Sous vide cooking involves cooking food sealed in plastic pouches 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, tenderness and flavor. Sous vide chicken breast can turn out incredibly moist and tender when done right. But how long does it actually take to sous vide a whole chicken breast?
What is Sous Vide?
Sous vide is a method of cooking where food sealed in plastic pouches is placed in a water bath that is precisely temperature controlled. The sous vide cooker circulates water and keeps it at an exact temperature throughout the entire cooking process.
Some key things to know about sous vide cooking:
– Temperatures are precisely controlled – A sous vide cooker heats water to an exact temperature and maintains it. This allows food to be cooked at the optimal temperature for achieving the desired doneness.
– Food is vacuum sealed – Food is sealed in plastic pouches or jars before cooking. This retains moisture and allows for even heating.
– It uses much lower temperatures than traditional cooking methods – Food is typically cooked at much lower temperatures for longer periods of time compared to methods like baking or sautéing.
– It results in evenly cooked food – The precision temperature control means the entire piece of food cooks evenly throughout. No over or undercooked spots.
– Flavor and moisture is retained – Food cooked sous vide retains more flavor and moisture compared to other cooking methods.
Benefits of Sous Vide Chicken Breast
Cooking chicken breasts using the sous vide method provides several benefits:
– Juicy and tender – Chicken breasts can turn out incredibly moist and tender when sous vide due to the precise temperature control. No more dry, stringy chicken breasts!
– Safe -Pasteurization occurs by cooking at lower temperatures for longer, eliminating dangerous bacteria. Food-grade plastic pouches prevent contamination.
– Versatile – Season or marinate before sealing pouches for flavor infused chicken. Can be used for chicken salads, sandwiches, pasta dishes, etc.
– Easy – Simply season, vacuum seal, cook, then sear. Minimal hands-on cooking time.
– Consistent results – Takes the guesswork out of cooking chicken. Settings are precise so each breast comes out cooked to perfection.
How Long to Sous Vide a Whole Chicken Breast
The amount of time needed to sous vide a whole chicken breast depends primarily on the thickness of the breast and your desired level of doneness. Here are general guidelines:
– 1 to 1 1⁄2 inches thick chicken breast:
– Rare – 1 to 2 hours at 140°F (60°C)
– Medium Rare – 1 to 3 hours at 145°F (63°C)
– Medium – 2 to 4 hours at 150°F (65.5°C)
– Medium Well – 3 to 5 hours at 155°F (68°C)
– Well Done – 4 to 6 hours at 165°F (74°C)
– 2 inches thick chicken breast:
– Rare – 3 to 4 hours at 140°F (60°C)
– Medium Rare – 3 to 5 hours at 145°F (63°C)
– Medium – 4 to 6 hours at 150°F (65.5°C)
– Medium Well – 5 to 7 hours at 155°F (68°C)
– Well Done – 6 to 8 hours at 165°F (74°C)
So for a typical 1 to 1 1⁄2 inch thick whole chicken breast cooked to medium, the timing would be around 2 to 4 hours.
It’s important to note that these times are simply guidelines. The precise time needed can vary depending on the specific size, shape and thickness of the chicken breast, as well as any marinades or flavorings added.
Time Chart Summary
| Thickness | Doneness | Time | Temperature |
|---|---|---|---|
| 1 – 1 1/2 inches | Rare | 1 – 2 hours | 140°F (60°C) |
| 1 – 1 1/2 inches | Medium Rare | 1 – 3 hours | 145°F (63°C) |
| 1 – 1 1/2 inches | Medium | 2 – 4 hours | 150°F (65.5°C) |
| 1 – 1 1/2 inches | Medium Well | 3 – 5 hours | 155°F (68°C) |
| 1 – 1 1/2 inches | Well Done | 4 – 6 hours | 165°F (74°C) |
| 2 inches | Rare | 3 – 4 hours | 140°F (60°C) |
| 2 inches | Medium Rare | 3 – 5 hours | 145°F (63°C) |
| 2 inches | Medium | 4 – 6 hours | 150°F (65.5°C) |
| 2 inches | Medium Well | 5 – 7 hours | 155°F (68°C) |
| 2 inches | Well Done | 6 – 8 hours | 165°F (74°C) |
Ensuring Proper Safety
When cooking sous vide, there are some key safety points to keep in mind:
– Always start with high quality, fresh meat – avoid using meat that is old or of questionable quality
– Defrost frozen chicken thoroughly before cooking sous vide
– Pre-sear or post-sear the chicken breast to kill any surface bacteria
– Use a calibrated sous vide cooker to ensure accurate temperature control
– Avoid cross-contamination by thoroughly cleaning equipment and hands
– Chill chicken immediately after cooking by submerging pouches in an ice bath
– Only re-heat chicken to an internal temperature of at least 165°F for food safety
As long as these rules are followed, sous vide chicken cooked for the recommended times and temperatures is generally considered safe to eat. The process pasteurizes the meat while retaining moisture and juiciness.
Finishing Steps After Sous Vide
Once the chicken breast has finished cooking sous vide, there are a few finishing steps:
– Remove the chicken breast from the water bath and open the pouch to release any steam. Discard any accumulated liquid.
– Pat the chicken breast dry thoroughly using paper towels. This helps achieve a nice sear.
– Quickly sear the chicken breast on both sides using high heat on the stove or grill. This gives the breast a nice caramelized crust.
– Optionally, you can brush on a glaze, herbs or spices right before searing for added flavor.
– Allow the seared chicken breast to rest for 5 minutes before slicing and serving. Resting helps retain juices.
– Slice or dice the chicken breast as desired and serve. Chicken cooked sous vide makes an ideal addition to salads, sandwiches, pasta and more.
Tips for the Best Results
Follow these tips when cooking whole chicken breasts sous vide for the very best results:
– Trim excess fat and skin – This avoids floating pieces during cooking. Skin can be placed on top.
– Brine chicken breasts before cooking for added moisture and flavor
– Pat chicken dry before sealing in pouches to avoid excess moisture
– Use sufficient seasoning in pouches and vacuum seal for flavorful chicken
– Make sure water bath fully covers pouches with adequate circulation
– Use an accurate sous vide cooker like the Anova or Joule
– Preheat water bath to desired temperature before adding pouches
– Carefully monitor water level and refill if needed during long cooks
– Chill chicken quickly after cooking by submerging pouches in ice bath
Common Mistakes to Avoid
It’s easy to end up with subpar results when sous viding chicken breasts if some common mistakes are made:
– Inadequate packaging – Use only food grade vacuum sealer bags to avoid leaks or contamination.
– Poor water circulation – Chicken needs to be fully submerged and water circulated to cook evenly.
– Inaccurate water bath temperature – Use a high quality sous vide cooker with precise temperature control.
– Overcrowded water bath – Too many pouches can impede water circulation and heat transfer.
– Incorrect timing – Refer to timing charts to avoid under or overcooking the chicken.
– Not patting chicken dry – Wet chicken won’t sear well. Always pat very dry after cooking.
– Not searing after – The sear gives an essential flavor and texture contrast.
– Poor quality meat – Old or low quality chicken breast will have poor results.
Cooking Multiple Chicken Breasts
It’s easy to cook multiple chicken breasts sous vide all at once:
– Stagger placement of pouches in the water bath with room in between for water circulation
– Use a large enough container to hold the volume of pouches while still covered with water
– Increase cooking time slightly, by about 30 minutes, to account for the larger volume
– Make sure the water bath maintains set temperature with adequate circulation
– Do not overload the water bath with too many pouches at once
– Monitor the water level and refill if needed to keep pouches submerged
– After cooking, quickly chill pouches in an ice bath before unsealing
With some simple organization, cooking for a crowd with sous vide chicken breasts can be easy and efficient.
Conclusion
To summarize, a whole chicken breast cooked sous vide takes around 2 to 4 hours when 1 to 1 1⁄2 inches thick and cooked to a medium doneness at 150°F. The precise time can vary based on thickness and desired doneness. Use vacuumed sealed pouches, an accurate sous vide cooker, and proper food safety practices. Finishing with a quick sear gives the perfect texture contrast. When done properly, sous vide truly excels at cooking chicken breasts that are incredibly moist, tender and flavorful. Give it a try for your next recipe calling for chicken breast to experience the perfect results yourself.