I want to talk about chicken, turkey, and other poultry next in the Exploring Sous Vide course. I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. That’s because you can cook them at a lower temperature, which makes them so much more moist and tender than the real thing.
In this lesson Ill show you how to get the most out of your sous vide chicken, turkey and other poultry.
Different places have different definitions of what poultry is. In this lesson Im using it generically to refer to most birds such as chicken and turkey as well as duck, goose, quail, Cornish game hens, squab, and game birds such as pheasants.
Sous vide chicken breast is all the rage these days among home cooks and professional chefs alike. This cooking technique which involves vacuum sealing chicken in a bag and cooking it in a precise temperature-controlled water bath, yields unbelievably juicy, tender and flavorful results every time.
But what is sous vide chicken breast, and why does it make chicken so much more flavorful than other ways of cooking? In this complete guide, we’ll teach you everything you need to know about sous vide chicken breast to master this foolproof method of cooking.
How Sous Vide Chicken Breast Works
Sous vide, whose name comes from the French phrase “under vacuum,” is a way of cooking that uses precise temperature control to get the best results. Sous vide cooks food slowly until it reaches the exact serving temperature you want it to be. This is different from traditional high-heat cooking methods, which cook food from the outside in.
This level of temperature precision ensures the entire piece of chicken breast cooks evenly from edge to center, eliminating the risk of over or undercooking.
Here’s a quick rundown of the basic sous vide chicken breast process:
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Season: Salt and pepper are often enough to season chicken breasts. Herbs and aromatics can also be added.
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Seal: The seasoned chicken is vacuum sealed in a food-safe pouch, removing air and sealing in moisture.
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Cook: The sealed pouches are fully submerged in a water bath and cooked using an immersion circulator that maintains a precise temperature.
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Sear: After cooking, chicken is briefly seared on the grill or stove to make the outside crispy and brown.
The extended cook time at a lower temperature followed by a quick sear gives you the perfect combination of tender interior and crispy browned exterior.
Benefits of Sous Vide Chicken Breast
Cooking chicken breasts using the sous vide technique offers numerous benefits:
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Perfectly even cooking: No more dry, overcooked chicken! Sous vide ensures edge-to-edge consistency.
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Incredible tenderness: The moderate temperatures prevent tough seizing of proteins. Chicken comes out unbelievably tender.
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Maximum juiciness: Cooking in a sealed bag retains moisture extremely well. Chicken is succulent and juicy.
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Convenience: Chicken can be cooked ahead of time then finished later with a quick sear.
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Flavor enhancement: Seasonings infuse into the chicken over the extended cook time.
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Foolproof results: Takes the guesswork out of cooking chicken. Consistent perfection every time!
Sous Vide Chicken Breast Temperature Guide
The key to sous vide is precision temperature control. Here are the best temperature ranges for sous vide chicken breast:
- 145°F (63°C) for a tender, rosy tint
- 150°F (65°C) for firm, just cooked doneness
- 155°F (68°C) for well-done chicken breast
I recommend 145-150°F for the best texture. Cook for 1-2 hours depending on thickness.
Higher temperatures around 165°F will result in dry, stringy chicken more like traditional methods. Stick to 145-155°F for ideal sous vide chicken breast.
Step-By-Step Guide to Sous Vide Chicken Breast
Follow these simple steps for flawless sous vide chicken breast at home:
1. Prep chicken: Pat dry and season chicken breasts with salt, pepper, herbs, etc. Pound to even thickness if needed.
2. Seal: Add chicken to vacuum seal pouches, removing air. Use a vacuum sealer or ziplock bag + water displacement method.
3. Cook: Submerge sealed pouches in preheated water bath set to 145-150°F using an immersion circulator. Cook for 1-2 hours.
4. Sear: Remove chicken from pouches and pat extremely dry. Sear in a hot skillet with oil for 1-2 minutes per side.
5. Rest and serve: Let chicken rest for 5 minutes before slicing and serving for maximum juiciness.
And that’s it! With these simple steps, you’ll be enjoying restaurant-quality sous vide chicken breast in no time.
Sous Vide Chicken Breast Recipe Inspiration
Once you’ve mastered the basics, get creative with flavored marinades, herbs, spices, and sauces:
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Lemon-Thyme: Lemon, thyme, garlic, olive oil, salt and pepper
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Fajita-Spiced: Chili powder, cumin, paprika, lime, cilantro
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Mediterranean: Olives, sun-dried tomatoes, basil, feta, lemon
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Thai Peanut: Thai red curry paste, coconut milk, peanut butter, ginger
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BBQ: BBQ sauce, chili powder, Worcestershire, garlic, onion
The options are endless! Use your sous vide chicken breast in salads, sandwiches, tacos, pasta, and more.
Sous Vide Chicken Breast Tips and Tricks
- Brine chicken first for extra moisture and flavor
- Chill chicken after cooking for easier searing
- Use a very hot skillet and minimal oil for best searing
- Weigh down pouches in the water bath to keep submerged
- Dry chicken very well before searing to prevent steaming
- Don’t overcrowd the pan when searing to maintain heat
- Let chicken rest 5 minutes before slicing for maximum juiciness
Is Sous Vide Chicken Breast Safe?
Yes, sous vide chicken is completely safe when basic food safety guidelines are followed:
- Cook at proper temperature (145°F+ for chicken)
- Seal pouches properly to prevent leaks or contamination
- Use fresh, properly stored chicken
- Cook for sufficient time to pasteurize
- Chill quickly after cooking if not serving immediately
As with all raw chicken, proper handling and sanitation is key for safety.
Common Sous Vide Chicken Breast Mistakes
Here are some common mistakes to avoid:
- Not drying chicken before searing
- Overcrowding the pan when searing
- Not sealing pouches properly
- Cooking at too high of temperature
- Not letting chicken rest after cooking
- Using dull knives when slicing chicken
As long as you follow the basics, it’s very difficult to mess up sous vide chicken breast!
Take Your Chicken Breasts to the Next Level
If perfectly cooked, tender and juicy chicken breast is what you’re after, then it’s time embrace sous vide. This foolproof cooking technique takes the guesswork out of nailing the perfect temperature every time.
Once you discover just how delicious properly cooked chicken can be, you’ll never go back to your old ways! Implement the tips in this guide and you’ll be serving restaurant-quality chicken breast in your home kitchen in no time.
Sous Viding Duck, Goose and Other “Medium Rare” Poultry Breasts
If you are cooking a bird that you normally would eat at a temperature besides well-done, you dont necessarily have to pasteurize it. If you would traditionally feel comfortable eating it at a lower temperature, then you just need to heat it through to the temperature you prefer.
Of course, with sous vide you can still pasteurize it at any temperature above 130°F (54. 4°C) and thats usually what I do to be on the safe side.
To get duck and goose breasts and other tender cuts hot all the way through and pasteurized, I cook them just until they’re not pink. This normally takes 2 to 3 hours for temperatures from 129°F to 135°F (53. 8°C to 57. 2°C). If you like your food medium-rare, you should cook it around 140°F (60°C). That’s what I usually do.
How to Finish Sous Vide Chicken
Finishing poultry is usually done by drying it really well, salting it and then searing it. This gives it a much more appealing look and adds a lot of great flavor.
You can sear it however you are most comfortable but I generally pan fry it or grill it. Using a torch can also be effective for some cuts of poultry but I generally stick to pan frying.
If you want to make fried chicken or turkey piccata, you can also coat the sous vide meat before you pan fry or deep fry it.
Whatever method you use, you will want to sear it very quickly to prevent it from overcooking any more than is necessary. You can read more about How to Sear After Sous Vide.
How To Sous Vide Chicken (Easiest Chicken Recipe)
FAQ
What is the meaning of sous vide chicken breast?
Wikipedia says that sous-vide means “under vacuum.” It is a way to cook food for a long time at controlled low temperatures while keeping it sealed in a plastic bag. And the bag of food is usually in a waterbath, which keeps the temperature stable and constant. The plastic bag technology is easy.
What is the purpose of the sous vide?
Cooking food in a water bath at a precise and constant temperature in a vacuum-sealed bag is called sous vide. The French word for this method is “under vacuum.” This results in perfectly cooked food that is tender, juicy, and bursting with flavor.
What is a disadvantage of sous vide chicken?
Although these advantages of sous-vide technology for food, it was remain problems for solution to apply to poultry meat as low temperature cooked poultry meats have often pink color defection for affecting appearance and causing consumer’s complains such as uncooked or blood (Kieffer et al. , 2000).