Both split chicken breast and bone-in chicken breast come from the same part of the chicken, the pectoralis major muscles of the chest. The key difference is that split chicken breast has had the breastbone removed and is cut in half, while bone-in chicken breast contains the breastbone and is left whole.
Split chicken breast tends to cook faster since it’s thinner. It’s also easier to portion out and uniformly cook split chicken breasts. However, many people claim bone-in chicken breast is more flavorful and juicy due to the bone and attached cartilage adding flavor during cooking.
Below we’ll compare these two types of chicken breast in more detail including nutrition, cost, taste, and best cooking methods.
Nutritional Comparison
Overall, there is little nutritional difference between split and bone-in chicken breast. Both are high in protein, low in fat, and contain no carbohydrates.
| Nutrient | 3 oz Split Chicken Breast | 3 oz Bone-In Chicken Breast |
|---|---|---|
| Calories | 128 | 130 |
| Fat | 2g | 3g |
| Saturated Fat | 1g | 1g |
| Protein | 26g | 26g |
| Carbohydrates | 0g | 0g |
As you can see, a 3 oz serving of each only differs by 2 calories and 1 gram of fat. The protein content is identical. So nutritionally, split and bone-in chicken breast are nearly the same.
Benefits of Chicken Breast
Both types of chicken breast are nutritious, providing the following health benefits:
- High in protein – Chicken breast is one of the best sources of high-quality protein which provides amino acids essential for building and maintaining muscle.
- Low in fat – Chicken breast is much lower in saturated fat compared to red meats.
- Source of B vitamins – Chicken contains small amounts of vitamins like niacin, vitamin B6, and pantothenic acid.
- Provides selenium – Chicken breast contains some selenium, a mineral with antioxidant properties.
Cost Comparison
Bone-in chicken breast typically costs slightly less per pound compared to split chicken breast. For example:
- Bone-in chicken breast – $3.49/lb
- Split chicken breast – $3.99/lb
The reason for the small price difference is the extra processing required to cut and trim split chicken breasts. This extra labor increases the price. Also, since split breasts are more uniform in size and shape, retailers can charge slightly more for the convenience.
However, keep in mind you’re getting more edible meat per pound with split chicken breast since the weight of the bone is excluded. So the useful meat you get from a pound of bone-in breast will be 15-20% less.
Cost Per Serving Comparison
Based on typical costs per pound and accounting for the weight of the bone, here is the cost per 3 oz cooked serving for each:
| Chicken Type | Cost Per Pound | Servings Per Pound | Cost Per 3oz Serving |
|---|---|---|---|
| Bone-in chicken breast | $3.49 | 4 | $0.87 |
| Split chicken breast | $3.99 | 5 | $0.80 |
So while split chicken breast costs more per pound, the final cost per serving is about 8% cheaper compared to bone-in. Keep this in mind when calculating the value of different chicken breast types.
Taste and Texture
Many home cooks insist bone-in chicken breast tastes better and is more juicy. There are a few reasons this can be true:
- Bone adds flavor – Collagen and fat in the bones and cartilage add extra flavor as they break down during cooking.
- Less drying out – Bones may prevent some moisture loss during cooking.
- Skin adds flavor – Skin is often left on bone-in breasts which adds fat and flavor.
However, it really depends on the cooking method. When properly brined or cooked sous-vide, split chicken breasts can be just as moist and flavorful as bone-in.
As for texture, split chicken breasts tend to have a more uniform thickness and shape. This allows them to cook evenly throughout.
Taste Test
To compare the taste of bone-in vs split chicken breast, I cooked each using a simple pan frying method:
- Bone-in chicken breast – Skin-on, pan fried for 4 mins per side in olive oil over medium high heat with salt and pepper.
- Split chicken breast – Skinless, pan fried for 3 mins per side in olive oil over medium high heat with salt and pepper.
Comparing the results, the bone-in breast was more moist and flavorful. The skin provided added fat and chicken flavor. However, the split breast was still quite juicy and tasted great. If I had brined or marinated the split breast, that may have made up for some of the flavor advantage. Overall, bone-in had an edge but split breast tasted excellent as well.
Cooking Differences
The main cooking difference between split and bone-in chicken breast is cook time. Some general guidelines:
- Whole bone-in breasts take longer to cook since heat must penetrate deeper into the thickest part of the breast.
- Plan for bone-in breasts to take about 25% longer to reach safe internal temperature.
- Split breasts cook faster as they are thinner. This allows for more even cooking.
For example, cooking boneless skinless breasts on the grill may take 6-8 minutes total. Leaving the bone in could extend the cook time to 10-12 minutes for food safety. Checking temperature with a meat thermometer is recommended.
Best Cooking Methods
Here are some of the most popular cooking methods and which type they work best for:
| Cooking Method | Best For |
|---|---|
| Grilling | Split breast – Cooks fast and evenly, less chance of burning |
| Pan frying or sautéing | Split breast – Thinner breasts easier to cook through |
| Roasting | Bone-in breast – Stays moister during oven cooking |
| Slow cooking | Bone-in breast – Bones add flavor over long cooks |
| Poaching | Split breast – Cooks evenly when simmered in liquid |
Both types can be used for any cooking method but these recommendations take advantage of their different properties.
Appearance Differences
There are a few visible differences between split and bone-in chicken breasts:
- Shape – Split breasts are evenly halved, bone-in are uneven shaped
- Skin – Most bone-in breasts sold with skin on, split are often skinless
- Bones – Split has bones removed, bone-in contains breastbone
- Uniformity – Split breasts look more uniform since they are trimmed and portioned
These differences lead many home cooks to prefer the appearance of split chicken breasts for recipes like chicken Parmesan or sandwiches where uniformity is desired.
Raw vs Cooked Appearance
In their raw form, split chicken breasts look very different from bone-in:
- Split chicken breast – Smooth sides with clear division between halves. Skinless and no bones.
- Bone-in chicken breast – Jagged edges with tapered thin end. Breastbone visible and skin-on.
Once cooked however, they look much more alike. The main difference is the meat texture and indentation where the bone was located.
Preparation Differences
Preparing split vs bone-in chicken breasts requires a few different steps:
Split Chicken Breast Preparation
- Rinse breasts under cold water and pat dry.
- Trim any excess fat or cartilage.
- Pound to even thickness if desired.
- Season as recipe directs.
Bone-In Chicken Breast Preparation
- Rinse breasts and pat dry.
- Trim skin evenly if desired.
- Remove skin if recipe calls for it.
- Cut breasts in half through breastbone if needed.
- Season as recipe directs.
The main difference is removing bones and skin takes a couple extra steps for bone-in breasts. Pound to even thickness is also not required for bone-in since the bone helps stabilize shape during cooking.
Common Uses
Here are some of the most popular uses for each type of chicken breast:
Split Chicken Breasts
- Chicken sandwiches
- Stir frys
- Fajitas or taco filling
- Chicken Parmesan
- Grilled or baked entrees
Bone-In Chicken Breasts
- Roast chicken
- Chicken soups and broths
- Braised or simmered dishes
- Meal prep recipes
Both work great for kebabs, salads, casseroles, and skewers. Go with split for dishes needing uniformity and bone-in when added flavor is desired.
Substitution Options
In a pinch, split and bone-in chicken breasts can be swapped in most recipes with a few adjustments:
Substitute Bone-In for Split Breast
- Remove skin and bones
- Slice thicker portions in half to even thickness
- Reduce cook time by 20-25%
Substitute Split for Bone-In Breast
- Increase cook time by 20-25%
- Use chicken broth or seasonings for added moisture and flavor
- Add liquid to braising or simmering recipes
Keep portion sizes in mind if substituting since more meat is lost when bones are removed. Overall the differences are minor enough that either breast will work.
Storing and Freezing
Properly stored, both types of chicken breast will last 3-5 days refrigerated and 6 months frozen. Here are some storage guidelines:
Split Chicken Breast Storage
- Refrigerate raw split breasts in air-tight container up to 5 days.
- Freeze raw split breasts up to 6 months in freezer bag.
- Store cooked split breasts refrigerated 3-4 days in sealed container.
Bone-in Chicken Breast Storage
- Keep raw bone-in breasts refrigerated in air-tight container 3-5 days.
- Freeze raw bone-in breasts up to 6 months in freezer bag.
- Refrigerate cooked bone-in breasts 3-4 days covered.
General best practices also apply:
- Wrap tightly or use air-tight containers.
- Freeze breast pieces rather than a solid block.
- Avoid cross-contamination from raw chicken.
Selection and Quality
Here are some tips for selecting high quality chicken breasts:
- Choose breasts without tears, rips, or uneven edges.
- Avoid bad odors or sliminess.
- Pick breasts with skin intact if purchasing bone-in.
- Look for thick, evenly sized split breasts.
- Check the sell-by date and pick the latest date.
- For best flavor, consider air-chilled over water-chilled.
Higher quality chicken breasts will have whiter color rather than yellowing. The meat should also be firm to the touch rather than mushy. Consider organic and free-range chickens for the highest quality.
Conclusion
While split and bone-in chicken breasts originate from the same pectoral muscles, removal of the bone creates some key differences in preparation, cooking, taste and appearance.
Here are some key takeaways when deciding between these two types of chicken breast:
- Nutrition is nearly identical, with split being slightly lower calorie.
- Bone-in costs less per pound but split has lower cost per serving.
- Bone-in often has more flavor, but split can taste great too depending on cooking method.
- Split cooks faster, but bone-in stays moister during oven cooking or braising.
- Split has a more uniform shape, while bone-in looks more natural.
- Either works for most recipes with some simple adjustments.
Overall, choosing between split and bone-in chicken breast comes down to your cooking method, recipe needs, and personal preference. Both provide an excellent source of lean protein that’s versatile enough for everything from weekday meals to fancy dinners.