On this page

How Long to Bake Chicken Breast (Time & Temp Chart)

Cooking Guide

Exact bake times and temperatures for juicy chicken breast every time. Covers 350°F / 175°C – 425°F / 220°C, thin and thick cuts, plus tips from 50+ tested recipes.

Quick Answer

Quick Answer

Bake boneless chicken breast at 400°F / 200°C for 20–25 minutes, or until the internal temperature reaches 165°F / 74°C. Thinner breasts need 15–18 minutes; thicker ones need 25–30 minutes.

Time & Temperature Chart

All times assume standard chicken breast. Star (☆) marks our recommended setting.

Temperature Thickness Time Result
350°F / 175°C ¾ inch / 2 cm 25–30 min Gentle cook, very juicy
350°F / 175°C 1 inch / 2.5 cm 30–35 min Slow bake, tender
375°F / 190°C ¾ inch / 2 cm 20–25 min Balanced, reliable
375°F / 190°C 1 inch / 2.5 cm 25–30 min Good all-rounder
400°F / 200°C ¾ inch / 2 cm 15–18 min Quick, slightly golden
400°F / 200°C 1 inch / 2.5 cm 20–25 min ★ Best balance of speed and juiciness
425°F / 220°C ¾ inch / 2 cm 13–16 min Fast, crisp edges
425°F / 220°C 1 inch / 2.5 cm 18–22 min High heat, good browning

Always verify with a meat thermometer. Safe internal temperature: 165°F / 74°C.

Keep cooking notes with your recipes

Save times, temps, and prep notes where you'll find them.

Other Cooking Methods

Not set on baking? Here are the other ways to cook chicken breast.

Grilled Chicken Breast

6–8 min per side over medium-high heat
Air Fryer Chicken Breast

12–15 min at 400°F / 200°C, flip halfway
Pan-Seared Chicken Breast

5–7 min per side over medium heat
Slow Cooker Chicken Breast

4–6 hours on low, 2–3 hours on high

Tips for Juicy Baked Chicken

  1. 1

    Use a meat thermometer

    Pull chicken at 160°F / 71°C — carryover heat brings it to the safe 165°F / 74°C during resting. This single step prevents overcooking more than anything else.

  2. 2

    Pound to even thickness

    Chicken breasts are naturally thicker on one end. Pound or butterfly them to an even ¾–1 inch thickness so the thin end doesn't dry out before the thick end is done.

  3. 3

    Don't skip the rest

    Let baked chicken breast rest for 5 minutes before slicing. Cutting too early releases juices onto the cutting board instead of keeping them in the meat.

  4. 4

    Brine for insurance

    A quick 15-minute brine (1 tablespoon salt per cup of water) adds moisture and seasons the chicken throughout. Even a dry brine — salting 30 minutes ahead — makes a noticeable difference.

Frequently Asked Questions

Can I bake chicken breast at 350°F / 175°C?
Yes, but it takes longer — about 25–35 minutes depending on thickness. Lower temperatures produce very juicy results but won't brown the surface much. If you want golden colour at 350°F / 175°C, sear the breast in a hot pan first, then finish in the oven.
How do I know when chicken breast is done?
The only reliable way is an instant-read meat thermometer. Chicken breast is done at 165°F / 74°C internal temperature. Visual cues like clear juices or firmness are unreliable — they can indicate overcooking or undercooking depending on the cut.
Should I cover chicken breast with foil while baking?
For most recipes, no. Uncovered baking allows the surface to brown and develop flavour. Cover with foil only if the top is browning too fast before the inside reaches temperature, or if you're baking a stuffed breast that needs longer cooking without drying out.
Why is my baked chicken breast always dry?
The three most common causes are overcooking, uneven thickness, and no brining. Use a thermometer and pull at 160°F / 71°C, pound breasts to even thickness, and try a quick 15-minute salt brine before baking. Also make sure you're resting the chicken for at least 5 minutes before cutting.

Share this page

Keep cooking notes with your recipes

Save times, temps, and prep notes where you'll find them.