Chicken Breast - Boneless Skin-On - butcher-shoppe-direct
Chicken Breast - Boneless Skin-On - butcher-shoppe-direct
Chicken Breast - Boneless Skin-On - butcher-shoppe-direct
Chicken Breast - Boneless Skin-On

Chicken Breast - Boneless Skin-On

Regular price $3.06

"Welcome to where the flavour is.

There’s a little secret that the pros in our poultry department would like to share: keep the skin on because that’s where all the flavor is. Our boneless, skin-on chicken breast is always air chilled and hand cut—fresh—from all natural, free range chickens sourced from local farms. What you’ll find is that this combination of air chilling and skin-on presentation makes for tender juicy flavor that you won’t find with a regular old chicken breast.


Goes Great With...

A bed of well prepared rice and a fresh salad.

Our Preferred Preparation 

We like to pan sear these skin-on chicken breasts skin side down, flip, and continue cooking until the juices run clear. From there, you can slice up your chicken breasts and mix them into a vegetable stir fry and serve over rice.

  • Air-chilled, hand-cut poultry
  • Free range
  • All natural
  • Hormone free
How It Ships

Our boneless, skin-on chicken breast is hand cut to order. From there, we immediately vacuum seal your order at its freshest, before sending it directly to your door on our own fleet of refrigerated trucks within 12-24 hours of your order.

Chicken breasts are the pectoral muscles of a chicken, of which there are two. It’s an excellent source of lean protein that’s easy to prepare and suitable for a wide variety of dishes. Next to chicken wings, chicken breast is one of the most commonly purchased proteins in the United States.

Glad you asked! Our chicken breast is sourced from local Ontario chicken farms without exception. 

Prepare or freeze your Butcher Shoppe chicken breasts within five days of receiving them.You don’t need to wash raw chicken breast! This will only spread juices to other surfaces. Instead, wash hands before handling and use a separate cutting board for your raw chicken protein. Otherwise, the key is to avoid drying the chicken breast out during cooking.

Chicken breast is the health nut’s choice for a reason: a four-ounce serving contains just about 100 calories and almost two dozen grams of protein. It’s lean, it’s healthy, and it’s incredibly easy to make.

On the Grill

Grillmasters love to boast their own proprietary grilled chicken recipes. We like to keep it simple. Throw together your favorite marinade in a ziploc bag—say, oil, vinegar, honey, mustard, and lemon juice?—add your chicken breasts, and let it sit for a couple of hours. Once the grill is hot, give it a couple minutes on each side and bingo.

Using a Broiler

Get your broiler going on high. Slice your chicken breasts in half (lengthwise) before rubbing them down with olive oil, salt, pepper, and a cajun spice mix of your choosing. Place your chicken breasts on the rack and broil them 4-5 minutes on each side.

In a Pan

We like to pat the chicken breast dry, then coat it in a mix of flour, salt, pepper, and garlic powder. Then we heat a generous drizzle of oil in a pan on medium heat before searing the protein 4-5 minutes on each side.


No! This only spreads the raw juices. Instead, wash your hands thoroughly before and after handling raw chicken, and pat your protein dry with paper towels before cooking. Finally, always use a separate cutting board for raw meat.

Sourced locally, naturally air-chilled, and hand-prepared by expert butchers. Period.