# Would Sous Vide Method be a good way to cook bonless, skinless chicken as opposed to boiling?

**URL:** <https://community.anovaculinary.com/t/would-sous-vide-method-be-a-good-way-to-cook-bonless-skinless-chicken-as-opposed-to-boiling/762>\
**Category:** Anova Precision® Cooker\
**Created:** [May 6, 2016, 1:12pm UTC](https://community.anovaculinary.com/t/would-sous-vide-method-be-a-good-way-to-cook-bonless-skinless-chicken-as-opposed-to-boiling/762 "2016-05-06T13:12:30Z")\
**Posts on this page:** 3\
**Page:** 1

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**Author:** ![dwswager](https://avatars.discourse-cdn.com/v4/letter/d/8dc957/32.png) [@dwswager](https://community.anovaculinary.com/u/dwswager)\
**Post date:** [May 6, 2016, 1:12pm UTC](https://community.anovaculinary.com/t/would-sous-vide-method-be-a-good-way-to-cook-bonless-skinless-chicken-as-opposed-to-boiling/762/1 "2016-05-06T13:12:30Z")

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My Anova Bluetooth arrives today.&nbsp; I had a thought last night.&nbsp; My wife boils a lot of boneless, skinless chicken that we chop or pull for various dishes like burriotos, chicken salad, etc.&nbsp; I have always hated that she boils all the flavor out of it and can't get her to use a pressure cooker.&nbsp; Would sous vide method result in a better products with more natural retained juices?

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**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [May 7, 2016, 2:14pm UTC](https://community.anovaculinary.com/t/would-sous-vide-method-be-a-good-way-to-cook-bonless-skinless-chicken-as-opposed-to-boiling/762/2 "2016-05-07T14:14:38Z")

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Yes it will work quite well, I’ve done it many times. &nbsp;145F for an hour or so depending on the thickness of the breast. Avoid salting the meat as it draws the moisture out into the bag. &nbsp;Pretty much any other spices are fine, I prefer whole or chopped fresh herbs over dried.

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [May 9, 2016, 1:13pm UTC](https://community.anovaculinary.com/t/would-sous-vide-method-be-a-good-way-to-cook-bonless-skinless-chicken-as-opposed-to-boiling/762/3 "2016-05-09T13:13:03Z")

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Also try putting some oil in the bag before sealing. It makes for a nicer looking chicken if you plan on vacuum sealing. It will be a real supprise how moist and good tasting it is. Remember to season after cooking it.