The effects of different hydrostatic thawing temperatures on the quality characteristics of the packed and unpacked frozen chicken breasts by measuring the total texture, shear stress, flesh color, cooking loss, total protein content, pH, TVB-N, and TBARS values. The results showed that the quality of the packed frozen chicken breast after hydrostatic thawing at low temperature was better than the unpacked one. Compared to thawing at other temperature, the shear strength of chicken breast thawing at 12 ℃ was closer to the shear strength of fresh chicken breast, and the total numbers of colony as well as the degree of oxidation and degradation of fat and protein in it was lower. The color and total texture of the chicken breast thawed under 16 ℃ were better, and the loss of total protein content and the loss of cooking were lower, with the better water retention. Therefore, we suggested that hydrostatic thawing of packed chicken breast at 12~16 ℃ could maintain the quality better.