Protein Food
Chicken Breast
About This Entry
Chicken breast is the lean pectoral muscle — mild, quick-cooking, and ubiquitous. Low fat suits crisp whites, dry rosé, and light reds; avoid heavy tannin unless sauce and technique add richness.
Beginner Guide
Pound evenly for uniform cooking. Brining prevents dryness; pull at 165°F internal for food safety.
Wine Pairing Explanation
Primary wine styles
Alternative wine styles
Common Culinary Uses
- roast
FAQ
- What is Chicken Breast?
- Pound evenly for uniform cooking.
- How should Chicken Breast be cooked for best results?
- Cook to safe internal temperature for poultry; render duck and goose fat slowly. Rest before carving or serving.
At a Glance
Group
Poultry
Classification
Animal Protein Foods
Species
chicken
Scientific name
Gallus gallus domesticus
Scientific Classification
- Display name
- Chicken Breast
- Classification
- Animal Protein Foods
- Group
- Poultry
- Scientific name
- Gallus gallus domesticus
- Species
- chicken
Taxonomy
- Cut type
- steak
- Anatomical cut
- breast
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- grill, pan sear, roast
- Recommended doneness
- well done