Every cook time below is an estimate, not a guarantee. Pan thickness, stove strength, oven calibration and how cold the chicken was when it hit the heat all shift the number by a few minutes in either direction. That's why the real answer to "how long" is always "until it hits temperature," not "until the timer goes off."
The number that actually matters: 165°F (74°C)
Chicken is safe to eat once it reaches 165°F (74°C) at its thickest point, checked with a meat thermometer. That's true whether it's a breast, a thigh, or a whole bird. Below are the times that usually get you there, so you know roughly what to expect, but the thermometer (or the clear-juices test below) is what actually tells you it's done.
Chicken breast
- Pan-seared, boneless (¾ inch / 2 cm thick): about 6–7 minutes per side over medium heat, then a 3-minute rest.
- Baked at 400°F (200°C): 20–25 minutes, depending on thickness.
- Grilled: 6–8 minutes per side over medium-high heat.
- Poached (gently simmered in water or broth): 12–15 minutes for an average-sized breast.
Chicken thighs
Thighs are more forgiving than breast because they have more fat, so a few extra minutes won't dry them out the way it will with breast meat.
- Boneless, pan-seared: 5–6 minutes per side.
- Bone-in, baked at 400°F (200°C): 35–40 minutes.
- Bone-in, grilled: 8–10 minutes per side.
Whole chicken
Roast a whole chicken at 375–400°F (190–200°C) for roughly 20 minutes per pound (450 g), checked in the thickest part of the thigh, not the breast, since the thigh finishes last. A typical 4-pound (1.8 kg) bird lands around 1 hour 20 minutes.
How to tell it's done without a thermometer
A thermometer is the most reliable way, but if you don't own one: cut into the thickest part. The meat should be opaque white all the way through with no pink, and the juices that run out should be clear, not pink or red. If you're not sure, give it another few minutes. Slightly overcooked chicken is unpleasant; undercooked chicken is a health risk, so err toward the longer time.
The most common timing mistakes
- Cooking straight from the fridge. Cold meat cooks unevenly. Let it sit out for 10–15 minutes first if you have the time.
- Crowding the pan so pieces steam instead of browning, which throws off both the time and the texture.
- Skipping the rest. A few minutes off the heat lets the juices settle back in instead of running onto the cutting board.
- Judging doneness by color alone on a grill or in a dark sauce, where char or seasoning can look "done" well before the inside is.
Recipes that spell out doneness, every time
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How long does chicken breast take to cook?
About 6-7 minutes per side pan-seared over medium heat, 20-25 minutes baked at 400°F (200°C), or 6-8 minutes per side grilled, always checked to 165°F (74°C) at the thickest point.
What temperature should chicken reach to be safe?
165°F (74°C) at its thickest point, checked with a meat thermometer, whether it's a breast, thigh, or whole bird.
How can you tell chicken is done without a thermometer?
Cut into the thickest part: the meat should be opaque white all the way through with no pink, and the juices that run out should be clear, not pink or red.
How long does a whole chicken take to roast?
Roughly 20 minutes per pound at 375-400°F (190-200°C), checked in the thickest part of the thigh; a typical 4-pound bird lands around 1 hour 20 minutes.