Place leftovers in shallow, covered containers so they cool quickly, and keep the refrigerator at 40°F (4°C) or below. Properly stored cooked chicken is generally safe to eat for three to four days.
When reheating chicken, make sure it is hot all the way through and reaches 165°F (74°C). Frozen leftovers should be thawed safely in the refrigerator, cold water, or microwave—not left on the counter.
If chicken has been left out too long, it is safer to throw it away even if it looks and smells normal. Simple storage and reheating habits can help prevent foodborne illness while reducing unnecessary food waste.
