• Chicken Breasts, Skin-on
  • Chicken Breasts, Skin-on
  • Chicken Breasts, Skin-on
  • Chicken Breasts, Skin-on
  • Chicken Breasts, Skin-on

Chicken Breasts, Skin-on 2 x 325g


In stock
  • 2 x 325g breasts in each pack (approx.) typically serves 4
  • Free range and slow-grown to 81-days (full maturity)

Select pack quantity

We currently have 18 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Cook on the BBQ
  • Great for home roasting

Product description

⭐⭐ great taste® 2022

Free range chicken* breasts need little introduction, so let’s cut straight to the juicy facts; these breasts are left skin-on for those recipes that require one of our most beloved tastes, crispy skin! 

The lean and tender breast meat provides unbeatable versatility, and there aren’t many households who don’t have a chicken dish or two in their top-ten repertoire. These chicken breasts deliver across the whole spectrum of cookery, from a quick mid-week stir-fry right up to a show-stopping homemade sensation that’ll leave your guests smacking their lips for days afterwards.

Chef Val Warner inspires:
"Crispy chicken skin is a favourite and when left on the breast should be celebrated.

Achieve the crispness by gently frying skin side down in plenty of butter until becoming a deep golden orange. Only then turn it over and finish the rest of the cooking in a hot oven. Slightly undercooking it and allowing it to finish as it rests, will give juicy results every time.

Cooking breasts brick-style, having beaten them out flat and then weighing down with a cooking iron, will give a quicker cook with a super crispy skin. This is delicious with fresh garlic, fresh parsley and lemon butter and pommes purée.

Sliced and with crisped skin, I love a cream sauce made with chicken stock, dessert wine, the plate served decorated with peeled grapes and toasted almonds.

Try also a very gently grilled breast made with a delicious white sauce containing wine, steamed and picked fresh mussels, and garnished with fresh chives; absolutely wonderful.

Crisped skin is not a necessity however. Try a quick soy chicken, with the breasts rather than the whole bird and, once cooled and sliced thickly, eat with chopped fresh spring onion, garlic and ginger in groundnut oil as a condiment alongside crispy chilli sauce."

great taste® commented:
"These are large, generous chicken breasts that make you fear they will be dry but are the complete opposite! The meat is tender, juicy, and as moist as can be, and carries a deep savouriness. The skin is crisp and caramelised, paper-thin and delicious to eat. Full of flavour and potentially the perfect star of plenty of dishes.

This is a neat-looking, well-butchered large piece of chicken. The aroma is rich, meaty, and clean. The skin crisps up well and the meat is succulent and tender and has plenty of sweet, fresh meaty flavour.

The juiciness of these golden-skinned chicken fillets was visibly evident, and swiftly confirmed by the taste. Moist, umami-driven, with an impressive depth of flavour, this is evidently high-quality meat, handled with immense care."

*Swaledale is a whole carcass butcher so in addition to our whole chickens, a full range of fresh, free range chicken products are available, including chicken thighs, breasts and wings. Our chicken is versatile and can be the perfect meat for whatever meal you're cooking; whether it's a curry, summer barbecue or a roast dinner, our tasty and high welfare chicken will shine.


Free range chicken, slow-grown to 81-days (full maturity).

Cooking advice

The following has been published on our journal: a detailed guide on how to bbq chicken breasts.

Customer reviews

You may also like