How Long Does Boned Chicken Take To Cook? A Complete Guide

Cooking a boneless chicken can seem daunting for many home cooks. However, with some simple preparation and technique, it can result in a juicy, flavorful and impressive entree. In this complete guide, we’ll cover everything you need to know to cook boneless chicken successfully, including preparation, recommended cook times, tips and tricks, and how it differs from cooking bone-in chicken.

What is Boned Chicken?

Boned chicken refers to a whole chicken that has had all of the bones removed, leaving just the meat and skin intact. This allows you to stuff and roll the chicken into any shape desired. Removing the bones speeds up cooking time helps the white and dark meat cook evenly allows for more surface area to be seasoned, and makes serving much simpler without having to navigate around bones.

While you can purchase boneless chickens from some butchers and specialty markets, it is more affordable to buy a whole chicken and remove the bones yourself. It does take some knife skills, patience and a sharp knife or kitchen shears, but with some practice it becomes an easy and rewarding technique.

Benefits of Cooking Boned Chicken

There are several advantages to cooking boneless chicken:

• Even cooking – The meat will cook evenly since it is all a similar thickness once deboned. No worrying about undercooked dark meat or dried out white meat.

• Faster cooking – With the bone removed the meat cooks faster. This keeps it incredibly moist and tender.

• More flavor – Seasoning a greater surface area means you can get more flavor into every bite.

• Stuffing options – Being able to roll it around creative fillings makes for an impressive presentation,

• Easier serving – No need to navigate around bones when slicing or eating.

• Cost effective – Much cheaper to debone it yourself than buying it prepped.

• Make bone broth – Simmer the bones to make nutritious broth.

How Long Does Boned Chicken Take to Cook?

Cooking time can vary slightly depending on the size of the chicken and thickness when rolled, but in general it takes 35-60 minutes to roast a stuffed boneless chicken in a 400°F oven.

Here are some general boneless chicken cook times as a guide:

• Whole deboned chicken (3-4 lbs), stuffed – 45-60 minutes
• Chicken rolls/roulades (4-6 oz each) – 30-35 minutes
• Chicken breasts, flattened – 8-12 minutes per side
• Chicken thighs, boneless – 18-25 minutes

The most foolproof way to test doneness is by using an instant read thermometer. Boneless chicken is safe to eat once it reaches an internal temperature of 165°F.

If you don’t have a thermometer, look for the meat to turn opaque and white with no traces of pink and the juices to run clear.

How to Cook Boned Chicken

Follow these simple steps for moist, flavorful boneless chicken every time:

1. Prepare the chicken

• Remove all bones and trim excess fat and skin.

• Pound the breasts to an even thickness if desired.

• Pat chicken dry and season well with salt and pepper or other spices.

2. Make a flavorful filling

Some delicious options include:

• Sautéed mushrooms, spinach, garlic and cheese
• Caramelized onions and goat cheese
• Sun-dried tomatoes, artichokes, olives and pesto
• Herbs, lemon and prosciutto

3. Roll into a roulade

• Lay chicken flat and layer filling across the middle.

• Roll up tightly into a cylinder, tucking in sides as you go.

• Tie at 2-inch intervals with kitchen twine to secure shape.

4. Brown all over

• Heat oil in a skillet over medium-high heat.

• Sear chicken roll on all sides until deeply browned.

5. Finish cooking

• Transfer to a 400°F oven and roast until 165°F internal temperature.

• Allow to rest 5 minutes before slicing into rounds.

Cooking with Bone-In vs Boneless Chicken

There are a few differences to consider when cooking bone-in chicken vs a boneless cut:

• Cook time – Boneless will cook much faster, shaving off 15-25 minutes typically.

• Flavor – Bones impart extra flavor and moisture during roasting. boneless may need extra seasoning.

• Preparation – Deboning a whole chicken takes time and skill. Buying boneless saves this step.

• Serving – Carving around bones vs simple slicing of boneless makes serving easier.

• Texture – Bones help meat retain its shape and add chew. Boneless can dry out easier.

• Cost – Pre-boned chicken costs more per pound than bone-in.

Tips for Moist, Flavorful Boned Chicken

• Truss tightly – This helps chicken hold its shape and cook evenly.

• Cook at high heat – Sear well before roasting to lock in juices.

• Use a meat thermometer – Cook to a safe 165°F internal temperature.

• Avoid overcooking – When in doubt, remove from oven a little early.

• Let rest before slicing – This allows juices to redistribute for a moist interior.

• Make a flavorful stuffing – Compensate for lack of bone flavor with bold herb and spice rubs or fillings.

• Baste while roasting – Frequently spoon juices over chicken to keep it moist.

• Stuff loosely – Overstuffing can lead to dryness. Leave a bit of room when stuffing.

Sample Stuffed Boneless Chicken Recipes

Here are just a few delicious recipe ideas to get you inspired:

Italian Chicken Rolls

Chicken stuffed with prosciutto, spinach, and mozzarella cheese.

Chicken Cordon Bleu

Chicken breasts pounded thin and rolled around ham and Swiss cheese.

Greek Chicken Roulade

Chicken filled with roasted red peppers, feta, olives, and spinach.

Chicken Florentine

Chicken stuffed with creamy spinach, mushrooms, garlic and Parmesan.

Chicken Enchilada Rolls

Shredded Mexican-spiced chicken with beans, rice, cheese and enchilada sauce.

With some simple prep and technique, boneless chicken cooks up moist and packed with flavor. Cook times are shorter than bone-in, making it perfect for weeknight meals. Stuffing chicken creates an impressive entree that always gets rave reviews. Follow the recommendations in this guide for your best boneless chicken yet!

Boneless chicken breast typically takes 20-30 minutes to bake at 375°F (190°C). For a 400°F oven, cooking time can be as little as 15-18 minutes.