Sous vide cooking involves cooking food sealed in airtight plastic bags submerged in a water bath at precisely controlled temperatures for longer than normal cooking times. This results in food that is cooked evenly throughout while retaining moisture, juices, and flavors. Sous vide chicken breast is a popular sous vide dish, as chicken breast can often be bland or dry when cooked using traditional high-heat methods. With sous vide, the chicken breast remains tender and juicy. However, to achieve the best results, the correct time and temperature parameters need to be followed.
What is Sous Vide?
Sous vide is French for “under vacuum” and refers to the vacuum-sealing of food in plastic, prior to low temperature cooking in a precisely temperature-controlled water bath. It was first developed in the 1970s by French and American engineers as an industrial food preservation method. However, in the last couple of decades, sous vide cooking has become popular in high-end restaurants and increasingly in home kitchens as well.
Some key benefits of sous vide cooking include:
- Very even cooking: Sous vide ensures every part of the food cooks to the exact doneness, edge to edge.
- Excellent moisture retention: Foods retain their natural moisture and juices unlike high-heat cooking where moisture can be lost.
- Intensified flavors and textures: Sous vide tends to intensify natural flavors while resulting in very tender textures.
- Food safety: Longer cook times at lower temperatures can pasteurize food, killing pathogens.
- Convenience: Foods can be vacuum sealed and cooked sous vide in advance then quickly seared later.
While specialized sous vide water bath equipment was once expensive, prices have dropped in recent years. Now home cooks can purchase affordable and easy-to-use immersion circulators that attach to pots, circulating and heating the water. Vacuum sealers are also more reasonably priced for home use.
Benefits of Sous Vide Chicken Breast
Chicken breast is one of the most popular proteins to cook using the sous vide technique. Sous vide excels at cooking lean, tender chicken breasts by ensuring:
- Even doneness from edge to edge, without overcooking.
- A very juicy, moist interior by retaining natural juices.
- Tender texture while avoiding dryness or stringiness.
- Safe pasteurization, killing any potential pathogens.
- Infusion of flavors from seasoning, marinades or other ingredients.
Sous vide allows cooking the chicken breast to the precise level of doneness desired, ensuring it turns out perfectly moist and tender each time. The ability to hold the chicken breast in the water bath for longer periods without worrying about overcooking also provides flexibility and convenience when cooking.
Time and Temperature for Sous Vide Chicken Breast
When cooking sous vide chicken breast, time and temperature combinations are critical to achieve the best texture while fully pasteurizing the meat. Here are some guidelines:
Pasteurization Temperatures
To fully pasteurize chicken breast and eliminate any risk of harmful pathogens like salmonella, the USDA recommends a temperature of at least 165°F (74°C). However, at this high temperature the chicken breast would be well-done and dry.
Sous vide allows the option to pasteurize at much lower temperatures by cooking for longer times. For example, holding the chicken breast at just 147°F (64°C) for 1 to 2 hours achieves the same pasteurization but leaves the interior tender and juicy.
Doneness Temperatures
Here are sous vide chicken breast temperatures based on desired doneness:
- 140°F (60°C) for 2.5-4 hours = Very tender and juicy, with a soft, creamy texture (similar to medium rare for beef). Safe due to extended pasteurization time.
- 145°F (63°C) for 1-4 hours = Silky, juicy interior with a hint of pink. Very tender.
- 150°F (66°C) for 1-2 hours = Juicy, tender and fully cooked throughout, with a firmer texture.
- 158°F (70°C) for 1-2 hours = Firm texture, with slightly more cooked taste and starting to lose juiciness.
Most chefs recommend between 140-150°F (60-66°C) to get the best balance of texture and moisture. Higher temperatures up to around 155°F (68°C) can be used if a firmer texture is preferred.
Thickness and Time
For sous vide chicken breast, thicker pieces generally require longer cook times. Here are some guidelines:
- Chicken breast fillets 1 inch (2.5 cm) thick – Cook for 1 to 2 hours
- Chicken breast fillets 2 inches (5 cm) thick – Cook for 2 to 4 hours
- Boneless, skinless chicken breasts – Cook for 2 to 3 hours
- Bone-in chicken breasts – Cook for 3 to 4 hours
The sous vide time is mainly determined by thickness, not weight. Two pounds of chicken breast fillets would take the same time as a single fillet if they are the same thickness. Going beyond the maximum time shown has minimal impact as the interior will stay at the set temperature.
Complete Process for Juicy Sous Vide Chicken Breast
Here is a step-by-step process to cook tender, juicy sous vide chicken breasts:
- Prepare the chicken breasts – Trim any excess fat or tendons. Lightly season or marinate if desired.
- Vacuum seal the chicken – Use a vacuum sealer to seal the chicken in plastic pouches, removing air.
- Preheat water bath – Set the sous vide circulator to 140-150°F (60-66°C). Allow time for the water to come to temperature.
- Cook sous vide – Submerge the vacuum sealed chicken in the water bath, ensuring the bags are fully immersed. Cook for the desired time based on thickness.
- Chill (optional) – Plunge the cooked chicken into an ice bath to quickly chill it down before searing.
- Sear/finish – Remove chicken from bag and pat dry. Quickly sear in a hot pan to brown outside and serve.
Cooking the sous vide chicken breast at around 145°F (63°C) for 1 to 2 hours ensures the meat turns out incredibly moist, tender and perfectly cooked from edge to edge every time.
Time and Temperature Tables
For easy reference, here are tables summarizing time and temperatures for sous vide chicken breast:
Pasteurization Times for Chicken Breast
| Temperature | Time |
|---|---|
| 147°F (64°C) | 1 to 2 hours |
| 149°F (65°C) | 1 hour |
| 151°F (66°C) | 1 hour |
Doneness Temperatures for Chicken Breast
| Doneness | Temperature | Time (1-inch thick) |
|---|---|---|
| Very Juicy and Tender | 140°F (60°C) | 2.5 to 4 hours |
| Juicy, Tender | 145°F (63°C) | 1 to 4 hours |
| Juicy, Fully Cooked | 150°F (66°C) | 1 to 2 hours |
| Firm, Slightly Dry | 158°F (70°C) | 1 to 2 hours |
Tips for Best Results
Here are some top tips for cooking the best sous vide chicken breast possible:
- Trim chicken breasts of any excess fat, sinew or tendons to prevent textural issues.
- Season or marinate the chicken prior to vacuum sealing for the most flavor infusion.
- Ensure no air pockets inside the vacuum sealed bags.
- Allow time for the water bath to fully come to temperature before adding chicken.
- Weigh down bags with a plate if they try to float, keeping submerged.
- Chill quickly in an ice bath after cooking if searing later.
- Pat chicken dry thoroughly before searing to get the best browning.
- Use a very hot pan and oil with high smoke point when searing.
Serving Sous Vide Chicken Breast
Sous vide chicken breast is extremely versatile. Here are some serving ideas:
- Slice or dice for chicken salads, wraps, sandwiches or flatbreads.
- Serve whole over rice, quinoa or roasted veggies as a main dish.
- Cube or shred for tacos, fajitas, enchiladas or quesadillas.
- Dice or strip for stir fries, fried rice or pasta dishes.
- Add to soups, stews, chilis, or casseroles.
- Serve with creamy pan sauces.
- Slice for chicken sandwiches topped with pickles, slaw and sauce.
The convenience of sous vide means the chicken can be cooked in advance then quickly seared and served whenever needed. Leftovers also retain moisture and flavor well when stored in the fridge for several days.
Conclusion
Sous vide cooking delivers reliably tender, juicy and delicious chicken breast by cooking in precisely controlled lower temperatures over longer times. To get the best results, temperatures between 140-150°F (60-66°C) are recommended for 1-4 hours depending on thickness. Cooking at the right temperature and following proper steps ensures moist, flavorful chicken breast every time. With a little practice, sous vide chicken breast can become a go-to easy weeknight meal or impressive dish for entertaining.