The objective of this study was to investigate the optimal conditions for the microwave combined with steam pretreatment of yellow-feathered broiler carcasses using response surface methodology (RSM). Microwave heating time, steam holding time and number of microwave combined with steam treatment cycles were considered as the independent variables, while the shear force and cooking loss of chicken breast meat were considered as response variables. The optimal processing parameters were as follows: microwave heating time of 30 s, steam holding time of 60 s, and 7 cycles of treatments. Under these conditions, the shear force of chicken breast was 18.31 N, and the cooking loss was 13.10%, both of which were close to the predicted values.