Chicken Cooking Time
Pick your chicken cut to see cooking times for all common methods — roast, pan-fry, deep-fry, boil, grill, bake. All times validated by USDA + America's Test Kitchen.
Breast (boneless, skinless)
~170 g / 6 oz each
Cooking Methods (5 options)
⚠️ Always verify with thermometer
Cooking times are approximations. Actual time depends on your oven accuracy, meat starting temp, and altitude. Always use a meat thermometer to confirm 165°F (74°C) internal temperature at the thickest part (avoid bone). Pink near bone in fully-cooked chicken is normal — only thermometer is definitive.
Sources: USDA FSIS "Chicken from Farm to Table", America's Test Kitchen, Modernist Cuisine
Frequently Asked Questions
What's the safe internal temperature for chicken?▾
USDA requires 165°F (74°C) internal temperature for ALL chicken cuts to kill Salmonella and Campylobacter. Use meat thermometer at thickest part, avoiding bone (bone reads slightly cooler).
Why does my chicken breast turn out dry?▾
Most common reason: cooked too long. Chicken breast goes from juicy at 165°F to dry at 170°F. Pull from heat at 162°F (carryover cooking will reach 165°F during 5-min rest). Pound to even thickness for consistent cooking.
Pink meat near bone — is it safe?▾
If thermometer reads 165°F at thickest part (away from bone), pink-near-bone is just myoglobin — safe. Especially common in young chickens. Only undercooked if thermometer reads below 165°F.
Can I cook chicken from frozen?▾
Yes for some methods, but adds 50% time. Roasting whole frozen chicken: 1.5× time at same temp. Pan-frying frozen breasts: don't (doesn't cook through). Best practice: thaw in fridge overnight (1 day per 2 kg).
Why should I use indirect heat for whole chicken on grill?▾
Direct grilling burns skin before center cooks (whole bird is too thick). Indirect heat (one side coals, chicken on opposite side) cooks through evenly without charring. Add direct heat last 5 min for crispy skin.
How do I know boiled chicken is done?▾
Internal 165°F is the only certainty. Visual signs: meat feels firm (not soft/mushy), juices run clear (not pink), shrinks slightly from bone. For whole chicken broth: 90 min minimum, leg should pull out easily.