Boneless chicken breasts are a go-to because they cook quickly, faster than chicken thighs and bone-in chicken breasts. They’re often found skinless, which makes them leaner than their bone-in counterpart, which usually comes with the skin on. Boneless chicken breasts are of course fine on their own. yet preferred for dishes where chunks or shreds of chicken will be added, such as salads, stews, soups, or casseroles, for example. That’s not to say you can’t cook a bone-in chicken breast for these types of dishes and cut around the bone once cooked. The major perk of bone-in chicken breasts is that they can result in juicier, more tender meat. The rib bone is still attached, which helps to distribute heat evenly, yielding the sought-after tender meat. This is why you’re more likely to spot it on a menu of a nice restaurant. And as previously noted, bone-in chicken breasts are not as lean as boneless due to the fatty skin, but the skin imparts flavor and locks in moisture in the bone-in option—think of it as a protective shield. They also happen to be less expensive than boneless chicken breasts since the latter requires more processing. Bone-in chicken breasts are a great option when it’s taking center stage on a plate and served whole or sliced. It’s important to note that chicken must reach a safe internal temperature of 165 degrees. It’s fine to pull the chicken at 160 degrees, as the temperature climbs the needed five degrees (and up to 10 degrees) after cooking and while the chicken rests.
How to Broil Chicken Breasts
Because broilers can vary, make sure to keep a close eye while broiling to avoid burning and overcooking. If opting for bone-in chicken breasts with the skin on, poke the skin with a fork or create a few slits with a paring knife and start broiling skin side down. This will help the fat render into the drip pan. Remember that bone-in breasts take a bit longer to cook, add five minutes to the cooking time before checking the temperature. Broiling, although effortless and quick, might not yield the juiciest chicken, so be sure to brush with oil before broiling, use your favorite marinade, or/and pair with a creamy sauce for serving.
How to Poach Chicken Breasts
Cooking breasts gently in just simmering water, along with a handful of aromatics, keeps the meat juicy and tender sans any added fat. Adding sliced lemon, chunks of carrot and celery, or/and half a yellow onion boosts flavor. Both bone-in and boneless are fair game here.
How to Grill Chicken Breasts
The secret to succulent chicken breasts on the grill is gently pounding them to an even thickness. Start with boneless, skinless chicken breasts and they’ll be ready in a snap. Great for cookouts or a speedy weeknight summer dinner.
How to Fry Chicken Breasts
Hands-down delicious, the one and only way to fry chicken breasts is to coat them in a seasoned breadcrumb mixture. Enjoy them as is with a squeeze of lemon or over a salad, or let it be the start of a satisfying sandwich or chicken Parmesan. Pro tip: If you have a deep-fry thermometer, the oil temperature should hit between 350 to 360 degrees.
How to Bake Chicken Breasts in the Oven
A hands-off method is always a good one, and this roasted chicken breast method is one to keep on hand. Try it with either boneless or bone-in chicken breasts, but remember that the skin on the chicken acts as a protective shield, locking in moisture and yielding lots of flavor. Add even more flavor by mixing ground spices with olive oil before brushing on the chicken, or simply roast with lemon slices and woody herbs, like thyme or rosemary.
How to Pan-Sear a Chicken Breast on the Stove
Although not a must, pounding boneless chicken breasts to an even thickness will ensure even (and faster!) cooking. However, it’s best to leave a bone-in skin-on chicken breast as is, but there is some light prep to be done to make sure the breasts fit flat in the skillet. Cut away the row of rib bone with kitchen shears or a paring knife, and find the little parts of the wishbone along the center where the breast was split and cut in half. If cooking a bone-in breast, start searing skin side down, and flip once the skin is golden brown, about 5 minutes.
