chicken breast halves with ribs
Excellent source of lean protein, B vitamins (especially niacin and B6), and selenium; the skin adds fat content, increasing caloric density but also providing fat-soluble vitamins and improved flavor profile when retained during cooking.
About
Chicken breast halves with ribs, also known as split breasts or bone-in, skin-on chicken breasts, consist of the pectoral muscle of the chicken (Gallus gallus domesticus) attached to the ribcage and sternum. This cut retains the bone structure and typically includes the skin, which contributes fat and flavor during cooking. The breast meat itself is lean and tender, with a mild flavor profile that becomes more complex when cooked with the bones and skin intact. The ribs provide structural support and contain marrow and connective tissue that enriches the cooking liquid and contributes to the development of savory depth during braising or roasting.
Culinary Uses
Chicken breast halves with ribs are versatile cuts suited to roasting, braising, poaching, and grilling. The bone-in, skin-on preparation is favored for its ability to retain moisture and develop flavor during cooking—the skin crisps when roasted, while the bones contribute gelatin and body to pan sauces and cooking liquids. Common applications include classic roasted chicken, coq au vin, chicken piccata prepared with bone-in cuts, and various braise-based dishes across Mediterranean and European cuisines. The cut also performs well in stocks and broth-making. Skin should typically be scored before high-heat cooking to render fat evenly.