If you’ve noticed a white, jelly-like substance when cooking chicken, don’t worry—it’s completely normal. This goo is a mixture of protein and water that forms when chicken, especially boneless, skinless breasts, is cooked at high temperatures. The heat causes the proteins to denature and expel water, creating the sticky substance.

This phenomenon is common when using high-heat methods like roasting or baking, and it can be more pronounced when cooking frozen chicken that hasn’t fully thawed. While it may look unappetizing, it’s safe to eat as it’s just cooked protein and water, and it doesn’t affect the taste or safety of the chicken.

To reduce the goo, try cooking at lower temperatures, brining the chicken, or letting it rest before cooking. Premium chicken with less excess water can also help.