Chicken breast gets a bad reputation — dry, bland, rubbery. But that reputation belongs to factory-farmed, water-injected chicken cooked without care. Bradner Farms Certified Organic Boneless Skinless Chicken Breast is a different product entirely, and it deserves to be cooked differently.
Why Organic, BC-Raised Chicken Is Different
- No antibiotics or hormones: Certified organic means the birds are raised without routine antibiotic use or synthetic growth hormones.
- Better diet: Organic chickens eat certified organic feed, free from synthetic pesticides and GMOs.
- Local traceability: Bradner Farms is in BC. You know where your food comes from.
- Flavour and texture: Slower-raised birds develop more flavour and a firmer, more satisfying texture than commodity chicken.
The Most Common Mistake
Overcooking. Chicken breast is lean, which means it dries out fast. The solution is simple: use a thermometer and pull it at 74°C (165°F) internal temperature. Let it rest for 5 minutes before cutting. That's it.
5 Ways to Cook It Well
- Bone Broth Poach: Simmer gently in our Nourish Yourself Chicken Bone Broth for 15–18 minutes. Incredibly moist, deeply flavoured, and the poaching liquid becomes a light sauce.
- Cast Iron Sear + Oven Finish: Sear 2 minutes per side in a hot cast iron pan, then finish in a 200°C oven for 8–10 minutes. Golden crust, juicy interior.
- Sheet Pan with Vegetables: Toss with olive oil, garlic, lemon, and whatever vegetables you have. Roast at 220°C for 20–22 minutes.
- Slow Cooker Shred: Add to a slow cooker with broth, garlic, and herbs. Cook on low 4–6 hours. Shred and use in tacos, grain bowls, or soups all week.
- Pounded Thin (Scaloppine): Pound to 1cm thickness, dredge lightly in flour, and pan-fry in butter for 3 minutes per side. Fast, elegant, foolproof.
Meal Prep Tip
Cook a batch on Sunday using the slow cooker method. Shredded organic chicken keeps in the fridge for 4 days and works in almost any meal — salads, wraps, soups, pasta, fried rice.