Reheating leftover chicken in the microwave can be tricky. Too little time and you’re left with cold spots that could harbor bacteria; too much time and you end up with dry, rubbery chicken that’s about as appetizing as cardboard. As someone who meal preps chicken regularly, I’ve learned through plenty of trial and error how to get this just right.
In this article I’ll share the perfect timing for reheating chicken in the microwave while keeping it moist and delicious. Let’s dive into everything you need to know!
Quick Answer: Microwave Reheating Times for Chicken
For those in a hurry, here’s the quick answer:
- Small pieces/shredded chicken: 1-2 minutes
- Medium-sized pieces: 2-3 minutes
- Large chicken breasts or thighs: 3-4 minutes
Always use 50% power and reheat in 30-second intervals, checking between each interval.
The Perfect Process for Reheating Chicken
Step 1: Prep Your Chicken
Before you even put your chicken in the microwave, proper prep is essential:
- Take your chicken out of the fridge about 15 minutes before reheating
- Cut larger pieces into smaller, evenly-sized portions
- Place chicken on a microwave-safe plate
- Lightly coat the plate with oil or butter to prevent sticking
Step 2: Add Moisture
This step is crucial to prevent your chicken from drying out
- Drizzle a bit of water, chicken broth, or olive oil over the chicken
- For extra protection, place a small mug of water next to the chicken in the microwave
Step 3: Cover Your Chicken
Trapping steam is key to moist reheated chicken:
- Cover with a microwave-safe lid or plate
- Alternatively, use a damp paper towel placed over the chicken
- Make sure the covering is loose enough to allow some steam to escape
Step 4: Set the Right Power Level
One of the biggest mistakes people make is using full power
- Set your microwave to 50% power
- This lower setting helps heat the chicken more evenly
- It prevents the outside from overcooking while the inside remains cold
Step 5: Reheat in Short Intervals
Never microwave chicken for one long continuous period:
- Start with 30 seconds for small pieces or 1 minute for larger pieces
- Check the chicken and stir or flip it
- Continue reheating in 30-second bursts until fully heated
- Use an instant-read thermometer to ensure the chicken reaches 165°F
Step 6: Let It Rest
Don’t skip this final step:
- Once heated through, let the chicken rest for 2-5 minutes with the cover still on
- This allows the heat to distribute evenly throughout the meat
- It helps the juices redistribute, making for more tender chicken
Reheating Different Types of Chicken
Different chicken preparations require slightly different approaches:
Bone-In Chicken
- Takes longer to reheat evenly
- Best to use 3-4 minutes at 50% power
- Check temperature near the bone to ensure it’s fully heated
- Consider removing meat from bones before reheating for faster results
Breaded or Fried Chicken
- Microwaves can make crispy coatings soggy
- Use a paper towel underneath to absorb excess moisture
- 2-3 minutes at 50% power
- For best results, finish in a toaster oven for 1-2 minutes to re-crisp
Shredded or Diced Chicken
- Reheats fastest and most evenly
- Only needs 1-2 minutes at 50% power
- Stir halfway through for even heating
Common Mistakes to Avoid
When reheating chicken in the microwave, avoid these common errors:
- Using full power: This leads to rubbery, overcooked exterior and potentially cold interior
- Reheating for too long without breaks: Always check and stir between intervals
- Not covering the chicken: This allows moisture to escape
- Reheating cold chicken straight from the fridge: Let it sit out briefly first
- Reheating too much at once: Small batches heat more evenly
Food Safety Considerations
Safety is paramount when reheating chicken:
- Never reheat chicken more than once
- Always ensure chicken reaches 165°F internal temperature
- Consume reheated chicken immediately
- Don’t leave reheated chicken at room temperature for more than 2 hours
- If your chicken has been in the fridge for more than 3-4 days, it’s safer to discard it
Alternative Methods for When You Have More Time
While the microwave is convenient, other methods can produce better results if you’re not in a rush:
- Oven: Preheat to 350°F, add a splash of broth, cover with foil, bake for 15-20 minutes
- Stovetop: Add a bit of oil or butter to a pan, reheat chicken over medium-low heat with a lid
- Steaming: Place chicken in a steamer basket over boiling water for 5-10 minutes
Why Does Chicken Get Dry When Reheated?
Chicken gets dry when reheated because microwaves heat by exciting water molecules, which can cause moisture to evaporate. This is why adding water or broth and covering the chicken is so important—it creates a steamy environment that helps maintain moisture.
My Personal Experience and Tips
I’ve found that the single best tip for reheating chicken is to add moisture. I always keep a spray bottle with chicken broth in my fridge specifically for reheating purposes. A few spritzes before microwaving works wonders!
Another trick I’ve discovered is to slice chicken before refrigerating leftovers. This cuts down on reheating time and helps it heat more evenly when you’re ready to eat it.
FAQ: Your Burning Questions Answered
Can I reheat chicken more than once?
No, reheating chicken more than once increases the risk of food-borne illness and significantly degrades quality.
How can I tell if reheated chicken is safe to eat?
The chicken should reach an internal temperature of 165°F, have no unusual odor, and shouldn’t have been left at room temperature for more than 2 hours.
Why does my chicken spark in the microwave?
Sparking usually occurs when there are small pieces of bone that contain minerals that react in the microwave. Remove all bones before reheating to prevent this.
How long can I keep cooked chicken in the fridge before reheating?
Cooked chicken can be safely stored in the refrigerator for 3-4 days before reheating.
Is it better to reheat chicken covered or uncovered?
Always cover chicken when reheating in the microwave to trap moisture and prevent it from drying out.
Conclusion
Reheating chicken in the microwave doesn’t have to result in dry, unappetizing meat. With the right timing (generally 1-4 minutes depending on size, at 50% power, in 30-second intervals), proper moisture addition, and covering techniques, you can enjoy leftover chicken that’s nearly as good as when it was freshly cooked.
Remember, the key is to be patient with the process. Taking the extra time to reheat chicken properly will reward you with tender, juicy results that don’t remind you of shoe leather!
So next time you’re wondering how long to reheat that chicken breast, remember these guidelines and you’ll be enjoying delicious leftovers in no time. Happy reheating!
How To Reheat Chicken On The Stove
If your chicken is in smaller, boneless pieces, or has been shredded, the stove is a great way to go:
- Place the chicken in the bottom of a small pot or pan. Again, keeping the vessel small will help prevent the chicken from drying out.
- Add just enough liquid to cover the bottom of the pan. If the chicken was cooked in a flavorful liquid, use that liquid instead of water. You could also use chicken broth, if you happen to have it.
- Cover and heat on medium-low until the chicken is warmed through. An instant-read thermometer inserted into the largest piece should read 165 degrees F.
- At that point, you can uncover the pot and remove it from the heat, but I recommend leaving the chicken in the liquid in the pot until you’re ready to serve. Draining and exposing it to a drier environment while it’s still hot will dry it out.
How To Reheat Chicken In The Oven
The oven method is best for bone-in chicken, as well as chicken that’s in larger cuts, is skin-on, or was originally cooked in a casserole. If the chicken was cooked in a casserole and is still in that dish, simply reheat it as part of the casserole: heat the oven to 350 degrees and bake the covered casserole dish until it’s heated through (an instant-read thermometer should read at least 165 degrees).
If you’re dealing with plain chicken, the process will be similar:
- Heat the oven to 350 degrees, 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. The water will create steam in the sealed dish as the chicken reheats, creating a humid warming chamber that will prevent it from drying out.
- Transfer the baking dish to the oven and bake until the chicken is heated through and an instant-read thermometer inserted into the center of the largest piece reads 165 degrees.
If the chicken still has its skin on, and you’d like to try to crisp up the skin, I recommend transferring the chicken to the a broiler-safe pan once it’s warmed through and broiling— watching closely!—until it’s browned and crisp on top. It won’t regain its original texture completely, but it will definitely help.