How long do you cook chicken breast in a sous vide?

I like to cook chicken breast for 1-2 hours, or 3 if frozen. You have a couple of different timing options depending on the temperature. You can cook straight from frozen as well, just add an extra hour to your cooking time.

What temperature do you sous vide chicken breast?

There is a little bit of a range depending on the texture of your chicken that you are wanting to achieve. Very soft and juicy texture - 140 degrees for 2-4 hours (3-4 from frozen) Tender and juicy texture - 150 degrees for 1-4 hours (2-4 from frozen) Firm and Juicy texture - 160 for 1-4 hours (2-4 from frozen)

Can I make ahead of time?

Yes you can! Place all the ingredients in a vacuum-sealable bag or gallon zip-top bag and store in the fridge for up to 2 days before sous viding. Continue as directed above. To Freeze : place everything in a vacuum-sealable or freezer-safe bag and remove all the air. Place in the freezer for up to 2 years (if vacuum-sealed). You can place it straight from the freezer to the sous vide water bath and cook for an hour longer than when thawed - please see the times above for reference.

How to store leftovers.

Keep leftovers stored in an airtight container in the fridge for 3-4 days.

Sous Vide Honey Mustard Chicken Breast

Description

Sous vide honey mustard chicken breast is a go-to recipe around here! Full of flavor, great for lunches and dinners, and you can't mess it up thanks to the magic of sous vide!

Ingredients

Scale

2 Pounds Chicken Breast - boneless skinless
2 Tablespoons Dijon Mustard
1 Tablespoon Honey
1 Tablespoon Olive Oil
3/4 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
1/4 Teaspoon White Pepper
1/4 Teaspoon Paprika

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Instructions

In a large vacuum-sealable bag or gallon-sized zip-top bag, place the chicken breast and all the remaining ingredients inside.
Massage around so that the chicken is well covered.
Vacuum seal or remove all of the air out.
Place in a large pot or cambro filled with water and an immersion circulator. Set to 150 degrees and sous vide for 2 hours. (you can cook at different lengths of time and temps - see options below).
Once the time is up, remove it from the bag and enjoy. If desired, you can sear off in a hot cast-iron skillet with 1-2 tablespoons of butter or olive oil and sear for 1 minute on each side or until golden brown.

Notes

Time and Temp Options

Very soft and juicy texture - 140 degrees for 2-4 hours (3-4 from frozen)
Tender and juicy texture - 150 degrees for 1-4 hours (2-4 from frozen)
Firm and Juicy texture - 160 for 1-4 hours (2-4 from frozen)

My preferred time and temp is 150 degrees for 2 hours.
Do not cook any longer than 4 hours. The chicken will start to break down and have a very unpleasant texture.
Store leftovers covered in the fridge for up to 3-4 days.

To Make Ahead

Place all the ingredients in a vacuum-sealable bag or gallon zip-top bag and store in the fridge for up to 2 days before sous viding. Continue as directed above.
To Freeze: place everything in a vacuum-sealable or freezer-safe bag and remove all the air. Place in the freezer for up to 2 years (if vacuum-sealed). You can place it straight from the freezer to the sous vide water bath and cook for an hour longer than when thawed - please see the times above for reference.

Prep Time: 5 minutes
Cook Time: 2 hours
Category: Dinner
Method: Sous Vide
Cuisine: American

Nutrition

Serving Size: 1 chicken
Calories: 219
Sugar: 2.9 g
Sodium: 489.1 mg
Fat: 6.3 g
Carbohydrates: 3.3 g
Fiber: 0.1 g
Protein: 34.1 g
Cholesterol: 110.3 mg

Keywords: Sous Vide Honey Mustard Chicken Breast