Chicken breast is the midweek protein you keep coming back to — lean, fast, and easy to season. Chicken Breast 1kg is the weekly fridge pack; 5kg Frozen Chicken Breast Fillets fills the freezer when you meal prep. Both sit in chicken breasts and the wider chicken range.
Oven, pan and grill
Pat the fillets dry and flatten the thick end a little so they cook evenly. Oil lightly, salt, and pepper. Oven: 200°C for 18 to 22 minutes until the thickest part hits 75°C. Pan: medium-high, 5 to 7 minutes a side — do not keep poking or you squeeze the juice out. Grill: medium, about 6 to 8 minutes a side. Rest three to five minutes before slicing across the grain. Dry breast is usually overcooked breast; a probe beats guessing from colour alone.
Air fryer and batch cooking
Air fryer: 180°C for 14 to 18 minutes, turn once, same 75°C target. Crowded basket steams the outside — cook in two rounds if you have a full pack. For fresh bulk fillets without freezer planning, Fresh 5kg Chicken Breast Fillets is the 5kg fresh option in bulk chicken breast. Slice leftover cooked breast cold for salads rather than reheating hard in the microwave.
What to serve
Rice, pasta, jacket potatoes, or a sharp green salad. Keep marinated packs for BBQ nights and plain fillets for sauces. Browse chicken when the week needs thighs and wings as well.
Times above are a guide for home ovens and fryers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size, then write your own note on the fridge.
Times above are a guide for home ovens and fryers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size, then write your own note on the fridge.
Times above are a guide for home ovens and fryers — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size, then write your own note on the fridge.