Sous Vide Chicken Breast with Anova Precision Cooker Pro
By Sous Vide and Combi Oven Cooking - Anova Culinary | Published: 2026-10-18
Category: How-to Guides
Learn how to cook juicy, tender chicken breast sous vide using the Anova Precision Cooker Pro. Step-by-step guide with temperature tips and common mistakes to avoid.
Quick answer
Set your Anova Precision Cooker Pro to 149°F (65°C) for a tender, juicy chicken breast that's safe to eat. Season simply, vacuum seal, and cook for 1 to 2 hours.
Why sous vide chicken breast is better
Sous vide cooking eliminates the guesswork. Unlike pan-searing or roasting, the water bath holds a steady temperature, so the chicken cooks evenly from edge to edge. The result is a breast that stays moist and tender, not dry or stringy.
The Anova Precision Cooker Pro is built for continuous use, making it ideal for cooking multiple breasts or even a holiday feast. Its powerful circulation keeps the water temperature consistent, even when you add cold chicken.
Choosing the right temperature
Temperature determines texture. At 140°F (60°C) the chicken is very soft and almost silky. At 149°F (65°C) it firms up while staying juicy. At 160°F (71°C) it becomes more traditional but still moist. For most people, 149°F (65°C) is the sweet spot.
Always cook chicken to at least 136°F (58°C) for safety when held for the recommended time. The Anova Precision Cooker Pro maintains that temperature precisely, so you don't have to worry about undercooking.
Step-by-step guide
- Preheat the water bath: Fill a large pot or container with water and attach the Anova Precision Cooker Pro. Set the temperature to 149°F (65°C) and wait for the water to reach the target. Make sure the water level is between the minimum and maximum fill lines on the circulator.
- Season and seal the chicken: Pat the chicken breast dry with paper towels. Season generously with salt, pepper, and any herbs or spices you like. Place the breast in a vacuum-seal bag or a resealable freezer bag. If using a freezer bag, use the water displacement method to remove air before sealing. Don't overcrowd the bag; leave space for the chicken to cook evenly.
- Cook the chicken: Submerge the sealed bag in the preheated water bath. Use a clip or a heavy object to keep it fully submerged. Cook for 1 to 2 hours. The chicken is safe to eat after 1 hour, but a longer cook time makes it more tender. Avoid cooking longer than 4 hours, or the texture may become mushy.
- Sear the chicken (optional): Remove the bag from the water bath. Take the chicken out and pat it very dry with paper towels. Sear in a hot cast-iron skillet with oil for 30–60 seconds per side until golden brown. Patting dry is critical; any moisture will steam the surface instead of searing it.
- Rest and serve: Let the chicken rest for 2–3 minutes after searing. Slice against the grain and serve immediately. The internal temperature will already be perfect. Sous vide chicken doesn't need a long rest; it retains juices without one.
What you need
- Anova Precision® Cooker Pro: Insanely powerful, built for continuous use, and tougher than the competition, the Anova Precision Cooker Pro is ready for any task you throw at it. This means you can cook multiple batches of chicken breast back-to-back without worrying about the circulator overheating or losing precision.
Anova Precision® Cooker Pro
