Raw chicken breast has a relatively mild flavor and a tender texture. When chicken is cooked properly, it retains its moisture, flavor, and tenderness. However, when chicken is overcooked, several factors contribute to the change in taste and texture.
Moisture loss: Overcooking chicken causes the moisture within the meat to evaporate, resulting in dryness. As the moisture evaporates, the meat becomes tougher and less palatable.
Denaturation of proteins: Heat causes the proteins in chicken to denature and coagulate. While some degree of denaturation is necessary for cooking, excessive heat causes the proteins to become tightly bound together, resulting in a tough and chewy texture.
Fat rendering: Chicken contains some fat, and overcooking can cause the fat to render out excessively, leaving the meat dry and lacking flavor.
To avoid overcooking chicken, it's important to cook it to the appropriate internal temperature without exceeding it. Using a meat thermometer is the most reliable way to determine when chicken is safely cooked while retaining its juiciness. For chicken breast, the recommended internal temperature is 165°F (74°C). Proper cooking techniques such as grilling, baking, or sautéing can also help maintain the desired texture and flavor.