Sous Vide Time and Temperature Calculator

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.

What Would You Like to Sous Vide?

How to Sous Vide Chicken

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.

Sous vide shish kabobs chicken

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:

  • 140°F (60.0°C) for 30 minutes
  • 145°F (62.8°C) for 12 minutes
  • 150°F (65.6°C) for 4 minutes

Below are my recommended cooking time and temperatures for sous vide chicken.

Sous vide chicken salad blueberries

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Sous Vide Chicken Times and Temperatures

Breast

All should be pasteurized by thickness

Drumstick

Eggs

  • Semi-Hard Boiled: 150ºF for 40 to 60 Minutes (65.6ºC)
  • Poached / Soft Boiled: 140ºF - 145ºF for 40 to 60 Minutes (60.0ºC)
  • 13 Minute Egg - Poached: 167ºF for 13 Minutes (75.0ºC)
  • Hard Boiled: 165ºF for 40 to 60 Minutes (73.9ºC)
  • Pasteurized: 131ºF for 75 to 90 Minutes (55.0ºC)
  • How to sous vide chicken eggs
  •  

Leg

  • Medium: 141ºF for 4 to 6 Hours (60.6ºC)
  • Ideal: 148ºF for 4 to 6 Hours (64.4ºC)
  • Shreddable: 165ºF for 8 to 12 Hours (73.9ºC)
  • How to sous vide chicken leg
  •  

Thigh

  • Medium: 141ºF for 4 to 6 Hours (60.6ºC)
  • Ideal: 148ºF for 4 to 6 Hours (64.4ºC)
  • For Shredding: 165ºF for 8 to 12 Hours (73.9ºC)
  • How to sous vide chicken thigh
  •  

Whole

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.

Wings

  • Tender: 140°F for 1 to 2 hours (60.0ºC)
  • Braise-Like
  • Firm but Tenderized: 156°F for 1 to 2 Hours (68.9ºC)
  • More Fall Apart: 165°F for 1 to 2 Hours (73.9ºC)
  • Really Fall Apart: 176°F for 1 to 2 Hours (80.0ºC)
  • How to sous vide chicken wings
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