Updated 30 September 2026
Chicken breast fillets, chicken breasts, mini fillets, supremes: the labels can be confusing. Is a chicken fillet the same as a chicken breast? In the UK, mostly yes. But there are a few differences worth knowing, especially if you're following a recipe or buying in bulk. Here's a butcher's explanation of what each term means, and which to buy.
The short answer
In UK shops, "chicken fillet" and "chicken breast fillet" normally mean the same thing: a skinless, boneless chicken breast. "Chicken breast" on its own can mean the same, but it can also describe a breast with the skin on, or still on the bone. So a fillet is always a breast, but a breast isn't always a fillet.
The terms explained
| Term | What it usually means |
|---|---|
| Chicken breast fillet | Skinless, boneless breast meat. The most common cut in UK packs. |
| Chicken fillet | Usually the same as a breast fillet. |
| Chicken breast (skin-on) | A boneless breast with the skin left on. |
| Bone-in breast | A breast still attached to part of the ribcage. |
| Chicken supreme | A skin-on breast with the first wing bone attached. A restaurant favourite. |
| Mini fillet (inner fillet) | The small, loose strip of meat on the underside of each breast. |
These definitions reflect common UK butchery and retail labelling. Individual shops use them slightly differently, so check the pack description.
What is a chicken mini fillet?
Every chicken breast has a small strip of meat underneath it, called the mini fillet, inner fillet or tenderloin. It's loosely attached and easy to pull away. Mini fillets usually weigh about 20–40g each. They're sometimes sold separately as "chicken breast mini fillets", which are handy for goujons, kebabs and quick stir-fries because they cook in minutes. We don't currently list mini fillets on their own, but you'll find the mini fillet on the underside of most whole breast fillets; just pull it away and cook it separately.
Our chicken breast fillets
- Chicken Breast 1kg (£8.99): about 4 skinless, boneless fillets per 1kg pack, with no added water.
- 5kg Frozen Chicken Breast Fillets (£39.99): a 5kg frozen bulk pack of breast fillets.
- Fresh 5kg Chicken Breast Fillets (£19.99): a 5kg pack of fresh fillets, not water-pumped.
- Diced Chicken Breast 1kg (£12.99): breast fillet, ready-diced for curries and stir-fries.
For fillet weights and how many are in a pack, see how much does a chicken breast weigh?.
Which should you buy?
- Everyday cooking and meal prep: skinless, boneless breast fillets. They're the most versatile and the easiest to portion and freeze.
- A juicier roast: skin-on or bone-in breasts. The skin and bone protect the meat and add flavour.
- Quick midweek meals: diced breast, or mini fillets.
- Budget and flavour: chicken thighs. They're more forgiving than breast and often cheaper. See how to cook boneless chicken thighs.
Does it change the cooking?
A little. Skinless fillets are very lean, so they dry out if overcooked. Bone-in breasts take longer.
| Cut | Oven at 200°C (approx.) |
|---|---|
| Skinless breast fillet (150–250g) | 20–30 minutes |
| Skin-on boneless breast | 25–30 minutes |
| Bone-in breast | 35–45 minutes |
| Mini fillets | 10–15 minutes |
| Diced breast (pan) | 8–10 minutes |
Whatever the cut, chicken must be cooked until it's steaming hot all the way through, with no pink meat and clear juices. A thermometer should read at least 70°C for 2 minutes, or 75°C in the thickest part (FSA guidance). See how to cook chicken breast in the oven.
Tips for juicy chicken breast fillets
- Even the thickness. Bash the thick end flat between cling film, or butterfly it.
- Brine or marinate. Even 30 minutes in salted yoghurt or a marinade helps.
- Don't overcook. Take it out as soon as it's cooked through.
- Rest for 5 minutes before slicing.
How to butterfly a chicken breast fillet
Large fillets, like the roughly 250g fillets in our 1kg pack, cook more evenly if you open them out. Lay the fillet flat, put your hand on top, and slice horizontally through the thickest side, stopping about 1cm from the other edge. Open it like a book. You now have one thin, even piece that cooks in 10–12 minutes in a hot pan or on the grill. Cut all the way through instead and you get two thin escalopes, ideal for schnitzel or chicken parmigiana. Bash them a little thinner between two sheets of cling film with a rolling pin.
Buying and storing
Keep fresh chicken fillets in the coldest part of the fridge, below any cooked food, and use them by the date on the pack. For bulk packs, portion and freeze what you won't use in a couple of days, in bags of one or two fillets. Thaw them in the fridge overnight, never on the worktop.
"No added water"
Some cheaper chicken has water or brine added, which bulks up the weight and comes out in the pan. Our chicken breast fillets have no added water, so you're paying for chicken. It's also why they brown in the pan instead of stewing.
For more on fresh versus frozen packs, see fresh or frozen chicken breast packs. Browse our chicken breast range and all chicken.
Chicken fillet vs breast FAQs
Is a chicken fillet the same as a chicken breast?
In the UK, usually yes: a chicken fillet is a skinless, boneless chicken breast.
What are chicken breast mini fillets?
The small, loose strip of meat underneath each breast, also called the inner fillet. They cook quickly and are good for goujons.
What is a chicken supreme?
A skin-on chicken breast with the first wing bone still attached.
Are chicken breast fillets skinless?
Usually. Our chicken breast fillets are skinless and boneless.
Which is healthier, chicken breast or chicken thigh?
Skinless breast is leaner and higher in protein per 100g. Thighs have more fat but more flavour and stay juicier.