Chicken Breast Fillet
kippenborst · kippenvlees · filet de poulet
Chicken Breast Fillet: what every chef needs to know
Chances are Chicken Breast Fillet is already in your kitchen — the lean breast muscle of the chicken. It is the most widely used product in commercial kitchens for its neutral flavour, flexibility and relatively low cost. An average chicken breast weighs 150–250g and has a pale pink colour that turns white and firm upon cooking. Its mild flavour makes it ideal as a base for marinades, sauces and international preparations. Chicken breast is low in fat, high in protein (approximately 31g per 100g) and gluten-free. It dries out quickly if overcooked — sous vide (65°C/2 hours) gives the most consistent result in restaurant kitchens.
Chicken Breast Fillet: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Chicken Breast Fillet: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Breaded chicken breast stuffed with cooked ham and Gruyere, deep-fried or pan-fried in butter. Serve with cream sauce and haricots verts.
Chicken breast stuffed with herb butter (parsley, garlic, lemon), breaded and deep-fried. The butter filling bursts upon cutting: a classic of Ukrainian-Russian cuisine.
The fundamental French preparation: butter, thyme, rosemary, garlic and lemon. Foundation of classic French cookery, described by Escoffier. Serve with gravy and haricots.
Breaded chicken breast braised in Marsala wine with mushrooms and shallots. Rich, sweet-savoury sauce. Popular in Italian-American bistro kitchens.
Pounded chicken breast with a sauce of lemon, capers and white wine. Light, fresh and elegant. Italian classic: piccata means "sharp" or "piquant".
Grilled chicken pieces in a creamy, spiced tomato sauce (garam masala, cumin, turmeric, yoghurt). One of the most consumed restaurant dishes worldwide. Serve with naan and basmati rice.
Chicken Breast Fillet: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Yields the juiciest result with minimal moisture loss
Core temperature must reach 75°C minimum
Perfect for salads or pulled chicken
Let rest before slicing for even juices
Chicken Breast Fillet: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Chicken Breast Fillet: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Poultry is available year-round. No seasonal peak.
Chicken Breast Fillet: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Chicken Breast Fillet: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The buttery texture and ripe citrus and stone saute notes seamlessly complement the soft protein structure of chicken breast, especially with cream or butter sauces. The medium body keeps the pairing balanced.
- Pouilly-Fuisse (Maconnais, Burgundy)
- Meursault (Cote de Beaune)
- Saint-Veran (Maconnais)
- Sonoma Coast Chardonnay (California)
The lively acidity and citrus-herbal character cut through the light fat structure and enhance the clean, subtle flavour of chicken breast. Particularly effective with lemon or herb preparations.
- Sancerre (Loire)
- Pouilly-Fume (Loire)
- Marlborough (New Zealand)
Pinot Noir is the most versatile red choice for chicken breast: low tannins avoid overpowering the delicate meat, while red saute and earthy notes add complexity. Best with roasted or grilled preparations.
- Bourgogne Rouge
- Volnay (Cote de Beaune)
- Willamette Valley (Oregon)
The floral aromas (peach, apricot, jasmine) and full body pair exceptionally well with exotic preparations of chicken breast, such as Thai curry or Moroccan tagine.
- Condrieu (Northern Rhone)
- Pays dOc Viognier
A dry Provence rose combines the freshness of a white wine with subtle red saute notes: versatile enough for grilled, cold or salad preparations of chicken.
- Cotes de Provence
- Bandol Rose
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Chicken Breast Fillet
What is the correct core temperature for chicken breast?
Minimum 75°C (167°F) core temperature for at least 15 seconds (EU standard). In the US: 74°C (165°F). Sous vide at 65°C (149°F) for 2 hours is pasteurisation-equivalent and safe under Codex Alimentarius.
How do I prevent chicken breast from drying out?
Brine before cooking (1 litre water + 60g salt, 30–60 min). Sous vide gives the most consistent result. When pan-frying: baste with butter (arroser) in the last minute.
Can chicken breast be frozen?
Yes, to -18°C (0°F). Maximum 9 months quality retention. Always thaw under controlled refrigerator conditions — never at room temperature.
What is the difference between free-range and organic chicken?
Free-range chicken has outdoor access (minimum 4m² per bird outside). Organic means organic feed and no preventive antibiotics. Organic chicken generally has a fuller flavour profile.
At what temperature should you store Chicken Breast Fillet?
Store Chicken Breast Fillet at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Chicken Breast Fillet professionally?
The primary professional technique for Chicken Breast Fillet is Sous vide at 65°C for 2 hours. Always verify core temperature with a calibrated probe thermometer.
Alternatives for Chicken Breast Fillet
Professional substitutes for chicken breast fillet in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Vergelijkbare structure and preparation time, something magerder then kipfilet.
tender white meat, zelfde core temperature (75°C), something rijker of flavour.
Rijkere flavour with crispy huid. Roze serve to 62°C core temperature.
game character, fijnere structure. ideal for gastronomische game dishes.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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- Inaccuracies resulting from changed product compositions by third parties (suppliers);
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
