Chicken breast is one of the most popular cuts of chicken. It’s lean, easy to cook, and versatile. Chicken breast with the rib meat left on is becoming more common in grocery stores. But is it better than regular boneless, skinless chicken breast? Here’s a detailed look at the pros and cons of chicken breast with rib meat.
What is chicken breast with rib meat?
Chicken breast with rib meat, also called airline chicken breast, refers to chicken breast with a portion of the rib bones and cartilage left attached. This extra rib section typically includes a small amount of meat as well.
The ribs add more flavor from the bone and fat compared to regular boneless chicken breast. They also make this cut of chicken breast more moist and tender when cooked properly.
Pros of chicken breast with rib meat
Here are some of the main benefits of buying chicken breast with the rib meat intact:
More flavor
The rib bones and cartilage left on the chicken breast add extra chicken flavor. As the chicken cooks, the bones and cartilage impart flavor and juices into the meat. This can enhance the taste compared to boneless, skinless chicken breast which can end up dry and bland if overcooked.
Added moisture
The extra fat and collagen in the ribs helps keep the chicken breast meat juicy, moist, and tender. So it’s less likely to dry out during cooking.
Better texture
The rib meat offers some extra chew and texture compared to plain chicken breast.
Nutrition
Chicken ribs provide additional nutrients like calcium in the bones, as well as some beneficial fats.
Versatile
Chicken breast with ribs can be used in a variety of recipes from soups and stews to grilled or baked dishes. The ribs add robust chicken flavor.
Often cheaper
When sold bone-in, chicken breast costs less per pound than boneless, skinless chicken breast. If you don’t mind the extra prep work, it’s an affordable alternative.
Cons of chicken breast with rib meat
However, there are a few downsides to consider:
More expensive by edible weight
Once you remove the bones and cartilage, chicken breast with ribs provides less edible chicken meat per pound compared to boneless breasts.
More prep work
You’ll need to remove the rib bones before eating. This can add more time and effort compared to being able to cook boneless chicken breast right away.
Messier prep
Cutting out the rib section can be messier and lead to more wasted meat left on the bones.
Difficult to portion
The uneven shape with the bone in makes it trickier to slice or cube the chicken breast evenly.
Higher calorie
The rib meat does add more fat and calories compared to plain boneless, skinless breasts. The extra taste and moisture comes from more saturated fat and calories.
Not ideal for every recipe
For recipes like chicken sausage or ground chicken, boneless is better to make it easier to cut and incorporate evenly. The bones get in the way in some recipes.
Nutrition comparison
Here is a nutritional comparison between 3 ounces of boneless, skinless chicken breast versus chicken breast with rib meat:
| Nutrient | Boneless, skinless chicken breast (3 oz) | Chicken breast with rib meat (3 oz) |
|---|---|---|
| Calories | 120 | 150 |
| Protein | 25g | 24g |
| Fat | 1.5g | 4.5g |
| Saturated Fat | 0.5g | 1.5g |
| Carbohydrates | 0g | 0g |
As you can see, the chicken breast with rib meat is a bit higher in calories and fat, but still provides an excellent source of lean protein. The extra fat helps keep the rib meat more flavorful and moist.
How to cook chicken breast with ribs
Here are some tips for preparing chicken breast with the ribs:
– Use a sharp knife or kitchen shears to carefully cut the entire rib section away from the breast meat. It can also be cut away after cooking.
– Season as desired. The ribs can hold more seasoning compared to plain breast meat.
– Roast at 400°F for 25-35 minutes until fully cooked. The bones help conduct heat for even cooking.
– Grill over medium heat for about 12-15 minutes per side. The rib bones add great flavor from the grill.
– Braise in a sauce or soup. The ribs add extra chicken flavor as they slowly cook.
– Remove rib meat from the bones when chicken is done cooking. Scrape off any excess meat.
– Allow to rest 5 minutes before slicing or chopping the chicken breast as needed.
Conclusion
Chicken breast with the rib meat left on provides more flavor, moisture, and nutrients compared to plain boneless, skinless breast. However, it does require a bit more hands-on time and effort.
If you don’t mind putting in some extra prep work, chicken breast with ribs can be an excellent choice. It gives you juicy, robust chicken flavor at a lower cost per pound. But for quick weeknight meals, boneless breasts may be more convenient.
In the end, whether or not you opt for the rib meat comes down to your cooking method, recipe needs, and willingness to do some trimming before eating. Both versions have their merits. Mixing it up with boneless or bone-in chicken breast can add variety to your meals.