We Show You How to Butterfly Chicken Breasts

There are a few techniques that every home cook should master in order to make spot-on chicken dinners. Learning how to carve a chicken is critical and learning how to spatchcock is helpful, too. But many classic recipes like chicken cordon bleu, herb-stuffed chicken and chicken Kiev rely on one skill to get them just right: butterflying a chicken breast. It might seem tricky, but we’ll break it down for you!

When Should You Butterfly Chicken

The purpose of butterflying a boneless chicken breast is to create a cut that’s thin and even. This is to make frying the chicken a bit quicker—like with chicken piccata. Other times you need the chicken breast nice and thin so you can stuff it with great ingredients and bake it off, like with that classic cordon bleu.

How to Butterfly a Chicken Breast

To butterfly a chicken breast, first, start with a sharp knife. Then place your hand on top of the boneless, skinless chicken breast, slice horizontally into the chicken, dividing it half. Stop about a half-inch from the opposite side. When done, you should be able to open up the chicken like a book so it lies flat. To get the thickness more even, cover with plastic wrap and use the flat side of a meat mallet to flatten to the desired thickness. Once you master this technique, test out our new skill with chicken breast recipes that will make dinner amazing.

Try out this technique with these recipes.

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Pancetta and Mushroom-Stuffed Chicken Breast

I was inspired by a stuffed chicken Marsala dish I had at a restaurant and wanted to come up with my own version using a different flavor profile. —Ashley Laymon, Lititz, Pennsylvania

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Leek and Herb Stuffed Chicken

You're likely to find a lot of herb stuffed chicken breast recipes out there, but this chicken leek recipe is totally unique. It makes great use of leeks, an aromatic that's uncommon on the dinner table, but easy to find. —Shirley Glaab, Hattiesburg, Mississippi

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Stuffed Chicken Rolls

Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. —Jean Sherwood, Kenneth City, Florida

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Taste of Home

Pizza Chicken Roll-Ups

I love the chicken roll-ups my mom made for special occasions, filled with spinach and cream cheese. My own kids wouldn't eat those, so I came up with a pizza-flavored variety the whole family enjoys. —Tanja Penquite, Oregon, Ohio

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Sage Chicken Cordon Bleu

It's nice to surprise the family with special meals like this during the week. I usually double the recipe so we can enjoy leftovers the next day. —Martha Stine, Johnstown, Pennsylvania

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Mediterranean Stuffed Chicken Breasts

In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. —Amanda Rochette, Watertown, Massachusetts

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Pesto Rice-Stuffed Chicken

Juicy stuffed chicken is perfect for basil fans, but I've just as easily used shredded cheese in place of the pesto for my pickier eaters. —Rachel Dion, Port Charlotte, Florida

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Taste of Home

Spinach-Pesto Spiral Chicken

The homemade pesto sets this main dish apart from the rest. Elegant enough for a special dinner but simple enough to a quiet evening at home, you can make this anytime. —Amy Blom, Marietta, Georgia

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Spinach and Feta Stuffed Chicken

My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. —Jim Knepper, Mount Holly Springs, Pennsylvania

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Golden Chicken Cordon Bleu

For an entree that's as elegant as it is easy, try this moist classic chicken recipe. It's a simple dish for two, but looks like you really fussed. —Taste of Home Test Kitchen

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