Sous Vide Chicken Parts

Posted On 26 February 2026

A lot of things on this site are because I’m old and forget shit. So I keep things like recipes I like here.

I’ve finally found the proper time and temperature to sous vide chicken parts — look at 10 different websites and you’ll get 10 different temps and times. And I’ve tried a lot of them and made some really awful chicken.

Also, a note: If you have an ‘instant’ pot or some knock-off, they suck at sous vide. I tried one. No circulation system so it’s one temperature on the bottom, completely different on the top, and you’ll wind up with chicken sushi. Not good.

I’ll be adding to this. I hope.

Boneless Skinless Breasts	145°F	90-120 minutes
Boneless Skinless Thighs	165°F	90-120 minutes

Also, always let rest and cool quite a bit before grilling or pan-frying (in clarified butter) to get some color and crisp on the outside,