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How to Tell If Chicken Is Cooked Without Cutting It Open

How to Tell If Chicken Is Cooked Without Cutting It Open

You’ve seared it, baked it, or grilled it — but how do you know when chicken is fully cooked? Cutting it open ruins the presentation (and lets all the juice run out), but serving undercooked poultry isn’t an option either.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

  • Pan-seared breast medium-high: 6–8 mins total
  • Oven-baked breast 400°F: 20–25 mins
  • Thighs 375°F: 35–40 mins
  • Whole chicken at 375°F: 20 mins per pound + rest time

Method
 

  1. Insert an instant-read thermometer into the thickest part of the chicken, avoiding bone. The internal temperature should read 165°F (74°C) for safe consumption.
  2. Pierce the thickest part of the chicken with a knife or fork. The juices should run completely clear with no pink tinge.
  3. Properly cooked chicken should feel firm when pressed, not squishy or rubbery. The meat should be white throughout with no pink areas.
  4. Cut into the thickest part if needed. The meat should be uniformly white or light brown (for dark meat) with no translucent or pink sections.
  5. Chicken typically shrinks by about 25% when fully cooked. If the piece looks noticeably smaller than when raw, it's likely done.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.