When it comes to cooking chicken breast, there are a few different methods that you can use. You can bake it in the oven, cook it on the stovetop, or even grill it. But if you’re looking for a foolproof way to make perfect chicken breast every time, then you should try sous vide cooking.
Sous vide chicken breast is a great way to cook chicken. It’s a healthy, easy dish that can be made with just a few ingredients. With this method, you can easily achieve a moist and tender chicken breast that is cooked evenly.
In this blog post, we’ll show you how to make sous vide chicken breast, and we’ll also share some recipes for dishes you can make with it.
So if you’re looking for a delicious and easy weeknight dinner idea, then check out this sou vide chicken breast recipe.
Why Cook Chicken Breast Sous Vide?
There are many reasons why you might want to cook chicken breast sous vide.
1. it’s a very healthy way to cook chicken. When you cook chicken in the oven or on the stovetop, there is a chance that some of the fat and juices can drip off, leaving the chicken dry.
2. All of the juices and flavors (butter, garlic, and other seasonings) are sealed in, making it a very moist and tender chicken.
3. That it’s very easy to do. You don’t have to worry about overcooking the chicken or drying it out. All you need to do is season the chicken and then cook it in the sous vide machine.
4. Sous vide chicken breast is a great way to meal prep. You can cook a large batch of chicken breasts and then store them in the fridge or freezer for later. Then, when you’re ready to eat, you can just reheat the chicken and add it to your favorite recipe.
How to Select the Right Temperature for Sous Vide Chicken Breast
The great thing about sous vides chicken breast is that you can cook it at a variety of different temperatures. This means that you can customize the dish to your own preferences.
If you like your chicken breast to be extra tender, then cook it at a lower temperature. For a juicier chicken breast, cook it at a higher temperature.
Sous Vide Chicken and Food Safety
As with any type of cooking, there are always some risks when it comes to food safety. However, there are a few things you can do to minimize the risk of foodborne illness when you’re cooking chicken sous vide.
1. Use fresh chicken breasts that have been properly refrigerated.
2. Season the chicken breasts with salt and pepper before cooking. This will help to kill any bacteria that may be present on the surface of the chicken.
3. Cook the chicken breasts at a temperature of at least 145 degrees Fahrenheit. This will ensure that the chicken is cooked all the way through and that any bacteria present will be killed.
4. Use a food thermometer to check the internal temperature of the chicken breasts before eating. This will help to ensure that they are cooked all the way through.
5. Store any leftover chicken in the fridge or freezer as soon as possible. This will help to prevent bacteria from growing on the leftover meat.
Food safety is a function of both temperature and time.
In order to ensure that your chicken is safe to eat, you will need to cook it at a high enough temperature for a long enough time.
The minimum safe cooking temperature for chicken breast is 145 degrees Fahrenheit. However, we recommend cooking it at a higher temperature if you’re looking for a juicier chicken breast.
To ensure that your chicken is cooked all the way through, we recommend cooking it for at least 30 minutes. However, if you’re cooking at a lower temperature, you will need to cook it for a longer time.
Here are some guidelines for cooking times at different temperatures:
Pasteurization Time for Chicken With 5% Fat Content (7-log10 lethality)
| Temperature | Time |
| 136°F (58°C) | 68.4 minutes |
| 140°F (60°C) | 27.5 minutes |
| 145°F (63°C) | 9.2 minutes |
| 150°F (66°C) | 2.8 minutes |
| 155°F (68°C) | 47.7 seconds |
| 160°F (71°C) | 14.8 seconds |
| 165°F (74°C) | Instant |
Or, if you prefer it in graph form, here you go. Regardless, this follows a pretty straightforward logarithmic decay curve: the lower the temperature, the longer the cooking time required to achieve pasteurization.
As you can see, the cooking time decreases as the temperature increases.
So, if you’re in a hurry and want to cook your chicken breast sous vide as quickly as possible, we recommend cooking it at 165 degrees Fahrenheit for 10 minutes.
On the other hand, if you’re looking for a juicier chicken breast, we recommend cooking it at a lower temperature for a longer time.
The Effect of Temperature on Juiciness
One of the great things about sous vides chicken breast is that you can control the amount of moisture in the meat.
Cooking chicken breast sous vide at a lower temperature will result in a juicier chicken breast. This is because the lower temperature prevents the juices from evaporating from the meat.
On the other hand, cooking chicken breast sous vide at a higher temperature will result in a drier chicken breast. This is because the higher temperature causes the juices to evaporate from the meat.
So, if you’re looking for a juicier chicken breast, we recommend cooking it at a lower temperature.
The Effect of Time on Juiciness
In addition to temperature, the amount of time that you cook your chicken sous vide will also affect its juiciness.
Cooking chicken breast sous vide for a longer time will result in a juicier chicken breast. This is because the longer cooking time allows the juices to penetrate deeper into the meat.
On the other hand, cooking chicken breast sous vide for a shorter time will result in a drier chicken breast. This is because the shorter cooking time doesn’t allow the juices to penetrate as deeply into the meat.
So, if you’re looking for a juicier chicken breast, we recommend cooking it for a longer time.
The Effect of Temperature on Texture
In addition to juiciness, the temperature at which you cook your chicken sous vide will also affect its texture.
Cooking chicken breast sous vide at a lower temperature will result in a more tender chicken breast. This is because the lower temperature prevents the proteins from tightening up and drying out.
Here are some general guidelines for different temperatures:
140°F (60°C) Chicken: Very Soft and Juicy
Between 140 and 145°F (60 and 63°C) is the range where chicken breast becomes very tender and juicy. At this temperature, the proteins are only just starting to denature, so they haven’t had a chance to tighten up and dry out yet.
150°F (66°C) Chicken: Juicy, Tender, and Slightly Stringy
Once we get over that 150°F hump, things start to change quickly. The texture of chicken breast changes from being very tender and juicy to be juicy, tender, and slightly stringy.
-160°F (71°C) Chicken: Juicy but Firm and Stringy
If we continue to increase the temperature, the chicken breast will become firmer and more stringy. The juices will start to dry out, and the proteins will start to tighten up. It’s juicy and firm, but also stringy.
If you are a lover of traditional roast chicken, then this is the temperature for you. Most roast chicken recipes call for cooking the chicken at 350°F (175°C), which would put it in this range.
The Effect of Timing:
The time that you cook your chicken sous vide will also affect its texture.
Cooking chicken breast sous vide for a shorter time will result in a more tender chicken breast. This is because the proteins haven’t had a chance to tighten up and dry out yet.
On the other hand, cooking chicken breast sous vide for a longer time will result in a tougher chicken breast. This is because the longer cooking time allows the proteins to tighten up and dry out.
So, if you’re looking for a more tender chicken breast, we recommend cooking it for a shorter time.
Temperature and Timing Chart for Sous Vide Chicken Breast
Here is a handy chart that you can use to help you decide what temperature and cooking time to use for your chicken breast sous vide.
-Sous Vide Chicken Breast Temperature and Timing Chart
| Texture | Temperature | Timing Range |
| Tender and juicy for cold chicken salad | 150°F (66°C) | 1 to 4 hours |
| Very soft and juicy, served hot | 140°F (60°C) | 1 1/2 to 4 hours |
| Juicy, tender, and slightly stringy, served hot | 150°F (66°C) | 1 to 4 hours |
| Traditional, juicy, firm, and slightly stringy, served hot | 160°F (71°C) | 1 to 4 hours |
How to Cook a Chicken Breast Sous Vide, Step by Step
Step 1: Preheat Precision Cooker to Temperature
The first step is to preheat your precision cooker to the desired temperature.
For example, if you’re looking for a juicy and tender chicken breast, you would set your Precision Cooker to 140°F (60°C).
-Precision cookers are also known as sous vide machines, sous vide cookers, or immersion circulators.
Step 2: Season Chicken Breast
Once the Precision Cooker has reached the desired temperature, it’s time to season your chicken breast.
We recommend using a simple seasoning of salt and pepper. You can also add other herbs and spices if you desire.
Step 3: Place Chicken Breast in a Cooking Bag
After seasoning the chicken breast, it’s time to place it in a cooking bag.
You can use either a zip-top bag or a vacuum-sealed bag. If you’re using a zip-top bag, we recommend using the water displacement method to remove the air from the bag.
-To do this, simply place the zip-top bag in a large container of water. The water will push the air out of the bag and seal it shut.
Step 4: Seal the Bag
Once the chicken breast is in the bag, it’s time to seal it.
If you’re using a zip-top bag, you can simply seal it shut with your hands.
If you’re using a vacuum-sealed bag, you’ll need to use a vacuum sealer to remove the air from the bag.
Step 5: Cook Chicken Breast Sous Vide
Once the chicken breast is sealed in the bag, it’s time to cook it sous vide.
Simply place the bag in the Precision Cooker and let it cook for the desired amount of time.
-For a juicy and tender chicken breast, we recommend cooking it for 1-2 hours.
-For a firmer and more stringy chicken breast, we recommend cooking it for 3-4 hours.
Step 6: Remove Chicken Breast from Bag
To Finish on the Stovetop
Step 6: Remove the Chicken From the Bag
Once the chicken has finished cooking sous vide, it’s time to remove it from the bag.
Step 7: Preheat a Cast Iron or Stainless Steel Skillet
Next, you’ll need to preheat a cast iron or stainless steel skillet over medium-high heat.
Step 8: Sear the Chicken Breast
Once the skillet is hot, add a little bit of cooking oil to the pan. Then, add the chicken breast to the pan and sear it for 1-2 minutes per side.
Step 9: Remove the Bones
From the Chicken Breast (Optional)
If you desire, you can remove the bones from the chicken breast before serving.
Step 10: Carve the Chicken Breast
Once the chicken breast is seared, it’s time to carve it. We recommend carving it into thin slices.
Use a sharp chef’s knife or boning knife to slice the chicken on a bias.
Cut the chicken into three or four thick slices to make it easier to eat when serving.
Step 11: Serve and Enjoy!
Once the chicken is carved, it’s time to serve and enjoy! We recommend serving it with a simple salad or roasted vegetables.
-You can also add it to your favorite sandwich or wrap recipe.
To Finish on the Grill
Step 6: Remove the Chicken From the Bag
Once the chicken breast is done cooking, remove it from the bag.
-Be careful when removing the chicken breast from the bag, as it may be hot.
Step 7: Preheat Your Grill
Light one half chimney full of charcoal. When all the charcoal is lit, dump it out and arrange it on one side of the grill. Set a wire rack on the other side of the grill.
-For a gas grill, preheat to high heat (500°F) with one-half of the burners on.
Step 8: Sear the Chicken Breast
Once the grill is preheated, add the chicken breast to the grill and sear it for 1-2 minutes per side.
-If you’re using a gas grill, sear the chicken over direct heat. If you’re using a charcoal grill, sear the chicken over indirect heat.
To Finish for Chicken Salads
Step 6: Chill Chicken Breast
Once the chicken breast is done cooking, remove it from the bag and place it in a large bowl of ice water.
-Let the chicken breast chill in the ice water for 10-15 minutes.
Step 7: Un-Bag and Remove Skin
Once the chicken breast is cooled, remove it from the bag and peel off the skin.
Step 8: Remove Bones
From the Chicken Breast (Optional)
If you desire, you can remove the bones from the chicken breast before serving.
Step 9: Dice Chicken Breast
Once the chicken breast is skinned and boned (if desired), it’s time to dice it.
-We recommend dicing the chicken into small cubes for salads.
Tool Used in this Recipe
-Sous Vide Machine
-Zip-Top Bags
-Vacuum Sealer (Optional)
-Cast Iron Skillet or Stainless Steel Skillet
-Sharp Chef’s Knife or Boning Knife
-Wire Rack (For Grilling)
-Large Bowl of Ice Water (For Chicken Salads)
-Grill (For Grilling)
Expert Tips
-For the best results, we recommend using a precision cooker to cook your chicken breast sous vide.
-If you don’t have a precision cooker, you can also use a zip-top bag and a pot of water to create a makeshift sous vide setup.
-For an extra flavor boost, you can vacuum seal the chicken breast with your favorite seasonings before cooking.
-To ensure even cooking, we recommend using disposable gloves when handling the chicken breast.
-If you’re using a charcoal grill, be sure to wait until the charcoal is fully lit before starting to sear the chicken.
-If you’re using a gas grill, be sure to preheat the grill to high heat (500°F) before searing the chicken.
-For the best results, we recommend slicing the chicken breast on a bias.
-For chicken salads, we recommend dicing the chicken into small cubes.
-Leftover chicken breast can be stored in an airtight container in the fridge for up to 4 days.
Note: This recipe can also be used to cook other cuts of chicken, such as chicken thighs and chicken drumsticks.
Sous Vide Chicken Breast Recipes
Now that you know how to cook chicken breast sous vide, let’s talk about some recipes you can make with it.
1. Sous Vide Chicken and Rice: This dish is a classic weeknight dinner that is easy to make and packed with flavor. To make it, simply cook some rice in the sous vide machine along with the chicken. Then, add your favorite seasonings and serve.
2. Sous Vide Chicken and Vegetables: This is a great option if you’re looking for a healthy and flavorful meal. Cook the chicken and vegetables together in the sous vide machine. Then, add your favorite seasonings and serve.
3. Sous Vide Chicken Salad: This is a great recipe for meal prep. Cook the chicken in the sous vide machine and then shred it. Then, add your favorite salad ingredients and dressing. Store the salad in the fridge for later.
4. Sous Vide Chicken Tacos: This is a fun and easy recipe that is perfect for weeknight dinners. Cook the chicken in the sous vide machine and then shred it. Then, add your favorite taco toppings and enjoy.
5. Sous Vide Chicken Soup: This is a great option for a quick and easy meal. Simply cook the chicken in the sous vide machine and then add it to your favorite soup recipe. This is a great way to use up any leftover chicken you may have.
There are endless possibilities when it comes to recipes you can make with sous vide chicken breast. Get creative and experiment with different flavors and ingredients to find your perfect dish.
FAQ’s
What temperature do you sous vide chicken breast?
The ideal temperature for sous vide chicken breast is 140°F. This will result in juicy and flavorful chicken that is cooked all the way through.
How long do you sous vide chicken breast?
The ideal cook time for sous vide chicken breast is 1-2 hours. This will ensure that the chicken is cooked all the way through and is juicy and flavorful.
Can you overcook chicken breast in sous vide?
Yes, you can overcook chicken breast in sous vide. If you cook it for too long, the chicken will become tough and dry. We recommend cooking it for 1-2 hours to ensure juiciness and flavor.
What is the best way to season sous vide chicken breast?
There are endless possibilities when it comes to seasoning sous vide chicken breast. We recommend using your favorite spices and herbs. Some great options include salt, pepper, garlic powder, onion powder, and paprika. You can also experiment with different spice combinations to find your perfect flavor.
Is it safe to sous vide chicken at 140F degrees?
Yes, it is safe to sous vide chicken at 140°F. This temperature will ensure that the chicken is cooked all the way through and is juicy and flavorful.
Can you sous vide frozen chicken breast?
No, we do not recommend cooking frozen chicken breast in the sous vide machine. Frozen chicken can cause the machine to overheat and malfunction. If you want to cook frozen chicken, we recommend thawing it first.
What are the downsides to cooking chicken sous vide versus using a more traditional method?
There are a few downsides to cooking chicken sous vide.
1. It can be more expensive than other methods. Second, it requires special equipment that not everyone has.
2. It can take longer to cook chicken sous vide than other methods. However, the benefits of cooking chicken sous vide outweigh the drawbacks. It results in juicy and flavorful chicken that is cooked evenly all the way through.
3. It’s a great option for meal prep since you can cook a large batch at once and then store it in the fridge for later.
Can I get brown, crisp skin on sous vide chicken?
Yes, you can get brown, crisp skin on sous vide chicken. We recommend searing the chicken after it has been cooked in the sous vide machine. This will give it a nice crispy exterior.
Is there any advantage to using bone-in, skin-on chicken?
There are a few advantages to using bone-in, skin-on chicken.
1. It will result in juicier and more flavorful chicken.
2. The skin will protect the chicken from drying out during the cooking process.
3. It will give the chicken a nice crispy exterior when you sear it after cooking.
What about bringing?
There are a few things to keep in mind when it comes to bringing chicken.
1. It is important to use a food-safe container.
2. The chicken should be completely submerged in the brine solution.
3. Brining for too long can result in tough and salty chicken. We recommend bringing for 1-2 hours.
4. Rinse the chicken well before cooking.
5. Be sure to season the chicken after it has been cooked in the sous vide machine. This will help to enhance the flavor.
When should I season my chicken?
We recommend seasoning your chicken after it has been cooked in the sous vide machine. This will help to enhance the flavor. You can season it with your favorite spices and herbs.
Some great options include salt, pepper, garlic powder, onion powder, and paprika. You can also experiment with different spice combinations to find your perfect flavor.
What happens if I leave a chicken breast cooking sous vide for longer than the maximum time recommendations? Is it dangerous?
If you leave chicken cooking sous vide for too long, it can become tough and dry. However, it is not dangerous. We recommend cooking chicken for 1-2 hours to ensure juiciness and flavor.
Can I chill and reheat my chicken breast after cooking it sous vide if I haven’t opened the bag?
Yes, you can chill and reheat chicken breast after cooking it sous vide. We recommend reheating it in the microwave or in a pan on the stove. Be sure to add a little bit of water or chicken broth to the pan to prevent the chicken from drying out.
You can also freeze your cooked chicken breast for up to 3 months. We recommend reheating it in the microwave or in a pan on the stove. Be sure to add a little bit of water or chicken broth to the pan to prevent the chicken from drying out.
Can I cook a chicken breast sous vide straight from the freezer?
No, we do not recommend cooking chicken breast sous vide straight from the freezer. Frozen chicken can cause the machine to overheat and malfunction. If you want to cook frozen chicken, we recommend thawing it first.
Should I add anything to the bag when cooking chicken breast sous vide?
No, you do not need to add anything to the bag when cooking chicken breast sous vide. However, you can add seasonings if you like. This will help to enhance the flavor of the chicken.
Some great options include salt, pepper, garlic powder, onion powder, and paprika. You can also experiment with different spice combinations to find your perfect flavor.
Does sous vide chicken need to rest?
Yes, sous vide chicken needs to rest for 1-2 minutes before serving. This will help to distribute the heat evenly and prevent the chicken from drying out.
After cooking, remove the chicken from the bag and pat it dry with a paper towel. Place it on a plate or cutting board and let it rest for 1-2 minutes. Then, you can enjoy your delicious chicken!
Can I still make a pan sauce for sous vide chicken?
Yes, you can still make a pan sauce for sous vide chicken. We recommend using the juices from the cooking bag to make your sauce.
To do this, simply remove the chicken from the bag and place it on a plate or cutting board. Then, pour the juices into a pan and simmer until they are reduced by half.
Once the sauce has reduced, you can add your favorite spices and herbs. We recommend salt, pepper, garlic powder, onion powder, and paprika.
You can also experiment with different spice combinations to find your perfect flavor. Once the sauce is seasoned to your liking, spoon it over your chicken and enjoy!
Do you need to give sous vide cooked chicken breast an ice bath?
No, you do not need to give sous vide chicken breast an ice bath.
After cooking, remove the chicken from the bag and pat it dry with a paper towel. Place it on a plate or cutting board and let it rest for 1-2 minutes. Then, you can enjoy your delicious chicken!
How do you bag chicken breast with the water displacement method?
To bag chicken breast with the water displacement method, start by placing your chicken in a resealable bag. Then, seal the bag most of the way, leaving a small opening.
Next, place the bag in a bowl or container of water. The water will push the air out of the bag and seal it closed.
Conclusion
To sum it up, the juiciness of your sous vide chicken breast will be determined by both the cooking temperature and the cooking time.
If you’re looking for a juicier chicken breast, we recommend cooking it at a lower temperature for a longer time.
And if you’re looking for a drier chicken breast, we recommend cooking it at a higher temperature for a shorter time.
But ultimately, the best way to achieve the perfect chicken breast sous vide is to experiment with different temperatures and times until you find the perfect combination for your preferences.
Cooking chicken breast sous vide is a great way to ensure that your chicken is cooked perfectly every time. And by following these guidelines, you can control the juiciness of your chicken breast to suit your preferences. So go ahead and give it a try!
Source: https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
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As a chef, Tad Johnson has always been fascinated by the way food can bring people together. He loves to experiment with new flavors and techniques in the kitchen, and he takes great pride in serving up delicious dishes that his guests will love.
Tad’s culinary career began at a young age when he started working in his family’s restaurant. He quickly fell in love with the art of cooking, and he knew that this was what he wanted to do for the rest of his life. Since then, Tad has worked at some of the most prestigious restaurants in the country, and he is now considered one of the top chefs in the industry.
When he’s not cooking in the kitchen, Tad enjoys spending time with his wife and two young children. He also likes to stay active by playing basketball and hiking outdoors.