The study aimed to assess the quality characteristics of the four main types of chicken fillets produced in France. The research was conducted on a set of 7,843 fillets collected from commercial slaughterhouses as part of a survey conducted by ITAVI and INRAE. The four main French production systems – Label Rouge, Certified, Standard and Heavy Broiler – were included in the sample, which varied according to animal type, age and/or weight at slaughter, and rearing practices. These systems have coexisted in France for many years to meet different demands in terms of taste quality and societal expectations, including animal welfare. The study assessed technological quality by ultimate pH, CIELAB colour parameters and curing-cooking yield, sensory quality by juiciness and tenderness after cooking, and nutritional quality by measuring dry matter, protein and fat content. Principal component analysis was performed to identify significant variables that explain chicken fillet quality, and analysis of variance (ANOVA) to investigate relationships between categorical variables. The data also included the time between slaughter and boning of the carcass, which has a significant impact on breast meat tenderness. Label Rouge fillets had the lowest pH and lipid content, but the highest redness and yellowness. The Certified broiler produced the lightest meat. Compared to standard and heavy broilers, Label Rouge and Certified broilers had a higher shear strength, indicating a tougher meat. Heavy broiler breast meat had the highest fat content, but the lowest cooking and processing losses. In addition, the study identified an abattoir effect for each type of broiler, highlighting the significant impact of the slaughter process on breast meat quality. In conclusion, the study highlights the significant impact of the rearing system and genetics on the quality of chicken fillets and the importance of taking into account the characteristics of the animals to optimize the process and ensure optimal meat quality