How to Butterfly Chicken Breast: the Quickest, Easiest Method

Andrea Rivera Wawrzyn
Andrea Rivera WawrzynAssociate Food Editor
Andrea is the Associate Food Editor at The Kitchn. She is a lifelong Chef and full-time clog enthusiast. Her passions include grabbing more books at the library than she can read in the time allotted and the relentless pursuit of the perfect burrito. She lives in Salem, MA with…read more
published Jan 27, 2025
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overhead shot of a platter full of chicken milanese cutlets
Credit: Photo: Alex Lepe; Food Styling: Rachel Perlmutter

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.

Credit: Photo: Alex Lepe; Food Stylist: Kelli Foster

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

Credit: Photo: Alex Lepe; Food Styling: Kelli Foster

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. 

Credit: Photo: Alex Lepe; Food Stylist: Kelli Foster

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.

Credit: Photo: Alex Lepe; Food Stylist: Kelli Foster

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