This straightforward method works for both raw and cooked chicken breast. Raw chicken is softer and a bit harder to cut into uniform pieces, so a short firming time in the freezer can help. With a sharp knife and a steady hand you can achieve neat, even cubes.
After dicing large amounts of chicken over the years, my top tip is to use a sharp chef’s knife and go slowly. There’s no rush—unless, of course, you happen to be on a cooking competition. Many people portion cooked, cubed chicken into containers for easy weekday meal prep; the USDA recommends eating cooked chicken within 3 to 4 days. Cubed chicken is a versatile ingredient—add it to pastas, salads, grain bowls, rice dishes, soups, stews, casseroles, slow-cooker recipes, or thread it on skewers for kabobs.
- How to Cube Chicken Breast
- How to Dice Chicken Breast
- How to Cube Chicken Breast Recipe
- FAQs
How to Cube Chicken Breasts: A simple step-by-step how-to for cutting cooked or raw chicken into perfect cubes or dice.
Kitchen Smarts
For easier, cleaner cuts, place chicken breasts in the freezer for about 15–20 minutes before slicing. The flesh firms up slightly and is much easier to cut neatly.
How to Cube Chicken Breast
- Slice crosswise: Cut the breast crosswise into even slices. The thickness of these slices determines your final cube size. For roughly 1-inch cubes, make 1-inch slices.
- Cube the chicken: Cut each slice into strips, then cut the strips into cubes so the sides are approximately equal. Precision helps, but perfection isn’t required—aim for consistent bites so they cook evenly and look tidy.
How to Dice Chicken Breast
“Diced” chicken usually refers to smaller bite-sized cubes, about 1/2 inch on each side. To dice, first cut the chicken into 1/2-inch strips, then turn and cut across to make 1/2-inch cubes.
How to Cube Chicken Breast
Equipment
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Knife
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Cutting board
Ingredients
- Chicken breasts (or thighs; cooked or raw)
Instructions
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Cut the chicken crosswise into slices about the size you want for your cubes.
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Cut each slice into strips and then into cubes, aiming for roughly equal sides so pieces cook evenly.
Notes
- To make cubing raw chicken easier, chill the breasts in the freezer for 15–20 minutes so the meat firms up slightly.
- If a recipe calls for diced chicken, aim for 1/2-inch cubes.
- Cubed or diced chicken, cooked or raw, can be stored in a sealed container in the refrigerator for up to 4 days.
- You can freeze cubed chicken (cooked or raw) for up to 6 months—use freezer-safe containers or zipper bags with minimal excess air, label, and freeze.
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FAQs
Cubed chicken simply means the meat has been cut into small square pieces, often around 3/4 to 1 inch. It can be raw or cooked. Smaller pieces are usually called diced chicken.
Boneless, skinless chicken breasts are the easiest to cube because they lack bones and connective tissue, and a thick breast yields more uniform cubes. For very thick breasts you can split them horizontally into cutlets before slicing. Thinner breasts or thighs are sliced crosswise before cubing.
For kabobs, cube chicken into larger pieces—about 1 to 1 1/2 inches—so the outside browns without drying the center. For quickly cooked skewers over very high heat, you can use smaller dice.