Back to Chicken
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Overview
Chicken breast stays juicy when it cooks gently in the water bath. Brown it briefly in a hot pan or on the grill, or skip the sear and serve it with a warm sauce.
Time and temperature
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| Texture | Bath setting | Cook time |
|---|---|---|
| Modern | 140°–145°F | 2–3 hours |
Choose the time that matches the texture you want. Start timing when the bag goes into the fully heated water bath, and read the Cook safely section before serving.
Choose your texture
- 140°–145°FModern
- Silky, juicy chicken breast with a soft bite.
Best for
- Salads
- Sandwiches
Notes
- Measure the thickest point and select the matching total bath time before cooking.
- Browning is optional; use clean utensils and plates and serve right away.
Tips
- Keep each breast flat in its own food-safe bag so water can circulate around the entire bag.
- Use a very hot skillet or torch for color — keep the sear under 45 seconds per side so the center stays silky.
Get it ready
- Preheat and circulate the chosen water temperature.
- Bag each seasoned breast in a food-safe bag for the cook time.
Finish and serve
- Take the chicken out of the bag and pat every piece very dry.
- Brown briefly in a hot skillet or on the grill, or skip the sear and add a warm sauce.
- Serve right away.
Useful tips
- Slice against the grain immediately before serving. Chicken breast fibers run lengthwise, and cutting across them shortens the strands so each bite is tender instead of stringy. A sharp knife at a slight angle produces the most elegant slices for plating.
- Continue cooking as needed, then check every piece at 165°F in its thickest area with a food thermometer, avoiding bone. Continue cooking and recheck any piece below 165°F, then serve every piece immediately.
Questions
QModern: Why does it look slightly translucent?
A lower bath setting can leave a glossy appearance, but appearance. Continue cooking as needed and check every piece at 165°F with a food thermometer before serving right away.
Cook safely
Use the bath time for texture, then use a food thermometer before serving. Check the thickest part of every piece of chicken, away from the bone. Every spot should reach 165°F. If any spot is cooler, keep cooking and check it again. Use clean plates and utensils, and keep cooked poultry away from raw juices.