Poultry · Chicken

Chicken breast

Lean, boneless white meat from the chicken's breast; quick to cook and easy to dry out.

Also called: boneless chicken breast, chicken fillet, skinless chicken breast

What it is

Chicken breast is the large, pale, boneless muscle from either side of the breastbone, usually sold skinless. Each half-breast weighs roughly 150–250 g and tapers from a thick end to a thin point, with a loose strip (the tenderloin or mini fillet) underneath. It is leaner and milder than thigh meat.

How it’s used

Grilled, pan-fried or baked as fillets
Sliced for stir-fries, fajitas and salads
Breaded as schnitzel, katsu or nuggets
Poached and shredded for sandwiches and soups
Diced for quick curries and skewers

Characteristics

Taste: Mild and clean.
Texture: Fine-grained, firm and lean; dry and stringy if overcooked.
When cooked: Cooks quickly and dries out fast. Butterflying or pounding to an even thickness, brining or marinating, and resting after cooking keep it juicy.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for frying, Suitable for grilling, Suitable for boiling
Common in: American, British, Indian, Chinese, Japanese, Mexican, Italian

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge and use by the date, or freeze flat for quicker thawing. Thaw in the fridge.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Raw poultry can carry Salmonella and Campylobacter. Cook until the thickest part reaches 74 °C (165 °F) and juices run clear.
Do not rinse raw poultry under the tap, which splashes bacteria around the sink; keep it on the bottom shelf of the fridge and use separate boards and knives from ready-to-eat food.