Poultry
Bone In
Bone-in chicken breast keeps the rib cage segment under the white meat—juicier and more flavourful than boneless fillets because bone and often skin baste during cooking. Ideal for roasting and for grill plates that benefit from slower heat. Season under and over the skin, roast or grill skin-side attention first, and rest before slicing off the bone. Harder to dry out than thin boneless pieces. Excellent for meal prep when moisture matters. Carve carefully along the breastbone.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 14.2 g
- Saturated Fat 5.67 g
- Trans Fat 0.1 g
- Monounsaturated Fat 5.67 g
- Polyunsaturated Fat 2.84 g
- Cholesterol 94.9 mg
- Sodium 71 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.3 g
- Water 48.5 g
- Energy 257 kcal
- Water 48.5 g
- Carbohydrates 0.01 g
- Protein 32.3 g
- Fat 14.2 g
- Saturated Fat 5.67 g
- Monounsaturated Fat 5.67 g
- Polyunsaturated Fat 2.84 g
- Omega-3 0.34 g
- Trans Fat 0.1 g
- Vitamins 40.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.25 mg
- Vitamin B5 — Pantothenic Acid 1.15 mg
- Vitamin B6 0.57 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.1 µg
- Minerals 550 mg
- Major Minerals 549 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 94.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.25 · vitamin-b5-pantothenic-acid: 1.15 · vitamin-b6: 0.57 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.1 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Butchers sold split bone-in breasts as a middle path between whole birds and fillets.
Grill restaurants preferred bone-in breasts for juicier ticket times than thin fillets.
Home oven trays of bone-in breasts became a weeknight roast default.