How to Sous Vide Chicken Breast
Season and seal chicken breast, then cook in a water bath commonly around 145 to 150F (63 to 66C). Because it is poultry, hold it long enough to pasteurise per tested time-at-temperature guidance, then sear briefly to finish.
Chicken breast is famously easy to overcook. Sous vide fixes that, cooking it edge-to-edge to a precise doneness and keeping it juicy, as long as you respect poultry safety.
The method
- Season and seal the breast, see sealing for sous vide.
- Set the bath, commonly around 145–150F (63–66C).
- Cook for the tested time that both cooks and pasteurises it.
- Sear briefly in a hot pan for colour, then serve.
See the temperature & time chart, how to sous vide for beginners, and the best sous vide containers.
- National Center for Home Food Preservation (NCHFP) — tested home-preservation methods and the USDA Complete Guide to Home Canning
- USDA Food Safety and Inspection Service (FSIS)
- U.S. Food & Drug Administration (FDA) — Food
- FoodSafety.gov
Frequently asked questions
What temperature for sous vide chicken breast?
Commonly around 145 to 150F (63 to 66C) for juicy, tender results, higher for a more traditional texture. Safety comes from holding the temperature long enough (pasteurisation), so follow tested time charts.
Is low-temperature sous vide chicken safe?
Safety depends on time at temperature, not just the number. Held at a given temperature for the tested pasteurisation time, it is safe. Follow tested poultry time-at-temperature guidance.