What Happens If We Reheat Chicken?

December 9, 2025 •

3 min read

According to food safety experts, reheating chicken is perfectly safe as long as it is stored and heated properly to an internal temperature of 165°F (74°C). Improper storage or reheating, however, can lead to bacterial growth and foodborne illness, fundamentally changing what happens if we reheat chicken without care.

Quick Summary

Reheating chicken safely depends on correct temperature and storage practices. If mishandled, it risks foodborne illness, dryness, and flavor loss. Ensure proper heating and refrigeration to enjoy delicious, safe leftovers.

Key Points

Food Safety is Key: Reheating chicken is safe only when cooked to an internal temperature of 165°F (74°C) to kill bacteria like Salmonella.
Store Properly and Promptly: Cooked chicken must be refrigerated within two hours to prevent dangerous bacterial growth.
Reheat Only Once: Experts recommend reheating chicken only one time, as multiple cycles increase food poisoning risk and degrade quality.
Microwaves are Risky: Microwaves heat unevenly, which can create cold spots where bacteria survive. Ovens, air fryers, and stovetops are safer alternatives.
Use a Thermometer: Always use a food thermometer to verify the chicken's internal temperature, as color is not a reliable indicator of doneness.
Add Moisture for Quality: To prevent dry, rubbery chicken, add a little broth or water and cover the dish when reheating in the oven or on the stovetop.

Reheating Chicken: The Safety Concerns You Need to Know

When we talk about what happens if we reheat chicken, the primary concerns are food safety and quality. Unlike many other foods, poultry is more susceptible to harboring harmful bacteria like Salmonella and Campylobacter. These bacteria are killed during the initial cooking process, but they can multiply if the chicken enters the "temperature danger zone," which is between 40°F (4°C) and 140°F (60°C). This can happen if the chicken cools too slowly after cooking or is left at room temperature for an extended period.

The Importance of Proper Storage

The entire process starts with how you store the leftovers. Failure to do so correctly can make reheating a risky endeavor.

Cool Down Quickly: Once the chicken is cooked, it should be cooled to room temperature for no more than two hours before being refrigerated. If temperatures are warm (above 90°F), this window shortens to just one hour.
Use Airtight Containers: Storing chicken in airtight containers or wrapping it tightly in foil prevents air exposure and contamination from other items in the fridge.
Refrigerate Promptly: Leftover chicken should be consumed within 3-4 days when stored properly in the refrigerator.
Portion Control: If you have a large amount of chicken, it's best to divide it into smaller, portion-sized containers. This allows the chicken to cool down faster and ensures you only reheat the amount you need, avoiding multiple reheating cycles for the same portion.

Impact on Quality and Taste

Beyond the safety aspects, reheating chicken improperly has significant effects on its texture and flavor. The moisture content is crucial. When chicken is reheated using high, uneven heat (like a microwave on high power), the muscle fibers tighten, squeezing out moisture and resulting in a dry, rubbery texture. The flavor can also diminish with each reheating cycle, leaving you with a less-than-appetizing meal.

Effective Methods for Safe Reheating

The method you choose for reheating depends on the type of chicken and your desired outcome. Here is a comparison of common reheating methods:


Method	Best For	Pros	Cons
Oven	Larger pieces, roasted chicken, bone-in cuts	Even heating, best for retaining moisture and crisp skin	Slower, uses more energy
Air Fryer	Fried chicken, wings, tenders	Restores crispiness, fast heating	Can dry out boneless chicken if overcooked
Stovetop	Shredded chicken, strips, saucy dishes	Excellent moisture control, good for smaller pieces	Requires more attention, unsuitable for crispy skin
Microwave	Speed, small portions	Extremely fast and convenient	High risk of uneven heating, can cause dry/rubbery texture

For any method, the golden rule is to use a food thermometer to ensure the chicken's internal temperature reaches 165°F (74°C). Color is not a reliable indicator of doneness.

A Step-by-Step Guide to Reheating in the Oven

For the juiciest results, the oven is often the best choice, especially for larger pieces.

Preheat: Set your oven to 350°F (175°C).
Add Moisture: Place the chicken in an oven-safe dish. Add a small amount of liquid, like chicken broth or water, to the bottom of the dish to create steam.
Cover: Cover the dish tightly with aluminum foil. This traps moisture and ensures the chicken heats evenly without drying out.
Heat: Bake for 10-20 minutes, or until the internal temperature reaches 165°F (74°C). Timing will vary based on the size of the pieces.
Rest and Serve: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, leading to a more tender result.

The Final Word

In conclusion, reheating chicken is not inherently dangerous if done correctly. The most critical steps are proper storage (refrigerate within 2 hours), choosing an appropriate reheating method for the type of chicken, and ensuring the internal temperature reaches 165°F. While reheating more than once is technically possible, it's not recommended due to food safety and quality degradation. By following these simple guidelines, you can safely enjoy delicious, moist leftover chicken. For more food safety advice, the FDA website is an excellent resource, particularly their section on preventing foodborne illness: Safe Food Handling: A Comprehensive Guide.

Conclusion

Reheating chicken is a safe practice when proper food handling and heating techniques are followed. The main risks arise from bacterial growth due to improper storage and inconsistent heating, which can lead to foodborne illness. By prioritizing refrigeration, using a food thermometer to ensure the correct internal temperature, and choosing a suitable reheating method, you can enjoy flavorful leftovers without compromising your health. Avoid multiple reheating cycles to maintain quality and minimize risks.

Frequently Asked Questions

Yes, if not stored or reheated properly, chicken can cause food poisoning. Harmful bacteria can multiply if the chicken is left at room temperature too long or doesn't reach an internal temperature of 165°F (74°C) when reheated.

Food safety experts generally recommend reheating chicken only once. Each reheating and cooling cycle increases the risk of bacterial growth and significantly reduces the quality of the meat.

The best method depends on the chicken's form. For large or crispy pieces, the oven or air fryer is ideal. For boneless strips or saucy chicken, the stovetop offers more moisture control. The key is ensuring even heating and using a food thermometer.

Yes, but with caution. Microwaves can heat unevenly, leaving dangerous cold spots. To mitigate this, use medium power, stir or flip the chicken frequently, and cover it with a damp paper towel to add moisture.

To prevent dry chicken, use an oven or stovetop with a little added moisture, like broth or water. Cover the chicken with foil or a lid to trap steam and use low-to-medium heat for a gentler reheat.

No. Chicken left out at room temperature for more than two hours (or one hour in warm conditions) should be discarded, as bacteria can multiply to dangerous levels.

Properly stored, leftover cooked chicken should be eaten within 3 to 4 days. After this point, the risk of spoilage and bacterial growth increases.