Chicken
Juicy, never-dry breast meat cooked at modern temps for silky texture and fork-tender bite.
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Chicken breast is lean and unforgiving, which is why it so often turns dry in a hot pan or oven. Sous vide lets you cook at modern temperatures for a silky, juicy interior, then add flavor with a fast sear, grill, or sauce. This guide maps each temperature window to the texture you’ll get, plus the timing that keeps it tender without turning mushy.
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140°–145°F
Silky, extremely juicy chicken breast.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Modern | 140°–145°F | 90 min | 4 h |
| Classic | 150°–155°F | 2 h | 4 h |
| Well Done | 160°F | 2 h 30 min | 4 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Want the full breakdown? Open the complete guide.
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