Cooking chicken properly so that it is fully cooked but not dried out can be tricky. However, there are some simple techniques you can use to help ensure your chicken comes out moist and tender every time.
Check the Internal Temperature
The most reliable way to tell if your chicken is cooked through is to check the internal temperature with a food thermometer. Chicken should be cooked to an internal temperature of 165°F to kill any harmful bacteria like salmonella. Here are the recommended safe internal temperatures for chicken:
| Type of Chicken | Safe Internal Temperature |
|---|---|
| Whole chicken | 165°F |
| Chicken breasts | 165°F |
| Chicken thighs | 165°F |
| Ground chicken | 165°F |
Insert the thermometer into the thickest part of the chicken, avoiding any bones. Make sure it’s not touching any pan or hot surface that could lead to an incorrect reading. If the chicken registers 165°F or above, it is fully cooked and safe to eat.
Adjust Cooking Time and Temperature
To prevent overcooking, pay close attention to the recommended cooking times and temperatures for the specific cut and amount of chicken you are cooking. Bone-in chicken pieces take longer to cook than boneless. Dark meat also takes longer than white meat. Follow recipe guidelines, but start checking the internal temperature before the suggested cooking time.
For oven-baking, try setting the temperature slightly lower (e.g. 350°F instead of 375°F). For pan-frying or grilling chicken, use medium-low to medium heat instead of high. Gently cooking chicken over lower heat allows it to cook through without getting overly browned or dried out on the outside.
Pound Chicken to Even Thickness
Pounding chicken breasts, tenders or cutlets to an even 1/2-inch thickness will help them cook more evenly. Thinner parts will not end up overcooked and dried out before the thicker parts are fully cooked. You can use a meat mallet or rolling pin to gently pound the chicken.
Brine the Chicken
Soaking chicken in a brine solution before cooking infuses it with moisture and seasoning, keeping it extra juicy. Dissolve 1/4 to 1/2 cup salt in 4 cups water, add any desired herbs/spices, then soak the raw chicken for 30 minutes up to overnight.
Use a Meat Thermometer with a Timer
For oven-baked chicken, use a digital meat thermometer with a timer set based on thickness. For example, set the alarm for 10 minutes before the estimated done time for 1-inch thick breasts. Then you can check the temp and continue cooking if needed without overshooting.
Tent Foil Over Chicken
Tenting aluminum foil over chicken while it rests after cooking traps in steam and finishes carrying over the internal temperature. The foil “tent” prevents over-browning or drying out.
Let Chicken Rest Before Serving
Allowing cooked chicken to rest for 5-10 minutes before cutting gives time for the juices to redistribute throughout the meat. Slice chicken immediately after cooking and the juices will run out, making it dry. Resting helps lock in moisture.
Use a Lower Power Microwave
Cooking chicken in the microwave can be tricky due to hot spots. Use a lower power level like 50% and check it frequently. Microwave just until the chicken registers 165°F. Also, cover it to prevent drying out.
Cook Boneless Pieces Together
Arranging boneless chicken thighs or breasts in a single layer or overlapping slightly promotes even cooking. They’ll all reach the safe internal temperature without overcooking.
Conclusion
It’s easy to end up with dry, overcooked chicken if you’re not careful. However, monitoring the temperature, adjusting cook times, and using methods like pounding, brining and resting will help prevent it from turning out overdone. As long as you accurately hit the 165°F mark, you can be confident your chicken is perfectly and safely cooked.