How to Butterfly a Chicken Breast in 3 Simple Steps

Chicken breasts are one of the most popular cuts of one of the most popular meats. They're lean, mildly flavored, and versatile, but their uneven shape presents an eternal problem for cooks. The narrow side gets overdone while the thick side finishes cooking (and no one likes that). However, if you know how to butterfly a chicken breast, you can solve this issue. While it sounds like something only an expert could do, the technique actually is a simple, three-step method. It's something you should learn because once you know how, you'll use it all the time.

What Is Butterflying?

The culinary term "to butterfly" means splitting a food, almost—but not completely—through. It's a technique used for everything from shrimp to turkey breast. The two halves are then opened up so they resemble a butterfly shape. With a chicken breast, it's more like cutting the chicken breast horizontally so it opens up like a book.

Why You Should Butterfly a Chicken Breast

Butterflying a chicken breast gives you thinner, more even pieces that will cook quicker and more evenly. It also allows you to easily pound the meat to a very even thickness. Prepared this way, the split and pounded chicken breasts are called paillards. Alternatively, you can stuff the butterflied chicken breast with something delicious like basil and tomato or roll the thin meat around a filling to become a chicken roulade.

How to Butterfly a Chicken Breast

What You Need

No special equipment is required for butterflying, but do make sure your knife is sharp:

• Cutting board: Use a cutting board reserved for raw meat.
• Sharp knife: A boning knife is ideal—it has a slightly flexible, skinny blade. But we often use a chef's knife, too.
• Meat mallet: If you want to pound the meat flat, you'll also need a meat mallet.

1. Remove the Skin

If the chicken breast has skin attached, loosen it with your fingers and remove.

2. Cut Horizontally

Place the chicken breast on the cutting board with what would have been the skin side down. Place one hand on the chicken breast, curving your fingers up slightly for safety. Insert the knife into the middle of the thickest part and cut horizontally; cut almost to the other side. Open it like a book.

3. Pound the Chicken

Place meat inside a plastic bag or between two sheets of plastic wrap. Working from the center out, pound with the smooth side of a mallet until meat is 1/8 to 1/4 inch thick (or whatever thickness is required for your recipe).