Effects of ultrasound combined with sodium bicarbonate assisted curing (USC), sodium bicarbonate assisted curing (SC) and traditional wetting curing (WC) on curing efficiency and tenderization of the chicken breast meat were investigated. Compared with SC and WC treatments, the highest marinade uptake and chloride content were observed in USC treatment (P < 0.05). The lowest shear forces and the largest myofibril fragmentation indexes (MFI) were also obtained in USC chicken (6.99 N and 61.65) (P < 0.05), which were related to the larger gaps and cavities between the adjacent muscle bundles and the more broken muscle fibers in chicken by ultrasonic, followed by SC (8.01 N and 56.82) and WC (9.50 N and 52.23). Furthermore, the USC and SC decreased significantly the cooking loss and surface hydrophobicity of chicken (P < 0.05). Meanwhile, the USC and SC treatments gradually decreased the low-field nuclear magnetic resonance (LF-NMR) relaxation times (T and T), which was related to the lower fluid losses in chicken. These results indicated that the USC and SC treatments had greater impact on the improvement of meat tenderization, water holding capacity and curing efficiency than WC, especially the USC was the best curing method.