What Temperature and Cooking Time Does Chicken Need?

For chicken to be considered safely cooked, its internal temperature should reach about 74°C / 165°F at the thickest point. This temperature inactivates most bacteria that could make the meat unsafe. Cooking time varies with the size of the chicken breast and the cooking method; an average chicken breast reaches this temperature after about 25–30 minutes in a 220°C / 430°F oven. Bacteria in chicken can cause illness if the meat does not reach a sufficient internal temperature. Color and browning alone are not reliable ways to judge doneness. Measure the temperature at the thickest point with a meat thermometer to confirm that the chicken has reached a safe temperature.

How long should you cook chicken at different temperatures? Approximate times and temperatures vary by method and piece size, and may differ by a few minutes:

• Roast a whole chicken at 180–200°C / 355–390°F for about 1–1.5 hours, depending on its weight.
• Bake chicken breast at 220°C / 430°F for about 25–30 minutes.
• Cook chicken breast in a pan over medium heat for about 6–8 minutes per side.
• Grill chicken pieces over medium-high heat for about 10–15 minutes, turning occasionally.

Cooking times are estimates. Confirm doneness by measuring the internal temperature with a meat thermometer.

What mistakes should you avoid when cooking chicken? Common mistakes can affect both safety and flavor. Judging doneness by appearance alone can leave the inside undercooked. Cooking thick and thin pieces for the same amount of time can leave thicker pieces underdone. Cooking frozen chicken without thawing it first can leave the inside insufficiently heated while the outside cooks. Cutting the chicken immediately after cooking, without resting it for a few minutes, can let the juices run out and dry the meat.

Why does cooking time vary by chicken cut? Different cuts have different thicknesses and bone structures, so they take different amounts of time to cook. Heat takes longer to reach the center of thick bone-in pieces, such as thighs, than boneless breast meat. When cooking mixed chicken pieces on one pan, add thinner pieces later or remove them earlier so every piece can reach a safe temperature.

How can you tell when chicken is cooked? The most reliable way is to measure the internal temperature at the thickest point with a meat thermometer. If you do not have one, you can lightly cut into the thickest part to see whether the juices run clear and the meat is no longer pink, but this only gives a rough idea; it does not show that the chicken is safely cooked. A basic meat thermometer is a practical way to remove this uncertainty. Chicken should reach an internal temperature of about 74°C / 165°F; cooking time depends on the cut. Using a meat thermometer is the most practical way to help ensure a safe, tasty result.