Chicken breast
Chicken breast
- Flavor and role
- Lean white meat with almost no fat. Overcooked it turns dry, so pound to an even thickness before cooking.
- Typical dishes and uses
- Creamy Tuscan chicken (sun-dried tomatoes), chicken salad, chicken breast steak, white chicken chili.
- Substitutes
- Chicken tenderloins 1:1, chicken thighs (juicier). Soaking for 30 minutes in brine (1 L water + 50 g salt) keeps it moist.
- Storage
- Refrigerate 1-2 days, freeze 9 months. Cook to an internal temperature of 74°C.
- Main countries
- United States · Korea · Brazil
- Used in this book
- Marry Me ChickenWhite Chicken ChiliStrogonoff de Frango (Brazilian Chicken Stroganoff)Ají de GallinaCoxinha (Brazilian chicken croquettes)Chicken Enchiladas RojasAjí de Gallina Pull-Apart Cheese SlidersReina Pepiada ArepasHong Kong Crispy Noodle Cake with Shrimp and ChickenCoxinha de pote (coxinha in a cup)Perilla Oil Chicken Bibim-Kalguksu BowlChicken Katsu Parmigiana DonGochujang Rosé Marry Me Chicken Rice BowlMarry Me Chicken Baguette MeltMexican-Style Torta de MilanesaOven-Crisp Milanesa a Caballo Rice BowlSchnitzel Bites with Lemon-Caper DipStroganoff-Loaded Baked PotatoesThai Coconut Lemongrass White Chicken ChiliWhite Chicken Chili Baked Taquitos with Lime Crema
Updated 2026-10-10