anything is possible in the kitchen. 

I was only limited by my imagination and boy was she right! 

Air Fryer Bone in Chicken Breasts

I have to tell you that I have been absolutely loving my air fryer as of late. My newest favorite kitchen toy and cooking chicken breasts just became fun again!

Alright, maybe fun is the wrong word. How about interesting again? Cooking chicken breasts just became interesting again!

New toy, new method, new experiments to try!

It turns out that cooking bone in, skin on chicken breasts just got easier and in some ways, tastier. 

Really.

For those of you that follow my blog know that I absolutely LOVE crispy chicken skin. The only problem is that I am always trying to reduce the amount of fat in my diet.

As of late, I have been cooking chicken breasts with the skin on, until the chicken is basically cooked all the way through.

I look at the skin as sort of a shield that protects the white, breast meat from drying out while being cooked.

Then, I remove the skin quickly, so I don’t change my mind, and throw it in the garbage.

Then I place the chicken back inside the air fryer for about 5 more minutes. 

I urge you to do the same. The outside of the chicken breast turns out beautifully. 

True, it’s not the same as eating chicken with the skin on but I’m finding I just don’t miss the skin as much anymore.

I didn’t even think that was possible. 

Just making a suggestion so you are aware that the option exists.

Below, you will find a basic recipe for cooking bone in or split chicken breasts in your air fryer.

I urge you to try adding some chicken or steak seasoning to your chicken breasts to add more flavor, if desired.

You also may want to include a sauce, like a barbecue sauce, all over your chicken breasts and I have included how to do that as well. So simple to do and oh so good.

Have a look below and if you try the recipe please let me know what you did differently. As always I would be grateful to hear what you think!

Air Fryer Bone in Chicken Breast Recipe

Easy Air Fryer Barbecue Bone in Chicken Breasts

• 2 (12-ounce) bone-in split chicken breasts, trimmed
• 1 tablespoon olive oil or enough to just coat your chicken breasts
• salt
• pepper
• 1/4 cup barbecue sauce, plus extra for serving, if desired
• cooking spray

Crispy Baked Split Chicken Breast 

This Best Baked Bone In Skin On Chicken Breast is perfect for you to add your own special touches.  Whatever flavors you prefer make sure you add them. 

You can also buy a stick of flavored butter, which I have done myself, to make this recipe just a little bit easier and still enjoyed the results. This recipe will work beautifully every time!

These are some of the best baked chicken breasts I have ever made. For me crispy skin and juicy chicken breast meat is the key to an awesome baked chicken breast.

This recipe is simple, quick and totally delicious.

Whether you use tarragon, sage or just garlic, you will make these crispy baked split chicken breasts over and over again.

Best Baked Bone In Skin On Chicken Breast

How long to bake chicken breasts at 325 – NEW METHOD

• 4 (10- to 12-ounce) bone-in chicken breasts
• 2 teaspoons rock, coarse or kosher salt
• 1/4 cup vegetable or another oil

Adjust your oven rack to the lower middle position.

Preheat your oven to 325 degrees.

Prepare a rimmed baking sheet with a rack lightly coated with cooking spray. Set aside.

Holding one chicken breast at a time, use your finger to separate the skin from the chicken breast meat, everywhere but the edges. You are trying to create a sort of door or flap, if you will. 

Carefully lift the skin and expose the chicken breast meat.

Sprinkle approximately a half a teaspoon coarse rock salt, as evenly as possible, all over the meat of each chicken breast and NOT the skin.

Once the chicken breast is salted, then it’s time to, as my husband says, close the door and place the skin back to where it was on top of your chicken breast.

Using the tip of a sharp knife or something else that is very sharp, poke at least 5 holes and up to 10, in the skin flap or cover. The larger the chicken breasts the more holes you will make.

Place chicken breasts, skin side up on your prepared baking sheet.

Bake for 35 to 45 minutes, or until chicken reaches an internal temperature of 165 degrees.

Using your largest skillet, or a skillet that will hold all four of your breasts, place it over low heat for five minutes to warm up.

Place your oil inside your skillet and add chicken breasts, one at a time, skin side down.

Increase the heat to medium high.

Cook chicken without moving it for at least three minutes. You are watching for the chicken to turn a beautiful golden brown color and become crispy. No more than 5 minutes.

Aadjust chicken and lean it on side of your skillet so the thickest part of the chicken breast is facing the bottom of the skillet. Cook for a few minutes more.

Once golden and crispy allow chicken to rest on a cutting board or a plate for about 5 minutes.

Serve and enjoy!

THIS WORKS BEAUTIFULLY EVERY TIME AND I HOPE YOU TRY IT.

REALLY.

Original Best Baked Bone In Skin On Chicken Breast

• chicken breasts with bone and skin
• butter
• garlic
• salt
• pepper
• oil
• tarragon or sage
• toothpicks

Preheat your oven to 450 degrees.

Prepare a rimmed baking sheet with aluminum foil and a rack lightly coated with cooking spray. Set aside.  

In a small bowl, combine the butter and 1/2 teaspoon salt.

Add garlic and tarragon. If desired, add other herbs or other flavorings to the butter. Combine.

I also have added flavors to the butter and tested it on a cracker or a small piece of bread to make sure the butter didn’t need any more garlic or whatever. I have even bought flavored butter and not added anything else to it and the results were delicious!  

Using your finger, carefully loosen the skin from the breast meat to create a sort of pocket and slide the butter underneath the skin, into it. 

Using your finger or the back of a spoon, carefully spread the butter evenly under the skin of each breast.  

Season both sides of the chicken breasts with salt and pepper.

Using your toothpicks secure the skin, where it is not attached, to the chicken breast. 

This prevents the skin from shrinking on top of each chicken breast.  Securing the skin also helps to create a crispy sheet of skin all over the top of each one and the chicken breast will be totally moist.  

Rub the skin of each breast with oil, just enough to coat.

I love baking this chicken breast at 450 degrees for 20-25 minutes but over time have changed the recipe a little bit. If the oven isn’t spotless or  too much oil is used, there could be some smoke.

Lately, I have been placing our chicken breasts in the oven at 450 degrees for the first 5 minutes. Then I reduce the temperature to 350 degrees.

Without removing the chicken from the oven or opening the oven door.

Usually the chicken breast is ready in another 20 minutes, unless it’s a large chicken breast as much as 30 more minutes.

The skin is golden brown and the meat is cooked through to 165 degrees.

Remove from oven and let the chicken rest for 5 minutes before serving. 

Bone in Chicken Breast Recipes 

You can never have too many Bone in Skin on Chicken Breast Recipes.

She also showed me how to make this Garlic Oregano Baked Chicken Breast and Perfect Prosciutto Stuffed Bone In Skin On Chicken Breast.  More amazing chicken recipes for you to have a look at!

We love this recipe for the best chicken breast so much we made a video and I would love for you to have a look at it below!  Chicken lovers will be glad you did watch to see exactly how it’s done!

Best Baked Bone In Skin On Chicken Breast Video

5 from 3 votes

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Best Baked Bone In Skin On Chicken Breast

The Best Baked Bone In Skin On Chicken Breast or Split Chicken Breast recipe involves cooking chicken breasts in your oven, slow cooker, air fryer or grill.

Course Main Course

Cuisine American

Keyword baked, best, bone in, chicken breast, easy, skin on

Ingredients

• 4 chicken beasts, bone in, skin on
• 4 tblsp butter, unsalted, room temperature
• 1 tblsp garlic, minced
• salt
• pepper
• 4 tblsp olive or another vegetable oil
• 1 tsp tarragon, ground or sage, ground (optional)
• toothpicks

New Method

• 4 8-12 oz chicken breasts, bone in skin on
• 2 teaspoons rock or kosher salt
• 1/4 cup vegetable or another oil

Air Fryer Chicken Breasts, With or Without Barbecue Sauce

• 2 10-12 oz bone-in split chicken breasts
• 1 tablespoon olive or anther vegetable oil
• salt
• pepper
• 1/4 cup barbecue sauce, if desired
• cooking spray

Grilled Bone In Split Chicken Breasts

• 6 12 oz bone in, skin on split chicken breasts
• salt
• pepper
• vegetable oil for grilling grate
• tinfoil

Easy Slow Cooker Bone in Chicken Breast Recipe

• 4 bone in skin on chicken breasts
• 2 large onions, sliced 
• 1 tablespoon garlic powder
• 2 tablespoons chicken or steak seasoning
• 1 teaspoon pepper
• salt, if your chicken or steak seasoning is low or no salt, add 1 teaspoon, otherwise skip it
• cooking spray

Instructions

Original Oven Method

1. Preheat your oven to 450 degrees. Prepare a rimmed baking sheet with aluminum foil and a rack lightly coated with cooking spray. Set aside.  

2. In a small bowl, combine the butter and 1/2 teaspoon salt. Add garlic and tarragon. If desired, add other herbs or other flavorings to the butter. Combine. I also have added flavors to the butter and tested it on a cracker or a small piece of bread to make sure the butter didn't need any more garlic or whatever. I have even bought flavored butter and not added anything else to it and the results were delicious!  

3. Using your finger, carefully loosen the skin from the breast meat to create a sort of pocket and slide the butter underneath the skin, into it. Using your finger or the back of a spoon, carefully spread the butter evenly under the skin of each breast.  Season both sides of the chicken breasts with salt and pepper.

4. Using your toothpicks secure the skin, where it is not attached, to the chicken breast.  This prevents the skin from shrinking on top of each chicken breast.  Securing the skin also helps to create a crispy sheet of skin all over the top of each one and the chicken breast will be totally moist.  

5. We used to recommend baking this chicken at 450 degrees for 35 to 40 minutes. Then we switched it to the timing below. Then we have our new method.

6. Rub the skin of each breast with oil. Place the breasts on the rack and bake at 450 degrees for 5 minutes. Then reduce the temperature, while chicken is in the oven, to 350 degrees for 20 to 30 minutes, until the skin is golden brown and the meat is cooked through. Use your meat thermometer to make sure your chicken is cooked to 165 degrees. Remove from oven and let the chicken rest for 5 minutes before serving.  Enjoy!

New Oven Method

1. Adjust your oven rack to lower middle position and preheat your oven to 325 degrees.

2. Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray.

3. Holding on to one chicken breast at a time use your finger to gently separate the skin from the breast meat, leaving the edges of the skin attached to the chicken breast. Lift the skin like it's an open door.

4. Using your salt shaker or a pinch of salt that is about 1/2 teaspoon in size, sprinkle salt, as evenly as possible, all over the surface of the chicken. NOT the skin. Once salted, place your skin back on top of your chicken breast. As my husband says you close the door!

5. Using the tip of a sharp knife or something sharp, poke at least 6 small holes through the skin. Depending on the size of your chicken breasts, up to 10 holes.

6. Place all of the chicken breasts on your prepared baking sheet.

7. Bake until the chicken has an internal temperature that registers 165 degrees, between 35 and 45 minutes.

8. Grab your largest skillet. I'm hopin it will hold all of your chicken breasts at one time, skin side down. Turn your oven on low and heat your skillet for five minutes.

9. Add oil and make sure there is oil everywhere in your skillet. Add chicken breasts, skin side down.

10. Increase your heat to medium high.

11. Do not move your chicken for the first three minutes. Keep watching for the skin to darken and crisp. No more than 5 minutes.

12. Lean each chicken breast to the side of the skillet so the fattest side of the breast is facing downwards on your skillet.

13. Cook until skin looks brown and crispy, another couple minutes, maximum.

14. Allow to rest on a plate or cutting board for 5 minutes before serving.

15. Enjoy every delicious bite!

Air Fryer Chicken Breasts, With or Without Barbecue Sauce

1. Hold your basket over your kitchen sink and prepare it with cooking spray.

2. Rinse and pat chicken dry with paper towels, rub with oil, and season with salt and pepper.

3. Distribute your chicken breasts as evenly as possible, alternating ends, inside your basket, SKIN SIDE DOWN.

4. Place basket in air fryer and set temperature to 350 degrees.

5. Cook until chicken registers 160 degrees, 20 to 25 minutes, flipping and rotating breasts halfway through cooking.

6. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. 

Air Fryer - Adding Barbecue or Another Sauce

1. If you would like to add barbecue, or another sauce, cook chicken FIRST for 10 minutes.

2. Flip and rotate breasts, then brush skin side with barbecue sauce. 

3. Return basket to air fryer and cook for 5 more minutes.

4. Baste again with barbecue sauce until well browned and chicken registers 160 degrees, 5 to 10 more minutes.

5. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve.

6. Serve with extra sauce if desired. Enjoy!

Grilled Bone In Chicken Breasts

1. Rinse and dry your chicken breasts with paper towels.

2. Liberally season your chicken breasts with salt and pepper, top and bottom.

3. Turn all of your burners up to high, close the lid and allow your barbecue to heat up for about 15 minutes.

4. Scrape your cooking grate clean with your grill brush.

5. Next, grab a pair of tongs and a bunch of paper towel. Dip the paper towel into vegetable oil and carefully wipe it back and forth across your cooking grate.

6. Now leave your main burner on and turn all of the others off. 

7. You are going to be cooking your chicken on both sides of your grill, using the burners that are on and off.

8. First, you need to cook your chicken on all sides on the hot side of the grill. You are waiting for the skin to start to turn a nice, light brown color and to see pale grill marks appearing, somewhere between 10 to 14 minutes.

9. I usually adjust the chicken breasts 3 or 4 times, closing the lid in between.

10. Once you finish this, move all of the chicken, skin side down, to the cooler side of grill.

11. Make sure the thicker side of each chicken breast is facing the hot or "on" side of your grill.

12. Take a single, large piece of tinfoil and loosely make a tent covering the top of all of your chicken breasts. Make sure the edge of the tinfoil has a rim so the chicken is completely covered while cooking. 

13. My husband says it's like putting a fedora (hat) over top of the chicken. You end up making a sort of tent to bubble up over top and cover all of the chicken breasts. I hope I am making sense.

14. Close the barbecue cover or lid and cook until your chicken breasts reach an internal temperature of 150 degrees at their thickest point, another 15 to 25 minutes.

15. Brush bone side of chicken with barbecue sauce, if using.

16. Move and flip chicken so now the bone side is down on the hot side of the grill and cook until browned, 4 to 6 more minutes.

17. Brush skin side of chicken with sauce and turn chicken over and continue to cook until browned and a thermometer inserted into thickest part of breast registers 160 degrees, another 2 or 3 minutes.

18. Transfer chicken to plate, platter or cutting board and allow to rest, tented loosely with foil, about 5 minutes.

19. Serve with additional sauce, if desired.

Easy Slow Cooker Bone in Chicken Breast Recipe

1. Prepare your slow cooker with cooking spray.

2. Arrange sliced onions in the single layer to cover the bottom of your slow cooker. I love using onion because it will add some flavor to your chicken.

3. In a small bowl combine chicken or steak seasoning, garlic powder, salt and pepper.

4. Rub the chicken breasts generously with blended seasoning and place on top of your onions.

5. Cover and cook for on LOW for 2 to 3 hours.

6. Regardless, your chicken must reach an internal temperature of 150 degrees so it doesn't overcook under your broiler. If you do not want to crisp up your chicken skin under the broiler make sure it is 160 degrees.

7. Adjust your oven rack about 6 inches from your broiler.

8. Turn your oven on to broil and allow it to preheat.

9. Prepare a rimmed baking sheet with tin foil and a rack lightly coated in cooking spray.

10. Place chicken pieces on top of your rack as evenly spaced as possible.

11. Broil chicken until skin is lightly browned and charred, within about 5 minutes. Keep an eye on your chicken breasts so they don't burn.

12. If desired, brush chicken with barbecue sauce and broil until lightly charred, about another 5 minutes.

13. Brush chicken with remaining sauce for serving, if using.

14. Serve and enjoy every bite.

Recipe Notes

Recipes have been adapted by CooksIllustrated.com