Chicken breast
What the research shows
Not enough
published research on this page yet
The most common type of poultry.1
What research says
Animal and lab studies only
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Benefit
Muscle recovery after hard exercise2
In animal studies, chicken breast extract in the diet seemed to lessen muscle cell changes from hard running.
Found in some samples or products
These come from where it was grown, how it was processed or cooked, or what it was made into. They are not about the ingredient itself, so the signal does not count them.
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Antibiotic residues in meat3
In chickens given enrofloxacin, residue levels did not differ between sections of chicken breast.
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Germs sticking to cells4
Arcobacter germs were found in over half the chicken breast samples tested, and many stuck to human cells in lab studies.
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Food poisoning risk5
Salmonella on chicken breasts may cause food poisoning, especially if kitchen boards and hands aren't washed or meat is undercooked.
The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.
Products
The 6 most-scanned of 2,756 products on Open Food Facts that list chicken breast.
- CHICKEN & VEGETABLE SOUP CULLY & SULLY · 400 g 1 additive
- chicken dippers Birds Eye · 697 g 2 additives
- Chunk Chicken Breast Kirkland Signature · 354 g 0 additives
- Chicken Tikka The Gym Kitchen · 400 g 0 additives
- Chicken Tenders Crackin' Classic · 300 g 0 additives
- Bami Goreng What's Cooking? · 750 g 0 additives
References
- 1Chicken as food. Wikipedia. Accessed September 30, 2026. CC BY-SA 4.0.
- 2Mishima T, Yamada T, Sakamoto M, et al. Chicken breast attenuates high-intensity-exercise-induced decrease in rat sarcoplasmic reticulum Ca2+ handling. Int J Sport Nutr Exerc Metab. 2008;18(4):399-411. doi:10.1123/ijsnem.18.4.399
- 3Reyes-Herrera I, Donoghue DJ. Antibiotic residues distribute uniformly in broiler chicken breast muscle tissue. J Food Prot. 2008;71(1):223-5. doi:10.4315/0362-028x-71.1.223
- 4Fallas-Padilla KL, Rodríguez-Rodríguez CE, Fernández Jaramillo H, Arias Echandi ML. Arcobacter: comparison of isolation methods, diversity, and potential pathogenic factors in commercially retailed chicken breast meat from Costa Rica. J Food Prot. 2014;77(6):880-4. doi:10.4315/0362-028X.JFP-13-368
- 5Smadi H, Sargeant JM. Quantitative risk assessment of human salmonellosis in Canadian broiler chicken breast from retail to consumption. Risk Anal. 2013;33(2):232-48. doi:10.1111/j.1539-6924.2012.01841.x