It is generally not recommended to microwave hot, freshly cooked food before refrigerating it. Microwaving a hot baked chicken breast before refrigeration can potentially lead to uneven heating and promote bacterial growth, which can cause foodborne illnesses.
When hot food is placed in the refrigerator, it takes time for the temperature to decrease to the safe refrigeration level. During this time, the food is in what is known as the "danger zone" (between 40°F/4°C and 140°F/60°C), where bacteria can multiply rapidly. Microwaving the chicken breast before refrigeration may warm up certain parts of the food, creating pockets of the "danger zone" temperature and providing an environment conducive to bacterial growth.
To safely cool down hot cooked chicken or any other food before refrigeration, it's recommended to follow these steps:
Allow the chicken breast to rest at room temperature for a short period, usually no more than 1-2 hours. This allows the surface temperature to decrease slightly before refrigeration.
Cut the chicken breast into smaller pieces or shred it. This helps to facilitate faster and more even cooling.
Place the chicken pieces on a shallow dish or baking sheet to promote faster cooling. Avoid stacking or crowding the chicken to ensure proper air circulation.
Once the chicken has cooled down to room temperature, cover it loosely with a lid or wrap it in airtight foil or plastic wrap. Place the dish or container in the refrigerator promptly.
By following these steps, you can minimize the time the chicken spends in the "danger zone" and reduce the risk of bacterial growth. It's important to prioritize food safety to prevent foodborne illnesses.