Here's everything worth knowing about chicken breast halves, boneless, skin-on and how to pick them, what they is, how to store them, and what to use instead, plus 14 recipes to cook tonight.

What is chicken breast halves, boneless, skin-on?

A boneless, skin-on chicken breast is exactly what it sounds like: the breast meat with the bone removed but the skin left on. It is the middle ground between the bare skinless fillet most people buy and the bone-in breast you roast whole.

That skin is the reason to choose this cut. As it cooks it renders its fat and crisps into a golden, savory layer.

While it does, it shields the lean meat underneath from the direct heat that dries chicken out. You get crisp skin and juicier meat in one piece, with none of the bone to carve around.

Cooking a Boneless Skin-On Breast

The signature method is the pan-roast. Pat the skin bone-dry and season it, then lay the breast skin-side down in a barely-oiled hot skillet.

Leave it alone for six to eight minutes while the fat renders and the skin browns and releases on its own. If you fight it loose early, you tear it.

Flip, then finish in a 400°F (200°C) oven or over lower heat until the center reaches 165°F (74°C) on an instant-read thermometer. A thick breast usually needs eight to twelve more minutes.

The skin also stands up to broiling and grilling, going crisp and a little charred. That is the route taken by Broiled Chicken Breast with Honey Mustard Sauce and the Provencal Chicken Breasts with Rosemary Orzo.

A pan-finished version instead carries French Country Chicken With Mushroom Sauce and the spinach-stuffed Petti Di Pollo Ala Florentino.

Pairing and Common Mistakes

The rendered skin pairs with bold, acidic partners that cut its richness: lemon, white wine, mustard, capers, garlic, and fresh herbs. A pan sauce built in the browned drippings is the natural finish.

The biggest mistake is a wet starting surface. Skin laid down damp steams instead of browning, and you end up with flabby, rubbery skin instead of crisp. Dry it hard with paper towels, and salt it ahead if you have time.

The second is overcooking the lean meat. The skin tempts you to keep going for more color, but breast meat turns dry and chalky once it climbs past that 165°F (74°C) mark. Pull it on temperature, not on the look of the skin, and rest it five minutes before slicing.

The third is crowding the pan. Pack breasts in tight and they steam in their own moisture; leave space so each one sears.

Substitutes

A boneless skinless breast is the obvious swap when you don't care about crisp skin, as in a curry or a soup where the skin would just go soft anyway. It cooks faster and dries out sooner, so watch it closely and pull it right at temperature.

A bone-in skin-on breast gives you the same crisp skin with even more insurance against drying, since the bone moderates the heat. It simply takes longer to cook through.

Skin-on, boneless thighs are the most forgiving alternative. They are richer and nearly impossible to dry out, though darker and more strongly flavored.

Buying and Storing

Look for breasts with skin that fully covers the meat, pale pink flesh, and no gray cast or sour smell. The skin should be intact and dry-ish, not slimy. A larger flap of skin gives you more to crisp.

Raw chicken keeps in the coldest part of the refrigerator for one to two days. Store it on the bottom shelf in a sealed container or on a plate so nothing drips onto other food, and cook or freeze it before that window closes.

For longer storage, freeze it well-wrapped for up to nine months, and thaw in the refrigerator overnight rather than on the counter.

To get the crispest skin, leave the seasoned breast uncovered in the fridge for a few hours or overnight first. That dries the surface so it browns better the moment it hits the pan.

Nutrition

Quick facts

Where to find chicken breast halves, boneless, skin-on: Chicken breast halves, boneless, skin-on is usually found in the poultry section or aisle of the grocery store or supermarket.

Food group: Chicken breast halves, boneless, skin-on is a member of the Poultry Products US Department of Agriculture nutritional food group.

In Chinese

鸡胸脯肉，去骨，带皮

British (UK) term

Chicken breast halves, boneless, skin-on

en français

poitrine de poulet désossée avec la peau

en español

pechuga de pollo con piel

How much does chicken breast halves, boneless, skin-on weigh?

Amount	Weight
1 cup, chopped or diced	140 grams
1 unit (yield from 1 lb ready-to-cook chicken)	58 grams
½ breast, bone removed	98 grams

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Poultry Products

Recipes using chicken breast halves, boneless, skin-on

There are 14 recipes that contain this ingredient.

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