How Long Does Chicken Take to Cook? Ultimate Guide for Perfect Results Every Time

Have you ever stood in your kitchen staring at a package of raw chicken, and wondered exactly how long you need to cook it? Been there done that! I’ve ruined more chicken dinners than I care to admit—sometimes serving it still pink (yikes!), other times so dry it could double as shoe leather.

After years of kitchen mishaps, I’ve finally gathered all the essential info about chicken cooking times in one place. Whether you’re roasting a whole bird for Sunday dinner or quickly grilling chicken breasts on a busy weeknight, this guide has got you covered!

Why Chicken Cooking Time Matters

Getting your chicken cooking time right isn’t just about taste—it’s about safety too. Undercooked chicken can harbor harmful bacteria like Salmonella, while overcooked chicken becomes dry and unappetizing.

The magic number to remember is 165°F (74°C) for most chicken parts and 180°F (82°C) for whole chickens These temperatures ensure your chicken is both safe to eat and deliciously juicy,

Cooking Times for Whole Chicken

A beautiful roast chicken makes an impressive centerpiece for any meal. Here’s how long to cook a whole chicken based on weight:

Roasting a Whole Chicken (375°F/190°C oven)

Grilling a Whole Chicken

Air Frying a Whole Chicken

For a 1.5 kg (about 3.3 pounds) unstuffed chicken, it takes approximately 50 minutes in a 375°F air fryer to reach the safe internal temperature of 180°F (82°C).

Boiling/Poaching a Whole Chicken

For a 3-pound whole chicken, the cooking time is approximately 1½ hours The chicken is done when the meat easily falls off the bones

Remember: Always check that your whole chicken has reached an internal temperature of 180°F (82°C) in the thickest part of the thigh. You’ll know it’s done when the drumsticks move easily in their sockets.

Cooking Times for Chicken Parts

Most of us cook chicken pieces more often than whole birds. Here’s a breakdown of cooking times for different chicken parts and methods:

Chicken Breasts

Boneless, skinless chicken breasts cook relatively quickly:

• Roasting (350°F/180°C oven):
  • Small piece (140g raw): 35 minutes
  • Large piece (200g raw): 45 minutes
• Grilling (medium heat):
  • Small piece: 9 minutes per side
  • Large piece: 12 minutes per side
• Sautéing:
  • 12 to 15 minutes total (flipping halfway)
  • Chicken tenders: 6 to 8 minutes total
• Skillet:
  • Small piece: 8 minutes per side
  • Large piece: 11 minutes per side
• Air Frying (375°F):
  • Small piece: 5 minutes per side
  • Large piece: 9 minutes per side
• Boiling/Poaching:
  • Boneless: 12 to 15 minutes
  • Bone-in: about 30 minutes

Chicken Thighs and Drumsticks

Dark meat typically takes a bit longer to cook:

• Roasting (350°F/180°C oven):
  • Boneless thighs (small/60g): 20 minutes
  • Boneless thighs (large/115g): 30 minutes
  • Bone-in thighs/drumsticks (small/80g): 35 minutes
  • Bone-in thighs/drumsticks (large/130g): 45 minutes
• Grilling (medium heat):
  • Boneless thighs (small): 5 minutes per side
  • Boneless thighs (large): 8 minutes per side
  • Bone-in thighs/drumsticks (small): 7 minutes per side
  • Bone-in thighs/drumsticks (large): 10 minutes per side
• Skillet:
  • Boneless thighs (small): 5 minutes per side
  • Boneless thighs (large): 7 minutes per side
  • Bone-in thighs/drumsticks (small): 8 minutes per side
  • Bone-in thighs/drumsticks (large): 11 minutes per side
• Air Frying (375°F):
  • Boneless thighs (small): 6-7 minutes per side
  • Boneless thighs (large): 10-11 minutes per side
  • Bone-in thighs/drumsticks (small): 9 minutes per side
  • Bone-in thighs/drumsticks (large): 11 minutes per side

Chicken Legs (Thigh + Drumstick)

• Roasting (350°F/180°C oven):
  • Small piece (200g raw): 40 minutes
  • Large piece (300g raw): 55 minutes
• Grilling (medium heat):
  • Small piece: 15 minutes per side
  • Large piece: 18 minutes per side
• Skillet:
  • Small piece: 13 minutes per side
  • Large piece: 16 minutes per side
• Air Frying (375°F):
  • Small piece: 9-10 minutes per side
  • Large piece: 13-15 minutes per side

Chicken Wings

• Roasting (350°F/180°C oven): 25 minutes for 90g raw wings
• Grilling (medium heat): 8 minutes per side
• Skillet: 8 minutes per side
• Air Frying (375°F): 8 minutes per side

Ground Chicken

• Patties (120g raw):
  • Roasting (350°F/180°C oven): 30 minutes
  • Grilling (medium heat): 6 minutes per side
  • Skillet: 8 minutes per side
  • Air Frying (375°F): 6 minutes per side

Cooking Times for Breaded Chicken (from frozen)

If you’re cooking from frozen, breaded chicken products typically take:

• 5 nuggets (80g raw): 20 minutes at 350°F/180°C
• 2 tenders (51g raw): 20 minutes at 350°F/180°C
• 1 breaded chicken burger (85g raw): 25 minutes at 350°F/180°C
• 1 stuffed breaded chicken breast (142g raw): 35 minutes at 350°F/180°C
• 1 piece fried chicken (200g raw): 25 minutes at 350°F/180°C

Tips for Perfectly Cooked Chicken Every Time

1. Use a meat thermometer! Seriously, this is a game-changer. Don’t rely on cooking time alone—use an instant-read thermometer to check that your chicken has reached the safe internal temperature of 165°F (74°C) for parts or 180°F (82°C) for whole birds.

2. Let the chicken come to room temperature before cooking. Taking it out of the fridge about 20 minutes before cooking helps it cook more evenly.

3. Don’t forget to rest your chicken after cooking. This allows the juices to redistribute throughout the meat. A general rule is to rest for 1 minute per 100g of meat.

4. Check for doneness in multiple spots. When testing temperature, insert the thermometer in different places, particularly the thickest parts.

5. Look for clear juices. Insert a skewer into the thickest part of the chicken—if the juices run clear (not pink or red), it’s likely done.

6. Don’t overcook! Most Canadians tend to overcook their chicken, which leaves it dry. Once it reaches the proper internal temperature, it’s ready to eat!

Common Chicken Cooking Mistakes to Avoid

We all make mistakes in the kitchen. Here are some common ones when cooking chicken:

• Adding water to the roasting pan. This creates steam and prevents proper browning and crisping of the skin.

• Cooking cold chicken straight from the fridge. This leads to uneven cooking—the outside might be done while the inside remains raw.

• Constantly opening the oven door or lifting the grill lid. This releases heat and extends cooking time.

• Not allowing enough time for resting. Cutting into chicken immediately after cooking causes all those flavorful juices to run out onto your cutting board instead of staying in the meat.

• Relying only on cooking time. Chicken size, starting temperature, and even your specific oven can affect cooking times. Always use a thermometer!

Final Thoughts

Cooking chicken doesn’t have to be complicated. With these guidelines, you’ll be able to serve perfectly cooked chicken every time. Remember that these times are guidelines—your actual cooking time may vary based on your specific appliance, the starting temperature of the chicken, and other factors.

I used to be so nervous about cooking chicken, constantly cutting into it to check if it was done (which, by the way, lets all the juices escape!). Now I just stick my thermometer in and know for sure. It’s so much easier, and my family no longer has to endure chicken that’s either scary-pink in the middle or dry as the desert!

What’s your favorite way to cook chicken? Do you have any special tips or tricks for getting it just right? I’d love to hear about your experiences in the comments below!

Remember: when in doubt, use a meat thermometer. It’s the most reliable way to ensure your chicken is both safe and delicious!

Chicken cooked in a pan takes approximately 6–14 minutes per side, or a total of 10–20 minutes, depending on the thickness of the cut.

Neither 350°F nor 400°F is inherently “better” for baking chicken; the ideal temperature depends on the desired outcome and the cut of chicken. Use 400°F for a faster cooking time, crispier skin, and juicier meat, especially for smaller pieces like breasts and thighs.

Yes, 30 minutes can be enough time to cook chicken, but it depends on the cut and thickness of the chicken, as well as the cooking method and oven temperature. Boneless chicken breasts might cook in 10-30 minutes, while bone-in pieces or whole chickens require longer.