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Chicken breast should reach an internal temperature of 165°F (74°C) under FDA food safety rules to kill harmful bacteria like Salmonella.

Cooked chicken breast weighs about 25% less than raw, so track portions by raw weight for steady calories and macros.

Yes, skinless chicken breast counts as lean meat because it delivers high protein with relatively low fat and modest calories per serving.

A typical raw boneless chicken breast weighs 6 to 8 ounces, though pieces can range from about 4 to 10 ounces depending on cut and brand.

A typical cooked, chopped chicken breast gives about 1 to 1½ cups of meat, depending on size and how finely you cut it.

Chicken breast is done when the thickest part reaches 165°F (74°C) on a food thermometer, the USDA’s safe internal temperature for poultry.

The safe internal temperature for chicken breast is 165°F (74°C), checked in the thickest part with a food thermometer.

Cook chicken breast to an internal temperature of 74°C (165°F) at the thickest point to keep it safe and juicy.

Chicken breast can look pink and still be safe to eat if the thickest part reaches 165°F (74°C) and you handle and rest it properly.

If chicken breast not reaching 165°F, check thickness, heat, thermometer placement, and rest time so the center reaches a safe temperature.