Chicken is today the most consumed meat worldwide, with its popularity driven by a combination of nutritional, cultural, economic, and biotechnological factors. Since 2017, chicken has been the most consumed and traded meat globally, and in France, it has recently overtaken other meats to become the top choice in 2024. The total mass of domestic chickens is estimated to be three times that of all wild bird species combined, making it a defining feature of the Anthropocene, the current geological era marked by human influence on the planet. Chicken meat is often seen as a healthy, affordable, and versatile option that meets diverse dietary needs and cultural preferences. It contains high levels of protein and lower levels of fat compared to pork and beef, along with heme iron and B group vitamins, which are not found in plant-based foods. As a result, the National Nutrition and Health Program (PNSS5, 2026-2030) in France recommends prioritizing poultry over other meats, limiting consumption of pork, beef, and other red meats to 500 grams per week. Chicken is also more affordable than pork and significantly cheaper than beef. In terms of environmental impact, it has a lower carbon footprint, emitting 4.56 kilograms of CO₂ per kilogram of meat, compared to 6.67 kg for pork and 28 kg for beef. The domestication of chickens began around 3,000 to 4,000 years ago in what is now Thailand, and they quickly spread across the world. However, large-scale industrial breeding only began in the second half of the 20th century. Before this, chicken meat was a by-product of egg production, but the development of specialized meat chicken breeds changed this. The first significant step was in 1948, when the U.S. Department of Agriculture, in partnership with a grocery chain, organized a competition to identify the "chicken of tomorrow," leading to the emergence of the first meat chicken breeders. This innovation laid the foundation for an integrated agro-industrial system that spread to Europe via the United Kingdom in the late 1950s. Biological traits of meat chickens, such as high fertility and rapid growth, have enabled significant genetic progress. Initially, selection focused on characteristics like weight and body shape, but in the 1980s, criteria such as feed efficiency and breast yield became more important. The development of Best Linear Unbiased Prediction (BLUP) in the 1980s allowed for more accurate genetic evaluations, while genomic selection in the 2000s further improved the accuracy and timing of these evaluations. These advancements have led to a dramatic reduction in feed requirements, doubling breast yield, and cutting the time to reach market weight from 60 to 33 days. However, these improvements have also led to a concentration of breeding operations, with a few large companies dominating the global market. In France, the standard production model for chicken involves fast-growing breeds raised in controlled environments, often with feed based on cereals, soy, and other protein sources. While this model is efficient, concerns about animal welfare and environmental sustainability are growing. Some producers are adopting alternative methods, such as the Label Rouge system, which emphasizes slower growth, better living conditions, and higher quality meat. These chickens require more feed and take longer to mature, but they are valued for their superior taste and texture. Additionally, intermediate production models, such as those certified under the Certification of Conformity Product (CCP), offer a middle ground between standard and farm-type production, meeting stricter standards than the former but not as rigorous as the latter. Consumer preferences in France and across Europe vary, with some prioritizing animal welfare, meat quality, and environmental sustainability, while others focus on price. Research conducted under the European project INTAQT shows that slower-growing and intermediate chickens offer better welfare conditions and more favorable nutritional profiles, including higher protein and lower fat content. However, the standard fast-growing chicken model is still widely used due to its cost-effectiveness. A new initiative, the European Chicken Commitment (ECC), aims to balance productivity, welfare, and quality by improving living conditions and using intermediate genetics. While promising, the higher production costs may limit its market appeal. Looking ahead, the chicken industry must address challenges such as climate change and the increasing risk of diseases like avian flu. Developing more resilient chicken strains and adapting feed production to changing climate conditions will be essential. Despite these challenges, global demand for chicken remains strong, highlighting its central role in the global food system.