How Do I Reheat Chicken Without Drying It Out?

Reheated chicken is often worse than the original because heat without moisture pulls out what little fat and liquid remains. The fix is adding moisture back in during reheating.

In a pan on the stove

The best method for sliced or shredded chicken. Add a splash of chicken broth or water to the pan, put the chicken in, cover with a lid, and warm over low to medium-low heat. The steam rehydrates the meat from the outside as it warms. This takes about 5 minutes and produces chicken that tastes close to freshly cooked.

In the oven

Best for larger pieces or a whole breast. Place the chicken in a baking dish, add a few tablespoons of broth or water, cover tightly with foil, and warm at 325 degrees for 15 to 20 minutes until heated through. The foil traps steam and keeps the surface from drying.

In the microwave

If you have to use the microwave, place the chicken on a plate, add a small splash of water or broth, and cover with a damp paper towel. The damp towel creates steam inside the microwave and slows moisture loss. Reheat in 30-second intervals on medium power rather than full blast.

The best approach

Slice or shred the chicken before storing, then reheat it in a sauce or as part of a dish rather than reheating a dry piece and adding the sauce afterward. The Spicy Chicken and French Lentil Bowl and the Creamy Lentil Chicken Soup both reheat beautifully because the chicken is already in a liquid.

Have a reheating question mid-meal prep? Sous can help. Available in the Kitchen membership at chefhealthyhenry.com.