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gm boneless chicken breast

MeatYear-round

Boneless chicken breast is exceptionally lean, providing approximately 31 grams of protein per 100 grams with minimal fat and no carbohydrates. It is an excellent source of B vitamins, particularly niacin and B6, and contains essential minerals including selenium and phosphorus.

About

Boneless chicken breast is the pectoral muscle (pectoralis major) of domesticated chicken (Gallus gallus domesticus), with the breastbone and ribs removed. This cut is derived from the front of the bird's torso and consists primarily of white meat. Boneless chicken breasts are prized for their lean protein content, mild flavor, and versatility in cooking. The meat has a fine-grained texture when raw and becomes tender and slightly firm when cooked. They are commonly sold fresh or frozen, either as individual breasts or in bulk packages. The USDA generally defines boneless chicken breast as having a maximum of 2% bone fragments by weight.

Culinary Uses

Boneless chicken breast is one of the most versatile proteins in global cuisine. It can be grilled, roasted, sautéed, poached, stir-fried, or breaded and fried. Common preparations include grilled chicken steaks, chicken piccata, chicken stir-fries, poached chicken for salads, and diced chicken for curries and grain bowls. Its neutral flavor makes it ideal for absorbing marinades and sauces. Boneless breasts are staple proteins in Mediterranean, Asian, Latin American, and contemporary health-focused cuisines. The meat is often pounded thin for even cooking or cut into strips for stir-fries. Proper cooking technique is essential to prevent drying; cooking to an internal temperature of 165°F (74°C) while avoiding overcooking preserves moisture and tenderness.

Forms & Preparations

Whole breast — Intact pectoral muscle, approximately 6-8 ounces; ideal for grilling, roasting, or pan-searing whole.
Halved or quartered — Cut into 2-4 pieces; reduces cooking time and provides smaller portions for individual servings.
Pounded/butterflied — Breast split horizontally and pounded thin, typically 1/4 to 1/2 inch thick; enables rapid cooking and even heat distribution.
Cubed or diced — Cut into 1-inch cubes or smaller; used for stir-fries, curries, kabobs, and grain bowls.
Sliced or stripped — Cut into thin strips, typically 1/4 to 1/2 inch thick; ideal for stir-fries, fajitas, and salads.
Ground — Finely minced or processed into ground meat; used for chicken patties, meatballs, and ground meat-based dishes.