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.
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.
Seal the bags using a vacuum sealer or 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.
Cook boneless chicken breasts in the water bath for 1 ½ hours or bone-in chicken breasts for 3 hours.
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.
(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.
Transfer the chicken breasts to a plate to rest for a few minutes before slicing or serving.
Serve and enjoy!