How Long to Cook Chicken Breast
Boneless, skinless chicken breast. The most commonly cooked cut of chicken.
The Short Answer
In the oven at 400°F, chicken breast takes 20–25 minutes. The USDA-recommended safe internal temperature is 165°F, verified with an instant-read thermometer in the thickest part. Scroll down for all cooking methods, detailed instructions, and tips from the Professor.
Always verify with an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 400°F
Time: 20–25 minutes
Rest: 5 minutes
Boneless, skinless, average thickness. Add 5-10 minutes for bone-in. Let rest 5 minutes after removing from oven.
💨 Air Fryer
Temperature: 400°F
Time: 10–15 minutes
Rest: 5 minutes
Flip halfway through. Brush lightly with oil for crispy exterior.
🔥 Grill
Temperature: 450°F
Time: 6–8 minutes
Rest: 5 minutes
Per side, direct heat. Pound to even thickness first for even cooking.
🍳 Stovetop
Time: 6–8 minutes
Rest: 5 minutes
Per side over medium-high heat in an oiled skillet. Cover with a lid for the last 2 minutes.
🥘 Slow Cooker
Time: 180–240 minutes
On low setting. Add 1/2 cup liquid. Do not lift the lid during cooking.
⚡ Instant Pot / Pressure Cooker
Pressure: High
Time: 8–10 minutes
Release: Natural release 5 minutes, then quick release
Fresh boneless breasts. Add 1 cup liquid. For frozen, add 2-4 minutes. Chicken comes out incredibly moist.
The single best investment for cooking chicken: a $12 instant-read thermometer. Pull it at 160 degrees F. It will coast to 165 while resting.
Frequently Asked Questions
The USDA recommends an internal temperature of 165 degrees F for all chicken. Use an instant-read thermometer inserted into the thickest part.
The most common causes are overcooking and uneven thickness. Pound breasts to even thickness and use a thermometer instead of cutting to check doneness.
The Bottom Line
Chicken Breast is straightforward to cook when you know the time and temperature. The most important number to remember is 165°F internal. An instant-read thermometer is the only reliable way to confirm doneness; color and firmness are not accurate indicators. Use the method that fits your equipment and schedule, and always let the food rest before cutting or serving. Resting allows juices to redistribute and carryover cooking to finish the job.
Source: USDA Safe Minimum Internal Temperatures | Last verified: March 19, 2026 | Our methodology