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How to Use a Meat Thermometer in Chicken Breast

Insert a clean probe into the thickest part of the breast, aiming for the centre and avoiding bone. Check more than one spot when thickness is uneven.

Using a meat thermometer in chicken breast is more reliable than judging doneness from colour alone. Insert a clean probe into the thickest section and aim for the thermal centre, without touching bone, the tray or the pan. For a thin breast, entering from the side keeps more of the sensing area inside the meat.

How to Use a Meat Thermometer in Chicken Breast

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Meat Thermometer Temperature for Cooked Chicken

Meat Thermometer Temperature for Cooked Chicken

For chicken, the UK Food Standards Agency advises a core temperature of 70°C for two minutes, or an equivalent time-and-temperature combination. Check the thickest part without touching bone.

How to Use a Meat Thermometer for Chicken

How to Use a Meat Thermometer for Chicken

Insert a clean probe into the thickest part without touching bone. Check both the breast and the innermost thigh on a whole bird, then clean the probe before any repeat check.

Common questions

Questions before you buy

Where should a thermometer go in a chicken breast?

Place the sensing tip in the thickest central section, away from bone and the cooking surface. Approach from the side if the breast is shallow.

What temperature should chicken breast reach in the UK?

The Food Standards Agency gives 70°C for two minutes or equivalent combinations, including 75°C for 30 seconds. Measure in the middle of the food.

Can chicken look pink when the thermometer says it is cooked?

Colour alone is not a dependable safety test. Verify correct placement, check another thick spot and follow official time-temperature guidance.

Should I wash the thermometer after checking chicken?

Yes. Clean and disinfect the probe after contact with raw or partly cooked poultry to prevent cross-contamination.