Chicken Breast

Chicken breast is the boneless pectoral muscle from a chicken, usually sold skinless and trimmed as a split half. It has a mild flavor and fine-grained, firm texture that can dry out if overcooked; it cooks quickly by pan searing, grilling, roasting, poaching, or stir frying and turns opaque white with light browning on the surface. Common retail forms include whole halves, thin cutlets, tenders, and ground meat.

Domestic chickens originated in Southeast Asia, with widespread adoption across Europe, the Middle East, Africa, and the Americas. Modern broiler production and cold-chain distribution made chicken breast a globally available staple used across cuisines from stir-fries and kebabs to cutlets and salads.