Sous Vide Chicken Breast Recipe
This sous vide chicken breast recipe yields the most tender and juicy chicken ever! The sous vide method of cooking is easy, mostly hands off, and foolproof. This recipe is way easier than grilling, frying or boiling. Great for leftovers, healthy meal prep and family dinners.
Why You’ll Love This Recipe
- This sous vide chicken breast recipe is moist, juicy and tender.
- It does not become tough, dry or overcooked.
- The sous vide machine does all of the work.
- Use the chicken in any recipe!
- Great for meal prep and leftovers.
- The precision cooker takes the guesswork out of making chicken breast.
- No need to worry about dry chicken.
- No need to constantly check the oven, grill or skillet.
- This recipe is Whole30 compliant, Paleo, Keto, gluten free, dairy free, nut free, sugar free and low carb.
- Check out these Sous Vide Lamb Chops for another great recipe.
Ingredients & Substitutions
These are the main ingredients and substitutions for this sous vide chicken breast recipe. Scroll down to the recipe card for full ingredients list and instructions.
Use fresh chicken breasts for this recipe. If possible, buy free range, organic chicken breasts.
Minced garlic adds a subtle garlicky flavor to the chicken. Feel free to substitute garlic powder or omit entirely if desired.
A little olive oil adds some moisture to the chicken. In addition, sear the chicken in olive oil for added color and flavor. Feel free to use avocado oil, melted butter or ghee.
Both sea salt and black pepper add a subtle flavor. Consider adding in a pinch of cumin, cayenne powder, basil, oregano, or lemon pepper seasoning for more flavor.
What is Sous Vide?
Sous vide is a method of cooking that involves a heated water bath. The term “sous vide” is French and translates to “under vacuum”.
This method of cooking includes cooking food at a precise temperature for longer periods of time. This eliminates the possibility of overcooking food or cooking at too high temperatures.
The food is cooked in vacuum sealed bags. Alternatively, cook in zippered bags.
There are several advantages to cooking chicken breast using a sous vide. Typically when cooking chicken breast, heat is applied through a grill or pan. This leads to the exterior of the chicken breast being cooked to a higher temperature than the inside of the breast. Thus, the chicken breast is unevenly cooked.
Using a sous vide ensures that the entire chicken breast is cooked to an exact temperature. As a result, the exterior and interior of the chicken breast are fully cooked to the same temperature.
The sous vide provides a much easier way to make juicy, tender chicken. Forget the days of dry overcooked chicken!
Since the chicken is all completely the same temperature, quickly pan sear afterwards. This adds color and flavor without further cooking the chicken breast.
Taste & Texture
This sous vide chicken breast recipe tastes like a classic chicken breast. The flavor is largely dependent on the spices and seasonings used. It is hearty, savory and flavorful.
I guarantee that this is the most juicy and tender chicken breast ever! The texture is spot on. It resembles chicken breast served in high end gourmet restaurants.
How to Make
First, fill a large pot with water. Use sous vide machine to preheat water to 145 degrees Fahrenheit.
Pat chicken breasts dry with paper towels. Then, add all ingredients to a vacuum sealable bag or large zippered bag.
Once water has preheated, slowly lower bag into water. If using vacuum sealed bag, then submerge fully. If using a zippered bag, zip almost completely. Then slowly lower bag into the water bath. Once all air has been squeezed out, zip shut and submerge completely.
Set timer for 90 minutes.
Once timer goes off, carefully remove bag from water bath.
Add a drizzle of olive oil to a skillet over medium heat. Sear chicken breasts for 1 to 2 minutes each side. While this step is optional, it is highly recommended.
Finally, remove chicken breasts from pan. Allow chicken to rest for 5 to 10 minutes before slicing into. Then, serve this sous vide chicken breast recipe.
Expert Tips & Tricks
For best results, use high quality chicken breast. Look for free range, antibiotic free, organic chicken breast.
Feel free to add more seasonings to suit your taste.
If using a zippered bag (not a vacuum sealed bag), follow the displacement method. The displacement method involves adding the food to a zippered bag. Zipper almost all the way shut, leaving it slightly ajar. Slowly lower bag into water bath. Once the air has been sucked out of the bag, zipper shut and submerge fully.
Pan sear chicken breasts after sous vide cooking. This adds color and flavor.
Pan sear only 1 to 2 minutes on each side. Do not overcook.
For this sous vide chicken breast recipe, I used boneless, skinless breasts. Bone in chicken breasts may take longer to cook through completely.
Time & Temperature
After testing this recipe multiple times and ways, I highly recommend cooking the chicken at 145 degrees Fahrenheit for 90 minutes. This time and temperature is perfect for boneless, skinless breasts.
After pan searing, this yields perfectly tender and juicy chicken breast.
The recommendation for chicken breast is cooked to 160 degrees Fahrenheit internally. Here is why the sous vide requires only 145 degrees Fahrenheit.
Food safety measures take into account both length of cooking and temperature of cooking. Since most traditional chicken breast recipes are very quick, the internal temperature needs to be higher. The cooking time is much shorter, so the internal temperature must be higher.
Since the sous vide is a lower and slower method of cooking, it will slowly kill off any harmful bacteria. Thus since the cooking time is much longer, the chicken does not need as high of an internal temperature.
The process of sterilizing meat is known as pasteurization. Chicken becomes pasteurized through length of cooking time and internal temperature. As mentioned above, the sous vide has a longer cooking time, requiring a lower internal temperature.
How to Serve & Store
Serve sous vide chicken breast after pan searing. Once the chicken is seared, allow it to sit for 5 to 10 minutes before slicing into. This preserves the juices and keeps this chicken extra juicy.
Serve with sous vide potatoes, roasted cauliflower and asparagus, or French fries.
Pair with your favorite condiment if desired. Serve with ketchup, mustard, BBQ sauce, buffalo sauce, or this Korean BBQ Sauce.
Or, use this chicken in soups, stews, casseroles, tacos, burritos and sandwiches. It is versatile.
Store leftovers in the fridge for up to 4 days.
Chicken can be frozen if needed. Thaw completely before eating.
Ways to Use Leftover Chicken
There are so many delicious ways to use leftover chicken. Add it to salads, casseroles, stir fry, or chicken salad. Here are some of my favorite recipes that use chicken.
Frequently Asked Questions
Sous vide chicken at 145 degrees Fahrenheit for 90 minutes.
A temperature of 145 degrees Fahrenheit is perfect.
The chicken is done cooking after 90 minutes.
That is totally fine! Use a zippered bag and use the displacement method.
Yes, this sous vide chicken breast is very moist, juicy and tender. It is not dry or tough.
You May Also Like
- Sous Vide Chicken Thighs
- Instant Pot Whole Chicken
- Sous Vide Flank Steak
- Dutch Oven Roasted Chicken
- Sous Vide Pork Tenderloin
If you make this sous vide chicken breast recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, see these Lunch and Dinner Recipes.
Get the Recipe: Sous Vide Chicken Breast Recipe
- 2 chicken breasts
- 1 tsp minced garlic
- 1 tbsp olive oil
- ½ tsp sea salt
- ½ tsp black pepper
- drizzle olive oil, optional
- First, fill a large pot with water. Use sous vide to preheat water to 145 degrees Fahrenheit.
- Pat chicken breasts dry with paper towels. Then, add all ingredients to a vacuum sealable bag or large zippered bag.
- Once water has preheated, slowly lower bag into water. If using vacuum sealed bag, submerge fully. If using zippered bag, zip almost completely. Then slowly lower bag into water. Once the air has been squeezed out, zip shut and submerge completely.
- Set timer for 90 minutes.
- Once timer goes off, carefully remove bag from water bath.
- Add a drizzle of olive oil to a skillet over medium heat. Sear chicken breasts for 1 to 2 minutes each side. This step is optional, but highly recommended.
- Allow chicken to rest for 5 to 10 minutes before slicing into.
- This recipe calls for fresh chicken breasts. Frozen chicken breasts will require more time.
- I use the displacement method which involves a zippered bag (not a vacuum sealed bag). After adding contents to bag, zip almost all the way shut. Slowly lower bag into water bath. This will remove any air in the bag. Zip shut and submerge fully.
- Feel free to add in any herbs or seasonings to the bag.
- Sear the chicken breasts for only 1 to 2 minutes each side. The goal is to add some color and flavor, not to cook them longer.
- Store leftovers in the fridge for up to 4 days.
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One Comment on “Sous Vide Chicken Breast Recipe”
Pasteurization via sous-vide is comprised of THREE components… Temperature, Time, and THICKNESS. You failed to mention the third.