Sophie Bennett
There are several ways to warm up chicken, and the best method depends on how the chicken was originally cooked. For example, if it was roasted, using an oven might be the best option, whereas if it was stewed or braised, reheating it in a pot with the leftover braising liquid over low heat could be ideal. The size of the chicken pieces and whether they are boneless or bone-in are also important factors to consider. While the microwave is a quick option, it can often result in dry and rubbery chicken. To prevent this, some people add a few tablespoons of water, cover the chicken with a damp paper towel, or use low power settings when microwaving. Other reheating methods include using a skillet or pan on the stovetop, an air fryer, or an oven.
Characteristics and Values table for warming up chicken:
| Characteristics | Values |
|---|---|
| Cooking method | Oven, stove, microwave, air fryer, panini grill, sous vide cooker |
| Chicken type | Bone-in, boneless, skin-on, skinless, breaded, rotisserie, shredded |
| Moisture | Use water, chicken broth, sauce, or olive oil to prevent chicken from drying out |
| Temperature | Internal temperature of 165°F |
| Heating duration | 10-second increments in the microwave, 15 minutes in the oven, 3 minutes per side in a pan, 5 minutes in the air fryer |
| Heating equipment | Broiler-safe pan, skillet, baking dish, foil, paper towel, microwave-safe plastic wrap |
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What You'll Learn
Warming up chicken in the oven
Preheat the oven
Before placing the chicken in the oven, it is important to preheat the oven to 350°F. This will ensure that your food cooks faster and more evenly.
Prepare the chicken
Take your chicken out of the fridge and let it come to room temperature. If your chicken has skin on it and you want to crisp it up, place it in a broiler-safe pan. If your chicken is in smaller, boneless pieces or has been shredded, it is better to warm it up in a small pot or pan to prevent it from drying out.
Add liquid
Add just enough water or chicken broth to cover the bottom of the pan or baking dish. If your chicken was cooked in a flavorful liquid, you can use that instead. Adding liquid will help to keep the chicken moist and improve its flavor.
Cover and heat
Cover your chicken with foil or a lid and place it in the oven. For boneless, skinless chicken breasts, heat at 350°F for about 10 minutes or until the internal temperature reaches 165°F. For bone-in chicken, the oven is a good option as the radial heat can warm it evenly from all angles. Cooking times may vary depending on the size of the chicken, so use a meat thermometer to check the internal temperature.
Crisp the skin (optional)
If you want your chicken skin to be crispy, place the chicken under the broiler for a couple of minutes after it has been warmed through. Keep a close eye on it, as it should only take a minute or two to crisp up.
Let it rest
Once your chicken has reached the desired temperature and texture, remove it from the oven and let it rest for at least 5 minutes before serving. This will allow the juices to settle and prevent them from spilling out when you cut into the chicken.
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Using a stove to warm up chicken
Using a stove is a great way to warm up chicken, especially if your chicken is in smaller, boneless pieces or has been shredded. It is also a good option if you want to warm up chicken quickly.
To warm up chicken on a stove, place the chicken in the bottom of a small pot or pan. Keeping the vessel small will help prevent the chicken from drying out. If you are warming up multiple pieces of chicken, place them in a single layer.
Add just enough water or chicken broth to cover the bottom of the pan. If the chicken was cooked in a flavorful liquid, use that liquid instead of water. Cover the pot or pan with a lid and place it on the stove. Turn the stove to medium heat. Once the water starts to simmer, lower the heat and gently stir the chicken, cooking until the meat has warmed through to 165 °F. An instant-read thermometer inserted into the largest piece of chicken should read 165 °F.
If you are warming up chicken breasts, you can remove them from the fridge and let them come to room temperature before placing them on the stove.
You can also use a stove to reheat breaded chicken, such as chicken breasts breaded for chicken parm. Place the chicken in a pan over medium heat for about 3 minutes per side.
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Warming up chicken in an air fryer
If your chicken is in the fridge, let it sit at room temperature for about 10 minutes to take off some of the chill. This helps it reheat more evenly. If your chicken is coated with sauce or breadcrumbs, place it on parchment paper in the air fryer basket to prevent sticking. If you like, brush the chicken breast with a little bit of oil or use a cooking spray to help bring out the crispiness. Place the chicken breast in the air fryer basket in a single layer.
The time needed to reheat chicken in an air fryer varies depending on factors like the thickness of the chicken, the starting temperature, and the model of the air fryer. It should register at least 165°F (74°C) to ensure it’s thoroughly reheated and safe to eat, as per USDA guidelines. Check the internal temperature of the chicken breast with a meat thermometer. After the 6-minute flip, start checking the temperature. If you prefer your chicken breast to be crispier, you can increase the temperature to 400°F (200°C) for the last minute of cooking time.
Reheating chicken in an air fryer helps maintain its original texture better than microwaves or ovens. Air fryers use circulating hot air to cook food, which helps retain moisture in the chicken while reheating.
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Reheating chicken in a microwave
Reheating chicken in the microwave is not recommended as it is likely to turn rubbery or dry. However, if you're short on time and need to use a microwave, there are some steps you can take to minimise the risk of drying out your chicken.
Firstly, cut your chicken into small, equally sized portions. This will help the meat heat evenly, as some parts can cook faster than others and become overcooked. Place the chicken on a microwave-safe plate, with smaller pieces in the centre and larger ones around the edge.
Sprinkle a few teaspoons of water over the chicken to help keep it moist. You can also add a drizzle of olive oil, which will improve the flavour and texture. Cover the plate with microwave-safe plastic wrap.
Heat the chicken for around two minutes. If it is not hot enough, flip it over and heat in 10-second or 30-second intervals until it is heated through. Check the temperature with an instant-read thermometer; the internal temperature should be 165°F.
Once the chicken is reheated, let it rest for at least five minutes before serving. This will allow the juices to settle, ensuring your chicken is moist and juicy.
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Warming up chicken on the bone
Warming up chicken safely and retaining its flavour and texture are the two main considerations when reheating chicken on the bone.
The oven method is best for bone-in chicken, as well as chicken that's in larger cuts, skin-on, or was originally cooked in a casserole. If the chicken was cooked in a casserole, heat the oven to 350 degrees Fahrenheit and bake the covered casserole dish until it's heated through (an instant-read thermometer should read at least 165 degrees Fahrenheit). If you're dealing with plain chicken, the process will be similar: Heat the oven to 350 degrees Fahrenheit, and arrange the chicken in a single layer in a baking dish. For best results, choose a dish that's just big enough to accommodate the chicken in a single layer without a lot of extra space between the pieces. This will help to prevent the chicken from drying out. Add enough water or stock to cover just the bottom of the baking dish, then cover the dish tightly with foil.
If you're short on time, you can use a microwave, but this method is not recommended for bone-in chicken. If you do choose to microwave your chicken, make sure to remove the meat from the bone first. Place the boneless, skin-on chicken pieces in a microwave-safe dish, with smaller pieces in the centre and larger pieces around the edge. Add a tablespoon or two of water to help keep the chicken moist, and cover the dish with a damp paper towel or plastic wrap. Reheat for 2 minutes, then flip the chicken pieces and heat in 30-second intervals until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
To retain the chicken's moisture and flavour, avoid using high heat, especially in the oven or on the stove, as this will dry out the meat and make it tough. If you're reheating chicken in the microwave, don't do it for too long, as this will also dry out the meat.
When reheating chicken, it's smart to consider how it was originally cooked. For example, if it was roasted, the oven might be your best bet. If it was stewed or braised, you might want to reheat it gently over low heat in a pot with some of the leftover braising liquids.
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Frequently asked questions
The best way to warm up chicken depends on how it was cooked and what appliances are available to you. If you have an oven, this is a great method for bone-in or breaded chicken leftovers. If you're warming up smaller, boneless pieces, the stove is a good option. Place the chicken in a pot or pan with a little water or chicken broth, and heat on medium-low until warmed through. If you're in a hurry, you can use a microwave, but this is more likely to dry out the chicken.
To prevent chicken from drying out, avoid using high heat and warm in short intervals, checking regularly. You can also add a little water, stock, wine, beer, or olive oil to keep the chicken moist. Covering the chicken with a lid or tin foil can also help to retain moisture.
The internal temperature of reheated chicken should be 165°F. You can check this with a meat thermometer.
