Despite appearances, this white goo is completely safe to eat. It’s just cooked protein and water. The only real concern is if raw chicken smells bad, feels slimy, or looks gray—signs it has gone bad. Otherwise, the goo doesn’t affect flavor or safety and can be eaten without worry.
To reduce the goo, there are a few simple techniques. Cooking chicken at lower temperatures helps minimize the protein reaction. Brining can improve moisture retention, and searing before baking can lock in juices. Allowing the meat to reach room temperature before cooking also helps reduce moisture loss.
Ultimately, the white substance is harmless and normal. While not visually appealing, it’s just a natural part of cooking lean cuts like chicken breast. Your dish remains safe, tasty, and totally under control.
