Learn the essential techniques of how to butterfly chicken breasts to make meal prep easier, help your chicken cook evenly, and get dinner on the table faster. Perfect for beginner and intermediate home cooks!
Table of Contents
Jump to:
Easy Solution
Have you ever tried to cook a thick chicken breast only to find the outside dry and the inside still undercooked? Or maybe you wanted to make a stuffed chicken breast recipe, but weren’t sure how to split the chicken open without butchering it.
That’s where butterflying comes in, a technique that helps your chicken cook faster, more evenly, and makes it perfect for pan-searing, grilling, or stuffing. It's easier than you think, and with just a sharp knife and a cutting board, you’ll be butterflying chicken breasts like the home chef you are.
Fun Facts
Check out Wikipedia's Butterflying to learn more.
- “Butterflying” comes from the resemblance to butterfly wings.
- It’s a centuries-old butchery technique for even cooking.
- Particularly useful in preparing chicken cutlets and stuffed breasts.
- Spatchcocking is the full-bird adaptation that dates back to the 1700s.
Recommended Reads
- How to Cut Chicken: Prepping to Cooking Tutorials
- How to Slice Chicken Perfectly Every Time
- Chicken Paillard with Cranberry Pecan Acorn Squash Salad
- Diamond Slit Chicken Breast (Video & Pictures)
- Hot Honey Baked Chicken Breast and Glazed Vegetables
- 10 Proven Spice‑Storage Hacks (Stop Wasting Flavor)
- Mastering FIFO: The Simple Method to Keep Your Food Fresh
- How to Prevent Cross-Contamination in Your Kitchen
- Diamond Slit Chicken Breast (Video & Pictures)
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
- Butterflying: Cutting a thicker piece of meat horizontally so it opens like a book.
- Cutlet: A thin slice of meat, often made by butterflying and pounding.
- Fillet: A boneless cut of meat or fish.
- Sear: Browning the surface of meat quickly at high heat.
- Stuffed Chicken: A preparation where filling is placed inside butterflied meat.
- Pound Out: Flattening meat with a mallet to even thickness.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Step 1: Gather your tools
You’ll need a sharp chef’s knife, a clean cutting board, and optionally, a paper towel to keep the chicken from sliding.
Step 2: Place the chicken breast on the board
Lay it smooth side down (the side without the tender). Use a paper towel to pat it dry.
Step 3: Slice horizontally
Place one hand flat on top of the breast. With your other hand, slowly cut through the thickest side of the chicken breast, keeping your knife parallel to the board. Stop about half an inch before slicing all the way through.
Step 4: Open like a book
Gently unfold the chicken—it should look like butterfly wings or an open book.
Step 5 (Optional): Pound it out
For cutlets or stuffing, cover with plastic wrap and use a meat mallet or rolling pin to even out the thickness.
Equipment
Sharp Chef’s Knife or Boning Knife: A sharp chef’s knife works well for clean, even slicing. A boning knife, with its narrow, flexible blade, gives you more control around the top of the chicken breast and makes it easier to work through the thicker end.
Cutting Board: Use a large, non-slip board to give yourself plenty of workspace and prevent movement as you cut.
Paper Towels (Optional): Helpful for patting the chicken dry so it doesn’t slide around.
Plastic Wrap and Meat Mallet (Optional): Use plastic wrap to prevent splatter and keep the breast meat together while pounding. If you don’t have a mallet, the bottom of a small saucepan or a rolling pin will work.
Freezer-Safe Bags: If you plan to freeze butterflied chicken for later, store it flat in freezer-safe bags to maintain shape and ensure quicker thawing.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Rating: ⭐⭐⭐⭐⭐
Purchased: November 9, 2023
My Review: As a professional chef and culinary instructor, I rely on quality knives both at home and in my cooking classes. After purchasing the PAUDIN Santoku Knife and loving its performance, I decided to invest in the 7-Piece Chef Knife Set—and I’m so glad I did! These knives are lightweight yet incredibly sharp, making prep work effortless whether I’m dicing, slicing, or chopping. The high-carbon stainless steel blades hold their edge well, and the Pakkawood handles offer a comfortable, balanced grip for extended use. I’ve used this set in my instruction classes and home kitchen, and it consistently delivers precision and ease. If you're looking for a reliable, professional-quality knife set without breaking the bank, PAUDIN is a fantastic choice! I highly recommend it for home cooks and professionals alike!
My Rating: ⭐⭐⭐
Purchased: 06/07/2022
Update: 08/19/24
My Review: These Fotouzy Cutting Board Mats are fantastic! They adhere well to granite, and I often use the “yellow chicken,” “green banana,” and “red cow” mats to prevent cross-contamination. The color coding helps me keep raw poultry, fruit, and red meat separate, protecting my wooden board from raw juices. They're flexible, easy to clean, and store, and a damp paper towel underneath keeps them in place. You can see them in action in my Chicken Prepping post in Cook's Notebook.
These BPA-free, non-porous mats are dishwasher-safe and feature anti-skid backing for secure use, making them a must-have for any kitchen.
Update 08/19/24: I still have these but prefer the cutting boards over the mats. And the mats are not steady. But they are dishwasher safe and wide enough to cover my wooden cutting board and great for when I zest and need to transfer them instead of scraping them off my board. So, I gave this a 3 out of 5.
Rating: ⭐⭐⭐⭐⭐
Purchased: 01/07/25
My Review: I recently got my hands on the KitchenAid Gourmet Multi-Sided Meat Tenderizer, my old mallet had these sharp edges that kept piercing the meat, which was beyond frustrating. This KitchenAid mallet is such a relief—its flat sides are smooth, the edges aren’t sharp, and it’s got a really nice weight to it. It feels solid and does exactly what it’s supposed to without mangling the meat. The only downside? It’s made from aluminum, so you have to wash it by hand. But honestly, that’s a small trade-off for how well it works. Overall, I’m super happy with it—it’s simple, effective, and gets the job done perfectly.
Common Mistakes
These are the most frequent missteps beginner cooks make when learning how to butterfly a chicken breast, and how to fix them.
- Cutting all the way through: When slicing the breast, stopping just before the end keeps the two halves connected. If you cut all the way through, you’ll lose the “hinge” that allows it to open like a book.
- Using a dull knife: A sharp blade is safer and more effective. Dull knives require more force and are more likely to tear the breast meat rather than slice cleanly through the thicker end.
- Skipping the pat dry step: If the chicken is too wet, it will slide around on the cutting board, increasing your risk of injury and making it harder to cut a clean line.
Storage
Fridge: Store butterflied chicken breasts in an airtight container or zip-top bag for up to 2 days.
Freezer: Lay butterflied pieces flat on parchment paper, freeze until solid, then transfer to a labeled freezer-safe bag. Use within 3 months for best quality.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips on how to butterfly a chicken breast to help you cook more efficiently.
- Let your chicken come to room temperature before butterflying for smoother cuts.
- Practice with one piece at a time.
- Pound to an even thickness for better cooking results.
- Label and freeze butterflied breasts for quick weeknight dinners.
- Use this technique for chicken parmesan, schnitzel, or roulades.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Not always. If you're making cutlets or stuffed chicken, it's recommended.
No worries! You can still use both halves or overlap them slightly for cooking.
Thaw fully before attempting to butterfly for safety and ease.
Great for grilling, pan-searing, stuffed chicken recipes, and chicken cutlets.
No. Butterflying is for individual breasts; spatchcocking is for whole chickens.
Cooking Tips and Tutorials
Explore Recipes
- 3 DIY Salt-Free Spice Blends to Boost Weeknight Meals
- All-Purpose Umami: A Salt-Free Spice Blend That Makes Everything Taste Better
- Citrus Herb: A Bright, Salt-Free Seasoning for Chicken, Fish, and Veggies
- Caribbean Kick: A Bold, Salt-Free Jerk Seasoning You Can Make at Home
Subscribe to the YouTube Channel
SUBSCRIBE: 👈To my YouTube Channel to Get Notifications of New Videos.
Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy—as a trained chef, former teacher and technician—she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
Have a Comment or Question?
If you have a question or comment about this post about how to butterfly a chicken breast, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
Leave a Reply