Few things can make a beginner cook more nervous than chicken. Is it cooked? Is it still raw? Have I overcooked it? It can be tempting to cut into it every few minutes, but there are much easier ways to know when your chicken is ready.

The good news? You don’t need to be a professional chef to get perfectly cooked chicken.

1. The Most Reliable Method: Use a Meat Thermometer

The easiest and safest way to check chicken is with a digital meat thermometer.

For whole cuts of chicken, insert the thermometer into the thickest part of the meat, avoiding the bone.

Your chicken should reach an internal temperature of 74°C (165°F).

Once it reaches this temperature, you can confidently take it off the heat.

Beginner tip: A small kitchen thermometer is one of the most useful tools you can have in your kitchen—and they’re generally inexpensive.

 2. What If You Don’t Have a Thermometer?

Don’t worry. There are a few visual clues you can use, although they’re less reliable than a thermometer.

For chicken breasts or other thick pieces, make a small cut into the thickest part.

Look for:

• Meat that is opaque rather than translucent 
• Juices that aren’t visibly bloody 
• A firm texture 
• No raw-looking, jelly-like centre 

However, colour alone isn’t a guarantee that chicken is safe to eat. Chicken can sometimes remain slightly pink even when it has reached a safe temperature, which is why a thermometer is the best option.

3. Don’t Cook Chicken on Heat That’s Too High

One of the easiest ways to end up with burnt chicken on the outside and undercooked chicken inside is using extremely high heat.

Instead, give your chicken enough time to cook through.

For pan-fried chicken, you generally want a good sear on the outside followed by enough cooking time for the centre to reach the correct temperature.

If the outside is browning too quickly, turn the heat down.

4. Chicken Pieces Cook at Different Speeds

Not every piece of chicken cooks the same way.

A thin chicken breast will cook much faster than a thick one. Chicken thighs can also take longer depending on their size.

If your chicken pieces are different sizes, try to make them relatively similar in thickness.

For chicken breasts, you can gently flatten the thicker section so the meat cooks more evenly.

 5. Don’t Rely on Cooking Time Alone

Recipes might say:

“Bake for 25 minutes.”

But your oven might be slightly different from someone else’s. Your chicken breast might also be thicker or thinner.

Cooking times are therefore guidelines rather than guarantees.

Use the recommended cooking time as a starting point, then check the chicken for doneness.

6. Let Your Chicken Rest

Once your chicken is cooked, don’t immediately slice into it.

Allow it to rest for a few minutes before serving. This gives the juices time to redistribute through the meat, helping you end up with juicier chicken rather than a dry plate of meat.

What If You’re Still Not Sure?

If you’re genuinely unsure whether your chicken is cooked, keep cooking it.

It’s much easier to rescue slightly overcooked chicken than it is to fix undercooked chicken.

When in doubt, check the thickest part with a thermometer and make sure it has reached 74°C (165°F).

The Golden Rule

You don’t need to guess.

74°C = your new best friend.

Once you start using a meat thermometer, cooking chicken becomes much less stressful. No more repeatedly cutting into your chicken, hoping for the best.

And remember: perfect chicken isn’t about cooking it until it’s dry. It’s about getting it safely cooked while keeping it juicy and delicious.

So grab your thermometer, trust the process, and don’t be afraid of the chicken!