How Long to Bake Chicken Breast: Complete Temperature & Time Guide
Knowing exactly how long to bake chicken breast ensures juicy, tender results every time—whether you're meal prepping or making a quick weeknight dinner.
Quick Answer: Chicken Breast Baking Time Chart
| Oven Temperature | Small (5-6 oz) | Medium (7-8 oz) | Large (9-12 oz) |
|---|---|---|---|
| 350°F | 25-30 minutes | 30-35 minutes | 35-40 minutes |
| 375°F | 20-25 minutes | 25-30 minutes | 30-35 minutes |
| 400°F | 18-22 minutes | 22-26 minutes | 26-30 minutes |
| 425°F | 15-18 minutes | 18-22 minutes | 22-28 minutes |
The golden rule: Remove chicken when it reaches 165°F internal temperature, then rest for 5 minutes before slicing.
Why Chicken Breast Baking Time Varies
Thickness Matters Most
Thickness is the single most important factor in baking time:
- Thin cuts (½ inch): ~15 minutes at 400°F
- Standard cuts (¾-1 inch): Follow chart above
- Thick cuts (1.5+ inches): 30-40 minutes at 375°F
Pro tip: Pound chicken to uniform ¾-inch thickness for even cooking.
Your Oven Temperature
Most ovens run 10-25°F hotter or cooler than the dial setting. Use an oven thermometer ($10) to eliminate guesswork.
Starting Temperature
- Cold chicken (straight from fridge): Use higher end of time ranges
- Room temperature (rested 15-20 minutes): Use lower end of time ranges
Complete Temperature Guide: How Long to Bake Chicken Breast
Baking Chicken Breast at 350°F
Best for: Thick breasts (1.5+ inches), bone-in chicken, maximum moisture retention.
Timing:
- Small (5-6 oz): 25-30 minutes
- Medium (7-8 oz): 30-35 minutes
- Large (9-12 oz): 35-40 minutes
Pros: Very forgiving, hard to overcook Cons: Minimal browning, longer time
Baking Chicken Breast at 375°F
Best for: Everyday cooking, marinated chicken, balanced speed and moisture.
Timing:
- Small (5-6 oz): 20-25 minutes
- Medium (7-8 oz): 25-30 minutes
- Large (9-12 oz): 30-35 minutes
Pros: Good browning, forgiving Cons: None—this is the all-purpose choice
Baking Chicken Breast at 400°F (Most Popular)
Best for: Quick weeknight dinners, meal prep, best balance of juicy interior and golden exterior.
Timing:
- Small (5-6 oz): 18-22 minutes
- Medium (7-8 oz): 22-26 minutes
- Large (9-12 oz): 26-30 minutes
Pros: Fast cooking, beautiful browning, juicy results Cons: Less margin for error—check temperature carefully
Why 400°F wins: Restaurant-quality browning without drying out, all in under 30 minutes.
Baking Chicken Breast at 425°F
Best for: Thin breasts, rushed timing, maximum caramelization.
Timing:
- Small (5-6 oz): 15-18 minutes
- Medium (7-8 oz): 18-22 minutes
- Large (9-12 oz): 22-28 minutes
Pros: Fastest cooking, excellent browning Cons: Easy to overcook, exterior may brown before interior finishes
Baking Time by Weight and Thickness
| Weight | Thickness | 375°F | 400°F | 425°F |
|---|---|---|---|---|
| 4-5 oz | ½ inch | 18-20 min | 15-18 min | 12-15 min |
| 5-6 oz | ¾ inch | 20-25 min | 18-22 min | 15-18 min |
| 7-8 oz | 1 inch | 25-30 min | 22-26 min | 18-22 min |
| 9-10 oz | 1¼ inch | 30-33 min | 26-28 min | 22-25 min |
| 11-12 oz | 1½ inch | 33-35 min | 28-30 min | 25-28 min |
Remember: Always verify doneness with a thermometer at 165°F.
How Marinating Affects Baking Time
Marinated chicken cooks 2-3 minutes faster because marinade acids and salt help conduct heat more efficiently.
Tips:
- Pat dry before baking—excess marinade prevents browning
- Start checking temperature 3-5 minutes earlier
- If marinade contains sugar, reduce oven temp by 25°F or tent with foil
Pro Tips for Juicy Baked Chicken Breast
1. Brine or Salt in Advance
Quick brine: Dissolve ¼ cup salt in 4 cups water, soak chicken 30-60 minutes, rinse, pat dry.
Dry brine: Salt generously, refrigerate uncovered 2-24 hours.
2. Use a Meat Thermometer
Remove chicken at 160-162°F, not 165°F. Carryover cooking will bring it to 165°F during resting without overcooking.
3. Always Rest 5 Minutes
Lets juices redistribute instead of running out when you cut. Tent loosely with foil to keep warm.
4. Don't Crowd the Pan
Leave 1 inch between breasts. Crowding traps steam and prevents browning.
5. Brush with Oil or Butter
Light coating promotes browning and prevents surface from drying.
Common Mistakes to Avoid
- Skipping the thermometer: Oven variations make time-only cooking unreliable
- Opening the oven frequently: Drops temperature 25-50°F each time
- Cutting immediately: Releases all moisture onto cutting board
- Using high heat for thick breasts: Burns outside, raw inside—use 375°F instead
- Not patting dry: Surface moisture creates steam instead of browning
- Overcooking "to be safe": 165°F is safe; higher temps just make it dry
Checking If Chicken is Done
Temperature is king, but visual cues help:
- Juices run clear (not pink)
- No pink color at thickest part
- Firm to touch with slight give
Storing and Reheating
Storage: 3-4 days refrigerated, 4 months frozen in airtight containers.
Best reheating method:
- Preheat oven to 350°F
- Add 2-3 tablespoons broth to baking dish
- Cover tightly with foil
- Heat 15-20 minutes
Quick method: Microwave covered with damp paper towel at 50% power in 30-second intervals.
Level Up with Marinador
Marinador takes the guesswork out of perfect chicken.
Our iOS app provides:
- Custom marinade recipes for moisture retention
- Automatic timing adjustments based on marinade and thickness
- Step-by-step cooking timers
- Marinating schedules (30 minutes to 24 hours)
Download from the App Store and get your first week of premium features free.
Master the Basics
Remember these essentials for how long to bake chicken breast:
- 400°F for 22-26 minutes (medium-sized breasts)
- Always verify 165°F with thermometer
- Rest 5 minutes before cutting
Once you master the timing, experiment with seasonings, marinades, and flavors. Time and temperature are just the foundation—the magic happens when you add your personal touch.
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