Abstract: The fresh chicken breast which was used as the research object was treated by frying, stir-frying, boiling and steaming. The effect of the four Chinese cooking techniques on texture, cooking loss rate, microstructure, electronic nose analysis, amino acid and fatty acid composition were studied. And the effect of the four Chinese cooking techniques on protein and fat oxidation were studied by measuring total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS). Meanwhile, in vitro digestion simulation method was used to research the change of protein digestibility. The results showed that, the cooking loss rate of fried chicken breast was the highest. The values of hardness and TBARS were highest in boiled chicken breast, which were 1531.55 and 6.01 mg MDA/kg, respectively. The value of TVB-N was highest in steamed chicken breast, which was 11.00 mg N/100g, and the sarcomeres and muscle fibers were more closely arranged. The electronic nose analysis showed that the difference of the volatile flavor of chicken breast in four groups was not significant (P>0.05). The total content of amino acid and fatty acid were both highest in fried chicken breast, which were 31.89 g/100 g and 11.65 g/100 g, respectively, and it had the most kinds of fatty acid. The in vitro digestion model showed that the pepsin digestibility of fried chicken breast was highest, which was 28.41%, but the pepsin digestibility of stir-fried chicken breast was lowest, which was 8.59%.