How to Reheat Chicken Without Drying It Out

The best way to reheat chicken without drying out

Use gentle heat, add a little moisture, and cover the chicken whenever the method allows. Reheat only what you plan to eat, and bring the thickest piece to 165°F / 74°C, checking with an instant-read thermometer. Let refrigerated chicken sit out only while you prepare it; do not leave perishable leftovers at room temperature for extended periods.

• Add 1–2 tablespoons of water, broth, or sauce per serving.
• Slice thick pieces so the center warms before the outside overcooks.
• Stop heating as soon as the chicken reaches 165°F / 74°C.

Oven method: even and gentle

Heat the oven to 325°F. Arrange chicken in a baking dish and add a splash of broth, water, or pan sauce. Cover the dish tightly with foil or a lid, then heat until the center reaches 165°F / 74°C. Boneless breasts and smaller pieces may take about 10–20 minutes; larger portions will vary by thickness and starting temperature. Uncover briefly at the end only if you want the surface less moist.

Skillet method: ideal for sliced chicken

Place sliced or chopped chicken in a skillet with a tablespoon or two of broth, water, gravy, or sauce. Cover and warm over low to medium-low heat, stirring or turning occasionally. Add another small splash if the pan dries before the chicken is hot. This method usually takes about 5–10 minutes, depending on the amount and thickness. Avoid high heat, which can toughen the edges before the center is warm.

Microwave method: fast, with lower power

Arrange chicken in a single layer on a microwave-safe plate. Add a little broth, water, or sauce, cover with a microwave-safe lid or damp paper towel, and heat at 50% power in 30–60-second intervals. Turn or rearrange the pieces between intervals so hot spots do not overcook the chicken. Continue until the thickest piece reaches 165°F / 74°C, then let it stand for a minute before serving.

Air fryer method: useful for crisp chicken

Preheat the air fryer to about 325°F, if your model recommends preheating. Place chicken in a single layer and lightly brush it with oil or sauce to limit surface drying. Heat for 3–5 minutes, turn, and check frequently; thicker pieces may need longer. For breaded chicken, avoid covering it, since that softens the crust. For unbreaded chicken, a light coating of sauce helps retain moisture.

Storage and serving notes

Refrigerate cooked chicken within 2 hours, or within 1 hour when the temperature is above 90°F / 32°C. Use refrigerated leftovers within 3–4 days. If the chicken has been frozen, thaw it in the refrigerator, in cold water, or in the microwave—not on the counter—before reheating. Keep leftovers covered in the refrigerator and reheat only once when practical.