How to Reheat Chicken Quickly and Deliciously

Leftover chicken makes for a delicious and cost-efficient meal, but it has a tendency to dry out when you reheat it. Luckily, there are a few simple ways to safely reheat chicken while also keeping it moist and tender, and we’ll cover them all with expert advice from Executive Chef Abyssinia Campbell, owner of Chef Abyssinia Personal Chef and Catering. Whether you’re hoping to reheat your chicken in the microwave, on the stove, or in the oven, we've got you covered. Keep reading for everything you need to know!

Reheating Cooked Chicken

Reheat chicken in the oven at 425 to 475 °F (218 to 246 °C) until it reaches an internal temperature of 165 °F (74 °C).
Reheat chicken in the microwave for 1.5-5 minutes at 1000 watts. Flip it once at the halfway mark.
Reheat rotisserie chicken in an oven set to 350 °F (177 °C). Cover the cooked chicken with foil and heat to an internal temperature of 165 °F (74 °C).

Method 1

Method 1 of 4:

Reheating Chicken in an Oven

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1
Defrost the chicken if it’s frozen. You don’t have to bring the chicken up to room temperature if it's been frozen, but make sure it's not frozen solid. Place it in the refrigerator for several (6-8) hours before reheating it to slowly bring the temperature up.^{[1]
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Food Safety and Inspection Service of the USDA
Food safety information provided by the U.S. Department of Agriculture.

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- If you are going to reheat the chicken immediately, place the frozen chicken in a water-proof resealable bag and run cold water over it until it thaws.
- You can also thaw it in the microwave on the “Defrost” setting.
2
Microwave it for 30 seconds if the chicken was refrigerated. Chef Campbell recommends placing the chicken on a microwave-safe plate and microwaving it for 30 seconds to 1 minute before placing it in the oven.^{[2]
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Expert Source

Abyssinia Campbell
Executive Chef

Expert Interview. 31 August 2021.} When you heat up the chicken a little bit beforehand, it will need less time in the oven, which reduces the risk of drying out the meat.

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This will prevent the chicken from drying out during the reheating process.
4
Place the chicken in an oven-safe dish or pan and cover it. A cookie sheet would be ideal. Check the bottom of the dish to make sure it will stand up to extreme temperatures.
- Spread the pre-cooked chicken pieces in the container, doing your best to keep even spacing between the pieces.
- Cover your chicken pieces with leftover pan juices, if available. Or, use a little water or chicken broth.
- Cover the dish or cookie pan with aluminum foil to keep the chicken from drying out.
Different ovens take different amounts of time to preheat, so make sure the oven is up to the right temperature before you insert the chicken for reheating.
6
Reheat the chicken to 165 °F (74 °C). Once the oven has preheated, place the chicken in the oven. If the chicken has been cut into small pieces, it may take only a few minutes to reheat properly. If you are reheating large pieces, like whole breasts, you may have to wait longer.^{[3]
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- Use a meat thermometer to check the internal temperature and make sure you’re not leaving the middle cold.^{[4]
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7
Remove the chicken and serve it. Use oven mitts to protect your hands when removing the chicken from the oven, and use a potholder or trivet to protect your counters from the heat of the container.
- If you have large pieces of chicken, let it rest for a couple of minutes before cutting into it. This will allow the juices to redistribute, so you won’t have dry, tough chicken.

Method 2

Method 2 of 4:

Reheating Chicken in the Microwave

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Chicken—especially the breast meat—tends to dry out when it's heated for too long. Cutting the chicken into smaller pieces will make the reheating time shorter and prevent the pieces from drying out.^{[5]
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Food safety information provided by the U.S. Department of Agriculture.

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2
Place the chicken on a microwave-safe dish or plate. Arrange the chicken in a single layer, so none of the pieces overlap. Leave a little space in between each piece so it heats evenly.^{[6]
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Food Safety and Inspection Service of the USDA
Food safety information provided by the U.S. Department of Agriculture.

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- Don’t microwave anything in a plastic container (unless the container is specifically designated as microwave-safe).
- Many of the myths surrounding microwaved plastic and cancer have proven scientifically unfounded. The risk you run, though, is melting the plastic onto your food.
- Regular glass plates, paper plates, or glass containers work well.^{[7]
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3
Add 1 tablespoon (15 mL) of chicken broth (optional). If you’re microwaving a large amount of chicken, Chef Campbell recommends adding some moisture to prevent it from drying out. “Add some vegetable broth or chicken broth and cover [the plate] with a lid. That way, when you’re cooking the chicken, all the moisture stays locked in,” she says.^{[8]
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Expert Source

Abyssinia Campbell
Executive Chef

Expert Interview. 31 August 2021.}
4
Cover the chicken with a damp paper towel. Using a damp paper towel will keep the chicken from drying out. Avoid using plastic wrap, as it might melt onto your food. Don’t use tinfoil either, as it can spark and either start a fire or break your microwave.
- You can purchase microwave covers that are made of microwave-safe plastic instead, if desired.
5
Reheat your chicken for 1.5-5 minutes, flipping it once. How much chicken do you have? If it's a very small amount (a serving for a single meal), begin with 1.5 minutes of reheating using the normal setting on your microwave—usually 1,000 watts. If you have a large amount of chicken, begin with 2.5-3 minutes of microwaving.
- At the halfway mark, carefully flip the chicken over so both sides heat evenly.
- Check the temperature either by touching the chicken with your finger or by tasting a small bite to see if it's been warmed through properly. Continue to reheat in 30-second increments until it reaches an appropriate temperature.
Keep in mind that the container will likely be very hot, so use oven mitts or potholders to safely remove the chicken from the microwave. Leave the cover over the chicken, and let it rest for 2 minutes before cutting into it or serving.
Be careful when you do this, as it may release a large amount of hot steam. Keep your face and fingers out of the way to prevent burns.

Method 3

Method 3 of 4:

Reheating Chicken on a Stovetop

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1
Heat a pan over low-to-medium heat. A non-stick pan is ideal for reheating chicken — especially when the skin has been left on the meat, since the fatty skin tends to stick to heated pans.
- You should be able to feel heat emanating off the pan when you place your hand 2 inches (5.1 cm) above it.
- Keep in mind that you don't want the pan to be as hot as you'd use to cook raw chicken, as intense heat will dry the chicken out.
A little bit of fat in the pan will prevent the chicken from drying out.^{[9]
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Research source} You could substitute the oil or butter for water or chicken broth, if you prefer.

José Andrés, Chef and Restaurateur

Amplify simple flavors to make them shine. "Simple ingredients, treated with respect... put them together and you will always have a great dish."
3
Reheat the chicken in the pan. Place the cold chicken in the pan and watch it closely. To prevent burning, move the chicken around the pan, so the surface doesn't have a chance to stick to the pan. Make sure to turn the pieces from time to time to heat the chicken through from both sides.^{[10]
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- For best results, Chef Campbell recommends taking the chicken out of the refrigerator 30 minutes before reheating it.
- “That way, it starts to come to room temperature, and it’s not as cold when you cook it,” she says. This means that it won’t take as much time to heat, and it won’t dry out.^{[11]
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  Expert Source
  
  Abyssinia Campbell
  Executive Chef
  
  Expert Interview. 31 August 2021.}
Give the chicken a minute or 2 to redistribute its juices, then eat!

Method 4

Method 4 of 4:

Reheating a Whole Rotisserie Chicken in an Oven

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Different ovens take different amounts of time to preheat, so make sure the oven is up to the right temperature before you insert the chicken for reheating.^{[12]
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2
Put the chicken on a prepared roasting dish and cover it. Rub butter or oil on the surface of the dish, or spray it with nonstick cooking spray, to keep the chicken from sticking to it. Next, place the whole rotisserie chicken in the dish and cover it with aluminum foil.
- Because the chicken has already been cooked, you don’t really need a roasting dish with deep sides, because there won’t be juices running off the chicken. However, a roasting dish is still a good size for reheating a rotisserie chicken.
3
Heat the chicken to 165 °F (74 °C). Place the dish in the properly preheated oven, making sure it’s in the center rack for even heat application. Depending on how large your chicken is, you might need a little more or less time, but it should take about 25 minutes for your chicken to reheat thoroughly.^{[13]
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- Begin checking the temperature a few minutes early, especially if your chicken is on the small side.
- Don’t let the chicken overcook, as it gets tough and dry—especially the white meat.
- If you’re reheating fried chicken, Chef Campbell recommends turning the oven on broil, then “letting the texture crisp up under the broiler” for the last few minutes of cooking.^{[14]
  X
  Expert Source
  
  Abyssinia Campbell
  Executive Chef
  
  Expert Interview. 31 August 2021.}
Remove the chicken from the oven, using oven mitts and trivets to protect your hands and the counter from the hot container. Let the chicken rest at room temperature for about 5 minutes before cutting into it. This allows the juices to redistribute throughout the chicken, keeping it moist when served.

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How do I reheat sliced chicken breast?

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Microwaving covered with a damp paper towel would be best. Be sure to spread out the slices on a microwave-safe plate.

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I have half a chicken still on the carcass. What is the best method to reheat it?

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Heating in the microwave still on the bone would be best. Cover the plate or container with a damp paper towel to keep the meat from drying out.

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If I have frozen cooked chicken that I would like to reuse to make a hot meal, should I thaw it first or put it frozen straight into the oven or microwave?

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It would be a better idea to thaw the chicken first. Then, you can reheat it in the oven or microwave.

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Tips

Microwaves work faster, but ovens reheat the meat more evenly.

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Microwaves tend to heat up food on the outside first, especially food that is "thick," such as a whole chicken. Be sure to cut up your leftover chicken before microwaving it.

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Warnings

Even fully cooked food can harbor harmful bacteria, such as Salmonella. Be sure to discard anything such as marinades that the chicken has been sitting in and do not use it on other foods.

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Before handling leftover chicken (or other food), be sure to wash your hands thoroughly with soap and water.

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It is far more likely that food will get bacteria on its surface and not on its insides. Be sure to cover all food before refrigerating it to prevent any surface contamination.

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Never put foil in a microwave!

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