Reheating guide
How to Reheat Chicken Breast Without Drying It Out
The best ways to reheat cooked chicken breast — oven, skillet, and microwave — so it stays juicy instead of turning rubbery.
Why reheated chicken turns rubbery
Cooked chicken breast is already low in fat, so a second round of high, dry heat pushes out the little moisture it has left. The fix is gentle heat plus a small amount of added liquid to create steam around the meat.
Take the chicken out of the fridge while the oven or pan heats. Starting closer to room temperature means less time under heat, which means less moisture lost.
- Add a splash of broth, water, or sauce to reintroduce steam.
- Cover the chicken so the steam stays around it.
- Reheat only until hot in the center — not until it cooks further.
The oven method (best for larger portions)
Heat the oven to 325°F. Place the chicken in a baking dish, add a tablespoon or two of broth per piece, and cover tightly with foil. Warm for 10 to 15 minutes, until the thickest part is hot throughout.
For food safety, leftovers should reach 165°F before eating. An instant-read thermometer takes the guesswork out and stops you overheating past that point.
Faster: skillet and microwave
On the stovetop, add a little broth or sauce to a pan over medium-low, add sliced chicken, cover, and warm for a few minutes, turning once. Slicing first helps it heat evenly and quickly.
In the microwave, place chicken in a bowl with a spoon of liquid, cover with a damp paper towel, and heat in 45-second bursts at 50% power. Lower power reheats more evenly and gently than full blast.
Put the method into practice
Recipes that use the techniques in this guide.
Food safety & sources
Cook and store with confidence
The cooking temperatures and storage guidance in our recipes and guides follow official U.S. government food-safety standards. Always confirm doneness with a food thermometer rather than by color or time alone.
- Safe minimum internal temperatures — U.S. Department of Health & Human Services, FoodSafety.gov
- Cold food storage chart — U.S. Department of Health & Human Services, FoodSafety.gov