Abstract:Chicken breast，as a widely popular ingredient，has its edible quality greatly influenced by cooking methods. Traditional cooking techniques such as boiling，roasting，smoking，and frying play a vital role in chicken breast processing. In recent years，with technological advancements，modern cooking techniques such as ultrasound-assisted cooking，sous-vide，vacuum frying，microwave heating，and air frying have gradually gained widespread application and research. These cooking techniques have a significant impact on the edible quality of chicken breast. These cooking techniques have a significant impact on the edible quality of chicken breast. This paper reviewed the effects of different cooking methods on the quality attributes of chicken breast，including color，water-holding capacity，tenderness，and flavor，aiming to provide references for industrial processing.