Why I Cook Chicken Breasts to 155°F (Not 165°F)
Perfectly cooked chicken isn’t about one number — it’s about timing and control.
If you’ve ever been told chicken has to hit 165°F or you’ll perish immediately… same. I cooked a lot of dry, sad chicken in my early years because of that number.
Then I learned how cooking actually works.
Now? I pull chicken breasts at 155°F, let them rest for 15 minutes, and I’ve never looked back.
Then I learned how cooking actually works.
Now? I pull chicken breasts at 155°F, let them rest for 15 minutes, and I’ve never looked back.
The Short Answer
Because it’s safe, juicier, and tastes better.
The longer answer is where things get interesting.
The longer answer is where things get interesting.
Food Safety Is About Time and Temperature
The USDA’s 165°F guideline is an “instant kill” temperature — the moment chicken hits that number, harmful bacteria are destroyed.But food safety doesn’t work on a single number. It works on time plus temperature.
At 155°F, chicken becomes just as safe if it stays there long enough. Holding chicken at 155°F for a couple of minutes achieves the same level of safety as hitting 165°F instantly. A 15-minute rest? You’re well beyond that window.
Yes — it’s fully safe.
This Works for Bone-In Chicken Too
This approach isn’t limited to boneless, skinless breasts.Bone-in breasts (and even split breasts) benefit just as much — sometimes more. Bones slow down heat transfer slightly, which actually helps with even cooking. Pull at 155°F, rest fully, and you’ll get juicy meat without that overcooked outer layer.
Carryover Cooking Does the Heavy Lifting
When chicken comes off the heat, it doesn’t stop cooking. The heat stored inside continues to move inward — that’s carryover cooking.That 155°F chicken will often climb a few degrees while resting, finishing gently instead of being blasted past its ideal texture.
Why Resting Matters (Especially for Breasts)
Chicken breasts are lean. There’s no fat safety net.Resting allows:
Juices to redistribute instead of spilling onto the cutting board
Muscle fibers to relax
Texture to noticeably improve
Fifteen minutes sounds long. It’s worth every second.
Using Chicken for Tacos or Pulled BBQ? Go Lower.
If the chicken is headed for a second cooking step — tacos, enchiladas, soups, pulled BBQ — pull it earlier.👉 Target 150°F, then rest.
Why? Because you’re going to heat it again. Starting lower prevents the final dish from tipping into dry territory. The second cook finishes the job, and the chicken stays tender instead of stringy.
The Result:
Juicy, tender chicken
No chalky texture
No dry edges
No food-safety anxiety
Once you cook chicken this way, 165°F starts to feel like overkill — because it usually is.
What About Chicken Thighs?
Chicken thighs play by different rules — and that’s a good thing.Thighs are higher in fat and connective tissue. They don’t dry out easily, but they do need higher heat to become tender.
I prefer thighs at 185°F.
Here’s how I get there:
Pull at 175ºF
Rest until they finish around 185°F
Why so high?
At lower temperatures, thighs can be safe but still chewy or rubbery. That extra heat breaks down connective tissue and melts fat, giving you that rich, succulent texture thighs are known for.
Breasts are about precision. Thighs are about patience. Treat them accordingly.
A Quick Chef’s Note
This method works best when chicken is cooked evenly — grilled, roasted, or gently poached. Thickness matters, especially with breasts.And yes, use a thermometer. Guessing is how we got dry chicken in the first place.
Once you cook chicken this way, it’s hard to go back.
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.
Copyright © 2026 The Small Town Chef - All Rights Reserved.
Copyright © 2026 The Small Town Chef - All Rights Reserved.
You are the champ, Wayne. When is your cookbook coming out you maniac?
ReplyDeleteYou’re too kind. One step at a time — for now I’ll keep feeding the internet.
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