How to Reheat Chicken

5 from 2 votes

Perfect, crunchy skinned chicken with soft, moist flavorful meat! You can reheat chicken easily in the oven, on the stove or in the microwave without drying it out when you know how to reheat chicken properly!

Prep Time5

Cook Time10

Total Time15

Course: main

Cuisine: American

Keyword: how to reheat chicken

Servings: serving

Calories: 1638kcal

Author: Wendi Spraker

Cost: $2

Equipment

oven safe dish
aluminum foil
Stove

Ingredients

For Oven

1 piece chicken already cooked and ready to reheat
1 splash water (a few drops)

For Stovetop

1 piece chicken
1 cup vegetable oil

For Microwave

1 piece chicken

Instructions

For the Oven

Remove chicken that you wish to reheat from the refrigeration packaging. Preheat oven to 350 degrees.
Place into an oven safe dish, using fingers, spritz lightly with a dash of water from the faucet and cover tightly with aluminum foil.
Place covered dish into the oven and heat for 10-15 minutes until heated through. Larger pieces of chicken will require more heating than thinner pieces (such as breast or thigh filets without the bone).

For Stovetop

Remove chicken from refrigeration packaging. Place frying pan on the stove and fill with ¼" vegetable or peanut oil. Heat on medium heat until the oil spatters in a lively way when you splash one drop of water into the pan.
Add the chicken, very carefully, to the oil. It should bubble and make noise. Place chicken pieces so that there is at least an inch of space between the pieces in the pan. Allow to cook over medium heat for 2-3 minutes per side.
Remove to a paper towel lined plate, allow to cool slightly and serve hot.

For Microwave

Place chicken on a microwave safe plate and cover with plastic wrap.
Heat for 1 minute in the microwave. Check after one minute and repeat until hot.

Video

Notes

If you have more than once piece of chicken, make sure that the chicken is spread out in the reheating dish to allow the heat to circulate.
Larger pieces of chicken or chicken with the bone in will require longer heating times. For boneless pieces, start with 10 minutes but may need to increase up to 20 minutes for larger pieces.
The tiny spritz of water helps to steam the meat but doesn't overdo the steam so much that the skin won't be crispy.

PRO TIP: for really crispy skin, remove the aluminum foil for the last 3 minutes, spray lightly with cooking spray or brush with melted butter and turn the broiler on. This gives a lovely crisp and keeps the skin brown.

Nutrition