Sous vide cooking is becoming increasingly popular for its incredible versatility and amazingly delicious results. If you’re looking for a fool-proof way to cook succulent, flavorful chicken breasts, sous vide can be an excellent choice. But when it comes to sous vide, one of the first questions most people have is, “What temperature do you sous vide chicken breasts?” In this blog post, we’ll give you an answer to this question, along with tips and advice for getting the best possible results when cooking chicken breasts sous vide. We’ll give you the details on how to determine the optimal cooking time and temperature and how to choose the right sous vide equipment for your needs. With the right approach to sous vide cooking, you’ll be able to enjoy perfectly cooked chicken breasts every time.
Whole chicken sous vide time and temperature
I wanted to make a special note about cooking whole chicken sous vide. I have a special way of making it and a specific time for sous vide cooking it because it contains both light and dark meat. Sous viding it takes a little bit of compromise.
A whole chicken will require several hours to cook in a water bath. The majority of my recipes call for 6 hours, but you may need to adjust that or finish it under the broiler if the chicken isn’t fully cooked depending on the size of the bird.
My go-to temperature for whole chicken cooked sous vide is 182 degrees. 5°F.
To ensure an even cook, I always spatchcock a whole chicken before vacuum sealing it for sous vide cooking. Visit the Sip Bite Go channel to see my whole chicken vacuum sealing demonstration.
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.
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.
How long should I sous vide chicken breast?
I suggest sous-viding your boneless, skinless chicken breasts for an hour. Some people prefer to cook their chicken breasts for 75 minutes, but I find that for this sous vide chicken breast recipe, 1 hour is more than enough time, and the perfectly tender chicken breasts arrive on my plate even faster!
Is it safe to sous vide chicken at 145 degrees?
However, sous vide-style precision cooking frequently occurs below 140°F and takes longer than four hours. My own recommendation for cooking chicken is in the range of 145-150°F (63-66°C), which is much lower than the 165°F target we’ve all been taught.
Can you sous vide chicken at 140?
I’ve done a lot of experimenting over the years and have determined that the best temperature for sous vide chicken breast is 140°F (60°C). Although it is still incredibly juicy, it tastes “cooked,” in my opinion. To ensure the texture tastes even more “cooked,” some people prefer a few degrees higher.
What temperature should I sous vide boneless skinless chicken breast?
Our personal preference is to cook chicken breasts for one and a half hours at 60C/140F. Thomas Keller would be pleased with the tender, juicy bird you get from cooking the meat for this long.