At 350°F (177°C), plan about 20–30 minutes for a 4-ounce boneless chicken breast half or 30–40 minutes for a 6–8-ounce bone-in breast half. Each piece must reach 165°F (74°C) inside, checked with a food thermometer.
What affects the baking time?
These FoodSafety.gov estimates apply to unstuffed breast halves of the sizes listed above. Use them to plan the meal, then use a thermometer to decide when the chicken is ready.
Match the estimate to the cut and weight you actually have. A large breast is not the same as the 4-ounce example, and adding a fixed number of minutes does not confirm that a bone-in piece is cooked. Packaged frozen stuffed chicken products may need to be cooked from frozen; follow the label’s cooking instructions.
Check the temperature before serving
Place the thermometer in the thickest part of the breast, away from bone. For a thin piece, insert the probe from the side so its sensing area reaches the center. Follow the thermometer’s instructions for insertion depth, and check every breast; pieces can finish at different times.
If any piece is below 165°F (74°C), continue cooking it and check again. White meat, clear juices and a browned surface do not prove that chicken has reached a safe temperature. Use the thermometer reading rather than appearance.
Choose a recipe for your cut
These oven estimates do not replace a recipe for grilling or pan cooking. Browse our chicken recipes for a method suited to your cut, or see the chicken cooking FAQ for more temperature guidance.
Sources: FoodSafety.gov poultry roasting chart, USDA food thermometer guidance and FDA safe food handling. Guidance reviewed October 5, 2026.