Internal Temperature of Cooked Chicken

What Temperature Is Chicken Done? A Home Cook’s Guide to Getting It Right Every Time

When it comes to cooking chicken, I don’t take chances. Undercooked poultry is not just unappetizing, it’s unsafe. That’s why I always rely on one key number: 165°F (74°C). It’s not just a suggestion, it’s the USDA-recommended internal temperature for safely cooked chicken. Whether I’m roasting a whole bird or pan-searing thighs, I keep my thermometer close and my attention sharp.

Why Temperature Matters More Than Time

I used to guess doneness based on how long the chicken had been in the oven. But over the years, I’ve learned that color and timing can mislead. Chicken breasts can look white and still be undercooked. Juices can run clear and still carry risk. Now, I always go straight to the thermometer. Inserting a digital probe into the thickest part of the meat has saved many dinners and avoided countless risks.
For whole chickens, I aim for 165°F (74°C) in the thickest part of the thigh, avoiding the bone. For breasts, the same temperature applies. If I’m cooking wings or legs, I still use 165°F as my guide. Some chefs prefer to go a bit higher for dark meat to render out more fat and create a silkier texture. I’ve found 175°F (79°C) works beautifully for drumsticks and thighs if I want them falling off the bone.

Cooking Temperatures for Different Cuts of Chicken

Here’s what I use as my internal temperature guide for the most common chicken cuts:

• Whole Chicken: 165°F (74°C) in the thickest part of the thigh
• Chicken Breast: 165°F (74°C)
• Chicken Thighs and Drumsticks: 165°F (74°C) minimum, 175°F (79°C) preferred for tenderness
• Ground Chicken: 165°F (74°C) throughout

The Importance of Resting

Once I hit my target temperature, I take the chicken out of the heat and let it rest. Just like with beef or pork, the internal temperature continues to rise for a few minutes. This carryover cooking means I can pull the meat at 162°F (72°C) and still safely hit 165°F as it rests. It also keeps the juices from running out too fast when I slice it. Letting the meat sit under foil for about 5 to 10 minutes makes a noticeable difference in flavor and texture.

How I Use a Meat Thermometer

I never eyeball it anymore. My digital meat thermometer is one of the most reliable tools in my kitchen. I insert it into the thickest part of the breast or thigh, steering clear of bone, which can give false readings. If I’m cooking bone-in cuts, I make sure to check two or three spots just to be sure. For whole chickens, I test both the thigh and breast before I call it done.

How to Cook Chicken Breasts

Boneless, skinless chicken breasts are a staple in my kitchen, but they can be tricky. Cook them too long and they dry out. That’s why I always aim for 165°F (74°C) internal temperature and use gentle heat. If I’m pan-searing, I cook them over medium heat for about 6 to 8 minutes per side, depending on thickness. In the oven, I roast them at 400°F (204°C) for about 20 to 25 minutes. I also like to pound the breasts to even thickness before cooking — it helps them cook uniformly and stay juicy.

How to Roast a Whole Chicken

Roasting a whole chicken is one of those comforting meals that never goes out of style. I preheat my oven to 375°F (190°C) and roast the bird for about 20 minutes per pound (roughly 45 minutes per kg). That means a 5-pound (2.3 kg) chicken will need about 1 hour and 40 minutes. I season generously, tuck some herbs and lemon into the cavity, and baste once or twice during cooking. I always check the internal temperature in the thigh — it should read 165°F (74°C) to ensure it’s safely cooked through.

Your Next Steps in the Kitchen

Understanding what temperature chicken is done takes the guesswork out of cooking and brings confidence to your kitchen. Whether you’re pan-searing breasts, roasting a whole bird, or grilling thighs, knowing the right internal temperature ensures your chicken turns out safe, tender, and delicious every time.

If you’re ready to put your thermometer skills to the test, explore some of our most popular chicken recipes. Try our lemon and herb butter roast chicken for a classic twist, or spice things up with piri-piri chicken. For something comforting, the chicken and mushroom pie hits the spot, and if you’re in the mood for something creamy and indulgent, marry me chicken is always a hit.
Let your next chicken dish be cooked to perfection, and packed with flavor.