Abstract: Precooked poultry products commonly suffer from issues such as juice loss and texture deterioration during final household reheating, yet the synergistic mechanisms of thawing-reheating methods remain unclear. This study investigated precooked chicken breast meat, systematically analyzing the effects of three thawing methods (no thawing, 4 ℃ thawing, room temperature thawing) and four reheating methods (steaming, boiling, microwaving, baking) on quality characteristics. Evaluations included water-holding capacity, water distribution, texture properties, oxidation indices (carbonyl content/TBARS), color, pH, and sensory quality. Results demonstrated that both thawing and reheating methods collectively influenced the end-product quality. Among all thawing-reheating treatments, the combination of 4 ℃ thawing followed by steam reheating yielded chicken breast meat closest to freshly cooked quality. Low-field nuclear magnetic resonance (LF-NMR) revealed that compared to room-temperature thawing with microwave reheating, 4 ℃ thawing-steam reheating significantly inhibited the loss of immobilized water and reduced free water proportion (P<0.05). Texture properties (hardness and chewiness decreased by 14.01% and 27.72%, respectively) and oxidation levels (carbonyl and TBARS values reduced by 48.82% and 64.18%) were also significantly improved (P<0.05). Pearson correlation analysis confirmed strong correlations among water migration, oxidative denaturation, texture deterioration, and the sensory quality of precooked chicken products under different thawing-reheating protocols（P<0.05）. Based on these findings, this study proposes a "processing-method matching" principle: boiled precooked meat is best suited for low-temperature thawing combined with moist-heat reheating. This provides technical guidance for standardizing the home cooking of precooked poultry products.