Thin Sliced Chicken Breast

Name: Thin Sliced Chicken Breast | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 159
Price: 25.49 AUD
Availability: InStock

$25.49/kg

Thin Sliced Chicken Breast is boneless, skinless breast meat sliced to a uniform 5 to 7 mm thickness so it cooks evenly and in minutes. Hormone and chemical free, each slice requires no pounding, trimming, or extra prep.

Lean and protein-rich, this cut is ideal for schnitzels, stir-fries, salads, wraps, and quick pan-fried meals. Whether you are feeding the family on a busy weeknight or meal-prepping for the days ahead, it makes getting dinner on the table faster and easier.

One slice is approx 170 grams.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Thin Sliced Chicken Breast is boneless, skinless chicken breast sliced to a uniform thickness for fast, even cooking. Hormone and chemical free, these slices take the guesswork out of weeknight dinners — no pounding, no trimming, no fuss.

At roughly 5 to 7 mm thick and around 170 grams per slice, these cuts cook in minutes and come out consistent every time. No more dry edges while a thick centre catches up. Because the slices are so uniform, they suit everything from a quick stir-fry to a golden schnitzel.

Lean and protein-rich, thin sliced chicken breast is a go-to for health-conscious cooks who still want flavour on the table fast. It is a staple that deserves a spot in every fridge and freezer.

Quick Facts

Type/Cut: Thin Sliced Chicken Breast (boneless, skinless)
Key features: Uniformly sliced 5 to 7 mm thick
Best for: Schnitzel; stir-fries; wraps; salads; parmigiana
Flavour/texture: Lean and mild; tender when cooked properly
Prep notes: Ready to cook — no pounding or slicing needed

Why You'll Love It

Ready to cook straight from the pack — no prep work required
Uniform thickness means every piece cooks at the same rate
Lean and high in protein, perfect for balanced eating
Incredibly versatile — works with cuisines from Italian to Asian
Saves time on busy weeknights without sacrificing quality

Cooking Tips

Cook over medium-high heat for 2 to 3 minutes per side until golden and cooked through
For schnitzel, dust in seasoned flour, dip in egg, and coat with breadcrumbs before frying
In stir-fries, slice into strips and add late in the cook — they only need a couple of minutes
Avoid overcooking — thin slices dry out quickly once they are past done
For a quick salad topper, season, pan-fry until just cooked, then rest before slicing

Serving Ideas

Serve crumbed schnitzel with lemon, a fresh garden salad, and your choice of sauce
Toss stir-fried strips through noodles or rice with vegetables, soy sauce, garlic, and chilli
Layer into wraps or sandwiches with avocado, tomato, lettuce, and a smear of aioli
Add Thin Sliced Chicken Breast to your next order for the fastest route from fridge to dinner plate.

Butcher's Tip: Let the slices come to room temperature for 10 minutes before cooking. Because they are so thin, going straight from the fridge to a hot pan can mean the outside is done before the centre has warmed through. Ten minutes on the bench makes a real difference to how evenly they cook.

Bonus Tip: For extra juicy results, brine the slices in a solution of one tablespoon salt per cup of cold water for 15 to 20 minutes before cooking. Rinse, pat dry, then season as usual. It makes a noticeable difference in tenderness without adding any noticeable saltiness once cooked.