The Best Way to Butterfly Chicken Breast
Chicken breast is a versatile ingredient. You can bake them, grill them, or even air fry them for a quick weeknight dinner. While there are plenty of ways to prepare whole chicken breasts, the options are even greater if you opt to butterfly the breasts. Butterflying helps the chicken cook more quickly and evenly, allowing you to do things like stuff the breasts, cook them quickly in a creamy sauce, or pan-sear them without drying them out. Here, we break down everything you need to know about butterflying chicken breast.
What Is Butterflying?
Butterflying means to split a piece of meat, poultry, or seafood in half, with part of the two halves remaining connected. You can butterfly a thick steak, shrimp, or a piece of fish. Home cooks most often employ this technique however on chicken or turkey breast.
Why Should You Butterfly Chicken Breast?
Chicken breasts can be difficult to cook evenly because they are naturally thick at one end and thin on the other. This often leads to the smaller, pointy end of the breast cooking more quickly than the thick, rounded end, and drying out. By cutting the breast in half horizontally, the breast cooks more evenly and quickly.
How to Butterfly Chicken Breast
1. Place chicken breast on a cutting board lengthwise, with the thin, pointed end facing towards you. Place your hand on top of the breast (being sure to keep your fingers out of the way of the knife) to steady it while cutting. Use a sharp chef’s knife to begin cutting the breast in half horizontally, inserting the knife in the middle of the thickest part of the breast.
2. Cut almost to the other side, but leave the two halves connected. You should be able to open the two halves like a book.
3. If desired, cover the breast with a sheet of plastic wrap and lightly pound it into an even thickness with a meat mallet or heavy skillet.
What About Chicken Cutlets?
To make chicken cutlets, cut the chicken breast all the way through (instead of leaving the two halves attached) before pounding each half into an even thickness.
Tips for Butterflying Chicken Breast
Trim the breast. Before butterflying, use a sharp knife to remove any excess membranes or fat from the breast.
Remove the skin. Boneless chicken breasts are typically sold with the skin already removed, but if you’re working with breast cut from the bone or a whole chicken, be sure to remove the skin first.
Use a plastic bag to contain mess. You can pound the chicken in a large zipper-top bag instead of coving with plastic wrap for easier cleanup.
Recipes to Try with Butterflied Chicken Breast
Further Reading
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