Chicken breast timer: bake, boil, grill or air fry

Bake a boneless chicken breast for 20-25 minutes at 400°F (200°C), or simmer it for 12-15 minutes once the water boils. Either way it is done at 165°F (74°C) in the thickest part.

The grill, pan and air fryer timers buzz at the halfway point so you know when to flip.

Times are for boneless breasts about 1 inch thick (6-8 oz). Bigger breasts can take 5-10 minutes longer. Bone-in breasts take about 35-40 minutes at 400°F.

Baking

Pat the chicken dry, rub with oil and seasoning, and bake on a lined tray. Rest it for 5 minutes before slicing so the juices stay in. Start the 5 min rest

Add "Chicken breast dinner" to Kitchen Timer (bake plus resting)

Boiling

Put the breasts in a pot and cover them with cold water or stock by an inch. Bring to the boil, turn the heat down to a gentle simmer, and start the timer. A whole chicken takes about 1½ hours at a simmer, until the thickest part reads 165°F (74°C). Start whole chicken 1 h 30 min

Grilling and pan-frying

Pound thick breasts to an even thickness first so the thin end doesn't dry out before the middle cooks. Don't move the chicken until the timer buzzes for the flip.

Food safety: the USDA says chicken is safe at 165°F (74°C). Check the thickest part with a thermometer; the clock is a guide, not a guarantee.

Questions

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