# Reheating frozen cooked chicken breasts

**URL:** <https://community.anovaculinary.com/t/reheating-frozen-cooked-chicken-breasts/19249>\
**Category:** Anova Precision® Cooker\
**Tags:** chicken\
**Created:** [January 5, 2019, 12:53pm UTC](https://community.anovaculinary.com/t/reheating-frozen-cooked-chicken-breasts/19249 "2019-01-05T12:53:11Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![zayomabi](https://avatars.discourse-cdn.com/v4/letter/z/ecd19e/32.png) [@zayomabi](https://community.anovaculinary.com/u/zayomabi)\
**Post date:** [January 5, 2019, 12:53pm UTC](https://community.anovaculinary.com/t/reheating-frozen-cooked-chicken-breasts/19249/1 "2019-01-05T12:53:11Z")

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Has anyone had success with reheating frozen, previously cooked, boneless chicken breasts? If so, what parameters do you use-assuming they are 1" thick or less? Thanks.

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**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [January 5, 2019, 2:51pm UTC](https://community.anovaculinary.com/t/reheating-frozen-cooked-chicken-breasts/19249/2 "2019-01-05T14:51:37Z")

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Z, consistent successes too frequent to count.

From frozen in circulating water a degree or two below their previous cooking temperature for 1 3/4 - 2 hours.

Decant, pat dry, season, and sear as usual.

Your welcome.

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**Author:** ![zayomabi](https://avatars.discourse-cdn.com/v4/letter/z/ecd19e/32.png) [@zayomabi](https://community.anovaculinary.com/u/zayomabi)\
**Post date:** [January 5, 2019, 7:32pm UTC](https://community.anovaculinary.com/t/reheating-frozen-cooked-chicken-breasts/19249/3 "2019-01-05T19:32:55Z")

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Why thank you!

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**Author:** ![chatnoir](https://avatars.discourse-cdn.com/v4/letter/c/ecd19e/32.png) [@chatnoir](https://community.anovaculinary.com/u/chatnoir)\
**Post date:** [January 5, 2019, 8:20pm UTC](https://community.anovaculinary.com/t/reheating-frozen-cooked-chicken-breasts/19249/4 "2019-01-05T20:20:52Z")

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Z, you might find it useful to print tables 2.2 and 2.3 from Baldwin for use in planning your cooking and reheating times based on product thickness.

Once you decide on your desired degree of doneness it’s about all the information you need.

[http://www.douglasbaldwin.com/sous-vide.html#Table\_2.2](http://www.douglasbaldwin.com/sous-vide.html#Table_2.2)