Sous vide cooking involves sealing food in airtight bags or jars and then cooking them to a very precise temperature in a water bath. This results in food that is cooked evenly throughout while retaining moisture, juices, and flavors extremely well. Sous vide chicken is no exception and results in exceptionally moist, tender and flavorful meat when done properly.
There are a few key factors that determine the ideal time and temperature to sous vide chicken to achieve the best possible results:
Chicken Thickness
The thickness of the chicken pieces will impact the required cooking time. Thinner pieces like chicken breasts will cook faster, while thicker pieces like chicken thighs will require more time.
Doneness Preference
Chicken can be sous vide cooked anywhere from 140°F for chicken that is still slightly pink, up to 165°F for chicken that is completely white throughout. Personal preference for doneness will determine the target temperature.
Bone vs Boneless
Chicken that is on the bone will require longer cooking than an equivalent boneless piece. The bones help insulate the meat and slow down cooking. Boneless pieces will cook faster.
Taking these factors into account, here are some general guidelines for sous vide chicken cooking times and temperatures:
Sous Vide Chicken Breast
Chicken breasts are quick cooking and easy to overcook, so precise temperatures and times are important when cooking them sous vide.
Boneless, Skinless Chicken Breasts
– 1-2 inches thick – Cook at 145°F (medium rare) for 2-4 hours or 155°F (well done) for 1-2 hours
– Over 2 inches thick – Cook at 145°F (medium rare) for 4-6 hours or 155°F (well done) for 2-4 hours
Bone-In Chicken Breasts
– Cook at 145°F (medium rare) for 4-6 hours or 155°F (well done) for 2-4 hours
Sous Vide Chicken Thighs
Chicken thighs are more forgiving than chicken breasts when sous vide cooking. Their thicker, fattier meat retains moisture well.
Boneless, Skinless Chicken Thighs
– 1-2 inches thick – Cook at 145°F (medium rare) for 4-6 hours or 155°F (well done) for 2-4 hours
Bone-In Chicken Thighs
– Cook at 145°F (medium rare) for 6-10 hours or 155°F (well done) for 4-8 hours
Chicken Thighs with Skin
– Cook at 145°F (medium rare) for 4-8 hours or 155°F (well done) for 2-6 hours
The skin will render out fat during the longer cook times and may come out rubbery. For best skin texture, it’s often better to sear the thighs after sous vide.
Sous Vide Whole Chicken
Cooking a whole chicken sous vide requires extra time due to its thickness and the insulation from the bones.
– For a 3-4 lb whole chicken, cook at 145°F (medium rare) for 8-12 hours or 155°F (well done) for 6-10 hours.
– Increase time for larger chickens.
Sous Vide Chicken Wings
Chicken wings do well with sous vide’s extended cook times, resulting in meat that falls right off the bone.
– Cook wings at 155°F (well done) for 4-8 hours.
– For crispy skin, sear the wings after cooking sous vide.
Sous Vide Chicken Leg Quarters
Chicken leg quarters need extended time similar to a whole chicken.
– Cook at 145°F (medium rare) for 8-12 hours or 155°F (well done) for 6-10 hours.
Key Considerations for Sous Vide Chicken
Here are a few key tips to ensure sous vide chicken comes out perfectly cooked:
Temperature Accuracy
An accurate and precise water bath is critical for sous vide cooking. Even a few degrees can make a big difference in the final result when cooking for extended times. Use an immersion circulator designed for sous vide to maintain proper temperatures.
Thorough Thawing
Always thaw chicken fully before cooking sous vide. Partially frozen chicken can lead to uneven cooking.
Pat Chicken Dry
Dry the chicken pieces thoroughly before sealing in bags to help ensure good browning and texture when searing after cooking.
Vacuum Seal Properly
Seal chicken in bags using a vacuum sealer or the water immersion method to remove air and ensure even cooking.
Ice Bath Shock
Use an ice bath to quickly chill chicken after cooking sous vide before searing or serving to avoid overcooking.
Searing Afterward
For the best texture, always sear chicken in a hot pan for 1-2 minutes per side after cooking sous vide. This helps develop flavorful browning.
Conclusion
When properly cooked, sous vide chicken is juicy, tender and delicious. The key factors are using the right temperature and cook time according to thickness and whether bone-in or boneless. Chicken breasts only need 1-4 hours at 145°F to 155°F, while bone-in thighs and whole chicken do best with extended 8-12 hour cook times. Following these sous vide chicken guidelines will result in perfect chicken every time.
| Cut of Chicken | Thickness | Temperature | Time |
|---|---|---|---|
| Chicken Breasts (boneless) | 1-2 inches | 145°F (medium rare) | 2-4 hours |
| Chicken Breasts (boneless) | Over 2 inches | 145°F (medium rare) | 4-6 hours |
| Chicken Breasts (bone-in) | Any | 145°F (medium rare) | 4-6 hours |
| Chicken Thighs (boneless) | 1-2 inches | 145°F (medium rare) | 4-6 hours |
| Chicken Thighs (bone-in) | Any | 145°F (medium rare) | 6-10 hours |
| Whole Chicken | 3-4 lbs | 145°F (medium rare) | 8-12 hours |
| Chicken Wings | Any | 155°F (well done) | 4-8 hours |
| Chicken Leg Quarters | Any | 145°F (medium rare) | 8-12 hours |
For well done chicken, increase the temperature to 155°F. Times can be reduced slightly at the higher temperature. Always allow for some flexibility in cooking times based on the size and shape of the specific pieces of chicken.
To ensure food safety, chicken should not be left in the “danger zone” between 40°F and 140°F for more than 4 hours total time, including cooking plus any resting time after. However, food scientists have found that sous vide chicken is safe for much longer cook times due to the pasteurization that occurs.
Research by Baldwin and others has provided more precise guidance, showing that recipe and handling practices have the largest impact on food safety. As long as chicken has been promptly and properly vacuum sealed, pasteurization occurs quickly at sous vide temperatures. For example, salmonella is instantly killed at 136°F.
So modern food safety guidance indicates sous vide chicken can be safely cooked for 12-24 hours or more when following proper handling procedures. However, for quality, chicken texture starts to degrade after 12-18 hours. So for best results, sous vide chicken for the minimum time required to achieve the desired doneness and tenderness.
With the proper tools and following these guidelines, you can achieve restaurant-quality sous vide chicken at home with incredible juiciness and consistent doneness from edge to edge. Sous vide cooking makes this healthy and delicious lean protein perfect every time.