- Heat a sous vide water bath to 140F degrees.
- Combine the chicken with 2 tablespoons of butter, thyme, garlic, salt and pepper in a vacuum seal bag.
- Vacuum seal, trying to keep a little space between each breast so they cook properly.
- Cook the chicken in the water bath for 2 hours.
This recipe for citrus-glazed sous vide chicken breast is juicy, flavorful, and bursting with maple syrup, orange, lemon, and lime glaze. Company worthy.
With the sous vide cooking technique, you can relax about having dry, stringy chicken breasts. Additionally, the glaze has a wonderful spicy tartness that cooks down to a golden sticky syrup, adding zing to the typically bland chicken.
Bottom line: simple, pretty and delicious flavor. View your options below if you don’t have sous vide equipment.
If you are unfamiliar with sous vide cooking, it is basically a method that involves submerging food that has been sealed in a sous vide bag into a heated water bath that has been set to a particular temperature. The food is prepared to your preferences and is cooked to perfection. There are a few tricks and tips to learn, but they are simple to master.
As with all sous vide cooking, it is essentially stress-free since there is no need to guess when something is “done.” Love that.
Every time you cook a chicken breast according to the recipe’s directions, it will be perfectly cooked, juicy, and tender. The glaze is applied to the chicken just before serving after it has cooked for 90 minutes (or up to 4 hours if you’re busy with other things).
Check out our best sous vide recipes and tips for general advice on sous vide cooking, including preparation, setup, temperature, timing, and finishing.
My ideal timing and temperature for sous vide chicken breast cooking is 144F/62. 2C for 90 minutes.
Chicken breasts were tested at a variety of temperatures and timings, and the results were published by Serious Eats. For all options, the total cooking time should not exceed 4 hours.
Chicken sous vide temp and time overview
Everything you require to know about recommended chicken sous vide temperatures and times will be covered today. I’m going to lay it all out for you, from precisely cooking one piece of the bird (leg, wings, breast, thighs, or drumsticks) to cooking the entire bird sous vide-style.
In order to prepare your favorite sous vide recipes at home, let’s learn about the temperature and timing for sous vide chicken. This includes both Fahrenheit and celsius for my international friends.
Sous vide settings for legs, thighs, drumsticks, wings
Recommendations will vary by recipe. Most sous vide recipes for dark chicken meat recommend 149-167°F, but some may go as low as 148°F. I find it’s a bit pinker when cooked that low.
Sous vide dark chicken cook times are between 1-5 hours.
The difference between a chicken leg, thigh, drumstick
To begin with, let’s confirm our understanding so that the timing and temperatures for the dark meat chicken make sense.
A drumstick and a thigh make up a chicken leg. The top, larger portion of the chicken is called the thigh, just like in people. The smaller portion, like the chicken calf, is the drumstick.
How long does it take to cook chicken breast sous vide?
Set the sous vide to 145-degrees. Vacuum seal the chicken breasts using your preferred method. Each bag contains two breasts, salt, pepper, fresh herbs, and lemon slices. Cook for 1 hour, up to four hours.
What temperature do you sous vide chicken breast?
The recommended temperature for sous vide chicken breast is between 140 and 167 °F. When you sous vide chicken at the proper time and temperature, you get chicken that is incredibly juicy and tender.
How long do you sous vide thick chicken breast?
- Install an immersion circulator and water bath as directed by the manufacturer. Bring water to 143 degrees F (62 degrees C).
- In a bowl, combine the chicken, oil, lemon zest, herbes de Provence, garlic paste, and salt. Mix until coated.
- Cook bagged chicken for three hours in a water bath.
How long should I sous vide chicken at 165?
TemperatureTime150°F (66°C)2 Pasteurization Time for Chicken With 5% Fat Content (7-log10 lethality) 8 minutes155°F (68°C)47. 7 seconds160°F (71°C)14. 8 seconds165°F (74°C)Instant.