Quick Answer
The recommended temperature to sous vide bone-in chicken breast is 150°F (65°C) for 1-4 hours. This low temperature cooks the chicken gently while retaining moisture and tenderness.
Detailed Answer
Sous vide is a cooking technique that involves vacuum sealing food in a bag, then cooking it to an exact temperature in a water bath. It allows for precise temperature control and consistent results. Bone-in chicken breast benefits greatly from sous vide cooking.
Benefits of Sous Vide for Bone-In Chicken Breast
- Retains moisture and juiciness – Sous vide cooking retains moisture through the vacuum sealed bag.
- Prevents overcooking – The precise temperature control prevents overcooking the delicate breast meat.
- Tenderizes connective tissue – The low and slow cooking tenderizes connective tissue in the bones and cartilage.
- Pasteurizes safely – Chicken reaches pasteurization temperatures to eliminate harmful bacteria.
- Convenient – Chicken can be cooked ahead of time then quickly seared to finish.
Recommended Sous Vide Time and Temperature
The USDA recommends chicken reach an internal temperature of 165°F (74°C) for food safety. However, cooking bone-in chicken breast to this high temperature would cause the breast meat to become dry and overcooked.
Instead, most chefs recommend pasteurizing the chicken at much lower temperatures – between 140-150°F (60-65°C). At these lower temperatures, the collagen in the bones and connective tissue will break down and tenderize over time.
Here are recommended time and temperatures for sous vide bone-in chicken breast:
| Temperature | Time |
|---|---|
| 140°F (60°C) | 2 – 4 hours |
| 145°F (63°C) | 1 – 4 hours |
| 150°F (65°C) | 1 – 4 hours |
Most chefs recommend cooking at around 150°F (65°C) for 1-4 hours until the internal temperature reaches pasteurization. The collagen will melt into gelatin and keep the breast meat juicy.
Tips for Sous Vide Bone-In Chicken Breast
- Pat chicken dry before sealing – This helps prevent excess water in bag.
- Season before sealing – Salt, spices, herbs, etc can be added in bag.
- Chill after cooking – Shock in ice bath to stop cooking then refrigerate.
- Sear before serving – Sear in skillet for crispy skin and flavor.
- Make sure water bath covers bags – Chicken should be fully submerged.
- Allow natural release after cooking – Don’t shock in ice bath right after cooking.
Serving Sous Vide Chicken Breast
After cooking sous vide, the chicken breast should be chilled in an ice bath, then refrigerated until ready to serve. To finish:
- Searing – Searing the exterior in a hot pan creates a crispy skin and enhances flavor.
- Grilling – The chicken can also be finished on a grill for char and smoky flavor.
- Frying – Dredge in flour then fry in oil for a crispy breaded exterior.
- Sauces – Pair withbold sauces and relishes to contrast the tender meat.
- As Ingredients – Shred and use in salads, sandwiches, flatbreads, etc.
Conclusion
The best temperature for sous vide bone-in chicken breast is around 150°F (65°C) for 1-4 hours. This sufficiently pasteurizes the meat while keeping it incredibly moist and tender. Follow proper tips when sealing, cooking, chilling, and searing for delicious results. Sous vide makes cooking bone-in chicken breast easy and consistent.