It is generally safe to cook other foods in the same pan that you used to cook chicken, as long as you follow proper food safety guidelines. However, there are a few important considerations to keep in mind:
Cross-contamination: Chicken has the potential to carry harmful bacteria such as salmonella. If any raw chicken juices or residues remain on the pan after cooking, they can contaminate other foods. To avoid cross-contamination, it's crucial to thoroughly clean and sanitize the pan before using it to cook other ingredients.
Cleaning the pan: After cooking chicken, make sure to clean the pan with hot soapy water and a scrub brush or sponge. Pay close attention to any areas where chicken juices may have collected, such as corners or crevices. Rinse the pan thoroughly to remove any soap residue. Alternatively, you can run it through the dishwasher if the pan is dishwasher-safe.
Proper cooking temperatures: When cooking other foods in the same pan, ensure that they reach the appropriate internal temperature to kill any potential bacteria. Different foods have different recommended cooking temperatures, so be mindful of this and use a food thermometer to check the internal temperature of the food.
Flavor transfer: Cooking other foods in a pan that previously held chicken can lead to flavor transfer. Some people may enjoy the residual chicken flavor, while others may find it undesirable. Consider this aspect when deciding whether to reuse the same pan.
To minimize the risks associated with cross-contamination, it's generally recommended to use separate pans and utensils for raw meat and other ingredients, especially if you're preparing food for individuals with weakened immune systems, such as young children, elderly people, or individuals with certain medical conditions.