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Sliced chicken breast on a cutting board.

Sous Vide Chicken Breast - Always Tender and Juicy

Sous vide has the power to make you believe chicken breasts should be a staple of your diet. It's incredibly versatile. Eat on its own or on salads and sandwiches.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Finishing Time 3 minutes
Total Time 1 hour 38 minutes
Course Dinner, lunch, Main Course
Cuisine American, French, Mediterranean
Servings 2 people
Calories 280 kcal

Equipment

  • 1 Sous Vide Cooker
  • 1 Sous Vide Container
  • 1 Vacuum Sealer optional
  • Vacuum Seal Bags or Ziploc freezer bag(s)

Ingredients
  

  • 2 chicken breasts
  • Salt and pepper to taste
  • Garlic powder to taste optional
  • 2 sprigs fresh herbs optional
  • 2 tbsp olive oil optional

Instructions
 

  • Preheat the sous vide water bath to 155°F for tender and stringy chicken, ideally served cold or in chicken salad. Or set the water bath to 160°F for firm and juicy chicken that’s best served hot.
    Joule in a sous vide tub.
  • Season the chicken breasts with salt, pepper, and minced garlic. You can also add other herbs or spices for additional flavor.
  • Place the chicken breasts in a vacuum or heavy-duty resealable plastic bag. Add a drizzle of olive oil to each bag, and you can include a couple of sprigs of fresh herbs for added flavor.
    Chicken breast being placed in a bag.
  • Seal the bags using a vacuum sealer or the water displacement method.
    Sous vide bag with chicken being sealed with the water displacement method.
  • Submerge the sealed bags in the preheated water bath, ensuring they are fully submerged. If needed, use a clip or weight to keep the bags from floating.
    Submerged bag with chicken breast in sous vide bath.
  • Cook boneless chicken breasts in the water bath for 1 ½ hours or bone-in chicken breasts for 3 hours.
    Chicken breast being cooked sous vide.
  • Once the cooking time is complete, remove the bags from the water bath. Then, carefully remove the chicken breasts from the bags and pat them dry with paper towels.
    Chicken on a cutting board being dried with a paper towel.
  • (Optional) Heat a skillet over medium-high heat and add a small amount of oil. Sear the chicken breasts on both sides until they develop a golden-brown crust, about 1-2 minutes per side. If your chicken breast has skin intact, sear the chicken skin side down first.
    Chicken breast being seared in a pan.
  • Transfer the chicken breasts to a plate to rest for a few minutes before slicing or serving.
    Chicken breast being sliced on a cutting board.
  • Serve and enjoy!

Notes

Searing: You can serve the chicken right from the water bath. But if you plan to eat it hot, I recommend a quick sear to add color and texture. Don’t skip this step if you make chicken breast with skin. 
Seasonings (Optional): Get creative and mix and match herbs and spices to pump up the flavor of the chicken. Fresh or dried herbs like rosemary, thyme, oregano, or basil add a delightful aroma and taste to the chicken. Including minced or dried garlic or onion, citrus zest, cajun seasoning, or a marinade are all simple ways to add tons of flavor to your chicken breast.
Cook from frozen: Just add 1 hour to the cook time if cooking frozen chicken breast.
 
Keyword Chicken, Chicken Breast, Easy