chickenbreast

Chicken breast refers to the pectoral muscle of the chicken and is commonly sold as boneless, skinless fillets or as bone-in cuts with the skin. It is the leanest mainstream chicken cut, with white meat that has a mild flavor and cooks quickly. The boneless, skinless variant is the most frequently used for everyday cooking.

Nutritionally, chicken breast is high in protein and relatively low in fat compared with other cuts. Raw, it provides about 165 calories, 31 g of protein, 3.6 g of fat per 100 g, and no carbohydrates. Cooking reduces moisture and can change texture; overcooking tends to make the meat tough and dry.

Common cooking methods include grilling, baking, sautéing, poaching, and light frying. It can be pounded to an even thickness for uniform cooking, or cut into strips, cubes, or medallions. Marinades, herbs, and spices are often used to enhance flavor; chicken breast can be breaded, stuffed, or incorporated into stews and casseroles.

Safety and storage guidelines emphasize proper cooking and handling. The internal temperature should reach 165 F (74 C) to ensure safety. Avoid cross-contamination with raw poultry, and refrigerate within two hours. Raw chicken can be stored for 1–2 days in the refrigerator and longer if frozen.

Production context notes that chicken breast comes from broiler chickens raised for meat, and it is a widely available product in many markets. Farming practices and labeling vary by region and producer.