Sous Vide Chicken Breast

Name: Sous Vide Chicken Breast
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Ingredients: 8-10 ounces boneless skinless chicken breasts; 1 Tablespoon garlic powder; 1 Tablespoon onion powder; 1 Tablespoon paprika; 2 teaspoons table salt; 1 teaspoon black pepper; 2 Tablespoons olive oil

Sous vide chicken breast is the best foolproof method for getting tender-juicy chicken every single time!

Sliced Sous Vide Chicken Breast on a plate

Why this recipe works

Sous vide chicken breast solves all your dry, overcooked chicken problems. Cooking chicken breast sous vide style locks in moisture because it cooks in its own juices without weeping into the pan or dripping into the grill. On top of that, the cooker is programmed to keep a consistent temperature the entire time it cooks which guarantees even cooking and juicy results.

Sous vide is especially handy for meats that are easily overcooked. We’ve tested and perfected the best sous vide pork chops and sous vide steak recipes, and quite honestly, the texture is hard to beat after trying it. You’ll want to experiment with all sorts of different things once you dip your toe into the water.

Close up photo of slices of Sous Vide Chicken Breast on a wooden board

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for Sous Vide Chicken Breast

Ingredient Info and Substitution Suggestions

CHICKEN – It’s best to use thawed boneless skinless chicken breasts for this recipe. You can use frozen chicken breast, but you’ll need to add 30 minutes to the cook time. When cooking from frozen, you can omit the olive oil. It’s also important to note that seasonings will not stick to frozen chicken but you can generously sprinkle it into the bag before sealing.

SEASONINGS – We used a combination of garlic powder, onion powder, paprika, salt, pepper, and olive oil for a plenty flavorful rub. Feel free to play around with your seasonings of choice!

How to Make Sous Vide Chicken Breast

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Trim chicken breasts of any fatty pieces.
Combine all spices and olive oil in a medium bowl and mix well.
Using gloved hands, rub spice mixture all over the chicken breasts.
Seal seasoned chicken breasts in a bag with a food vacuum sealer.
Prepare the sous vide cooker by filling the vessel with water and setting the temperature to 150 F.
When the cooker comes to temperature, add the vacuum-sealed chicken to the water. Cook for 90 minutes.

CHEF’S TIP – if the bags float you didn’t seal the bag properly. Remove from the water, place in a new bag, and seal. It is very important that your bag is submerged!

Frequently Asked Questions & Expert Tips

Should you sear the chicken afterward?

It’s not necessary, but you definitely can! Just before removing the bags from the cooker, preheat a skillet over medium-high heat with 1 tablespoon of olive oil. You want the oil to get nice and hot so when you add the chicken it sears well without taking too long and overcooking. Otherwise, you can always use a kitchen torch to add a quick crust.

Can you overcook sous vide chicken breast?

While you technically can’t overcook sous vide chicken because it stays at a consistent temperature, you can certainly degrade the texture if you leave the bag in the water bath for too long. This recipe is tested at a temperature of 150F and is ready to go at 90 minutes. So long as you cook the chicken breast in the water bath set to 150F it can remain in the water for a maximum of 4 hours, but ideally, you want to pull it out when it’s finished to avoid compromising the texture.

Is sous vide chicken breast safe at 150F?

The key to understanding sous vide safety is knowing that temperature and time work together to ensure the food is safe. At 150°F, chicken breast is safe to eat because the temperature is sufficient to kill harmful bacteria (such as Salmonella) when cooked over a certain period of time.

The USDA recommends that poultry be cooked to an internal temperature of 165°F for immediate safety, but with sous vide, the combination of temperature and time creates a safe environment even at lower temperatures such as 150°F.

Fork in a piece of Sous Vide Chicken Breast

Serving Suggestions

Serve your sous vide chicken breast with a heaping scoop of mashed potatoes, roasted veggies, rice, or a dinner salad on the side. Optionally reverse sear the chicken after removing it from the bag if you prefer to have a nice crust, enjoy!

More Sous Vide Recipes

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

About
Latest Posts

Chef Antoine Davis

Head Chef at Amanda's Cookin'

Chef Antoine Davis has been making delicious food since he was a young man. He loves to experiment with flavors and textures and create dishes that everyone will enjoy. His love for cooking shines through every recipe he develops.