Sophie Bennett
Chicken is a versatile dish that can be used in anything from soups to salads. However, reheating chicken can be challenging as it can quickly turn dry and rubbery. To avoid this, it is essential to consider the type of chicken and the cooking method. For boneless chicken, the stove-top is a good option, while the oven is better for bone-in chicken. Adding water or stock to the dish can help create steam and prevent moisture loss. Using a damp paper towel or covering the dish with foil or plastic wrap can also help trap moisture. Microwaving chicken is generally not recommended as it can dry out the meat, but lowering the power and adding water or chicken stock can help.
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What You'll Learn
Using an oven
Reheating chicken in the oven is a great way to retain moisture and flavour. It is especially suitable for bone-in chicken, larger cuts, skin-on chicken, or chicken casseroles. Here is a step-by-step guide to ensure your chicken stays juicy and delicious:
Firstly, preheat your oven to 350°F (180°C). While the oven is heating up, take your chicken out of the fridge and let it come to room temperature. This helps ensure even cooking. Place the chicken in a baking dish, preferably one that fits the chicken snugly in a single layer.
Next, add a small amount of liquid to the dish. You can use water or chicken broth/stock. This liquid will create steam during the cooking process, helping to keep the chicken moist. Cover the baking dish tightly with aluminium foil. The foil will trap the steam and moisture inside, preventing the chicken from drying out.
Now, place the baking dish in the oven and reheat until the chicken is warmed through. The cooking time will vary depending on the size and amount of chicken, so it is important to monitor the process. Use a meat thermometer to check the internal temperature of the chicken. Ensure it reaches at least 165°F (74°C) to guarantee food safety and destroy any harmful bacteria.
Once the chicken is heated through, you can remove it from the oven. If your chicken has skin, you may want to crisp it up. To do this, transfer the chicken to a broiler-safe pan and place it under the broiler for a couple of minutes until the skin is browned and crispy. Finally, let the chicken rest for a few minutes before serving. Enjoy!
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Stove-top methods
To reheat chicken on the stove, place a skillet over medium heat and add just enough chicken broth, water, stock, wine, beer, or another liquid of your choice to cover the bottom of the pan. Place the chicken in a single layer on the skillet, ensuring that the pieces do not overlap. Cover the skillet with a lid or foil to retain moisture and prevent drying out. Lower the heat and stir or flip the chicken pieces occasionally until they are heated through and reach an internal temperature of 165°F.
If you are reheating sliced or cubed chicken, keep a close eye on it and check the internal temperature periodically to prevent overcooking and drying out.
Additionally, you can add the chicken to a pan with a little oil and cook it with other ingredients such as vegetables, rice, or pasta. This method allows the chicken to absorb flavours from the other ingredients and can enhance the taste of your dish.
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Air fryers
Reheating chicken in an air fryer is a great way to keep it moist and juicy. Here are some tips to ensure your chicken stays tender and doesn't dry out:
Preheat the Air Fryer
Preheating the air fryer helps create an ideal environment for crispiness. Set your air fryer to 350°F-360°F (180°C-182°C) and preheat for about 5 minutes. A lower temperature is recommended to prevent the outside from drying out before the inside is heated through.
Prepare the Chicken
If your chicken is coming straight from the fridge, let it sit at room temperature for about 10 minutes to remove some of the chill. This helps it reheat more evenly. Slice larger pieces of chicken about 1/2 inch (1 cm) thick so that they reheat quicker and more evenly, retaining moisture.
Use Oil or Cooking Spray
Lightly coat the chicken with oil or cooking spray. This helps add moisture and restore crispness to the exterior. You can also add a little extra seasoning at this point if desired.
Arrange in Air Fryer Basket
Place the chicken in the air fryer basket in a single layer, leaving space between the pieces for proper airflow. Avoid overcrowding the basket, as it can prevent proper air circulation.
Reheat
Reheat the chicken for about 5-6 minutes. For smaller pieces, start with 2 minutes, and for larger pieces, start with 4 minutes. Check if the chicken is warmed through by inserting a meat thermometer into the center. It should reach an internal temperature of 165°F (74°C) to ensure it's thoroughly reheated and safe to eat. If it's not quite warm enough, return the basket to the air fryer and continue reheating in 2-minute intervals until done.
Add Sauce or Moisture (Optional)
If desired, brush the chicken with your favorite barbecue sauce after the first few minutes of cooking. This helps lock in moisture and adds extra flavor. If the chicken seems dry during reheating, you can also add a small amount of chicken stock, water, or another liquid to the air fryer basket.
Let it Rest
Finally, let the reheated chicken rest for a few minutes before serving. This helps redistribute the juices, ensuring that it stays juicy and flavorful.
By following these steps, you can enjoy moist and tender chicken that's been perfectly reheated in your air fryer!
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Microwaving with water
Microwaving chicken often results in dry, rubbery meat. However, there are ways to prevent this.
First, cut your chicken into smaller pieces and arrange them on a microwave-proof plate, with the smaller pieces in the middle and the larger ones around the edge. Sprinkle a few teaspoons of water over the chicken, and add a drizzle of olive oil. The water will create steam and keep the meat moist. The olive oil will also help to keep the chicken moist, and it will improve the flavour.
Cover the plate of chicken with a damp paper towel or microwave-safe plastic wrap. The damp towel will help to retain moisture, and the plastic wrap will trap steam, keeping the dish wet. You can also use a microwave-safe lid or an inverted bowl to contain the steam. Make sure the plastic wrap does not touch the food directly, and leave a small hole for steam to escape so that pressure does not build up.
Microwave on full power for one minute, then check to see if the chicken is ready. If not, turn the meat over, re-cover the plate, and microwave in 30-second intervals until it is heated through to an internal temperature of 165°F (75°C). The chicken is now ready to eat!
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Braising in chicken broth
Braising chicken in chicken broth is an effective way to keep it from drying out when reheating. Braising involves cooking the chicken slowly in a small amount of liquid, such as chicken broth, in a covered pot or pan. This method is especially suitable for boneless or shredded chicken. Here are the steps to braise chicken in chicken broth:
Choose a Suitable Container
Select a small pot, pan, or baking dish that is just large enough to accommodate the chicken in a single layer. This helps prevent the chicken from drying out by minimizing the space between the pieces.
Add Chicken Broth
Pour enough chicken broth into the container to cover the bottom. Alternatively, you can use water or the leftover cooking liquid from the chicken if you have it. The liquid creates steam and adds moisture to the meat during the reheating process.
Cover and Reheat
Cover the container with a lid or foil. Place it on the stove over medium-low heat or in an oven preheated to 350°F (180°C). Reheat the chicken gently until it reaches an internal temperature of 165°F (74°C). An instant-read thermometer can help you monitor the temperature.
Rest and Serve
Once the chicken reaches the desired temperature, remove it from the heat source and uncover. However, it is best to leave the chicken in the broth until you are ready to serve it. Removing the chicken from the broth and exposing it to a dry environment while it is still hot can lead to moisture loss.
Additional Tips:
- If you are reheating cubed or sliced chicken, check the internal temperature frequently to prevent overcooking and drying out.
- Avoid using a microwave for reheating chicken in broth, as it can result in uneven heating and dryness.
- If you prefer crispy skin on your chicken, transfer the reheated chicken to a broiler-safe pan and broil until the skin is browned and crisp.
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Frequently asked questions
Add water or chicken broth to the dish to create steam and help add moisture to the meat. Cover the dish with foil and heat the oven to 350°F. Once the internal temperature of the chicken reaches 165°F, remove the foil and bake for another 5 minutes or until the skin is crispy.
The stove is best for boneless chicken. Slice the chicken into 1-inch-thick pieces and add them to a skillet with enough water to cover the bottom of the pan. Cover with a lid and cook until the internal temperature of the chicken reaches 165°F.
The microwave is not the best way to reheat chicken, but if you're in a hurry, you can add a few tablespoons of water and heat in 10-second increments, checking after each one. You can also cover the chicken with a damp paper towel or plastic wrap.
