Chicken Breasts

The chicken breast is a particularly healthy part of this already nutritious bird, as it is low in fat and a good source of protein. The majority of chicken fat is concentrated in the skin, so chicken breasts are typically sold skinless and boneless.

Chicken is a versatile and adaptable protein that is served in countless ways across myriad cuisines. Despite being one of the most ubiquitous cuts of meat in the United States and Canada, chicken breast can also be one of the hardest to cook, often teetering a fine line between undercooked and dry.

The chicken breast is a lean cut of meat taken from the pectoral muscle on the underside of the chicken. Each whole chicken contains one chicken breast with two halves, which are typically separated during the butchering process and sold as individual breasts. Given its desirable white meat and health benefits, boneless chicken breast meat is the most expensive cut of chicken in comparison to chicken thighs, wings, and drumsticks.

This versatile cut can be grilled, baked, roasted, fried, barbecued, and boiled in countless ways. No matter the cooking method, chicken should always be handled with care, and the areas, utensils, and hands that have been in contact with the raw chicken should be washed thoroughly with soap and hot water to prevent food safety risks.