Supermarket chicken can look fine in the pack and then shrink in the pan. In this short clip one of our butchers holds up a tray of fresh breast fillets. Here's what to look for, whoever you buy from.
Five signs of good chicken breast
- Colour: pale pink and even. Avoid grey patches or a yellow-green tinge.
- Shape: plump, full fillets of an even size, with no torn or ragged edges.
- Texture: firm and springy, not slimy or sticky.
- Smell: close to nothing. Any sour or eggy smell means it goes in the bin.
- Liquid: very little in the pack. Lots of liquid can mean added water, which boils out and leaves the chicken rubbery. Our chicken breast has no added water.
Storing it
Keep fresh chicken on the bottom shelf of the fridge at 0 to 5°C and cook it by the date on the label. If you've bought in bulk, freeze what you won't use within a couple of days. Wrap fillets in pairs, bag them, flatten and label. Defrost overnight in the fridge on a plate, never at room temperature.
Cooking it right
- Oven: 200°C (180°C fan) for 20 to 25 minutes.
- Pan: butterfly or flatten to an even thickness, then 5 to 6 minutes a side over medium heat.
- Air fryer: 180°C for 16 to 20 minutes, turning halfway.
Whichever method you use, chicken is done when the thickest part reaches 75°C and the juices run clear. Rest it for 5 minutes before slicing. There are more methods in how to cook chicken breast.
Our Chicken Breast 1kg is about four fillets, which is right for a week of dinners. For meal prep, the Fresh 5kg Chicken Breast Fillets pack arrives chilled, ready to portion.
