what temp chicken breast

Chicken breast is safe to eat when it reaches an internal temperature of 165°F (74–75°C) in the thickest part of the meat.

Safe temperature vs. best juiciness

• Food safety guidelines (like USDA-based recommendations) specify 165°F / 74°C as the minimum internal temp to instantly kill Salmonella and other harmful bacteria.

• Many cooks aim to pull chicken breast off the heat slightly earlier, around 155–160°F (68–71°C) , letting it rest so it carries over to about 165°F while staying juicier.

• Below about 160°F / 71°C without long hold times, the risk of surviving bacteria goes up, so it’s not recommended for quick, regular home cooking.

How to check it

• Use an instant‑read meat thermometer in the thickest part of the breast, not touching bone or the pan.

• The reading should show at least 165°F (74°C) and the juices should run clear; color alone isn’t a fully reliable safety check.

Bottom line: aim for an internal temp of 165°F (74°C) for chicken breast for everyday cooking; pull a few degrees early and let it rest if you want it a bit more tender while still safe.

Information gathered from public forums or data available on the internet and portrayed here.