Cooking chicken breast using the sous vide technique results in incredibly moist tender and delicious meat every single time. But nailing the perfect sous vide chicken breast requires precision with the cooking time and temperature.
In this article, I’ll explain everything you need to know to master cooking sous vide chicken breasts, including:
- The benefits of sous vide chicken breast
- Sous vide chicken safety
- How temperature affects juiciness
- How temperature affects texture
- How cook time affects texture
- Sous vide chicken time and temperature chart
- Step-by-step instructions
- Searing methods
- FAQs
Why Sous Vide Chicken Breast is So Juicy
Chicken breast cooked using traditional high-heat methods like grilling pan frying or roasting inevitably ends up dry and stringy on the outside while still undercooked in the middle.
This happens because the outer layers of the chicken heat up much faster than the inside. So in order to fully cook the inside of the breast, the outside layers get overcooked and moisture is forced out.
Sous vide cooking heats the chicken gently and evenly from edge to edge. The precision temperature control of the water bath means you can hold the chicken at lower temperatures long enough to cook it through without overcooking the outer layers.
This gradient-free cooking leads to chicken that is moist and juicy from surface to center. Sous vide also concentrates flavor in a way high-heat cooking can’t match.
Is Sous Vide Chicken Safe?
You may have heard that chicken needs to be cooked to 165°F (74°C) for safety. But modern sous vide techniques actually allow much lower cook temperatures while still destroying bacteria and pathogens.
How? It’s about both temperature AND time. Research shows that holding chicken at around 140°F (60°C) for an hour achieves the same safety as the instant 165°F kill temperature.
As long as you follow recommended time and temp guidelines, sous vide chicken is perfectly safe to eat. The precision control eliminates the risk of undercooked meat.
How Temperature Affects Moisture and Texture
Temperature has a huge impact on moisture levels and texture when cooking sous vide chicken breast. Higher temperatures force out more moisture and gradually toughen the texture.
140°F (60°C) – Very tender, juicy and smooth
At the low end of the range, chicken cooked to 140°F is extremely tender and juicy, with a perfectly smooth texture. An absolute delight!
150°F (66°C) – Juicy, tender and slightly stringy
At 150°F the chicken retains plenty of moisture but starts to develop some of the stringy texture chicken breast is known for. Good for chicken salads.
160°F (71°C) – Firm, juicy and stringy
Cooking at 160°F produces chicken with a traditionally firm, juicy texture while still being stringy. The higher temp forces out more moisture.
165°F+ (74°C+) – Dry and stringy
Above 165°F, the chicken becomes progressively dry and stringy as more moisture is forced out. Though still moister than traditionally cooked chicken.
How Cook Time Affects Texture
With sous vide, you can hold the chicken at temp for hours without ruining it. But just how long can you go before the texture starts to suffer?
Turns out extended cooking times will gradually soften the chicken through breakdown of collagen and proteins. For best texture, I don’t recommend going longer than 4 hours.
1-2 hours – Resilient, pleasant chew
2-4 hours – Tender and juicy
8+ hours – Mushy and soft
For best results, cook your chicken breast for 1.5-4 hours max. Anything beyond that risks over-tenderizing the meat.
Sous Vide Chicken Breast Time and Temperature Chart
To take the guesswork out of nailing the perfect sous vide chicken breast, follow this simple chart:
| Texture | Temperature | Time |
|---|---|---|
| Very tender and juicy | 140°F (60°C) | 1.5 – 4 hours |
| Juicy, tender and slightly stringy | 150°F (66°C) | 1 – 4 hours |
| Firm, juicy and stringy | 160°F (71°C) | 1 – 4 hours |
The winning combo is 140°F for 1.5 hours. This yields incredibly tender and juicy chicken breast with a smooth, melt-in-your-mouth texture.
Step-By-Step Sous Vide Chicken Breast Recipe
Follow these simple steps for foolproof sous vide chicken breast:
1. Season the chicken breasts with salt, pepper and any other seasoning.
2. Bag the chicken using a vacuum sealer or displacement method. You can add fresh herbs or aromatics to the bag.
3. Cook at your desired temp (140°F is best) for 1.5-4 hours max.
4. Chill in an ice bath if cooking ahead.
5. Sear in a hot skillet with oil to brown the exterior.
6. Serve with your favorite sauces or sides!
And that’s all it takes to unlock juicy, tender perfection every single time.
Best Ways to Sear Sous Vide Chicken Breast
To take your sous vide chicken to the next level, you need an evenly browned and crispy exterior. The two best methods are skillet searing and grill searing.
Skillet: Get your skillet very hot on the stovetop before adding a small amount of oil. Sear the chicken for 1-2 minutes per side.
Grill: Preheat your grill as hot as possible. Lightly oil the grates. Sear the chicken for 4-5 minutes total, flipping halfway.
In both cases, pat the chicken very dry before searing and use high heat to quickly brown and crisp the exterior.
Frequently Asked Questions
Is brining required?
Not at all. Sous vide chicken comes out very moist and flavorful without brining.
Can you sear before sous vide?
It’s better to sear after, since the gentler heat won’t overcook the chicken.
What about bone-in, skin-on chicken?
Skin and bones help maintain moisture and flavor. Follow the same guidelines.
Can you cook chicken from frozen?
Yes! Just add 1-2 hours to the cook time and you’re all set.
Is sous vide chicken safe at lower temps?
Yes, when following the recommended cook times to kill bacteria.
Take Your Sous Vide Chicken to the Next Level
Cooking sous vide chicken breast unlocks juicy, tender perfection unattainable through traditional high-heat methods. Dial in the right time and temperature, and you’ll have moist, delicious chicken every single time.
Once you master the basics, try experimenting with different seasonings, searing techniques and serving ideas. The possibilities are endless! Sous vide truly transforms boneless, skinless chicken breast into a delicious meal your whole family will request again and again.
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by J. Kenji López-Alt
Whether you’re new to sous vide cooking or you just want to know the basics, the Anova Time & Temperature Guide will help you achieve the best meal ever, every time. With the help of The Food Lab, weve created a full reference guide to help you achieve the exact results you want, no matter what youre cooking. Think perfectly medium-rare steak, super-juicy chicken breast, ridiculously flavorful veggies… and so much more. Each dish has been tested extensively to deliver you down-to-the-degree recommendations, so you never have to worry about overcooked, mediocre results ever again.
While this guide has been helpful over the years, weve recently created a new, much more comprehensive sous vide steak guide that covers everything from basics to advanced techniques. Check it out to take your steak to the next level.