Pregnancy food guidance, in plain English

Chicken

Chicken is safe to eat during pregnancy as long as it is cooked thoroughly — no pink meat and juices running clear.

Safe to eat
Chicken

Chicken is an excellent source of protein and is safe to eat throughout pregnancy. The key requirement is that it must be cooked all the way through — no pink meat should remain and the juices should run completely clear. This applies to all poultry, including turkey, duck, and goose. Undercooked chicken can carry Salmonella and Campylobacter, both of which can cause food poisoning that is more severe during pregnancy. Well-cooked chicken is one of the best protein sources you can eat when expecting.

What to be aware of

  • Always cook chicken until no pink meat remains and the juices run clear.
  • Use a meat thermometer — the internal temperature should reach 74°C (165°F).
  • Do not use poultry marinades as a sauce unless they have been boiled first.
  • Store raw chicken on the bottom shelf of the fridge, away from ready-to-eat foods.
  • Wash hands thoroughly after handling raw chicken.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Slow-cooker chicken casserole

Slow-cooker chicken casserole

A comforting one-pot dish where the chicken becomes tender and fully cooked through — no risk of undercooking.

Pregnancy tip: Slow cooking for several hours guarantees the chicken reaches a safe internal temperature throughout — ideal during pregnancy.

Ingredients

  • 4 chicken thighs (bone-in or boneless)
  • 2 carrots, sliced
  • 2 sticks celery, chopped
  • 1 onion, diced
  • 400ml chicken stock
  • 1 tin chopped tomatoes
  • 1 tsp mixed herbs
  • Salt and pepper

Method

  1. Place vegetables in the bottom of the slow cooker.
  2. Add the chicken thighs on top.
  3. Pour over the stock and tomatoes, add herbs and seasoning.
  4. Cook on low for 6–8 hours or high for 3–4 hours.
  5. Check chicken is cooked through — it should be falling off the bone with no pink meat.
  6. Serve with rice or crusty bread.
Roast chicken with root vegetables

Roast chicken with root vegetables

A classic roast where checking the juices is the final safety check before serving.

Pregnancy tip: Pierce the thickest part of the thigh and check the juices run completely clear before removing from the oven.

Ingredients

  • 1 whole chicken (approx. 1.5kg)
  • 4 potatoes, quartered
  • 3 parsnips, cut into chunks
  • 2 tbsp olive oil
  • Salt, pepper, and dried thyme

Method

  1. Preheat oven to 200°C (180°C fan).
  2. Toss vegetables in a roasting tin with olive oil and seasoning.
  3. Rest the chicken on top, rub with oil, salt, and thyme.
  4. Roast for 20 minutes per 500g, plus an extra 20 minutes.
  5. Pierce the thigh — juices must run completely clear. If not, return to the oven for 10–15 minutes and check again.
  6. Rest for 10 minutes before carving.