Yes, cooking chicken breast to 165°F (74°C) is essential for food safety. This temperature ensures that any harmful bacteria, like Salmonella, are killed.
That said, here’s a little chef’s trick — if you’re worried about overcooking and drying it out:
- Remove the chicken at 160°F and let it rest for a few minutes. The internal temperature will continue to rise, reaching 165°F during the resting period. This keeps the chicken juicy and perfectly cooked.
