Chicken Breast 101

Scott Heimendinger
Scott Heimendinger
October 25, 2021
A basic, no-frills recipe for cooking fantastic skinless chicken breast in the Anova Precision Oven. Use this recipe as a starting point to add your own spin. Note that the method here works for both boneless and bone-in skinless chicken breasts. You can scale the recipe up to as many portions as you like and the times and temperatures will remain the same.
Prep Time
Cook Time
Chicken Breast 101
5 (7)
2 whole
Boneless, skinless chicken breasts

1. Preheat

Preheat the oven.
Sous Vide Mode: On
Steam: 100%
Temp: 163.4°F
Heat: Rear

2. Trim excess fat

Use a knife or kitchen scissors to trim away any excess fat.
Trim excess fat

3. Place on sheet pan and insert food probe

Optionally line a baking sheet with parchment, aluminum foil, or a silicone baking mat to make clean up easier. Insert the probe into the thickest part of the thickest chicken breast. We'll use the probe to ensure that we don't overshoot the target doneness temperature.
Place on sheet pan and insert food probe

4. Cook to core

We'll cook the chicken breast at an oven temperature just above the target doneness we're after. This gives sous-vide-like results, where the doneness is perfect from edge to edge, but this method reduces the cooking time from 1 hour to about 30 minutes. It's a happy compromise between the perfection of equilibrium cooking and traditional cooking. Using 100% steam will help the meat retain all it's flavorful juices, since they can't evaporate into already humidified air.
Cook to core
Sous Vide Mode: On
Steam: 100%
Temp: 163.4°F
Heat: Rear
141.8°F Probe Target

5. Hold to pasteurize

Open the oven door for 20 seconds to release heat, leaving the chicken inside. Continue holding at this temperature to ensure the chicken breast is fully pasteurized
Sous Vide Mode: On
Steam: 100%
Temp: 145.4°F
Heat: Rear
00:20 Timer

6. Hold warm (optional) up to 8 hours

This holding stage will begin automatically as soon as the chicken breasts have reached their target doneness. If you're not ready to eat right away, you can hold the chicken breasts warm for up to 8 hours. They'll remain just as juicy, and will be ready whenever you are. Or, remove the pan now and proceed to the next step.
Hold warm (optional) up to 8 hours
Sous Vide Mode: On
Steam: 100%
Temp: 140°F
Heat: Rear
08:00 Timer

7. Remove from the oven

Discard any liquid or juices that may have accumulated in the pan and wipe away any congealed fat with a paper towel. At this stage, your chicken breasts are fully cooked and ready to season and serve. Or, if making ahead, bag and chill the whole breast portions and store in the refrigerator, up to 3 days. Reheat following the same cooking steps above.
Remove from the oven

8. Slice (optional)

If slicing for presentation, there's no need to let the chicken rest first. Notice how the chicken breast retained maximum juiciness by cooking with steam to the right doneness.
Slice (optional)

9. Season and serve

Season liberally with salt before serving, or add the seasoning or sauce of your choice. You can also sear the chicken breasts with the searing method of your choice, but we recommend using the highest heat available to sear quickly. These chicken breasts are perfect on salads, sandwiches, or added to rice or pasta. Now that you've got the basics, add your own creativity to make your favorite chicken breast dishes even better!
Season and serve
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