Wholesale Pasture-Raised Regenerative Boneless Skinless Chicken Breast

Boneless Skinless Chicken Breast Discover the difference of regeneratively raised, pasture-grown chicken with our Provenance Farm Boneless Skinless Chicken Breast. These premium cuts are carefully trimmed for versatility and ease, making them perfect for quick weeknight meals, grilling, sautéing, or meal prep. Raised outdoors on fresh pasture and moved daily to new forage, our chickens develop exceptional flavor and a naturally firm, juicy texture—never watery or bland. Pasture-based diets support higher levels of beneficial nutrients like omega-3s and fat-soluble vitamins compared to conventional poultry. No antibiotics. No crowded barns. Just clean, honest chicken raised with integrity—ideal for families, chefs, and anyone who cares about where their food comes from. $11.24 lb. packages are approximately 1 lbs. final cost/weight will very slightly Cooking Instructions For the juiciest results, dry-brine the chicken for 30–60 minutes before cooking: season generously with salt and refrigerate uncovered. This simple step improves moisture retention and enhances natural flavor—especially important for pasture-raised, lean poultry. 🔥 Grill Best for: Juicy texture with light char Cook Time: 10–14 minutes total * Pat chicken breasts dry and season generously with salt, pepper, and olive oil. * Preheat grill to medium heat (375–400°F). Clean and oil grates. * Grill breasts 5–7 minutes per side, turning once. * Remove when internal temperature reaches 160°F; rest 5 minutes (carryover heat brings it to 165°F). Chef’s Tip: Pasture-raised chicken is leaner than conventional—avoid high heat and overcooking. A quick marinade or dry brine helps lock in moisture. 🍳 Pan-Sear Best for: Weeknight meals, sauces, meal prep Cook Time: 12–15 minutes total * Bring chicken to room temperature for 10 minutes. Pat dry and season well. * Heat a heavy skillet over medium heat with olive oil or butter. * Sear chicken 6–7 minutes per side, adjusting heat to prevent burning. * Finish with a splash of broth, lemon, or butter if desired. Remove at 160°F and rest before slicing. Chef’s Tip: Cover the pan for the last few minutes to gently finish cooking without drying the meat. Grass-Fed Beef & Chicken You Can Trust