The short answer: This guide shows how to cook chicken every common way, with times and temperatures for breasts, thighs, wings, drumsticks and whole birds.
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Pat the chicken dry, season it well, cook it with your method of choice until the thickest part reaches 165°F on a food thermometer, then let it rest 5 minutes before cutting. Below you'll find a cooking times chart, step-by-step directions for the oven, stovetop, air fryer, grill and boiling, tips for juicy chicken, and how to store leftovers safely.
Chicken is on our table at least three nights a week. Once you know the basic times, you can change the seasoning and never get bored. For a spicy, bold marinade, try our jerk chicken recipe.
Chicken cooking times chart
| Cut | Method | Temperature | Time |
|---|---|---|---|
| Boneless breast (6–8 oz) | Oven | 425°F | 18–22 minutes |
| Boneless breast | Stovetop | Medium-high, then medium | 10–14 minutes total |
| Boneless breast | Air fryer | 380°F | 12–16 minutes |
| Boneless breast | Grill | Medium-high, 400–450°F | 6–8 minutes per side |
| Boneless breast | Simmer | Gentle simmer | 12–15 minutes |
| Bone-in breast | Oven | 400°F | 35–45 minutes |
| Boneless thighs | Oven | 425°F | 18–25 minutes |
| Bone-in thighs | Oven | 425°F | 35–45 minutes |
| Drumsticks | Oven | 425°F | 35–45 minutes |
| Wings | Oven | 425°F | 40–50 minutes, flip halfway |
| Wings | Air fryer | 380°F | 20–25 minutes, shake twice |
| Whole chicken (4–5 lb) | Oven | 425°F | 60–90 minutes |
Times are a guide. Always check with a thermometer: FoodSafety.gov's safe minimum temperature chart lists 165°F for all poultry. For oven times at 350, 400 and 425°F, see how long to bake chicken breast.
How to cook chicken in the oven
- Heat the oven to 425°F and line a sheet pan with foil or parchment.
- Pat the chicken dry with paper towels for better browning.
- Season generously with oil, salt, pepper, garlic powder and paprika.
- Arrange in one layer with space between pieces so they roast instead of steam.
- Bake using the chart above, until the thickest part reaches 165°F.
- Rest 5 minutes before slicing.
How to cook chicken on the stove
- Pound breasts to an even ¾-inch thickness between two pieces of plastic wrap.
- Heat a skillet with 1 tablespoon of oil over medium-high heat until it shimmers.
- Sear without moving for 5 to 7 minutes, until deep golden.
- Flip and lower the heat to medium. Cook 5 to 7 minutes more, until 165°F.
- Make a quick pan sauce with broth, lemon and butter while the chicken rests. Our pan seared chicken breast recipe adds garlic butter basting and four pan sauces.
How to cook chicken in the air fryer
- Heat the air fryer to 380°F.
- Brush the chicken with oil and season it.
- Cook in one layer, flipping halfway, using the times in the chart.
- Check the temperature and rest the chicken for 5 minutes. For boneless breasts, see our guide to chicken breast in the air fryer.
How to grill and boil chicken
Grilling: Heat the grill to medium-high, oil the grates, and grill boneless pieces 6 to 8 minutes per side. Move bone-in pieces to indirect heat after searing so they cook through without burning.
Boiling or poaching: Cover the chicken with cold water or broth, add salt, garlic and a bay leaf, bring it to a boil, then simmer gently until it reaches 165°F. Shred it for soups, salads and casseroles, like our chicken salad recipe or chicken noodle soup.
Tips for juicy, flavorful chicken
- Brine for 30 minutes. Dissolve 2 tablespoons of salt in 4 cups of water and soak breasts before cooking.
- Even the thickness. Pound or butterfly thick breasts so they cook evenly.
- Use a thermometer. Pull the chicken at 165°F; thighs are best at 175°F to 185°F.
- Don't crowd the pan. Crowding steams the chicken and keeps it pale.
- Let it rest. Five minutes keeps the juices in the meat instead of on the board.
- Season ahead. Salt chicken an hour or up to a day ahead in the fridge for deeper flavor.
Chicken food safety basics
The CDC's chicken and food poisoning guidance says not to wash raw chicken, because rinsing spreads germs around the kitchen. Use a separate cutting board for raw chicken, wash your hands and surfaces after handling it, thaw it in the fridge or in cold water, and refrigerate leftovers within 2 hours. Cooked chicken keeps 3 to 4 days in the fridge.
What to make with cooked chicken
Once you know the basics, try our chicken parmesan, butter chicken or chicken alfredo. For weeknight inspiration, browse our chicken dinner ideas. For a simple zest-and-cracked-pepper dinner, try easy lemon pepper chicken.
Once the chicken is cooked, build it into healthy chicken dinners with vegetables and whole grains.
Plan your chicken dinners for the week
- Meal Planner & Grocery List, $3.99. Plan a week of chicken dinners and build a grocery list sorted by aisle.
- Family Recipe Binder, $6.99. Save the chicken recipes your family asks for again and again.
Want a hands-off method? Our air fryer drumsticks cook in 20 to 25 minutes at 400°F.
Want dinner ideas built around thighs? Our chicken thigh recipes cover baked, skillet, air fryer and slow cooker thighs, with bone-in and boneless times.
For a quick glaze, see how to make teriyaki sauce at home in about 10 minutes. Technique guides like this sit in our cooking basics hub.
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Frequently asked questions
What is the easiest way to cook chicken? The easiest way to cook chicken is to bake it. Pat boneless breasts or thighs dry, rub them with oil, salt, pepper and garlic powder, and bake on a sheet pan at 425°F for about 18 to 25 minutes, until the thickest part reaches 165°F. Rest the chicken 5 minutes before slicing so the juices stay inside.
What temperature should chicken be cooked to? Cook all chicken, including breasts, thighs, wings, ground chicken and whole birds, to an internal temperature of 165°F, measured with a food thermometer in the thickest part without touching bone. Thighs and drumsticks taste better at 175°F to 185°F because the extra heat softens connective tissue, but 165°F is the safe minimum.
How long do you cook chicken breast in the oven? Boneless, skinless chicken breasts take about 18 to 22 minutes at 425°F or 20 to 30 minutes at 400°F, depending on thickness. Bone-in, skin-on breasts need 35 to 45 minutes at 400°F. Always check with a thermometer and pull the chicken when the thickest part reads 165°F, because ovens and breast sizes vary a lot.
How do you cook chicken on the stove? To cook chicken on the stove, pound boneless breasts to an even ¾-inch thickness, pat them dry and season. Heat a tablespoon of oil in a skillet over medium-high heat, cook the chicken 5 to 7 minutes without moving it, flip, lower the heat to medium and cook 5 to 7 minutes more, until it reaches 165°F.
How do you keep chicken breast from drying out? Keep chicken breast juicy by pounding it to an even thickness, brining it for 30 minutes in salted water, cooking it at a fairly high heat so it finishes quickly, and pulling it the moment it reaches 165°F. Let it rest 5 minutes before you slice it. Overcooking is the most common reason chicken breast turns dry.
Should I wash raw chicken before cooking? No, don't wash raw chicken before cooking. Rinsing it doesn't remove bacteria and can splash germs onto your sink, counters and nearby foods. Cooking chicken to 165°F kills harmful bacteria. Pat it dry with paper towels if you want a better sear, throw the towels away and wash your hands with soap.
Can you cook chicken from frozen? Yes, you can cook chicken from frozen in the oven, on the stovetop, in an Instant Pot or by simmering, but it takes about 50 percent longer than thawed chicken. Don't cook frozen chicken in a slow cooker, because it spends too long at unsafe temperatures. Check that the thickest part reaches 165°F.
How long does cooked chicken last in the fridge? Cooked chicken lasts 3 to 4 days in the refrigerator at 40°F or below. Refrigerate it within 2 hours of cooking, or within 1 hour if it's above 90°F outside. Store it in shallow airtight containers so it cools quickly, and reheat leftovers to 165°F. Cooked chicken freezes well for 2 to 6 months.
How long does it take to boil chicken? Boneless chicken breasts take about 12 to 15 minutes at a gentle simmer, and bone-in pieces take 25 to 40 minutes. Cover the chicken with cold water or broth, add salt and aromatics, bring it to a boil, then lower the heat to a simmer. Boiled chicken is great for shredding into soups, salads and casseroles.
How do you know when chicken is done without a thermometer? Without a thermometer, cut into the thickest part of the chicken: the meat should be white or opaque with no pink, and the juices should run clear. But color isn't a reliable sign of safety, so an instant-read food thermometer is the best way to know chicken has reached 165°F. They're inexpensive and take seconds.
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