chicken breasts sous vide recipe

Written BySheba G Updated On
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The Best chicken breasts sous vide recipe

I’m so excited to share with you my favorite recipe for chicken breasts sous vide – it’s a game-changer for any occasion! This recipe has been a staple in my household for years, and it’s perfect for busy weeknights or special gatherings.

The sous vide method ensures that the chicken is cooked to perfection, every time, and the result is incredibly tender and juicy. I love how this recipe allows me to prepare the chicken in advance, making it ideal for meal prep or when I’m short on time.

My family and kids adore this dish, and it’s become a regular feature in our meal rotation. Plus, it’s incredibly healthy, with lean protein and minimal added fat.

I’ve even started serving it at potlucks and family gatherings because everyone loves it so much! The best part?

It’s incredibly easy to make, even for a beginner in the kitchen like me. I’ve included all the details below, so grab your ingredients and let’s get started!

Sous Vide Chicken Breasts

4.9 from 1759 votes

Perfectly cooked chicken breasts with a tender and juicy texture every time. The sous vide method ensures even cooking and locks in moisture.

Prep Time5 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 6 oz each)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 sprigs fresh thyme (optional)
2 cloves garlic, smashed (optional)

👨‍🍳Directions

1Fill a large pot or container with water and attach the sous vide immersion circulator.
2Set the temperature to 149°F (65°C) for a tender and juicy texture, or 140°F (60°C) for a firmer, more traditional texture.
3Allow the water to preheat completely.
4Season each chicken breast evenly with salt and pepper.
5If using, place a sprig of thyme and a smashed garlic clove on each breast.
6Place the seasoned chicken breasts in a single layer inside a vacuum sealer bag or a heavy-duty zipper-lock bag.
7If using a zipper-lock bag, seal the bag almost completely, leaving a small opening.
8Slowly lower the bag into the preheated water, allowing the water pressure to push out the air, then seal the bag completely.
9Ensure the chicken is fully submerged and not floating.
10Cook the chicken in the water bath for 1 hour to 1 hour 30 minutes.
11The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) for at least 30 seconds, but the sous vide will ensure it is pasteurized.
12The chicken will look pale and be very tender.
13Remove the bag from the water bath using tongs.
14Carefully open the bag and transfer the chicken breasts to a plate.
15Pat them very dry with paper towels to ensure a good sear.
16Discard the thyme and garlic if used.
17Heat a cast iron skillet over high heat until it is smoking hot.
18Add the olive oil and swirl to coat the pan.
19Place the chicken breasts in the skillet and sear for 45 to 60 seconds per side, until a deep golden brown crust forms.
20Do not overcrowd the pan; sear in batches if needed.
21Transfer the seared chicken breasts to a cutting board and let them rest for 2 to 3 minutes.
22Slice against the grain and serve immediately.
23The internal temperature should be at least 165°F (74°C) for safe consumption.

🔧Equipment

Sous vide immersion circulator
Large pot or container
Vacuum sealer or zipper-lock bags
Tongs
Paper towels
Cast iron skillet or heavy pan

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 95mg🧂Sodium: 650mg🌾Total Carbs: 0g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 38g

📝Notes

Tips: For best results, use chicken breasts of even thickness. If they are very thick, consider butterflying them. The searing step is optional but adds flavor and texture. You can season the chicken with any herbs or spices you like before vacuum sealing.

Watch Video Of How Sous Vide Chicken Breasts Works

This chicken breasts sous vide recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. The best part?

It’s incredibly easy to make and store leftovers for future meals. Simply refrigerate or freeze cooked chicken breasts as needed, then reheat them when you’re ready to serve.

❓ Frequently Asked Questions About Sous Vide Chicken Breasts

Q1: What is sous vide cooking?

Sous vide cooking involves sealing food in airtight bags and then cooking it in a water bath at a precisely controlled temperature. This method ensures that the food is cooked evenly and consistently, without overcooking or undercooking.

Q2: What are the benefits of using sous vide for chicken breasts?

Using sous vide for chicken breasts results in incredibly tender and juicy meat, with no risk of overcooking or undercooking. Additionally, the sous vide method helps preserve the natural flavors of the chicken.

Q3: Can I use frozen chicken breasts with this recipe?

Yes, you can use frozen chicken breasts with this recipe. Simply thaw them according to your preference before cooking.

Q4: How do I reheat leftover cooked chicken breasts?

To reheat leftover cooked chicken breasts, simply place them in a pan with a little bit of oil or butter over low heat until warmed through. Alternatively, you can reheat them in the microwave using short intervals to avoid overcooking.

Q5: Can I add seasonings or marinades to the chicken breasts before cooking?

Absolutely! You can add your favorite seasonings or marinades to the chicken breasts before cooking for added flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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