The cooking time for chicken breast depends on the cooking method, thickness, and size of the breast. Here are general guidelines for different methods:
Oven-Baked Chicken Breast
- Preheat oven to 400–425°F (200–220°C).
- Bake times vary by thickness:
- 1/2-inch thick: 16–18 minutes
- 3/4-inch thick: 20–22 minutes
- 1-inch thick: 24–26 minutes
- For breasts weighing:
- 150–200g (5½–7oz): 16–18 minutes
- 200–250g (7–9oz): 18–20 minutes
- 250–300g (9–10½oz): 20–22 minutes
- Rest the chicken for 5–10 minutes after baking.
- Use a meat thermometer to ensure internal temperature reaches 165°F (75°C) for safety and juiciness
Pan-Cooked Chicken Breast
- Cook on medium heat.
- For regular thickness, cook 8 minutes on the first side without flipping, then flip and cook until browned and cooked through.
- Thin breasts may only need 5 minutes on the first side
Boiled or Poached Chicken Breast
- Thin cutlets cook in about 8 minutes.
- Larger breasts require up to 15 minutes.
- Check for an internal temperature of 165°F (74°C)
Key Tips
- Use a digital thermometer to avoid overcooking.
- Pound chicken breasts to even thickness for uniform cooking.
- Let chicken rest after cooking to retain juices.
- Check that juices run clear and no pink remains when sliced
In summary, for baking chicken breasts in the oven, expect about 16–26 minutes depending on thickness and size at 400–425°F, always confirming doneness with an internal temperature of 165°F. Pan cooking usually takes about 8 minutes per side.
