How Long Cooked Chicken Lasts in the Fridge, According to Food Safety Experts

Chicken is a versatile crowd pleaser and one of those weeknight hero foods. If you have some already cooked, it's ready to toss into salads, sandwiches, or grain bowls when you don’t feel like making a meal from scratch. But once it’s in the refrigerator, the question becomes: how long does cooked chicken last? Is that chicken that has been there since the weekend actually safe to eat? We spoke to food safety experts to find out and learned that the answer is nuanced.

The Basic Rule of How Long Cooked Chicken Lasts

“If the chicken has been properly cooked, there should be no safety risks as long as your refrigerator is set at 40°F or below,” says Donald Schaffner, PhD, distinguished professor of food science at Rutgers University. “Even cooked chicken will eventually spoil, so as a rule of thumb, we recommend for best quality to use the cooked chicken within 3 to 4 days.”

That guideline is a good general benchmark, but Ellen Shumaker, PhD, director of outreach for the Safe Plates program at NC State Extension, notes that under ideal storage conditions, leftovers can last a little longer. “If a fridge is kept at 41°F or below, leftover prepared foods like cooked chicken can be safely kept for up to 7 days,” she says.

Temperature, in other words, is key. If your fridge tends to hover above 41°F—or you’re not sure how cold it really is—it’s best to stick to the shorter 3–4 day window.

Why Chicken Spoils Even After It's Cooked

Although cooking kills harmful bacteria, it doesn’t eliminate all microorganisms. “Even cooked chicken contains some spoilage organisms,” says Schaffner. “Those microorganisms will gradually increase in number.” How quickly that happens depends on several factors: how the chicken was handled after cooking, how long it sat out before refrigeration, and the exact refrigerator temperature.

The bottom line: the colder the environment, the slower those spoilage microbes grow.

Signs You Should Toss Leftover Chicken

Can you rely on smell or appearance to tell if cooked chicken has gone bad? Sometimes—but not every time. “Spoilage microorganisms tend to produce off-odors and flavors depending on the type of product that has spoiled, but not always,” says Shumaker. “Spoilage microorganisms do not cause foodborne illness, but they decrease the quality and often make a product not something you want to eat.”

If the chicken smells sour or “off,” feels slimy, or looks dull or gray, it’s best to err on the side of caution and throw it away.

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The Right Way to Store Chicken—and How to Reheat It

To keep cooked chicken appetizing for as long as possible, how you package it in the refrigerator matters, too. “If the chicken is stored in a tight container, this will stop it from drying out,” Schaffner says. Keep it sealed and on a higher shelf to avoid cross-contamination from raw meats below.

Reheating

When it’s time to reheat, there’s no strict temperature requirement if the chicken was fully cooked and properly stored. “If the chicken was thoroughly cooked to begin with and has been stored below 41°F for less than 7 days, I'm not really concerned about it reaching a particular temperature,” says Shumaker. For people who are pregnant, elderly, or immunocompromised, she recommends reheating to 165°F to be safe. Use a meat thermometer to check the internal temperature of the chicken.

To keep reheated chicken from drying out, she suggests “adding a little bit of water and covering it when reheating.”

Freeze It for Later

If you know you won’t finish your leftovers within a few days, the freezer is your friend. “As a general rule, if you think you will not be able to use your leftover chicken within three or four days, the best thing to do is to freeze it,” says Schaffner. Wrap it tightly to avoid freezer burn.

When you’re ready to thaw, plan ahead. “You want to avoid the chicken spending too much time in the ‘temperature danger zone,’” says Shumaker—meaning between 41°F and 135°F, where bacteria can multiply. The safest way to thaw is in the fridge. If you’re short on time, use the microwave, but “it should be consumed right then to avoid it sitting in the temperature danger zone.”