If you’ve ever noticed a white, jelly-like substance oozing from chicken while cooking, don’t worry! This is a natural occurrence caused by protein and water escaping as the chicken cooks.This goo, commonly seen with boneless, skinless chicken breasts, forms when the proteins in the meat denature due to heat, causing water to be released. It’s especially common when cooking at high temperatures, like roasting or baking,

Although it may look unappealing, the white substance is perfectly safe to eat. It doesn’t affect the taste, but if the chicken has an off smell or other signs of spoilage, it should be discarded.To reduce the goo, try cooking at lower temperatures, brining the chicken, searing it before baking, letting it rest, or using higher-quality chicken. While you can minimize the effect, some protein leakage is inevitable.