The white, gooey substance seen on chicken after cooking is simply coagulated protein and water pushed out of the meat fibers by heat. This happens commonly to boneless, skinless chicken breasts cooked at high temperatures.
Food science experts explain that when proteins in the meat denature, they bind water that then escapes during cooking, appearing as the white substance.
Overcooking or cooking frozen chicken increases protein leakage. Allowing the chicken to rest and cooking at medium heat can help reduce the goo’s presence.
Though cosmetically unappealing, this white goo is safe and does not alter taste.
