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How to Re-Heat Pre-Cooked Chicken

Updated February 21, 2017

Properly reheating leftovers makes the difference between a meal that tastes freshly made as opposed to dried out. Warming up precooked chicken requires paying attention to the cooking time and temperature of the meat to prevent overcooking. You can microwave, sauté or bake precooked chicken, based on your preference and time parameters.

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  1. Preheat your oven to 177 degrees Celsius. Line a casserole dish or roaster with non-stick cooking spray or oil.

  2. Remove precooked chicken from the refrigerator and set it aside for 30 to 45 minutes until it reaches room temperature.

  3. Place casserole dish or roaster in the oven. Cook stuffed chicken or rotisserie chicken uncovered for 25 to 30 minutes. Cook barbecued or fried chicken for 15 to 25 minutes uncovered, and wings or chicken tenders for 8 to 10 minutes uncovered. Cook sauce-covered chicken for 15 to 20 minutes.

  4. Test the temperature of the chicken with a meat thermometer throughout the cooking process. The chicken is ready when the internal temperature reaches 73.9 degrees Celsius.

  5. Line a skillet with olive oil to prevent the chicken from sticking to the pan and to add moisture.

  6. Place precooked chicken parts in the skillet. Add herbs, spices and vegetables, if desired.

  7. Toss the chicken and other ingredients with tongs on medium-high heat for about five minutes until the chicken reaches 73.9 degrees Celsius.

  8. Place precooked chicken on a microwave-safe dish.

  9. Cover the dish with a paper towel to lock in moisture while reheating.

  10. Turn the microwave on its high setting and cook the chicken for two to three minutes until it reaches 73.9 degrees Celsius.

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Things You'll Need

  • Casserole dish or roaster
  • Cooking spray or oil
  • Meat thermometer
  • Skillet
  • Tongs
  • Microwave-safe dish
  • Paper towels

About the Author

Taylor DiVico is a professional songwriter, content writer, fiction novelist and poet with more than 15 years of experience. DiVico holds a B.A. in philosophy from the University of Rhode Island and an M.S. from Syracuse University.

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