How To Flatten Chicken Breast (And Why You Should)

Every home cook needs a few good tricks up his or her sleeve, and knowing how to flatten chicken breast is one of the most important.

Jump to:

• Why Flattened Chicken Breast Works
• Pro Tip
• How To Flatten Chicken Breast Step By Step
• Pro Tip
• Recipe Ideas Using Flattened Chicken Breast

If you've never tried pounding chicken breast flat before cooking it, you don't know what you've been missing. In this article we'll explain why taking the time to flatten chicken breast is a must, and we'll also give you step-by-step instructions on how to do it like a pro.

Why Flattened Chicken Breast Works

Let's start by looking at a chicken breast right out of the package. As you can see from the picture below chicken breasts have an uneven teardrop shape, with a thick top and a thin bottom.

The breast above is about a half inch thick on one end and 1 ½ inches thick on the other end. If you just toss that breast in the oven or a pan as is, do you really think it will come out cooked evenly?

Not a chance. By the time the thick end of the breast is cooked through the thinner end will be completely dried out. Yuck.

But take just an extra minute or two to flatten that chicken to an even thickness and you'll be left with a tastier, more tender, more enjoyable chicken breast.

I'm not exaggerating when I tell you learning how to pound chicken breast allowed me to take my cooking skills to the next level and made me a much better home cook. Here are a few reasons I'll never cook unflattened chicken again:

Even Cooking

Pounding chicken breast to a uniform thickness ensures it will cook evenly. It prevents overcooking and leaves you with a juicier and more enjoyable piece of chicken.

Faster Cooking

Flattened chicken breast cooks more quickly than breast that hasn't been pounded. That makes it a great option for those busy weeknights.

More Tender

Flattening chicken breast tenderizes it by breaking down the muscle fibers, resulting in chicken that's softer and easier to chew. It's no wonder chicken paillard and cutlets always taste so much more tender than whole breasts.

Less Expensive

Full chicken breasts cost less than cutlets that have already been trimmed and sliced thin, and when you're feeding a big family every dollar counts.

Versatility

Flattened chicken breast can be used in a variety of dishes including classics like chicken parmigiana or chicken francese, buttermilk fried chicken sandwiches, spinach stuffed chicken rolls, and more.

How To Flatten Chicken Breast Step By Step

I know the thought of pounding chicken breast yourself can be a little intimidating at first, but once you've done it a few times it becomes second nature and you'll be amazed how easy it is. You're going to kick yourself for not learning this simple technique sooner.

Here's everything you need:

• Cutting board
• Boning knife or chef knife (the sharper the better)
• Plastic wrap or a ziplock bag
• Meat mallet or rolling pin

Step 1 - Prep the Chicken. Start by removing the chicken breast from the package and placing on the cutting board. Use the knife to trim any excess fat or connective tissue.

Step 2 - Slice the Chicken. You could just start pounding the whole chicken breast, but in my experience it's easier and faster to butterfly it first.

To butterfly chicken breast, place it flat on a cutting board and then place one hand on it to keep it secure. Use the knife to slice evenly through the middle. Stop cutting when you get about a half inch from the opposite side of the breast.

You should be able to peel back the top layer of the breast as if you were opening a book. You can either move on to the next step or cut all the way through so you have two cutlets instead of one large piece.

Step 3 - Wrap your Chicken. Before you start whacking away with a mallet, cover the chicken with plastic wrap or place it in a freezer bag. This will prevent bits of raw chicken (and potentially salmonella) from flying everywhere and contaminating your kitchen.

Step 4 - Pound Away. Starting at the center of the thickest end, gently pound the chicken breast with a meat mallet or rolling pin. Work your way outward until the breast has a uniform thickness. I like to shoot for about ¼ inch to ½ inch thick.

Recipe Ideas Using Flattened Chicken Breast

• Breaded Chicken Cutlets
• Creamy Tuscan Chicken
• Chicken Cordon Bleu
• Chicken Parmigiana
• Chicken Francese
• Spinach Stuffed Chicken Rolls
• Chicken Quesadillas
• Chicken Alfredo
• Chicken Marsala
• Chicken Pepperoni