How to Butterfly a Chicken Breast

raw butterflied chicken on a cutting board with knife on the side.

5 from 1 vote

How to Butterfly a Chicken Breast

Butterflying, or "splitting", a chicken breast is a culinary technique that involves splitting the chicken breast in half horizontally and creating a larger, thinner piece of meat. This not only allows for quicker and more even cooking but also provides a great surface for stuffing or marinating. Follow this step-by-step guide to learn how to butterfly a chicken breast!

Prep Time5

Total Time5

Course: Dinner

Cuisine: American

Servings:

Calories: 258kcal

Author: Irina

Equipment

Ingredients

1 chicken breast skinless, boneless

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Instructions

Place the chicken breast on the cutting board with the thicker side facing up. Ensure that the tenderloin (if still attached) is also on the board.
Hold the knife parallel to the cutting board and, using a gentle sawing motion, cut horizontally through the thickest part of the chicken breast. Be careful not to cut all the way through; leave about half an inch uncut.
Once you've made the initial cut, open the chicken breast like a book. It should now resemble the wings of a butterfly. If needed, make additional shallow cuts to even out the thickness.
To ensure even cooking, cover the breast with plastic wrap or place it in a clean plastic bag and use a meat mallet to gently flatten the butterflied chicken breast. Trim any excess fat.

Notes

Ensure that your knife is sharp. A dull knife can make the process more difficult and increase the risk of uneven cuts.

Use a stable cutting board to provide a secure surface for the chicken breast.

To ensure an even thickness, use a meat mallet to flatten the butterflied chicken breast. This step also helps tenderize the meat.

Keep in mind the recipe you're preparing and adjust the butterfly cut accordingly. Some recipes may benefit from a thinner cut, while others may require a slightly thicker butterfly.

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