Boneless Chicken Breast Temperature Chart & Cook Time Calculator
Lean enough that the difference between juicy and rubber is about 90 seconds. Pound it to an even thickness and the problem mostly disappears.
Cook time by thickness
| Weight | Cook time at 375 °F | Pull temp | Rest | |
|---|---|---|---|---|
| 0.75 inch | 6 min | 160 °F | 5 min | Timeline → |
| 1 inch | 9 min | 159 °F | 7 min | Timeline → |
| 1.25 inch | 13 min | 157 °F | 8 min | Timeline → |
Recommended Tools for Perfect Results
The chart is only as good as your thermometer. These are the tools worth owning.
Wireless Bluetooth Meat Thermometer
Leave-in probe with phone alerts. The single upgrade that ends dry brisket and grey steak.
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Pink Butcher Paper (Unwaxed, 18")
Beats foil for the Texas Crutch: pushes through the stall while keeping the bark crisp.
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Instant-Read Digital Thermometer
Two-second readings for spot checks and for probing brisket for tenderness.
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What internal temperature should chicken breast be?
165 °F / 74 °C final. Pull it earlier — around 159 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
375 °F / 190 °C for direct grilling. Other methods and their temperatures are compared on each size page.
How long should chicken breast rest?
7 minutes for a typical chicken breast. Tent loosely with foil so the crust stays crisp.