Cooking bone-in chicken breasts can seem intimidating. Many home cooks opt for boneless, skinless breasts thinking they are easier and faster to cook. However, bone-in breasts have a clear advantage when it comes to flavor and moisture. The skin and bone act as insulation, preventing the delicate breast meat from drying out. With the right technique, bone-in chicken breasts can be just as easy to cook as their boneless counterparts, plus they offer much more flavor. This article will explain the best practices for cooking bone-in chicken breasts. Follow these guidelines for juicy, well-seasoned meat and crispy browned skin every time.
Why Choose Bone-In Chicken Breasts?
There are several good reasons to choose bone-in over boneless chicken breasts:
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Cost – Bone-in chicken breasts are significantly less expensive per pound than boneless, skinless breasts. You are paying extra for the butcher to remove the bones and skin.
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Flavor – The skin and bones add considerable flavor as the chicken cooks. The skin gets crispy and full of rich chicken fat flavor The bones impart a deeper, meatier taste
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Moisture – The skin and bones protect the delicate breast meat from drying out. With boneless breasts, the meat is entirely exposed to the oven heat.
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Texture – The crispy browned skin provides textural contrast and added richness.
So for maximum flavor, moisture, and value – go for bone-in chicken breasts.
Best Practices for Cooking Bone-In Breasts
Cooking bone-in breasts is similar to cooking a steak. Here are some tips
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Use a digital instant-read thermometer – This allows you to accurately monitor the internal temperature and determine doneness. Shoot for 160-165°F.
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Season under the skin – Slide your fingers under the skin and rub seasoning directly onto the meat before cooking This flavors the meat instead of just the surface Kosher salt and herbs work well,
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Sear the skin – Get the skin nice and crispy by finishing it in a hot skillet, skin-side down.
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Roast at 325°F – Roast at a moderate 325°F in the oven until the meat hits 160°F. This keeps the meat tender and juicy.
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Let it rest – Allow the chicken to rest 5 minutes before slicing. This allows the juices to redistribute through the meat.
Step-by-Step Method
Follow these simple steps for foolproof bone-in chicken breasts:
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Prep the chicken – Pat the chicken dry and use a knife to carefully loosen the skin from the meat, leaving it attached at the top. Be careful not to tear it. Season under the skin with kosher salt and herbs.
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Roast in the oven – Place chicken skin-side up on a wire rack set over a baking sheet. Roast at 325°F until the thickest part of the breast hits 160°F on an instant-read thermometer, about 35-45 minutes.
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Sear the skin – Heat a skillet over medium-high heat. Add 1 teaspoon oil and swirl to coat. Place the chicken skin-side down. Cook 3-5 minutes until the skin is crispy and deep golden brown.
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Make a pan sauce – While the chicken is roasting, you have time to make an easy pan sauce if desired. Try a compound butter, vinaigrette, or cream sauce.
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Let rest and serve – Transfer the seared chicken to a cutting board and let rest 5 minutes. Slice and serve with the pan sauce.
How Long to Roast Bone-In Chicken Breasts
The roasting time can vary quite a bit depending on the size and thickness of the breasts. Figure around 35-45 minutes for most bone-in chicken breasts to reach an internal temperature of 160°F when roasted at 325°F.
Use an instant-read thermometer to monitor the temp. Check toward the end of the estimated roasting time. The thickest part of the breast should register 160°F for optimal doneness.
Smaller or thinner breasts may only need 30 minutes, while very large or thick breasts may need up to 50 minutes. Let the thermometer be your guide.
What Temperature to Cook Bone-In Breasts?
For tender, juicy meat aim to cook bone-in chicken breasts to an internal temperature of 160-165°F. At this temp, the meat will be fully cooked but still tender and moist.
- 140-150°F – meat is undercooked and pink
- 160-165°F – meat is perfectly cooked, juicy and safe to eat
- 170°F+ – meat starts to dry out and become tough
Roasting the chicken at a moderate 325°F allows the interior to gently cook without over-drying the exterior. Then a quick sear at the end crisps up the skin beautifully.
Roasting Tips
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For crispy skin, poke holes in the skin with a skewer or paring knife so the fat can render and crisp up.
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Roast the chicken skin-side up on a wire rack set inside a rimmed baking sheet. The rack allows air circulation for even cooking.
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Brining is unnecessary with bone-in breasts, but do season under the skin for maximum flavor.
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Resist opening the oven door frequently, which can cause the temperature to drop.
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Use an oven mitt or tongs to carefully flip the chicken when searing the skin to prevent splatter burns.
Make it a Meal
Bone-in chicken breasts pair nicely with a variety of sides:
- Roasted or mashed potatoes
- Roasted vegetables – cauliflower, carrots, Brussels sprouts
- Rice pilaf or wild rice
- Greens – roasted, sauteed, or fresh salad
- Pasta – try chicken alfredo
- Bread – rolls, biscuits, or cornbread
For an easy pan sauce, melt a compound butter or blend a vinaigrette while the chicken roasts. Or make a quick cream sauce with shallots, white wine, and cream.
Common Questions
Can I cook frozen bone-in chicken breasts?
Yes, just add 5-10 extra minutes to the roasting time. Thaw first for shorter cooking.
What if my chicken breasts aren’t uniform?
If some pieces are larger or thicker than others, plan to remove them first when they reach 165°F. Let smaller pieces continue roasting.
Can I use this method for bone-in, skin-on chicken thighs?
Absolutely! Follow the same guidelines. Thighs can go to 175°F since they stay juicier.
Do I have to sear the skin?
It’s optional, but highly recommended for crispy skin and enhanced flavor.
The Takeaway
Cooking bone-in chicken breasts delivers maximum moisture and flavor. With a few simple tricks like seasoning under the skin and roasting at a moderate temp, you can enjoy foolproof results. Aim for an internal temp of 160-165°F for ideal doneness. Finishing with a sear makes the skin crispy and brown. Bone-in breasts do require a bit more hands-on time than boneless, but the payoff in terms of flavor and value make it worthwhile. Next time, skip the pricey boneless breasts and go for the flavorful bone-in option.
Use a meat thermometer
The fastest way to find confidence in the kitchen (especially regarding chicken temps) is to buy a meat thermometer. “The ThermoWorks Thermapen One is the absolute best,” says test kitchen director Chris Morocco. “Using a meat thermometer will do more to make you a better cook than a $200 skillet ever could—any serious cook should get one before spending money on new cookware.” If that particular model is too pricey for you, he suggests looking into the ThermoPop from ThermoWorks.
When using an instant-read thermometer, don’t rely on a reading taken from just one part of the chicken. Take the temperature in multiple spots to gauge doneness. “Bone doesnt channel heat as efficiently as flesh,” Morocco says, “because it is porous and those insulating air pockets inhibit heat transfer. So temp close to the bone, where the meat may take longer to reach the desired temperature, as well as near the edge,” making sure to get a reading from the thickest part of the meat.
Chicken temperature for white meat
For the best-tasting white meat, which includes breasts and wings, you generally want to cook the meat to an internal temperature of 160°F. This temperature will continue to rise after removing the chicken from the heat, ideally to a temperature of about 165°. According to Morocco, the temperature of a whole cooked chicken can increase 10° at rest, so it’s best to pull it from the heat source at 155°. In smaller cuts, like a chicken breast, the heat will increase by only about 5°, so remove them from the heat source when they reach 160°. Build the rest time into your cooking routine; use it to make a sauce or salad dressing.
It’s important to consider what type of meat you’re cooking: Is it bone-in? Boneless? A single chicken breast or a bunch of wings? Bone-in chicken will take longer to reach the desired internal temp; smaller cuts will require less cooking time. No matter what’s on your menu, the USDA states that the internal temperature of the chicken should reach 165° for food safety. Past that, you run the risk of eating dry chicken.