What Temperature To Reheat Chicken In Oven

You want to reheat your leftover chicken so it’s safe and tasty. Knowing what temperature to reheat chicken in the oven is the most important step.

Getting it right means your meal is both delicious and safe to eat. The wrong temperature can leave you with dry, rubbery chicken or, worse, a foodborne illness. This guide gives you the clear, simple instructions you need. We’ll cover the safe temperatures, different methods for different cuts, and how to keep your chicken moist.

For safety and quality, the best temperature to reheat chicken in a conventional oven is 350°F (175°C). This temperature is high enough to bring the chicken to a safe internal temperature quickly, but low enough to prevent the outside from drying out before the inside is warm. Always use a food thermometer to check the internal temperature has reached 165°F (74°C). This is the safe minimum temperature set by food safety agencies.

Why 165°F is the Non-Negotiable Safety Goal

Reheating chicken isn’t just about warmth. It’s about safety. Chicken can harbor bacteria like Salmonella and Campylobacter. These bacteria are killed instantly when the chicken reaches an internal temperature of 165°F. Simply making the chicken “steaming hot” isn’t a reliable measure. A food thermometer is your only guarantee.

Insert the thermometer into the thickest part of the meat, avoiding bone.
Wait for the reading to stabilize.
Ensure every piece, or the thickest part of a large piece, hits 165°F.

Preparing Your Chicken for the Oven

Good reheating starts with good prep. Taking a few minutes to prepare your chicken can make a huge difference in the final result.

Thawing Frozen Chicken Leftovers

Never reheat frozen chicken directly in the oven. The outside will overcook while the inside remains frozen and cold. Always thaw first. The safest ways to thaw are:

In the refrigerator overnight.
In a sealed bag submerged in cold water, changing the water every 30 minutes.
Using the defrost setting on your microwave, planning to cook it immediately after.

Adding Moisture Back In

Cooked chicken loses moisture in the fridge. To combat dryness, add a little moisture before it goes in the oven. You can:

Place the chicken in a baking dish with a splash of broth, water, or sauce.
Cover the dish tightly with aluminum foil for the first part of reheating.
Brush chicken pieces lightly with oil or butter.

Step-by-Step Reheating Methods for Different Cuts

Not all chicken is reheated the same. A breast needs different care than a wing or a whole roasted bird.

How to Reheat Chicken Breasts or Thighs

Boneless, skinless breasts are prone to drying out. Thighs are a bit more forgiving due to their higher fat content, but the princples are similar.

Preheat your oven to 350°F.
Place chicken in an oven-safe dish. Add 1-2 tablespoons of liquid (broth, water, sauce).
Cover the dish tightly with foil. This creates a steamy environment.
Heat for 15-20 minutes, then check the temperature. If it’s not at 165°F, continue in 5-minute increments.
For the last 5 minutes, you can remove the foil to let the surface crisp up slightly, if desired.

How to Reheat a Whole Roast Chicken

Reheating a whole bird is trickier because you need to warm the cavity without drying the breast.

Preheat oven to 350°F.
Place the chicken in a roasting pan. Add a cup of broth or water to the bottom of the pan.
Tent the chicken loosely with foil, covering it but not sealing it tightly at the edges.
Reheat for about 25-35 minutes, or until the internal temperature of the breast and thigh both read 165°F.
Remove the foil for the last 10 minutes to help the skin crisp.

How to Reheat Chicken Wings, Drumsticks, and Legs

These pieces have more connective tissue and skin, which helps them retain moisture. You can often reheat them without covering.

Preheat oven to 375°F (a bit higher for crispiness).
Arrange pieces on a wire rack set over a baking sheet. This allows air to circulate for even crisping.
For sauced wings, reheat plain first, then toss in sauce after. For dry rub, reheat as is.
Heat for 15-20 minutes, checking for an internal temp of 165°F and crispy skin.

Using the Broiler for a Crispy Finish

If your chicken is already warm but the skin is soggy, the broiler is your best friend. It’s also great for finishing off wings or legs.

Move your oven rack to the position closest to the broiler element.
Set the broiler to HIGH.
Place the chicken on a broiler pan or wire rack. Watch it closely!
Broil for 1-3 minutes per side, just until the skin is crispy and browned. The internal temperature should already be at 165°F from the initial reheating.

Common Reheating Mistakes to Avoid

Even with the right temperature, small errors can ruin your chicken. Here’s what to steer clear of.

Reheating at Too High a Temperature

Setting your oven to 400°F or higher might seem faster, but it will cause the exterior to become tough and dry before the center reaches a safe temperature. 350°F is the sweet spot.

Not Using a Thermometer

Guessing is a food safety risk. Relying on color or steam is not accurate. A simple digital instant-read thermometer is a cheap and essential kitchen tool.

Overcrowding the Pan

If you pile chicken pieces on top of each other, they will steam instead of reheat evenly. Spread them out in a single layer for the best results. This ensures hot air can circulate around each piece.

How to Store Leftover Chicken for Best Reheating

How you store your chicken directly impacts how well it reheats. Good storage practices lock in moisture and keep bacteria at bay.

Cool chicken quickly. Don’t leave it on the counter for more than 2 hours after cooking.
Store in shallow, airtight containers within 2 hours of cooking. This promotes rapid cooling.
Refrigerate for up to 3-4 days. For longer storage, freeze it.
When freezing, use freezer bags, remove as much air as possible, and label with the date. Use frozen chicken within 2-3 months for best quality.

Alternative Reheating Methods: Microwave & Air Fryer

The oven is best for quality, but sometimes you need speed. Here’s how to use other appliances safely.

Reheating Chicken in the Microwave

The microwave is fast but can make chicken rubbery. Use it only when necessary and follow these tips:

Place chicken on a microwave-safe plate.
Add a tablespoon of water or cover with a damp paper towel.
Use the “reheat” setting or medium power (50%). High power will overcook the edges.
Heat in 1-minute intervals, checking and flipping the pieces, until the internal temp is 165°F.

Let it stand for a minute after microwaving to allow the heat to distribute evenly.

Reheating Chicken in an Air Fryer

An air fryer is excellent for reheating fried chicken, wings, or any piece where you want to restore crispiness.

Preheat the air fryer to 350°F.
Place chicken in the basket in a single layer. Don’t overcrowd.
Spritz lightly with oil if the surface seems very dry.
Heat for 3-5 minutes, then check the temperature. Continue in 1-2 minute increments until it reaches 165°F.

The circulating hot air works fast, so keep a close eye on it to prevent over-drying.

FAQs About Reheating Chicken

Can you reheat chicken twice?
It is not recommended. Each time chicken cools and is reheated, it passes through the “danger zone” (40°F – 140°F) where bacteria can multiply. Only reheat the amount you plan to eat once.

How long does it take to reheat chicken in the oven?
At 350°F, it typically takes 15-25 minutes depending on the size and thickness of the pieces. Always use a thermometer to be sure, as time is just an estimate.

Why is my reheated chicken dry?
The most common reasons are reheating at too high a temperature, not adding moisture, or overcooking it the first time. Using the foil-cover method and a bit of liquid can solve this.

Can I reheat chicken that’s been in the fridge for 5 days?
You should follow the 3-4 day rule for refrigerated cooked chicken for optimal safety and quality. After 5 days, the risk of spoilage and bacterial growth increases, so it’s better to discard it.

Is it safe to reheat chicken from cold?
Yes, you can place refrigerated chicken directly into a preheated oven. You do not need to let it sit on the counter first, which could actually be unsafe.

What’s the best way to reheat fried chicken?
To keep the coating crispy, use an oven or air fryer, not a microwave. Reheat at 375°F on a wire rack for 10-15 minutes until the internal temperature is 165°F.

Putting It All Together: Your Reheating Checklist

To make it easy, here’s a quick checklist for perfect reheated chicken every time:

Check Storage: Is the chicken refrigerated 3 days or less? Does it smell fresh?
Thaw (if frozen): Thaw safely in the fridge or cold water.
Preheat Oven: Set to 350°F for most items.
Add Moisture: Place in a dish with a splash of liquid.
Cover: Use foil for breasts, whole birds, or any meat you want to keep juicy.
Reheat: Place in oven and set your timer.
Check Temperature: Use a thermometer to confirm 165°F in the thickest part.
Crisp (Optional): Uncover or use the broiler for a few minutes for crispy skin.
Serve Immediately: Enjoy your safe, moist, and tasty chicken.

Following these steps ensures your leftover chicken is a treat, not a disappointment. Remember, the key is low and slow heating with a moisture assist, always verified by that crucial internal temperature of 165°F. With this knowledge, you can confidently turn last night’s dinner into another great meal.