Breast (Boneless Skin-On)

The boneless skin-on breast sits between the convenience of a boneless skinless breast and the flavor of a bone-in cut. The skin stays on, which means the fat renders during cooking and bastes the meat from above — producing a juicier, more flavorful result than a skinless breast while still being easy to portion, slice, and serve without navigating a bone.

Sear them skin-side down in a hot pan until the skin is golden and crisp, then flip and finish in the oven. The result is a restaurant-quality pan-roasted breast that's far simpler to execute than it looks. They also grill beautifully and work well stuffed under the skin before cooking.

Sold in pairs and priced by weight, 1.50 to 1.59 lbs. pictured. Select the size that best suits your needs.