chicken breast in bone recipe

The Best chicken breast in bone recipe

Chicken Breast in Bone with Bone Marrow Sauce

4.8 from 1626 votes

A rich, flavorful dish where tender chicken breast is braised in its own juices with bone marrow-infused sauce, resulting in a deeply savory and moist meal. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time1 hour 30 mins

Resting Time0 mins

Total Time1 hour 50 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken and Bone

• 4 bone-in, skin-on chicken breasts (about 6 oz each)
• 4 chicken bones (from the same breasts)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Bone Marrow Sauce

• 2 tbsp unsalted butter
• 2 tbsp chicken bone marrow (or substitute with 1 tbsp heavy cream + 1 tsp bone marrow powder)
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). If desired, pat chicken breasts dry and season both sides with salt, pepper, thyme, and rosemary. Place on a baking sheet and bake for 15 minutes to brown.
2. 2
   Remove chicken from oven and set aside. In a skillet, heat olive oil over medium heat. Add chicken bones and render fat for 2-3 minutes until golden. Remove bones and set aside.
3. 3
   In the same skillet, sauté shallot and garlic until soft (about 3 minutes). Add tomato paste and cook for 1 minute. Pour in chicken broth and simmer for 5 minutes.
4. 4
   Reduce heat to low, add butter, bone marrow (or substitute), Dijon mustard, and heavy cream (if using). Simmer uncovered for 10 minutes until sauce thickens. Season with salt and pepper.
5. 5
   Return chicken breasts to the skillet with rendered fat and bone marrow. Add the sauce and simmer for 15-20 minutes until chicken reaches an internal temperature of 165°F (74°C).

🔧Equipment

• Heavy-bottomed saucepan
• Skillet
• Mixing bowls
• Knife and cutting board
• Measuring spoons
• Wooden spoon
• Oven (optional, for browning chicken)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 120🧂Sodium: 750🌾Total Carbs: 8🥦Dietary Fiber: 1🍬Sugars: 4🥩Protein: 45

📝Notes

• For extra richness, ensure you use high-quality bone marrow or substitute with a mix of bone marrow powder and heavy cream.
• To make this dish vegetarian, replace chicken with mushrooms or tofu and use vegetable broth and plant-based butter.
• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

❓ Frequently Asked Questions About Chicken Breast in Bone with Bone Marrow Sauce

1. What is the difference between using chicken breast in bone broth versus regular bone broth for cooking?

Using chicken breast bones in bone broth enhances the flavor and depth by extracting collagen, gelatin, and marrow, resulting in a richer, more gelatinous broth. Regular bone broth typically comes from larger bones like chicken feet, knuckles, or whole carcasses, which yield more marrow and connective tissue. For a chicken breast-infused bone broth, you’ll often use the bones from chicken breasts themselves (or their carcasses) to create a lighter, more aromatic broth that’s perfect for soups, stews, or sauces.

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2. How long should I simmer chicken breast bones to make the best bone broth?

For optimal flavor and collagen extraction, simmer chicken breast bones (or their carcasses) for 12–24 hours on low heat. The longer you simmer, the more gelatin and nutrients are released, but avoid boiling hard—gentle simmering (just below a rolling boil) works best. If you’re short on time, 6–8 hours still yields a delicious broth, though it may be slightly less rich.

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3. Can I use chicken breast bones from a store-bought rotisserie chicken?

Yes, you can use rotisserie chicken bones, but they may not be as flavorful as fresh bones. The skin and meat from the rotisserie often contain oils and seasonings that can add extra depth. If possible, opt for bones from a whole chicken or a butchered carcass for the best results. Store-bought bones are fine for a quick broth, but for a more robust flavor, fresh or organic bones are ideal.

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4. What’s the best way to prepare chicken breast bones for bone broth without wasting meat?

To maximize broth quality while minimizing meat, follow these steps:
1. Remove meat first: Cut the chicken breast into small pieces, discard the skin, and save the bones.
2. Clean the bones: Rinse them to remove blood and residue, then pat dry.
3. Debone if needed: If the bones are very small (from pre-cut breasts), you can leave them intact, but larger bones (like from whole breasts) can be cleaned and used whole.
4. Simmer with aromatics: Add bones to a pot with onions, carrots, celery, garlic, and herbs (like bay leaves or thyme) for extra flavor.
Avoid overcrowding the pot to ensure even simmering and better extraction.

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5. How can I prevent the chicken breast bones from turning mushy or breaking apart during broth-making?

To keep chicken breast bones intact and prevent mushiness:
– Use whole or large bone pieces: Smaller bones (like from pre-cut breasts) may break down faster; opt for whole breast bones or carcasses.
– Simmer gently: Avoid high heat or boiling; a slow simmer (just bubbles) is key.
– Strain before adding meat: If you’re reusing the broth for another dish, strain out bones first to avoid a gritty texture.
– Add meat later: If you want to use the meat, add it in the last 10–15 minutes of simmering to avoid overcooking it.
– Use a pressure cooker (optional): For faster broth, a slow cooker or Instant Pot can help preserve bone structure better than a stovetop.