Whether split chicken breasts have bones is a common question for home cooks and grocery shoppers. The short answer is: it depends. There are a few different types of split chicken breasts available at the grocery store, some with the breastbone attached and some without.
Bone-in split chicken breasts
Bone-in split chicken breasts, sometimes labeled “split chicken breasts with rib meat,” are cut so that each half still has a portion of the breastbone attached. The breastbone is the central bone that runs through the middle of a whole chicken breast. When the breast is split in half, a small section of the breastbone remains on each piece.
So bone-in split chicken breasts do contain a bone. The advantage of bone-in split breasts is that the bone adds flavor as the meat cooks. The bone protects the delicate breast meat and keeps it moist. The rib meat or ribcage cartilage also adds extra flavor.
However, the bone makes the chicken trickier to eat. You’ll need to navigate around the bone while eating the chicken, and be careful not to choke on small bone fragments. The bone also makes the chicken harder to slice or dice for recipes.
Boneless split chicken breasts
Boneless split chicken breasts have had the breastbone completely removed so there is no bone left in the meat. You may see them labeled as “boneless skinless chicken breast halves.”
Since the breastbone has been removed, boneless split chicken breasts do not contain any bones. The advantage of boneless breasts is they are very easy and safe to eat. The chicken can be added to salads, sandwiches, pasta and more without having to worry about bones.
However, removing the bone can make the meat less juicy and flavorful. Care must be taken not to overcook boneless chicken breasts since they dry out quickly without the bone.
How to tell if split chicken breasts have bones
When buying split chicken breasts at the store, check the packaging labels closely. Words like “bone-in,” “with rib meat” or “with back portion” indicate the chicken contains bones. “Boneless” and “skinless” means all bones and skin have been removed.
You can also visually inspect the chicken. Bone-in split breasts will have a portion of the breastbone visibly protruding from the meat. The bone may be surrounded by rib meat or cartilage. Boneless breasts will have a clean cut down the center without any bones inside.
Press on the meat with your fingers – you should be able to feel the hard breastbone in bone-in chicken. Boneless breasts will have an even thickness of meat across.
How to remove the breastbone from bone-in chicken
If you want boneless chicken but only have access to bone-in split breasts, you can easily remove the bones yourself:
- Lay the chicken breast skin-side down on a cutting board. Locate the breastbone running vertically through the center.
- Using a sharp boning knife, make a cut down one side of the breastbone, slicing through the rib meat to expose the bone.
- Run the knife down the other side of the bone to completely separate it from the meat.
- Pull out the breastbone and discard. You can also detach the rib bones from the rib meat if desired.
- Check for any remaining small bones or cartilage and remove those as well.
- You now have a completely boneless split chicken breast ready for cooking or other recipes.
Cooking tips for split chicken breasts
Both bone-in and boneless split chicken breasts work for a wide variety of recipes like soups, salads, sandwiches, pasta dishes and more. Follow these tips for cooking split chicken breasts:
Bone-in
- Season the meat side, not the skin side, for best flavor.
- Use gentle heat like baking, grilling or poaching to keep the meat moist.
- Cook to 165°F internal temperature to ensure safety.
- Allow to rest 5 minutes before carving to let juices redistribute.
- Slice around the bone or remove bone before serving if desired.
Boneless
- Pound to an even thickness so they cook evenly.
- Don’t overcook – aim for 155-160°F internal temperature.
- Add a brush of oil or acidic marinade to keep the meat juicy.
- Cut into strips or dice once cooked for faster cooking in other recipes.
Nutrition of split chicken breasts
Chicken breast is prized for its high protein content and low fat and calories. Here is how 3 ounces (about half a breast) compares between bone-in and boneless, cooked (source: USDA):
| Split Chicken Breast (cooked) | Bone-in | Boneless |
|---|---|---|
| Calories | 141 | 140 |
| Protein | 26g | 28g |
| Fat | 3g | 1g |
As you can see, bone-in and boneless chicken breasts have minimal differences nutritionally when the bones are removed before eating. The protein is slightly higher in boneless since you are getting more actual meat weight.
Price difference of bone-in vs boneless chicken
Bone-in chicken breasts are often cheaper per pound compared to boneless skinless breasts. This is because you are paying for the weight of the bones too. Here are some average prices:
- Bone-in split breasts: $2-$3 per lb
- Boneless skinless breasts: $3-$4 per lb
However, once the bones are removed from the bone-in breasts, the edible meat yield is lower. So boneless chicken may be more economical overall, since you aren’t paying for any waste.
Conclusion
In summary, whether split chicken breasts contain bones depends on the specific type:
- Bone-in split chicken breasts have a portion of the breastbone attached
- Boneless split chicken breasts have all bones removed
Check packaging labels, visually inspect the meat, or feel for bones to determine which type you have. Both varieties work great in recipes – just adjust cooking times and methods as needed. While bone-in breasts have more flavor, boneless can be easier to eat and cook with. Choose what’s best for your meal!