If you’ve ever cooked chicken and noticed a white, jelly-like substance oozing from the meat, there’s no need to be alarmed. While it may look unappetizing, the substance is completely normal and harmless. Many home cooks are surprised by it, especially when preparing chicken breasts, but it is simply a natural reaction that occurs during the cooking process.

The white material is a combination of protein and water released from the chicken as it heats up. When exposed to high temperatures, the proteins in the meat denature, or change structure, much like egg whites turning solid when cooked. As the proteins clump together and moisture is forced out, a sticky, white substance forms on the surface of the chicken. This is particularly common in boneless, skinless chicken breasts because they contain more protein and less fat.

Several factors can make the effect more noticeable. Cooking chicken at high temperatures, roasting, baking, or pan-searing can cause proteins to contract quickly and release more liquid. Chicken that has been frozen and not fully thawed may also produce more of the substance because freezing damages muscle fibers, allowing additional moisture and protein to escape during cooking.

Although the white goo may not look appealing, it is perfectly safe to eat and does not affect the flavor of the chicken. To reduce its appearance, try cooking at a lower temperature, brining the meat beforehand, allowing it to come closer to room temperature before cooking, and letting it rest afterward. These simple steps can help produce juicier, more visually appealing results.