How to split a bone-in chicken breast cleanly by scoring the breastbone with the knife heel first
Flip the breast over, score through the softer breastbone with the heel of the knife, then press through and finish with a controlled saw while keeping skin tight.
Cutting bone-in breast in half is easier from the back side. Make a starter incision through the breastbone with the heel of your knife to avoid chipping the blade, then press through into the meat and saw to finish; keep the skin tight so it doesn’t bunch up.
The short version
- Start the cut with the knife heel through the breastbone.
- Keep skin tight to prevent bunching.
What you need
- chef’s knifeUse the heel to start through bone.
- cutting board
How to do it
- 1
Flip the breast over to work from the back side.
This orientation makes the breastbone accessible.
Watch this step - 2
Locate the breastbone; use the heel of your knife to make an incision through it (especially if the bone is soft).
This helps avoid cracks/divots in your knife edge.
Watch this step - 3
Press the knife through the breast until you’re into the meat, then saw through to finish splitting.
Use controlled sawing only after you’ve started the cut cleanly.
Watch this step - 4
Keep the skin tight on the underside so it doesn’t bunch up during the cut.
Skin bunching leads to uneven halves.
Watch this step
What goes wrong
Trying to split from the top side and struggling to cut evenly
Flip it over and cut through the breastbone from the back side.
Damaging the knife edge on bone
Score with the heel first, then press through and saw only as needed.
Why it works
Scoring the bone creates a controlled fracture line and reduces blade damage; skin tension prevents wrinkling and uneven cuts.
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