Cooking chicken can seem deceptively simple, but getting the cook time right is essential to end up with juicy, flavorful meat. Undercooking chicken can lead to dangerous foodborne illnesses, while overcooking results in dry, rubbery chicken that nobody wants to eat. So how long should you cook chicken on each side to get the best results? In this comprehensive guide, we’ll cover everything you need to know about cooking times for boneless, bone-in, whole chickens, and more.
Factors That Affect Chicken Cook Times
There are a few key factors that determine how long to cook chicken on each side:
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Thickness – The thicker the chicken, the longer it will take to cook through. Thin cutlets may only need 2-3 minutes per side, while a whole chicken breast may need upwards of 8 minutes per side.
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Bone-In vs Boneless – Chicken cooked on the bone takes longer than boneless chicken since the bones help insulate the meat. Boneless cooks faster since there are no bones to block heat from reaching the meat.
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Temperature – Higher heat cooks chicken faster. You can decrease cook time by using medium-high or high heat rather than medium or medium-low.
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Cookware – The type of pan used affects cook time. Nonstick and cast iron retain heat better than stainless steel, cooking the chicken faster.
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Doneness – Chicken is safe to eat at 165°F, but many recipes call for 175°F for optimum juiciness. The higher temperature means longer cook time.
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Size – Larger pieces of chicken like a whole bird or roast will need much longer cooking than small pieces like tenders or diced chicken for stir fries.
Now let’s look at specific cook times for different cuts and methods of chicken cooking.
Cook Times for Boneless Chicken Breasts
Boneless, skinless chicken breasts are a quick cooking and versatile staple The thickness of the breast determines how long to cook them
- Thin cutlets, pounded thin: 2-3 minutes per side
- Average 1⁄2 to 3⁄4 inch thick: 4-5 minutes per side
- Thick, up to 1 inch: 6-8 minutes per side
I recommend using a meat thermometer to check for doneness instead of relying solely on cook time, Pull the chicken off the heat at 165-175°F for the best results Thinner breasts should be cooked over medium-high heat while thicker ones do better over medium
Cook Times for Bone-In Chicken Breasts
Chicken cooked on the bone takes longer to cook through. Figure about 15-25 minutes total cook time depending on thickness. Some guidelines:
- 1-inch thick: Cook for 10 minutes skin-side down, then flip and cook 10-15 minutes more until done
- 1 1⁄2-inches thick: Cook for 12-15 minutes skin-side down, then flip and cook for 15-20 minutes more
- 2-inches thick: Cook for 15-18 minutes skin-side down, then flip and cook 18-22 minutes more
Use the same temperature guidelines as boneless chicken, using medium heat for thicker bone-in breasts and medium-high for thinner cuts. Always use a meat thermometer for doneness.
Cook Times for Chicken Thighs and Legs
Chicken thighs and legs are juicier, more flavorful cuts perfect for braises, stews, and roasts. Cook time varies depending on bone-in or boneless.
- Boneless thighs: Cook 4-6 minutes per side
- Bone-in thighs: Cook 18-22 minutes total
- Boneless legs or drumsticks: Cook 6-8 minutes per side
- Bone-in legs or drumsticks: Cook 35-45 minutes total
For best results, use medium heat for bone-in cuts and medium-high for boneless. Chicken legs and thighs are safe to eat at 165°F, but aim for 175°F for maximum juiciness.
Cook Times for a Whole Chicken
A whole 3-4 pound chicken needs more extended cooking than chicken pieces. Figure on the times below for a juicy roasted whole chicken:
- Unstuffed: Cook for 60-75 minutes total
- Stuffed: Cook for 75-90 minutes total
Use a lower oven temperature like 350°F for the juiciest results. Let the chicken rest at least 10 minutes before carving for the juices to re-absorb into the meat.
Stuffing the chicken adds extra thickness, increasing the overall cook time about 15 minutes. Check for doneness by inserting a meat thermometer into the thickest part of the thigh, making sure it reaches 165-175°F.
How to Tell When Chicken is Done
While the cook times above provide useful guidelines, the best way to tell when chicken is fully cooked through is to use a meat thermometer. Chicken is considered safe to eat once it reaches an internal temperature of 165°F, however many chefs and recipes recommend cooking to 175°F for the most tender, juicy results.
For bone-in chicken, insert the thermometer into the thickest part of the breast or thigh, taking care that the thermometer doesn’t touch bone. For whole chicken or roasts, insert it deep into the thickest area, usually the thigh.
If you don’t have a thermometer, look for these visual signs that the chicken is fully cooked:
- The meat is opaque all the way through rather than pink.
- The juices run clear rather than pink or red when pierced with a knife.
- The meat easily separates from the bone.
Use multiple indicators to be sure your chicken is thoroughly cooked for food safety. Undercooked chicken can contain dangerous pathogens like salmonella. Now that you know precisely how long to cook chicken on each side based on cut, thickness, and cooking method, you can serve up tender, juicy chicken any night of the week. Always use a meat thermometer for foolproof doneness.
Cooking Chicken Breast in a Pan
Pan-searing is one of the quickest and easiest methods for cooking boneless chicken breasts. Use a thick skillet or pan to get nice browning on the exterior while cooking the interior fully. Here are some tips:
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Pat the chicken dry before seasoning to help it brown well. Use salt, pepper, garlic powder, paprika, herbs, or other favorite seasonings.
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Get the pan hot before adding oil. Use a teaspoon or two of high heat oil like avocado, grapeseed, or light olive oil.
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Lay the chicken in the pan smoothly so it browns evenly. Let it cook without moving for at least 2-3 minutes.
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Flip only once during cooking. Frequent flipping can prevent browning.
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Use medium-high heat for thin chicken breast and medium heat for thicker cuts.
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Optionally add a tablespoon of butter to the pan after flipping to baste the chicken in the foaming butter.
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Let chicken rest 5 minutes before serving for the juices to reabsorb. Enjoy your quick yet delicious pan seared chicken breast!
Cooking Chicken Legs and Thighs
Chicken legs and thighs cook up with more flavor and juiciness than the breast. They take well to braising in sauces or roasting uncovered.
For boneless thighs or legs:
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Season the chicken with salt, pepper, garlic, herbs, or spice mixes.
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Heat 1-2 teaspoons oil in a skillet over medium-high heat.
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Cook the chicken pieces skin-side down first for 4-6 minutes until well browned.
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Flip and cook on the second side for another 4-6 minutes until done.
For bone-in legs or thighs:
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Season them well with spices, garlic, herbs, etc.
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Roast at 375°F on a sheet pan for 35-45 minutes, flipping halfway through. Or braise in sauce for 30-40 minutes.
Check for doneness at 165-175°F internally. Allow to rest 5 minutes before serving.
Cooking a Whole Chicken
For home cooks, roasting a whole chicken is simpler than trying to cut it up into pieces. Here’s how:
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Pat the chicken dry, inside and out. Season it generously inside and out with salt, pepper, herbs, etc.
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Stuff the cavity with lemon, onion, herbs or leave unstuffed.
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Tie the legs together with kitchen string or tuck under.
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Place breast-side up on a roasting pan or rack.
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Roast at 350-375°F for 60-90 minutes depending on size.
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Check internal temperature in the deepest part of the thigh for 165-175°F.
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If browning the skin is lacking, broil for 2-3 minutes.
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Allow to rest at least 10-15 minutes before carving and serving.
The results are a roast chicken with crispy skin and tender, juicy meat perfect for dinner.
Common Questions
How long does it take to bake chicken legs and thighs?
Bone-in chicken legs and thighs take 35-45 minutes to roast at 375°F. Boneless only needs 8-12 minutes per side in a skillet.
How long should I cook frozen chicken?
Add 50% more time to the cook time for raw chicken. So boneless breasts need 6-12 minutes per side rather than 4-8 minutes.
What temperature do you cook chicken at?
The oven or pan should be between 325-375°F. Higher than 400°F will dry out the chicken. Lower than 300°F will take too long.
Can you overcook chicken?
Yes, chicken can become dry and rubbery if cooked too long. Once the internal temperature hits 165-175°F the chicken is done. Cooking longer will toughen and dry it out.
How long does it take to cook a whole chicken at 350 degrees?
A 3-4 pound whole chicken will need around 60-75 minutes at 350°F. Larger chickens may need up to 90 minutes. Always check for doneness by temperature rather than time.
Should I flip chicken often while cooking?
No. For pan-cooked chicken, it’s best to flip only once halfway through. Frequent flipping can cool the surface and prevent browning.
What is the minimum safe temperature for chicken?
Chicken is considered safe to eat once it reaches an internal temperature of 165°F. However, allowing it to cook to 175°F results in more tender, juicy meat.
How can I tell if undercooked chicken made me sick?
Food poisoning from undercooked chicken shows up 6-48 hours after eating. Symptoms include diarrhea, vomiting, stomach cramps, and fever. See a doctor if symptoms persist more than 1-2 days.
Now that you know all about how long to cook chicken on each side, you can cook chicken safely and perfectly every time. Rely on a meat thermometer for foolproof doneness. Proper cook times keep chicken juicy and flavorful.
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Chicken is a classic dinner-time staple but can quickly become dried out and bland. To avoid that, I’m sharing my go-to juicy stove top chicken breasts recipe. I utilize a simple pan-sear method that adds flavor to the surface while ensuring moist and tender meat. The key to success is heat management.
You’ll need to give the protein enough time for the exterior to brown, then reduce the intensity to gently finish cooking. Once you master this simple technique, the possibilities are endless. Get creative with entree portions, kick up the protein level for salads, or shred up pieces to use in soups and casseroles.
- Chicken: I recommend using boneless, skinless chicken breasts between 6 to 10 ounces.
- Oil: The best cooking oil for stovetop chicken breasts is olive oil for a slightly fruity taste.
- Butter: The flavorful fat is used to baste the chicken right before serving. The extra lipid coating keeps the chicken moist.
- Seasoning: I season the chicken breasts with a concentrated and bold spice blend. I use a combination of salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning.
See the recipe card below for all ingredients and measurements (US and metric).
If you cook chicken breast often, you’ll want to switch up the flavor profile to keep each meal exciting. It’s easy to customize!
- Chicken Options: For bone-in chicken breasts, sear both sides, then transfer to the oven and ake at 350ºF (177ºC) until fully cooked. Depending on size, this could take 20 to 30 minutes of cooking time. If you prefer dark meat, boneless or bone-in chicken thighs can be used. The doneness should reach about 170ºF (77ºC) to tenderize the tougher muscle fibers.
- Oil: If you prefer a more neutral-tasting oil, use a high smoke point oil like avocado, vegetable, or canola oil.
- Butter Swap: For a dairy-free option, use margarin or other plant-based butter. For a browned butter taste, use ghee.
- Herbs: To infuse the butter with an herbaceous flavor, add a few springs of thyme or rosemary to the pan as you baste. Garnish the chicken with freshly chopped herbs like parsley, basil, tarragon, or chives.
How to Cook Chicken on the Stove
Step 1: Flatten the Chicken
Place the chicken in a plastic bag, then use a meat mallet or rolling pin to pound. Shoot for about ½ to ¾ inch thickness. I find that anything over 8 ounces will end up being too wide after flattening, so you may need to cook in two batches.
Chicken breasts are admittedly a challenge to cook evenly because of their shape. They are thicker on one side and thin out and taper on the other. Flatten the thick end so that the entire piece is level.
Experimentation Encouraged: Another option is to slice the chicken in half horizontally lengthwise to create two cutlets out of one piece. This technique works nicely if the meat is very thick, 1 inch or bigger.
Pro Tip: If the tenders are still attached, they add bulk, making it harder to flatten. I like to pull them off and make baked chicken tenders for the kids. They love it!
Step 2: Dry the Surface
After flattening the meat, dry both sides with paper towels. This process wicks up any extra moisture on the surface that could cause it to steam instead of brown. We want to kickstart the flavor and color development in the pan.
Step 3: Season the Meat
Combine salt, black pepper, garlic powder, onion powder, and Italian seasoning. A little goes a long way! Sprinkle the chicken evenly with the seasoning blend, about ½ teaspoon per side.
Don’t let the concentrated dry rub sit on the chicken too long. The salt will draw moisture to the surface. If this happens, blot it with a paper towel before adding it to the pan.
Tips for Perfect Execution: I use paprika for its deep golden hue and earthy flavor, opting for sweet, smoked, or spicy varieties to add complexity. Use it sparingly and maintain moderate heat to prevent burning. Skip the paprika and herbs for a darker golden brown color so they don’t char.
Step 4: Pan-Sear the Chicken
Make sure the oil is nice and hot but not smoky. Once the pieces go in, press them down for better contact with the surface, then do not move. I repeat, let it sear! Keep a close eye on the color change while the chicken develops a crust, about 5 to 7 minutes. This will make it easy to flip over. Begin cooking on medium-high heat, then lower to medium after flipping.
A cast iron skillet or stainless steel pan helps create a golden-brown crust. The trick to using them correctly is to preheat the pan and heat the oil before adding the meat. This process creates a better nonstick surface. Since we are using moderate heat, using a nonstick pan is also okay if you feel more comfortable.
Ingredient Chemistry: The preheated fat and moderate heat drive off any excess moisture from the meat.
Step 5: Baste with Butter
Butter is optional, but it’s such a good idea! After flipping, I add a tablespoon. Let the fat melt, then baste with it. The process coats the surface to prevent the meat from drying out. Throw in some sprigs of rosemary or thyme to infuse fresh herb aromatics into the dish.
Use an instant-read thermometer to check the internal temperature on the thickest part of the breast. It’s okay if the juices run slightly pink, but the meat should not be raw in the center. I poke it parallel into the meat for the most accurate result. It should be between 160 to 165ºF (71 to 74ºC).
Ingredient Chemistry: When the milk solids brown, they add more color and a nutty flavor that sticks to the meat. It’s delicious! I wait until after the initial sear because I don’t want the water in the butter to interfere with browning or the solids to burn.
Step 6: Rest, then Slice
Give the chicken about 5 minutes to rest before serving to allow the flavorful juices to redistribute into the muscle fibers. Resting keeps the meat moist instead of running out onto the cutting board. Serve the chicken as whole pieces, slices, or dice to use in chicken recipes.
Yes! What does brining chicken do? The salt solution increases the seasoning and juiciness. Dissolve 2/3 cup kosher salt or ½ cup of table salt in 2 quarts of water. Add the chicken and refrigerate for at least 30 minutes or up to 24 hours. Dry the surface well before cooking.
For more flavor dimensions, add a chicken marinade. The citrus juices, salt, and aromatics like garlic and soy sauce increase the savory umami taste. With acid in the marinade, you only need 30 minutes or up to 1 hour. The meat may turn mushy in texture if left longer. Pat dry before cooking.
Use a simple pan-searing technique. This involves high-heat browning in a skillet and then transferring it to the oven to gently finish cooking. However, you can use just the stovetop if you flatten the chicken first. This step ensures even cooking, and using moderate and consistent heat is critical to preventing the meat from drying out. If the cooking oil is preheated, the chicken will get brown and juicy.
Chicken breasts flattened to about ½ inch thick and cooked in a preheated pan over moderate heat, about 5 to 7 minutes per side. Larger pieces of chicken will take longer to cook. Target an internal temperature of 160 to 165ºF (71 to 74ºC).
Absolutely! The flavorful fond left in the skillet from the juices and cooked bits is excellent for making a pan sauce or homemade gravy. Use the drippings from the pan, or add 1 tablespoon of butter if previously omitted, plus 1 to 2 tablespoons of flour to make a roux. Add 1 cup of chicken stock or broth to thin out the sauce, whisk, and cook over medium-high heat until thickened.
Now that you know How to Cook Chicken on the Stove, please leave a star rating and let me know how it went in the comments below!