# Sous vide frozen chicken
**URL:** https://community.anovaculinary.com/t/sous-vide-frozen-chicken/31724
**Category:** Anova Precision® Oven
**Created:** [February 2, 2023, 1:11pm UTC](https://community.anovaculinary.com/t/sous-vide-frozen-chicken/31724 "2023-02-02T13:11:18Z")
**Posts on this page:** 5
**Page:** 1
### Author:  [@Barry](https://community.anovaculinary.com/u/Barry)
#### Post date: [February 2, 2023, 1:11pm UTC](https://community.anovaculinary.com/t/sous-vide-frozen-chicken/31724/1 "2023-02-02T13:11:18Z")
How to Sous vide frozen chicken breasts in oven?
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### Author:  [@JoeInOttawa](https://community.anovaculinary.com/u/JoeInOttawa)
#### Post date: [February 2, 2023, 1:29pm UTC](https://community.anovaculinary.com/t/sous-vide-frozen-chicken/31724/2 "2023-02-02T13:29:18Z")
I wouldn’t. That chicken will spend a lot of time in “danger zone” temperatures, where bacteria that can make you very sick grow. Perhaps I’m wrong, though. @chatnoir might want to weigh in here.
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### Author:  [@Barry](https://community.anovaculinary.com/u/Barry)
#### Post date: [February 2, 2023, 1:42pm UTC](https://community.anovaculinary.com/t/sous-vide-frozen-chicken/31724/3 "2023-02-02T13:42:49Z")
Thanks Joe I will Sous vide when thawed first.
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### Author:  [@Ragnhild](https://community.anovaculinary.com/u/Ragnhild)
#### Post date: [February 2, 2023, 6:56pm UTC](https://community.anovaculinary.com/t/sous-vide-frozen-chicken/31724/4 "2023-02-02T18:56:08Z")
No problem, I do it all the time. Just add about 1 hour to the cooking time.
> **[The Food Lab's Guide to Sous Vide Chicken Breast](https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast)**
>
> Cooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor.
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### Author:  [@TrevorPittman](https://community.anovaculinary.com/u/TrevorPittman)
#### Post date: [March 24, 2023, 12:58pm UTC](https://community.anovaculinary.com/t/sous-vide-frozen-chicken/31724/6 "2023-03-24T12:58:54Z")
Hey there, what’s up! Just stumbled upon this forum and saw your post about sous vide frozen chicken. Honestly, I’ve never tried it in the oven, but I always use my sous vide machine for that. It’s just perfect every time! Regarding [canned spaghetti](https://topcannedfood.com/best-canned-spaghetti/), I don’t think that’s a good idea to put it in a sous vide bag, but hey, to each their own! Anyway, sorry if I’m not much of a help since I’m new here, but I’m excited to be part of this community and learn new things!