Chicken breast should be cooked to a safe minimum internal temperature of 165°F (74°C) as recommended by the USDA to ensure it is safe to eat and to kill harmful bacteria like Salmonella
. This temperature should be measured at the thickest part of the breast using a food thermometer
. Some cooking experts note that pulling chicken breast off the heat slightly earlier, around 160-162°F, allows for carryover cooking where the temperature rises to 165°F while resting, which can help keep the meat juicier and less dry
. However, the official safe minimum temperature remains 165°F. In summary:
- Cook chicken breast to an internal temperature of 165°F (74°C) for safety
- Use a meat thermometer inserted into the thickest part of the breast to check temperature
- For juicier results, some chefs recommend removing from heat at about 160-162°F and letting rest to reach 165°F
This ensures the chicken is both safe and tasty to eat.
