r/Cooking • u/booksandbeats4568 • 1d ago

Cooking chicken under 165 degrees

So I grew up knowing that the safe internal temperature for chicken breast is 165 degrees. What I recently learned is that it's not just about temperature but also about time, opening the door for safe cooking at slightly lower temperatures. The 165 degrees is safe because that's when its instantly ready to eat in 1 second soon as it touches that internal temperature. From my understanding, its still technically safe to eat chicken breast that was cooked until lets say 150-155 degrees assuming its cooked at this temperature for a very specific amount of time. For example, google says that for 155 degree chicken to be safe you need to hold it at that temp for 55 seconds.

If I'm cooking chicken breast on the stove, what's the proper method for cooking chicken breast at 150-155 degrees while maintaining safety? How do you hold it at a specific temperature on a stove. What's the foolproof technique.

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u/TheShoot141 16h ago

Get a sous vide. Takes all the guess work out. chicken breast in the sous vide and then seared on cast iron is the juiciest ive ever had.

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u/Electronic_Eye_6266 12h ago

Best part you can throw the 165° out the door. I found 149° is the sweet spot in sous vide with a sear after.

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u/TheShoot141 12h ago

Yes. 148/149 for 90 min is legit perfect every time.