18 to 25 minutes at 425°F for a medium breast. But here’s what matters more than any timer: thickness, oven temperature, and knowing when to pull it. Because dry, rubbery chicken isn’t a timing problem, it’s a technique problem.
The Quick Answer: Timing by Temperature
The cooking time for chicken breast depends on two variables: your oven temperature and the thickness of the meat. Here’s your reference guide.
| Oven Temp | Thin Breasts (½ inch) | Medium Breasts (¾ to 1 inch) | Thick Breasts (1½ inches) |
|---|---|---|---|
| 400°F (200°C) | 18 to 22 minutes | 22 to 27 minutes | 28 to 32 minutes |
| 425°F (220°C) | 15 to 18 minutes | 18 to 23 minutes | 25 to 28 minutes |
| 450°F (230°C) | 12 to 15 minutes | 15 to 20 minutes | 22 to 25 minutes |
High heat seals the surface quickly and traps moisture inside. The chicken spends less time exposed to drying heat, which means juicier results. Lower temperatures work, but they demand more attention and longer cooking times that can work against you.
The real target? 165°F internal temperature. Everything else is just an estimate.
Why Thickness Matters More Than Time
A chicken breast is rarely uniform. One end tapers thin while the center bulges thick. Put that in the oven and physics takes over: the thin part overcooks and dries out while the thick center struggles to reach safe temperature.
This is why identical cooking times produce wildly different results. A skinny breast cooks in 15 minutes. A plump one needs 25. Same oven, same temperature, completely different outcomes.
The solution is simple: pound the breast to even thickness, about ¾ inch throughout. Use a meat mallet, a rolling pin, or even your fist wrapped in plastic. A few firm whacks and suddenly your chicken cooks evenly, edge to center.
For very large breasts (8 ounces or more), slice them horizontally into two thinner cutlets. Faster cooking, better control, no guesswork.
The Only Number That Truly Matters
Forget the clock. Forget the color. Forget poking it with your finger and hoping for the best.
165°F is the number. That’s the internal temperature where chicken is fully cooked and safe to eat. Stick a meat thermometer into the thickest part of the breast, and when it reads 165°F, you’re done.
Better yet, pull the chicken at 160°F to 162°F. It will continue cooking as it rests, climbing those final few degrees on its own. This prevents the dry, chalky texture that comes from pushing it too far.
A decent instant-read thermometer costs less than a bag of chicken breasts and eliminates all guesswork. It’s the difference between confident cooking and anxious hoping.
The High Heat Method (My Preference)
I bake chicken breasts at 425°F almost exclusively. The high temperature does something beautiful: it creates a light golden crust on the outside that seals in moisture, while the inside cooks through quickly before it has time to dry out.
Lower temperatures (350°F or 375°F) can work, but they leave your chicken exposed to heat longer, which increases the risk of drying. High and fast is kinder to lean meat.
Here’s the method:
Preheat your oven to 425°F. No shortcuts. A properly heated oven cooks evenly from the first second.
Pat the chicken dry with paper towels. Moisture on the surface steams instead of browns, and you want that golden exterior.
Brush with olive oil on both sides. This helps with browning and prevents sticking.
Season generously. Salt, pepper, garlic powder, paprika. Keep it simple or get creative. The high heat will caramelize the spices beautifully.
Bake for 18 to 23 minutes depending on thickness. Check the temperature at 18 minutes. If it’s close, give it a few more.
Rest for 5 minutes before slicing. Loosely tent with foil to hold the heat in.
Signs Your Chicken Is Done (Without a Thermometer)
If you don’t have a thermometer yet, here’s how to tell when chicken is cooked through.
Firmness: Press the thickest part with your finger. It should feel firm with a slight bounce, not soft and squishy.
Juices: Pierce the chicken with a knife at the thickest point. The juices should run clear, not pink or bloody.
Color: Cut into the thickest part. The flesh should be opaque white throughout, with no translucent pink areas.
These methods work in a pinch, but they’re imperfect. The firmness test takes practice. Cutting into the chicken releases those precious juices you worked to keep inside. A thermometer is faster, more accurate, and kinder to your final result.
The Rest Is Not Optional
Pull your perfectly cooked chicken from the oven and immediately slice into it, and you’ll watch all those beautiful juices flood onto your cutting board. All that work, wasted.
Resting redistributes the juices back through the meat. As chicken cooks, the muscle fibers contract and squeeze moisture toward the center. Resting allows those fibers to relax and reabsorb the liquid evenly throughout.
Five minutes minimum. Ten is even better for larger breasts. Loosely tent the chicken with aluminum foil to keep it warm without trapping too much steam.
This isn’t fussy chef nonsense. It’s basic physics that makes your chicken noticeably juicier and more tender.
Common Mistakes That Ruin Timing
Cooking straight from the fridge: A cold chicken breast takes longer to reach safe temperature and cooks unevenly. The outside overcooks before the inside catches up. Let your chicken sit at room temperature for 15 to 20 minutes before it goes in the oven.
Overcrowding the pan: Pack too many breasts into one baking dish and they steam instead of roast. Leave space between each piece so hot air can circulate. If you’re cooking for a crowd, use two pans.
Opening the oven constantly: Every time you open the door, the temperature drops 25 to 50 degrees. Your chicken takes longer to cook, and the timing becomes unpredictable. Trust the process and check only when necessary.
Skipping the rest: We covered this, but it bears repeating. If you skip the rest, you lose moisture. Always rest your chicken.
Quick Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Dry and tough | Overcooked past 165°F | Use thermometer, pull chicken early at 160°F |
| Pink in center | Undercooked | Return to oven immediately, check temperature |
| Pale and rubbery | Temperature too low | Increase heat to 425°F for better browning |
| Burnt outside, raw inside | Too high heat or uneven thickness | Pound to even thickness, reduce to 425°F |
| Sticks to pan | Not enough oil | Brush both sides with oil before baking |
| Cooks unevenly | Different sized breasts | Use breasts of similar size or adjust timing individually |
One More Thing About Bone-In Chicken
This entire guide focuses on boneless, skinless chicken breasts because that’s what most people cook. Bone-in, skin-on breasts are a different beast entirely.
Bones conduct heat differently and add mass. Skin protects the meat but needs higher heat to crisp. Bone-in breasts typically need 35 to 45 minutes at 375°F to reach safe temperature.
If you’re cooking bone-in chicken, use a thermometer and check near the bone, where the meat takes longest to cook.
What Actually Makes Chicken Juicy
It’s not magic. It’s not some secret ingredient.
Juicy chicken is properly cooked chicken. Not overcooked. Not undercooked. Cooked to exactly 165°F and then rested.
Everything else is secondary. The brine, the marinade, the fancy seasonings—they all help, but none of them matter if you cook the chicken to 180°F and skip the rest.
Master the temperature. Master the rest. The juiciness follows.
Now you know: timing is a guideline, but temperature and technique are truth. Your oven, your chicken, your confidence.
