Do Chicken Breast Cook Faster Than Thighs?

I love chicken but I’m always wondering: which part of the chicken takes the longest to cook?

Is it boneless breast?

Or thighs?

Or maybe wings?

I have so many questions!

Luckily, there are answers.

Here’s how long different parts of chicken take to cook:

Do boneless chicken thighs cook faster?

To find out, we cooked two boneless chicken breasts and two boneless chicken thighs.

We seasoned them with salt, pepper, and a little bit of garlic powder and put them in our oven set to 400°F for 25 minutes.

The results?

The boneless thighs were done cooking about 10 minutes before the breasts were totally ready—and they tasted much better than their counterparts as well.

They were also less fatty than breast meat and made easier to eat without requiring a knife.

If you’re hunting for ways to cut down on how long it takes to cook dinner each night while also saving money at the grocery store, buying bone-in chicken parts is your best bet!

Does it take longer to cook chicken breast with bone-in?

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Is it true that bone-in chicken takes longer to cook than boneless?

Short answer: yes, but not as long as one might think.

Longer answer: Yes, bone-in chicken will take longer to cook than boneless.

However, the difference in cooking time between bone-in and boneless chicken breasts is much less significant than the difference in cooking time between thigh meat and breast meat.

This is because thigh meat has more fat and connective tissue (and therefore moisture) than breast meat does—so even though thigh meat takes longer to cook through all the way when you start from raw, once it reaches doneness you’ll find the results are juicier and more tender than with chicken breasts alone.

Does chicken breast cook faster than thighs?

Does chicken breast cook faster than thighs?

The truth is that it all depends on the size of the chicken pieces.

Smaller pieces will cook faster, and thicker pieces will take longer to cook.

So let’s break it down:

Cooking time depends on the size of the chicken pieces.

The smaller they are, the faster they’ll cook; as you increase in size, your cooking time gets longer and longer (obviously).

Thickness matters, too!

Since we’ll be serving our chicken with a side of veggies or rice/pasta/couscous/etc., we want everything to be ready at once; thus, if you decide not to cut up your meat into bite-size chunks before putting it in the oven, make sure they’re relatively thin so that everything finishes together—in other words: no thick steaks here!

Can I cook chicken breasts and thighs at the same time?

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Yes, you can cook chicken breasts and thighs at the same time.

The only difference is that you’ll need to adjust your cooking times according to the size of your pieces.

Smaller ones will cook faster than larger ones.

For example, if you’re trying to bake a whole chicken breast in an oven, it will take about 20 minutes per pound for a full-sized piece of meat (a typical supermarket chicken breast weighs about 6 ounces).

If instead you’re using boneless cubes cut from this same breast (or any other piece), then these smaller chunks will take less time: their size means they have less surface area within which heat can be conducted and retained, so they won’t take as long as whole chickens do

Which part of the chicken takes the longest to cook?

You may be surprised to learn that chicken thighs—the muscle of the leg—take longer to cook than breasts.

Thighs are more muscular and therefore have a higher fat content, which helps them retain heat.

If you can avoid overcooking them, they’ll be juicy and tender every time.

Chicken breasts are notorious for drying out during cooking due to their leanness.

While they’re certainly more healthful than thighs (and perhaps even tastier), they require careful attention in order not to end up dry or tough.


With all that being said, there are plenty of other factors that can impact how long it takes for chicken to cook.

For example, the size of your chicken will determine how much time it needs in the oven or on the stovetop.

The material or thickness of your pan also matters because thicker pans will generally take longer than thinner ones do.

It’s also important not to overcrowd your pan when cooking meat since doing so could result in uneven cooking temperatures across different pieces (which would result in dry and overcooked areas).

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