When you bake chicken, it’s always a good idea to go ahead and cook plenty so that you have leftovers the next day. But one thing that some people don’t like about warmed-up leftovers is that they can be dry. Something that many people like about baked chicken is how moist it gets, so you don’t want to lose that on the next day. Warm up your baked chicken in a way that brings it to a palatable temperature, but does not cook it further. That way, it will be as moist as it was the day you cooked it.

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Preheat your oven to 425 degrees. Wait until the oven is preheated completely to place your chicken inside it. The high temperature will allow the chicken to heat quickly, giving you juicier meat.

Place your chicken pieces in one layer in a casserole dish that has a lid. If you are reheating an entire baked chicken, break the chicken down into pieces. For example, remove the breasts, wings, legs and thighs from the chicken carcass and place them in the casserole dish. This will allow for fasting reheating and juicier meat.

Pour a small amount of chicken broth into the bottom of the casserole dish. The amount will vary depending on the amount of chicken you are reheating and the size of your casserole dish. The chicken broth should just barely cover the bottom of the casserole dish. If you don’t have any chicken broth on hand, use water instead. The liquid will turn to steam during the cooking process and will help keep the chicken moist.

Cover the casserole dish and place it inside the oven once it is finished preheating.

Leave the chicken inside the oven for only as long as it needs to get hot. The amount of time will differ depending on the amount of chicken you are reheating, but it should not take more than 10 minutes. Check the chicken after five minutes if you are only reheating a couple pieces.