Overview
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.
Core Time & Temperature
| 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.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Chicken can carry Salmonella, which is why proper time/temperature combinations are critical. Sous vide cooking below 165°F / 74°C is safe when held for sufficient time to achieve pasteurization. Follow safe cooking practices and USDA guidelines for internal temperatures. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 140°–145°FModern
- Silky, extremely juicy chicken breast.
- 150°–155°FClassic
- More familiar bite with plenty of moisture.
- 160°FWell Done
- Fully cooked texture that still stays juicy.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving