Welcome to the sous vide time and temperature calculator. To view the time and temperature information for an item just select it from the menu below. You can also view all the sous vide time and temperatures.
Chicken is one of the easiest types of food to overcook and dry, bland chicken breast is such a waste of food. Using sous vide allows you to safely cook it at a much lower temperature than you can through traditional means and the moist, tender result is one of my favorite sous vide meals.
Note: For a much more detailed look at cooking chicken, I highly recommend reading my article on How to Sous Vide Chicken and Poultry.
A major concern with cooking chicken and poultry is ensuring that it is safe to eat. Traditionally, this meant cooking most chicken to at least 150°F or 165°F (65.5°C to 73.8°C). As we discussed in the lesson on Sous Vide Safety, you can achieve the same safety levels through extended cooking at lower temperatures. This allows you to enjoy much juicier poultry than you normally would.
Once Heated, chicken and other poultry are pasteurized by cooking it at:
Below are my recommended cooking time and temperatures for sous vide chicken.
I'd like to invite you to join my FREE Sous Vide Quick Start email course. It will help you make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing...and impress your friends and family.
All should be pasteurized by thickness
Not recommended, but if you do try to spatchcock it to remove the air pocket or it could harbor bacteria during the cooking process. For all temperatures it should be pasteurized by thickness.