How to Cut a Chicken Breast Like a Pro

Chicken breasts can be one of the most versatile and easy proteins to cook with. Their mild flavor allows them to pair well with a variety of seasonings and sauces. While leaving the chicken breast whole is an option, learning how to properly cut a chicken breast can unlock even more possibilities when it comes to cooking.

With a few simple techniques you’ll be able to cut chicken breasts into thinner, uniform pieces that cook quicker and more evenly. Or you may want to slice a breast into long strips for fajitas or chunks for kebabs or stir fries. Follow this guide to become a chicken cutting pro in no time!

Why Cut Chicken Breasts?

There are a few key reasons you may want to cut a chicken breast before cooking

• It cooks more evenly. With whole chicken breasts, especially thicker ones, the ends are often dry and overdone while the middle stays underdone. They cook at the same rate when you cut them into smaller, more even pieces.

• Cooks more quickly: Thinner pieces will cook faster than a whole breast. This allows you to get dinner on the table quicker on busy nights.

• For better flavor penetration, cut chicken into smaller pieces before marinating or seasoning. This gives flavors more space to get into the meat.

• Control portion sizes: Cutting breasts into strips, cubes or slices makes it easy to divide it up into individual portions.

• For some recipes, like kebabs, stir fries, or fajitas, the chicken needs to be cut into certain shapes or sizes.

What You Need

Cutting chicken breasts is simple with just a couple of basic tools:

• Sharp knife – A quality chef’s knife that can slice through the chicken cleanly works best.

• Cutting board – Choose one that won’t dull your knife’s blade. Wood or plastic are good options.

• Kitchen shears (optional) – Helpful for cutting chicken into smaller pieces or strips.

• Measuring spoons (optional) – Useful for cubed chicken in recipes specifying a certain cube size.

Cutting Techniques

Follow these simple techniques for common ways to cut chicken breasts:

Halving

This involves cutting the breast straight down the middle into two thinner halves.

• Place chicken breast smooth-side down on cutting board. Hold it steady with one hand on top.

• Starting at the thick end, slice down through the middle. Apply even, gentle pressure with the knife as you cut.

• Repeat with any additional breasts. Halved breasts will cook faster and more evenly.

Quartering

Cutting a breast into four pieces makes for quick, evenly-cooked portions.

• First, halve the chicken breast using the steps above.

• Then, turn the breast halves to lie sideways on the cutting board. Cut each half in half again so you have 4 evenly-sized pieces.

Slicing

Thin slices of chicken breast work great in dishes like fajitas, stir fries, pasta dishes and more.

• Place chicken smooth-side down. Slice the breast crosswise into strips of desired thickness.

• For stir fries, aim for 1/4 inch thick strips. Fajitas or pasta may use slightly thicker slices.

• Try cutting on a diagonal for longer oval shaped slices.

Dicing

Diced chicken provides smaller, uniform pieces perfect for soups, salads, kebabs, casseroles and more.

• Cut chicken breasts into long, 1-inch wide strips.

• Stack a few strips on top of each other. Make perpendicular cuts across the strips to dice them.

• For perfectly measured cubes, cut strips the desired width (like 1/2 inch for a 1/2 inch cube).

Cubing

This produces cube-shaped chicken pieces in specific sizes called for in recipes.

• Cut breasts lengthwise into strips measuring the desired cube size. Cut more strips of the same width.

• Stack strips and cut crosswise into cubes. Repeat with remaining strips.

• Use measuring spoons to check cube sizes if needed. Aim for uniformity.

Chicken Types and Sizes

The size and shape of chicken breasts can vary, which affects how you may want to cut them. Here are some common options:

• Whole breasts: The entire breast half with rib meat attached. Cut in half through the thickness.

• Boneless breasts: Breast half without ribs. Flatten to even thickness before cutting.

• Tenderloins: A long, thin muscle along underside of breast. Slice lengthwise into strips.

• Large vs. small: Size impacts thickness. Halve or quarter large breasts. Small ones can cook evenly whole.

Seasoning and Marinating

Cutting chicken into smaller pieces gives more surface area to absorb flavors when marinating.

• If time allows, cut chicken then marinate for 30-60 minutes. Turn occasionally.

• Quick seasoning options include sprinkling with salt, pepper, spices, herbs, onion/garlic powder or drizzling with oil, soy sauce, lemon juice.

• Rub seasonings into all sides of chicken pieces before cooking.

Cook Completely

Properly cooking cut chicken to safe internal temperatures kills any harmful bacteria. Use a food thermometer to check temperature.

• Whole cuts: 165°F

• Ground chicken: 165°F

• Stir fries, kebabs: 165°F

• Soups, casseroles: 165°F

If reheating cooked chicken, heat to 165°F. Avoid letting chicken sit in unsafe temperature zone between 40°F-140°F.

Storage

Store raw chicken in the coldest part of the refrigerator for 1-2 days. Use within 4 months if frozen.

• Place chicken in sealed container or resealable plastic bag.

• Lay chicken flat if possible rather than stacking.

• Do not rinse raw chicken, which can spread bacteria. Pat dry with paper towels.

Ready to Cut

With the right tools and these easy techniques, you’ll be cutting chicken breasts like a pro. Halving, slicing, dicing or cubing chicken unlocks quick cooking times, even doneness, better flavor absorption and perfect sizes for any recipe. Sharpen your knife skills and enjoy the versatility and ease chicken breasts offer for weeknight dinners, meal prepping and more.