Chicken is the ubiquitous food of our time. It easily crosses several cultural boundaries. With its mild taste and uniform texture, it presents an intriguing blank canvas for the flavor palette of almost any cuisine. It’s usually quick to prepare, perfect for mid-week meals, and much better cost-effective than other protein-packed meats. For most Americans, it remains a nostalgic and evocative dish.

In my classes, a few questions often come up when preparing chicken: Which is better: bone-in or boneless chicken breasts? And should you wash chicken before cooking it?

Let’s address the second question first. The short answer is no.

Many people rinse chicken because they think it kills bacteria or germs. But the Centers for Disease Control and Prevention (CDC) recommends against washing raw meat because splashing water can spread germs to your sink, counters, and other surfaces. These germs could then spread to other foods you prepare and make you sick. The heat from cooking will kill any germs, so don’t bother rinsing the chicken.

The answer to the first question depends on whether you want something quick or tastier.

The case of bone-in breasts

Bone-in, skin-on chicken breasts, also known as “split” breasts, are the most traditional and versatile cut. Their distinct anatomy, including the sternum, ribcage and skin, lends rich flavor and succulent texture to any dish.

The benefits of a bone-in brisket are numerous: First, it’s tastier by far. The bones and skin provide an intense, savory flavor that enhances any marinade or seasoning. Second, the bone helps the chicken cook more evenly and the skin retains moisture, resulting in a succulent, tender breast. This juiciness is hard to beat. Finally, the skin becomes beautifully crispy when roasted or grilled, adding an extra layer of texture and flavor.

The case of boneless and skinless

Boneless chicken breasts are a lean and convenient cut. Their sleek shape and absence of bones make them ideal for quick and easy meal preparation.

Boneless breasts eliminate the need for deboning and skinning, saving you time in the kitchen. Once the bones and skin are removed, they contain fewer calories and fat. They are also very versatile and suitable for a wide range of cooking methods, including grilling, sautéing and baking.

My choice? On the bone every time because of their flavor. They take a little longer to cook: 35 to 45 minutes to cook at 350 degrees, compared to 15 to 25 minutes at 425 degrees to cook boneless breasts. But the extra time is worth it.

Simple Marinated and Roasted Chicken Breasts

Makes 6 chicken breasts

This is a preferred technique for simply and quickly roasting or grilling chicken breasts. I usually cook several breasts this way so I can have them on hand to use in salads, pastas, or other dishes that call for cooked chicken. It also goes well with chicken thighs and other meats like turkey breast or pork tenderloin. Also try this same marinade and serve it with salmon steaks or fillets — delicious! Of course, cooking times will need to be adjusted for other meats.

3/4 cup low sodium soy sauce

1/4 cup mirin

1 tablespoon Asian chili-garlic sauce

2 teaspoons toasted sesame oil

6 boneless, skinless chicken breasts

Mix soy sauce, mirin, chili-garlic sauce and sesame oil and marinate the breasts for at least 15 minutes and up to 2 hours. Arrange the breasts in a single layer in a lightly oiled baking dish and roast in a preheated 450 degree oven for 15 minutes or until the meat is cooked through and still juicy. Note: If you are using bone-in brisket, you will need to increase the cooking time.

Chicken piccata in a pan

Makes 4 servings

This is a classic American-Italian recipe that is easy and quick. Since it’s made in one pan, cleanup is a breeze. Very suitable for other meats, such as pork or turkey cutlets.

2 boneless, skinless chicken breasts, 10 to 12 ounces each

Kosher salt and freshly ground pepper

1/2 cup all-purpose flour

3 tablespoons of olive oil

3 tablespoons unsalted butter

2 tablespoons finely chopped shallot

1/4 cup dry white wine

3 tablespoons fresh lemon juice or to taste

1/3 cup chicken broth

2 tablespoons drained capers

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped chives

Butterfly the chicken breasts by cutting them in half horizontally. Working with one breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object like a frying pan, gently pound until a uniform thickness of about 1/4 inch thick.

Season the chicken on both sides with salt and pepper. Put the flour in a shallow bowl and dip the chicken in it. Shake off the excess.