How many tenderloins are in 2 chicken breasts?

January 9, 2026 •

3 min read

Every chicken has two tenderloins, a small strip of meat located on the underside of each breast. While often sold separately, the tenderloin is a distinct muscle from the larger chicken breast. Understanding this difference is key to proper preparation and cooking, as their size and composition affect cook time and texture.

Quick Summary

Each chicken breast has one tenderloin, meaning a pair of chicken breasts yields two tenderloins. These are a separate, smaller muscle that cooks faster than the main breast meat.

Key Points

Count: Each chicken breast half contains one tenderloin, meaning two chicken breasts yield two tenderloins.
Anatomy: The tenderloin is a separate, naturally tender muscle (the pectoralis minor) located beneath the larger chicken breast muscle.
Cooking Time: Tenderloins cook faster than the thicker chicken breast, making them ideal for quick-cooking methods.
Separation: You can easily remove the tenderloin from the breast by pulling it away from the connecting membrane and tendon.
Preparation: Removing the white, chewy tendon from the tenderloin is a simple process that improves the eating experience.
Labeling: Products labeled "chicken tenders" in stores are not always genuine tenderloins; they can also be strips cut from the main breast.

Understanding the Chicken Tenderloin

The confusion surrounding chicken tenderloins is common, often stemming from their close proximity and frequent packaging with the larger chicken breast. A chicken tenderloin is scientifically known as the pectoralis minor muscle, a distinct, slender strip of white meat that lies underneath the larger pectoralis major muscle, which is the main breast meat. Due to their natural tenderness, these strips are highly prized for dishes where a delicate, quick-cooking protein is desired.

The Simple Math of Chicken Parts

To answer the core question, let's break down the anatomy of a single chicken. A chicken has one full breast, which is composed of two breast halves, one on each side of the breastbone. Each of these breast halves has its own tenderloin attached. Therefore, a single chicken provides two tenderloins in total. When you purchase two individual chicken breasts from the store, you are buying two separate breast halves, and each will have one tenderloin attached, resulting in a total of two tenderloins.

One whole chicken breast: Contains two breast halves and two tenderloins.
One boneless, skinless chicken breast (from a single side): Contains one tenderloin.
Two boneless, skinless chicken breasts (from two sides): Contain two tenderloins.

Separating the Tenderloin from the Breast

Separating the tenderloin is a simple process that allows you to cook each piece to perfection. The tenderloin is attached to the breast by a thin membrane and a white tendon. To remove it, lay the breast flat on a cutting board, locate the long, thin muscle on the underside, and use a finger or a small, sharp knife to gently separate it from the larger breast piece. You may need to snip the tendon connecting it at the end.

Cooking with Chicken Tenderloins vs. Breasts

Understanding the differences between these two cuts is crucial for a successful meal. Because of their smaller size, tenderloins cook much faster than whole chicken breasts. Overcooking can result in dry, tough meat, so monitoring the internal temperature is essential. They are perfect for stir-fries, skewers, or breading and frying, while the larger breast is better suited for grilling, roasting whole, or slicing into cutlets.

Comparison Table: Chicken Tenderloin vs. Breast


Feature	Chicken Tenderloin	Chicken Breast
Size	Smaller, thin strip	Larger, thicker cut
Location	Underneath the main breast	The main pectoral muscle
Cooking Time	Very quick	Longer
Texture	Very tender and delicate	Slightly firmer when cooked
Best For	Stir-fries, skewers, frying	Grilling, roasting, cutlets
Price	Sometimes more expensive per pound due to size and processing	Generally less expensive per pound

The Tendon Factor

One distinguishing feature of a chicken tenderloin is the noticeable white tendon running through it. While edible, it is often tough and chewy. Many cooks and home chefs prefer to remove it for a better texture. This can be done easily with a fork and a paper towel: hold the tenderloin with one hand, use a paper towel to grip the end of the tendon, and slide a fork down the length of the tenderloin while pulling the tendon in the opposite direction.

The Misnomer of "Chicken Tenders"

It's important to clarify that not all products labeled "chicken tenders" are actual tenderloins. In many cases, especially with mass-produced frozen products, "tenders" are simply strips cut from the larger chicken breast. The authentic tenderloin is a specific muscle, and while it's perfectly fine to use cut-up breast meat, the genuine tenderloin will always be a single, distinct piece from the underside of the breast. Knowing the difference can help you select the right cut for your desired recipe and ensure the best result.

Conclusion

In summary, there is one tenderloin per chicken breast half. Therefore, two chicken breasts contain exactly two tenderloins. These are not just smaller versions of the breast meat but a separate, distinct muscle that offers a more delicate and tender texture. Whether you choose to cook them separately for a quick meal or leave them attached for a larger cut, understanding their anatomy is a simple but valuable piece of culinary knowledge. This small detail can significantly improve your cooking, ensuring every piece of chicken is perfectly prepared and delicious.

For a great recipe using chicken tenderloins, check out this guide on pan-searing.

Frequently Asked Questions

No, they are two different muscles. The tenderloin is a smaller, separate muscle located beneath the larger main chicken breast.

There is one tenderloin on each side of a whole chicken breast, located underneath the breast half.

Gently pull the tenderloin away from the underside of the breast. It is connected by a thin membrane and a small tendon that can be easily snipped with a knife or your fingers.

The tenderloin is a less-used muscle, meaning it is naturally softer and more delicate in texture compared to the larger pectoralis major muscle of the breast.

Yes, the tendon is edible, but its chewy and tough texture is often considered unpleasant, so many cooks prefer to remove it before cooking.

Yes, you can substitute, but be mindful of cooking times. You may need to cut the breast into smaller strips to ensure it cooks at the same rate as the tenderloins.

Stores sell tenderloins separately because they are a distinct, quick-cooking cut that commands a different price point and is preferred for certain recipes like fried tenders or skewers.