This straightforward cubing method works equally well for raw or cooked chicken breast. Raw chicken is softer and can be trickier to cut into perfectly even pieces, while cooked chicken can be firmer and easier to handle. With a sharp knife, a steady hand, and a couple of simple tips, you can achieve neat, uniform cubes every time.
My best practical advice after dicing hundreds of pounds of chicken: use a sharp chef’s knife and take your time. There’s no rush — careful, deliberate cuts produce the most consistent results. Many cooks also portion cubed cooked chicken into containers for quick meal prep; it’s a versatile ingredient that brightens salads, pastas, grain bowls, casseroles, soups and more.
Raw cubed chicken is ideal for stews, soups, slow-cooker recipes and skewers. Cooked cubes are convenient for mixing into dishes at the last minute. Keep in mind proper storage: cooked chicken stored in a sealed container in the refrigerator should be used within a few days.
What’s In This Post?
- How to Cube Chicken Breast
- How to Dice Chicken Breast
- Quick Recipe Card
- FAQs
How to Cube Chicken Breasts: Simple step-by-step instructions for cutting cooked or raw chicken into clean, even cubes or dice.
Kitchen Smarts
For easier, cleaner cuts, place chicken breasts in the freezer for about 15–20 minutes before cutting. The brief chill firms the meat just enough to make slicing and cubing more precise without freezing the chicken solid.
How to Cube Chicken Breast
- Slice crosswise: Start by cutting the breast crosswise into even slices. The thickness of each slice determines the final cube size. For roughly 1-inch cubes, make 1-inch-thick slices. Adjust thickness for larger or smaller cubes as needed.
- Cut into cubes: Lay each slice flat and cut it into strips, then rotate and cut across the strips to form cubes. Aim for consistent edges so the cubes cook evenly and present well.
How to Dice Chicken Breast
Recipes that call for diced chicken usually want smaller, bite-sized pieces — typically around 1/2 inch on each side. To dice, slice the breast into 1/2-inch strips first, then cut those strips across into 1/2-inch cubes. Smaller dice cook faster and are ideal for quick sautés, stir-fries or fillings.
Quick Recipe Card
How to Cube Chicken Breast
Essential and simple tips for cutting cooked or raw chicken into perfect cubes or dice so you can use them in recipes.
Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Servings: 4
Equipment
- Sharp knife
- Cutting board
Ingredients
- Chicken breasts (boneless, skinless) — cooked or raw
Instructions
- Slice the chicken crosswise into pieces about the thickness you want for your cubes.
- Cut each slice into evenly sized cubes by slicing into strips and then cutting across the strips.
Notes
- Partially freezing raw chicken for 15–20 minutes makes cutting easier and neater.
- If a recipe specifies diced chicken, cut the pieces to about 1/2 inch.
- Store cubed or diced chicken (cooked or raw) in a sealed container in the refrigerator for up to 3–4 days.
- Freeze cubed chicken in a freezer-safe container or zipper bag for up to 6 months. Remove excess air and label the package.
FAQs
Cubed chicken refers to chicken that has been cut into small square pieces, typically about 3/4 to 1 inch on each side. Cubes can be raw or cooked. If you cut the chicken into smaller pieces, the term “diced” is often used.
Boneless, skinless chicken breasts are the easiest to cube. They are boneless and have fairly uniform thickness, which helps produce even cubes. If breasts are very thick, consider slicing them horizontally first to create more uniform pieces before cubing. Thinner breasts or thighs can be cut crosswise into slices and then cubed.
For kabobs, aim for cubes around 1 to 1½ inches. Larger cubes hold up better over high heat and brown nicely without drying out. For skewers cooked very quickly at high temperatures, slightly smaller pieces can be used.