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Sous Vide Chicken Breast Recipe

Sous Vide Chicken Breast Recipe

Sous vide chicken breast is great on salads and sandwiches. Or even by itself.
Cook Time 2 hrs
Total Time 2 hrs
Course Main Course, Salad
Cuisine American
Servings 2 people


  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • 2 Vacuum Seal Bags


  • 1 Whole Chicken Breast
  • 2 tbsp Olive Oil
  • Rosemary
  • 1/2 Carrot
  • 1 tsp Salt
  • 1 tsp Sugar


  • Set the sous vide cooker to 68°C / 154.4°F and pre-heat the water.
  • If you haven't divided the whole chicken breast in two parts yet:
    Remove the small bones on the top inner part first (if present). Then cut straight down through the center to get two perfect chicken breasts, 1 serving each.
  • Insert the chicken breasts in two separate vacuum bags.
  • Add one half tsp of sugar and salt into each bag. Divide the rest of the ingredients into each bag.
  • Carefully vacuum seal the two bags.
  • We can now cook the chicken breasts. Let the chicken breasts cook for 2 hours, at the constant temperature of 68°C / 154.4°F.
  • When the chicken is ready, take them out of the bags and allow them to cool down.
  • The next step is to seal the breasts in a hot skillet. Put the skillet over high heat and put 1 tbsp of olive oil in it.
  • Dry the chicken breast and toss it on the hot skillet, roasting it for 30 seconds per side.
  • Now season with salt and pepper to your preference.
  • The sous vide chicken breasts are ready to garnish your salads or be eaten as you like.
Keyword Chicken