Ground Chicken Cooking Temperature — 165°F / 74°C

Ground Chicken must reach 165°F (74°C) internal temperature. Cook at Stovetop medium-high for 8-10 min. This guide covers everything you need to know about this topic, including common causes, step-by-step solutions, and answers to frequently asked questions.

Here are the key things to understand: USDA Safe Internal Temperature: 165°F / 74°C. Oven Temperature: Stovetop medium-high. Approximate Cook Time: 8-10 min. All poultry must reach 165°F — no exceptions. Rest 5-10 minutes before cutting. Understanding these fundamentals will help you diagnose and resolve this issue more effectively.

The most common reasons this occurs include: All poultry must reach 165°F to kill Salmonella and other bacteria. USDA requires 165°F internal temperature for all poultry. Unlike beef, poultry should never be served undercooked. Thigh meat is safe at 165°F but tastes better at 175-180°F. Identifying the root cause is the first step toward finding the right solution.

To resolve this, follow these recommended steps: Preheat oven to Stovetop medium-high. Season the poultry as desired. Cook for approximately 8-10 min. Verify 165°F in thickest part (avoid bone). Rest 5-10 minutes before cutting. Juices should run clear, not pink. If these steps do not resolve the issue, consider consulting additional resources or a qualified professional.

This article is part of our Cooking Temperatures collection on Cooking Reference Wiki. We provide comprehensive, up-to-date information to help you find solutions quickly.