Sous vide chicken breast: finding the right temp for you

Sous vide chicken breast overcomes all the challenges of cooking chicken breast. We are conditioned to think dry chicken breast is the norm. But it doesn't have to be! Sous vide chicken breast will likely become a staple in your household when you experience how flavorful and juicy chicken breast can be.
We walk you through how to sous vide chicken breast and experiment with temperature to help you find what's best for you. Watch to find out more...
To read more about cooking chicken breast, visit Top Sous Vide at:
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[@AnneLight]

My husband has wanted a sous vide for so long and I'm getting him one for his birthday!

[@topsousvide]

How thoughtful of you! He’s gonna love it!

[@carlvanich8296]

Awwwww

[@truckpilot01]

Hopefully your gift brought a smile to his face and made his birthday great👍🏻

[@jandmjsmama]

I have a Black and Decker slow cooker that can sous vide. I have used their cooking chart and have been enjoying my sous vide boneless skinless chicken breast tenders for a few months now. There is no other way to do them,for me now. Lol. In the cooker they cannot be frozen due to the ceramic crock. currently I have been cooking 3lbs divides into 6 bags at 136 x 2hours. They turn out beautifully, and I wasn't afraid for myself, but before cooking them at this level for other people, I wanted to make sure it was safe. Thank you for sharing this chart. This is the GOAT for moist, tender and flavorful reheat able chicken! I think I may experiment with increasing the temp for a shorter time. Eventually I plan to invest in a real sous vide set up, but this is getting the job done cost effectively right now. Thanks for sharing helpful info. I will subscribe.

[@topsousvide]

Thanks for sharing! It’s great that you’re trying new things and experimenting to see what works for you! Appreciate you watching and commenting.

[@ssswww]

Totally love sous vide chicken breast. Unfortunately, my wife actually prefers the texture of over cooked chicken breast because it's so commonly overcooked that's just been the norm. I have had great luck using these methods with pork tenderloin as well.

[@topsousvide]

You know what they say, happy wife… 😂

[@akontilis1792]

Just getting started with sous vide method. This was helpful. Thanks.

[@topsousvide]

Glad it was helpful! Thanks did watching and commenting. Have a great day.

[@skyliner967]

Thanks for great breakdown. I tried 149 last night (first attempt and had the breast sliced up rather than left whole). I’ll give 142 a go tonight and leave the breast whole.

[@topsousvide]

I hope it went well!

[@PaisleySparrow]

I will never cook chicken without my sous vide!

[@topsousvide]

The simplest way to great chicken breast!

[@judyfrank2551]

I just bought a sous vide. I typically don't like cooking chicken breast because it is always so dry. I'm hoping this will help. I will definitely do 142-150 on temp. Maybe even 140 and then sear depending on what I am doing. I have always preferred chicken thighs for that reason.

[@topsousvide]

Welcome to the sous vide community. Can’t wait for you to try sous vide chicken breast!
Thanks so much for watching and commenting.

[@DawnEfta]

Great tips! Excited to try some better tasting chicken!

[@topsousvide]

Thank you! Sincerely appreciate you watching and commenting! Have a wonderful weekend!

[@willdiaz328]

I have never done well with the chicken breast, even sous vide. I prefer a thigh. Thanks for this video.

[@topsousvide]

I feel like a lot of people just have a strong preference for thighs, which of course, breast will never be. Thanks for watching and commenting!

[@jeffmcmaster2234]

I think I would default to the 150 F, but should I maybe drop down to 145 F if I were to pan-sear it after the sous vide? I am thinking that the pan sear will raise a few more degrees.

[@topsousvide]

I do think the pan sear will add 2-5 degrees depending on thickness, etc. Always good to try things and adjust as best fits your pallete! Won’t be too much of a difference between the two.

[@jeffmcmaster2234]

Does sous viding the chicken breast negate the need to wet brine it?

[@topsousvide]

I would say yes. No need to wet brine.

[@JMcKey21]

I prefer around 150. Anything less than that the texture just isn’t ‘chicken’ texture to me.

[@topsousvide]

Thanks for sharing! I totally get your viewpoint.

[@UcantBeSerious03]

First thing I'll cook if I win

[@topsousvide]

It’ll be amazing!

[@asianchinito]

What about defrosting?

[@topsousvide]

You can drop them in frozen. Just add an hour.

[@asianchinito]

@@topsousvide thank you sir. I just started the journey today. You have been very helpful. I landed on Inkbird (it is really quiet) :)

[@lorettamargaret2243]

What about Turkey breast??

[@topsousvide]

Hi! 145 for 2.5 hours is a good place to start.

[@scarter8137]

OMG, to much talking! Just get to it already 🤷🏼‍♀️

[@topsousvide]

All feedback is helpful. Thanks. Have a great day.

[@918scott4]

I was sous vide'ing my chicken at 160* No wonder it sucked!

[@topsousvide]

Ha! I can’t wait for you to try it lower! Thanks for watching and commenting.

[@yissssss]

Also, sear it. I'm not sure what he's talking about but it absolutely adds flavor and texture.