When your chicken breast releases white liquid during cooking, it’s protein and water forced out by the heat. This is especially common with boneless, skinless chicken cooked quickly on high heat.
The process—known as protein denaturation—solidifies proteins and squeezes out moisture. Factory-farmed chicken tends to have more water, making the goo more noticeable.
To reduce this, cooking at lower temperatures, brining chicken, or searing before baking can help lock in juices. Letting meat rest also allows moisture redistribution.
Rest assured, this white goop is natural, safe to eat, and just part of how heat changes meat.
