Lucas Delgado
There are several ways to reheat chicken without drying it out, including using an oven, stove, air fryer, or microwave. One of the best ways to reheat chicken is on the stove, especially if it has been removed from the bone. However, it is not recommended to use a frying pan for boneless, skinless breasts as the direct heat will dry the poultry out quickly. Instead, slice the chicken into one-inch-thick pieces, add water to a skillet, and place the chicken in it. Cover and cook until the meat reaches an internal temperature of 165°F.
How do I reheat chicken without drying it out?
| Characteristics | Values |
|---|---|
| Reheating methods | Stove-top, oven, microwave, air fryer, toaster oven, panini grill |
| Stove-top method | Use a skillet, add water, set over medium-high heat, add chicken, lower heat to medium, cover with a lid, cook until internal temperature reaches 165°F |
| Oven method | Preheat oven to 350°F, add water or chicken broth, cover with foil, bake for 15 minutes, remove foil, bake for another 5 minutes or until internal temperature reaches 165°F |
| Microwave method | Cover with a microwave lid, cover loosely with a damp paper towel, start with 2 minutes, cook in 30-second to 1-minute intervals, use power level setting |
| Air fryer method | Preheat at 360°F-375°F for about 5 minutes, place chicken in a single layer, heat for about 4 minutes, shake basket halfway through, until internal temperature reaches 165°F |
| Toaster oven method | Preheat toaster oven to 400°F, line baking sheet with aluminum foil, cover chicken with a paper towel, microwave for 1 minute to 1 minute and 45 seconds, transfer to baking sheet, reheat for 2 to 3 minutes |
| Panini grill method | Put chicken in a zipper bag, remove all air, drop in a pot of hot water |
| General tips | Avoid high heat, don't reheat for too long, add liquid (water, chicken broth, stock, wine, beer), coat chicken with sauce, avoid reheating more than once |
What You'll Learn
Reheating chicken in the oven
To reheat chicken in the oven, preheat the oven to 350°F. Place the chicken in a baking dish and add 1 cup of chicken broth or water, then cover with foil. Bake for 15 minutes, then remove the foil and bake for another 5 minutes or until the internal temperature reaches 165°F and the skin is slightly crispy.
If you're looking for extra crispy skin, place the chicken on a wire rack in a preheated 400°F oven. For even crispier skin, broil for the last minute or two.
Chicken breast reheats best in the oven because it warms slowly and evenly, preventing it from drying out. Wrap or cover the chicken breast with aluminum foil and heat for 15-20 minutes.
The oven method is also a good option for reheating large pieces of chicken, especially bone-in cuts, as it takes longer than other methods like the stovetop or microwave. However, it is important to note that the oven method typically takes the longest compared to other reheating methods.
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Using a stove-top
To reheat chicken on a stove-top, first, prepare the meat. Pick the chicken off the bone and check the meat to remove any cartilage. Slice the chicken into one-inch-thick pieces—thin enough that the meat can heat quickly, but thick enough that it won’t dry out.
Next, grab a skillet and add just enough water to cover the bottom. You can also add a splash of broth or liquid (water, stock, wine, beer, etc.) to help retain moisture. Set the pan over medium heat and add the chicken as soon as the water starts to simmer. Cover the skillet with a lid to retain moisture.
Reheat the chicken over medium-low heat. Flip once or stir occasionally until the chicken is heated through. The chicken is ready when it reaches an internal temperature of 165°F. This should take about 6 minutes, depending on the size of the chicken pieces.
Finally, remove from heat and serve.
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Reheating in an air fryer
Reheating chicken in an air fryer is an excellent way to ensure your meat retains its moisture and flavour. Here is a step-by-step guide to achieving perfectly warmed chicken:
Firstly, if your chicken is straight from the fridge, let it sit at room temperature for about 10 minutes. This will help it reheat more evenly. If your chicken breast is coated with sauce or breadcrumbs, place it on parchment paper in the air fryer basket to prevent sticking.
Preheat your air fryer to between 350°F and 360°F. This should take around five minutes. While you're waiting, prepare your chicken by placing it in a single layer in the air fryer basket, leaving space between each piece for proper airflow. Avoid overcrowding the basket, as this will prevent proper air circulation.
If you wish, you can brush the chicken with a little oil or cooking spray to help bring out the crispiness and retain moisture. You can also add seasoning at this stage.
Once the air fryer is preheated, insert the basket of chicken and set the timer. For thinner chicken pieces, start with two minutes, checking if heated through, and add more time as needed. For thicker chicken breasts, set the timer for between four and six minutes. Check the chicken after the first few minutes, possibly turning it to ensure even heating.
The chicken is ready when its internal temperature reaches 165°F. You can check this with a meat thermometer. If you prefer your chicken breast to be crispier, increase the temperature to 400°F for the last minute of cooking.
Finally, let the chicken rest for a few minutes before serving. This will help redistribute the juices and ensure your chicken is juicy and flavourful.
And that's it! A simple and effective way to reheat your chicken without drying it out.
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Using a microwave
Reheating chicken in the microwave is not recommended as it can easily dry out the meat, but if you're short on time, there are some steps you can take to help retain moisture.
Firstly, it's important to note that you should not reheat chicken in a plastic container, unless it is labelled as microwave-safe. It is also not recommended to use plastic wrap or tin foil to cover the chicken, as plastic wrap can melt and leach harmful chemicals into your food, and tin foil can spark and start a fire or break your microwave. Instead, use a microwave lid or cover, or a plate inverted over the dish, or cover the dish loosely with a damp paper towel.
Before microwaving, check that your chicken is boneless and skinless. If your chicken is bone-in, remove the meat from the bone before reheating. Smaller pieces will heat through faster than larger pieces, so consider slicing the chicken into pieces that are thin enough to heat quickly, but thick enough that they won't dry out. Arrange the chicken pieces in a microwave-safe dish, with smaller pieces in the centre and larger pieces around the edges.
Add water or chicken broth to the dish to create steam and help add moisture to the meat. You can also drizzle the chicken with olive oil to add moisture.
Microwave for one minute on full power, then remove the dish and check the temperature of the chicken. If it is not yet heated through, continue microwaving in 30-second intervals, checking the temperature each time, until the internal temperature reaches 165°F.
Once the chicken is heated through, remove the dish from the microwave and let it rest, covered, for two minutes before serving.
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Adding liquid to chicken while reheating
When reheating chicken in the oven, place the chicken in a baking dish and add about 1 cup of liquid—water, chicken broth, or chicken stock. Cover the dish with foil and bake at 350°F for 15 minutes. Then, remove the foil and bake for another 5 minutes or until the internal temperature of the chicken reaches 165°F.
For stove-top reheating, use a skillet and add just enough water to cover the bottom of the pan. Place the chicken in the skillet and heat on medium until the internal temperature reaches 165°F. Covering the skillet with a lid will help retain moisture.
To reheat chicken in the microwave while keeping it moist, place the chicken in a microwave-safe dish and add a small amount of water, chicken broth, or stock. Cover the dish with a microwave-safe lid or plastic wrap to contain the steam. Alternatively, you can cover the chicken with a damp paper towel. Microwave at low or medium power in short intervals, frequently checking to avoid overcooking. Ensure the chicken reaches an internal temperature of 165°F.
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Frequently asked questions
Reheating chicken in the oven takes longer than the microwave and stove-top, but it yields the best results. Preheat the oven to 350°F. Place the chicken in a baking dish and add 1 cup of chicken broth or water, then cover with foil. Bake for 15 minutes, then remove the foil and bake for another 5 minutes or until the internal temperature reaches 165°F.
The stove is one of the best ways to reheat boneless chicken. Grab a skillet and add just enough water to cover the bottom. Set the pan over medium heat and add the chicken as soon as the water starts to simmer. Lower the heat and gently stir the chicken, cooking until the meat has warmed through to 165°F.
The microwave is quick and convenient, but it can easily dry out the chicken. Spread the chicken out on a microwave-safe plate with smaller pieces in the center and larger ones on the edge. Sprinkle a few teaspoons of water on top, then add a drizzle of olive oil. Cover the plate with a damp paper towel or microwave-safe plastic wrap. Microwave for one minute on full power, then check if the chicken is ready. If not, turn the meat and microwave in 30-second intervals until the internal temperature reaches 165°F.
