Many cooks are startled to see a white jelly-like substance oozing out of their perfectly cooked chicken. But don’t worry—it’s a natural occurrence caused by protein and water escaping the meat during cooking.
Personal chef Drew Curlett explains that chicken breast, especially boneless and skinless, contains a high level of protein which denatures (changes structure) when heated—similar to how egg whites solidify during cooking. This process forces moisture and proteins out, resulting in that slightly sticky white goo.
Cooking with too high heat can intensify this effect, especially when roasting or searing. Letting your chicken rest after cooking helps redistribute juices and reduce leakage.
This white substance is safe to eat and doesn’t affect the chicken’s flavor, though it may be unappetizing in appearance.
