How Long To Cook Chicken In The Oven At 375

Getting perfectly cooked chicken from your oven is a kitchen essential. If you’re wondering how long to cook chicken in the oven at 375, you’re in the right place. This temperature is a fantastic middle ground, hot enough to cook safely and create a beautiful exterior, but gentle enough to keep the meat juicy. The exact time, however, depends completely on what type of chicken you’re cooking.

This guide will give you clear, reliable times for breasts, thighs, wings, and whole birds. We’ll cover preparation, seasoning, and the all-important step of checking for doneness. You’ll learn how to avoid the common pitfall of dry, overcooked chicken every single time.

Here are the general time ranges for cooking different chicken cuts at 375°F. Remember, these are guidelines. The only way to know for sure is to use a meat thermometer, which we’ll discuss in detail.

Boneless, Skinless Chicken Breasts: 20 to 30 minutes.
Bone-In, Skin-On Chicken Breasts: 35 to 45 minutes.
Boneless, Skinless Chicken Thighs: 25 to 35 minutes.
Bone-In, Skin-On Chicken Thighs: 40 to 50 minutes.
Chicken Drumsticks or Legs: 40 to 50 minutes.
Chicken Wings: 35 to 45 minutes.
Whole Chicken (3-4 lbs): 1 hour 20 minutes to 1 hour 40 minutes.
Chicken Tenders: 15 to 20 minutes.

Why 375 Degrees Fahrenheit is the Sweet Spot

Oven temperature is crucial. 375°F is not an arbitrary number. It provides the best balance for most chicken cuts.

At this temperature, the chicken cooks through evenly without the outside burning before the inside is done. It allows fat to render, skin to crisp (if present), and the Maillard reaction to occur. That’s the scientific process that creates delicious browning and flavor.

Higher heats can sear the outside too quickly, leaving the interior undercooked. Lower heats can dry the meat out as it cooks for too long. 375°F is your reliable go-to.

The Non-Negotiable Tool: Your Meat Thermometer

If you take one thing from this article, let it be this: use a digital meat thermometer. Timing is a guide, but temperature is a fact. Visual cues like clear juices are helpful, but not foolproof.

The USDA recommends cooking all poultry to a safe minimum internal temperature of 165°F. Insert the thermometer into the thickest part of the meat, avoiding bone or fat.

For breasts, aim for 160-162°F. The temperature will continue to rise 5 degrees as it rests, taking it to the safe zone without overcooking.
For dark meat (thighs, legs), you can go to 170-175°F. This higher temperature helps render more fat and connective tissue, making it more tender.

How to Properly Check the Temperature

Don’t just poke one spot. Check the thickest part of the largest piece in your batch. If cooking a whole chicken, check both the breast and the thigh. Make sure the thermometer probe is not touching the bone, as bone conducts heat and will give a false reading.

Step-by-Step: Preparing Your Chicken for the Oven

Proper prep sets the stage for a juicy result.

Pat Dry: Use paper towels to thoroughly dry the chicken’s surface. This is the secret to crispy skin and better browning. Moisture creates steam, which prevents crisping.
Season Generously: Season your chicken well with salt and pepper. Do this at least 15 minutes before cooking, or even the night before. Salt draws out moisture initially, but then it gets reabsorbed, seasoning the meat deeply and helping it retain juices.
Bring to Room Temp (Optional but Helpful): Let the chicken sit out for 20-30 minutes before cooking. This helps it cook more evenly, reducing the chance of a raw inside and overcooked outside.
Choose Your Pan: Use a rimmed baking sheet or oven-safe dish. For crispy skin, a wire rack placed on the baking sheet is ideal. It allows hot air to circulate all around the chicken.

Cooking Times and Techniques for Every Cut

Now, let’s break down the specifics for each popular cut. These times assume you start with chicken that is not frozen and is roughly average in size.

Boneless, Skinless Chicken Breasts

These are the most prone to drying out because they have little fat. The key is not to overcook them.

Time: 20-30 minutes.
Target Temp: 160-162°F.
Tip: Pound thicker breasts to an even thickness (about ¾-inch) so they cook uniformly. Brining them for 30 minutes in saltwater can also work wonders for moisture.

Bone-In, Skin-On Chicken Thighs

Thighs are forgiving and flavorful. The bone and skin insulate the meat, keeping it incredibly juicy.

Time: 40-50 minutes.
Target Temp: 170-175°F.
Tip: For extra crispy skin, start them skin-side down in a hot oven-safe skillet on the stovetop for 3-4 minutes, then flip and transfer the whole skillet to the oven.

Chicken Drumsticks and Legs

Similar to thighs, these benefit from the longer, slower cook at 375°F to tenderize.

Time: 40-50 minutes.
Target Temp: 170-175°F.
Tip: Toss them in a simple marinade of oil, garlic, paprika, and herbs before baking for extra flavor.

Whole Chicken

Roasting a whole chicken is simpler than it seems. The backbone of a good roast chicken is even cooking and rest time.

Time: About 20 minutes per pound, plus an extra 15 minutes. Always thermometer-check.
Target Temp: 165°F in the breast, 175°F in the thigh.
Tip: Trussing (tying the legs) helps it cook evenly. Let it rest for a full 15-20 minutes after cooking. This allows the juices, which have been forced to the center, to redistribute throughout the meat.

The Magic of Resting: Don’t Skip This Step

When chicken comes out of the oven, its juices are concentrated in the center. If you cut it immediately, those precious juices will spill out onto your cutting board, leaving the meat drier.

Resting for 5-10 minutes (15-20 for a whole bird) gives the muscle fibers time to relax and reabsorb the juices. Simply tent the chicken loosely with foil to keep it warm. This step is as important as the cooking itself for juicy results.

Common Mistakes That Lead to Dry Chicken

Avoid these errors to guarantee success.

Overcrowding the Pan: If pieces are touching, they’ll steam instead of roast. Use two pans if necessary.
Using a Cold Pan: Putting chicken on a cold pan can make the skin stick and become soggy. A preheated pan (or starting on the stove) gives a better sear.
Basting Too Often: Every time you open the oven, the temperature drops significantly. This extends cooking time and can dry out the meat. Baste only once or twice if you must.
Not Using a Thermometer: Guessing is the number one cause of overcooked chicken. It’s a small investment for a huge improvement in your cooking.
Skipping the Rest: We’ve said it before, but it’s worth repeating. Let the chicken sit before you cut it.

Flavor Boosters: Marinades, Rubs, and Glazes

While simple salt and pepper is classic, adding more flavor is easy.

Dry Rubs: Mix spices like smoked paprika, garlic powder, onion powder, cumin, and brown sugar. Rub it all over the chicken before cooking.
Wet Marinades: Use an acid (lemon juice, vinegar, yogurt), oil, and herbs. Marinate for 30 minutes to several hours in the fridge. Pat dry before cooking.
Glazes: In the last 10-15 minutes of cooking, brush on a glaze like honey-soy, barbecue sauce, or a mix of mustard and maple syrup. Apply too early and the sugars can burn.

A Simple Universal Seasoning Blend

Try this: 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, ½ tsp onion powder. It works on absolutely any chicken cut.

Adjusting for Frozen Chicken

It’s always best to thaw chicken in the refrigerator overnight. However, in a pinch, you can cook from frozen. The times will be much longer—often 50% to 100% more. The outside may overcook before the inside is done.

If you must cook frozen chicken, lower the temperature to 350°F and use a thermometer religiously. Cover with foil for the first half to two-thirds of the cooking time to prevent excessive browning.

Sides That Cook Alongside Your Chicken

One of the great advantages of oven cooking is the ability to make a complete meal on one pan.

Hardy vegetables roast beautifully at 375°F. Cut potatoes, carrots, onions, Brussels sprouts, or broccoli into even-sized pieces. Toss them in oil, salt, and pepper. Place them around the chicken in the pan for the last 30-45 minutes of cooking (depending on the veggie). They’ll absorb the chicken drippings and become delicious.

Just ensure the vegetables aren’t piled up; they need space to roast, not steam. If your pan is crowded, use a second one.

Storing and Reheating Leftovers

Properly stored, cooked chicken lasts 3-4 days in the refrigerator. To reheat it without drying it out, avoid the microwave for large pieces.

For breasts or thighs, reheat in a 325°F oven until warmed through, about 10-15 minutes. You can also use an air fryer for a few minutes to re-crisp the skin. Adding a splash of broth to the container can help add moisture back during reheating.

FAQ: Your Chicken Cooking Questions Answered

How long does it take to cook chicken at 375?

It depends on the cut. Boneless breasts take 20-30 minutes, while a whole chicken can take over 1.5 hours. Always use a meat thermometer to check for doneness at 165°F.

Is it better to bake chicken at 350 or 375?

375°F is generally better for achieving a crispy exterior and juicy interior for most cuts. 350°F is a bit slower and gentler, which can be good for very large whole birds or dishes where you don’t want much browning.

How do you keep chicken moist when baking?

Key steps are: don’t overcook (use a thermometer), brine or salt in advance, let it rest after cooking, and choose bone-in, skin-on cuts when possible. Also, pounding breasts to an even thickness prevents thin parts from drying out.

Do you cover chicken when baking?

Usually, no. Covering it steams the chicken and prevents browning and crisping. The execption is if you are cooking a large quantity or a whole bird and the skin is browning too quickly—you can tent it with foil loosely partway through.

Can I put aluminum foil in the oven?

Yes, aluminum foil is oven-safe. It’s useful for lining pans for easy cleanup or for loosely tenting over chicken if it’s browning too fast. Just avoid letting acidic sauces (like tomato-based ones) sit on foil for long periods, as it can cause pitting.

Why is my baked chicken tough?

Tough chicken is usually a sign of overcooking. The proteins squeeze out all their moisture, making the meat dry and chewy. Using a thermometer to prevent overcooking is the best solution. Undercooking can also make meat seem rubbery, so temperature is key.

Mastering oven-baked chicken at 375°F is a fundamental skill. With these guidelines—prioritizing internal temperature, proper prep, and adequate resting—you can consistently achieve juicy, flavorful results. It’s a simple, healthy, and versatile way to get a great meal on the table any night of the week.