The Perfect Sous Vide Chicken Breast Every Time!

Why Sous Vide Chicken Breast is the Best

Sous vide chicken breast is the ultimate way to achieve perfectly juicy, tender, and flavorful chicken every time. Unlike traditional cooking methods, sous vide ensures that your chicken is never overcooked or dry. Because it cooks in a vacuum-sealed bag, it absorbs seasonings more effectively, making it an excellent meal prep option for the week.

What is Sous Vide?

If you're new to sous vide, it's a precision cooking technique where food is vacuum-sealed and cooked in a water bath at a controlled temperature. This method ensures even cooking and preserves moisture. You can learn more about this technique in our Sous Vide Cooking: What It Is, How It Works, and Why It's a Game-Changer guide.

How to Sous Vide Chicken Breast

Step 1: Season the Chicken Breast

Start by seasoning the chicken breast. If you’re using a simple vacuum sealer, stick to dry seasonings like salt, pepper, garlic powder, etc.
Pro Tip: For a richer flavor, you can add a small piece of butter to the bag.

If you have a chamber vacuum sealer, you can experiment with wet marinades. Letting the chicken rest in the marinade for a day or two will enhance the flavors even more.

Step 2: Vacuum Seal the Chicken

Place the chicken breasts in a vacuum-sealed bag, ensuring there is no air inside. This prevents water from entering the bag and ensures even cooking.

Step 3: Set Up the Sous Vide Bath

Fill a container with water and set up your sous vide machine. Here are the best temperatures for different textures:

• 60°C (140°F) – Very juicy and tender

• 63.5°C (146°F) – My personal favorite: juicy with a firmer bite

• 65°C (149°F) – Soft and fully cooked

• 70-75°C (158-167°F) – Traditional, firmer texture

Cook the chicken for a minimum of 1 hour and max up to 3 hours for best results.

Step 4: Remove and Pat Dry

Once cooked, take the chicken out of the bag and pat it dry with a paper towel. Removing excess moisture is crucial for the next step: searing.

Step 5: Sear for Maximum Flavor

Searing is what gives the chicken that golden-brown crust. Heat a pan with a high smoke point oil, such as avocado or vegetable oil, and sear the chicken for 30-60 seconds per side, until it's golden brown.

This step enhances the flavor through the Maillard reaction - the process that gives seared foods their delicious, caramelized crust. For more details, check out our What Does Searing Mean? A Complete Guide to Perfecting the Golden Crust post.

Best Seasonings for Sous Vide Chicken Breast

Classic & Simple

• Salt

• Black pepper

• Garlic powder

Herb Blend

• Salt

• Black pepper

• Garlic

• Thyme

• Parsley

• Marjoram (use sparingly)

• Optionally a piece of lemon for a citrusy twist

For extra richness, add butter to the bag before vacuum sealing.

How Long to Sous Vide Chicken Breast?

The ideal time depends on the thickness of the chicken breast, but here’s a general guide:

• Thin breasts (1 cm / 0.5 inches): 1 hour

• Medium (2.5 cm / 1 inch): 1.5 hours

• Thicker breasts (5 cm / 2 inches): 2-3 hours

Serving Suggestions & Sauce Ideas

Sous vide chicken breast pairs well with a variety of sides, including rice, mashed potatoes, or roasted broccoli. To elevate your dish, try a creamy mushroom sauce using our Deglazing and homemade Chicken Stock for depth of flavor.

Meal Prep & Storage

Sous vide chicken is an excellent meal prep option. Once cooked, store it in an airtight container in the fridge for up to 5-7 days or freeze for up to 3 months. When ready to eat, simply reheat in a hot pan to finish the process.

What’s Next? Sous Vide Chicken Thighs!

If you loved this method for chicken breasts, you’ll want to try Sous Vide Chicken Thighs for an even richer, juicier cut!

Sous vide takes the guesswork out of cooking and guarantees tender, flavorful chicken breast every time. Give it a try and let us know your favorite seasoning blend!

Other posts you might like:

How to Make Chicken Stock: A Comprehensive Guide for Flavor and Health

What Does Searing Mean? A Complete Guide to Perfecting the Golden Crust
Sous Vide Cooking: What It Is, How It Works, and Why It's a Game-Changer

How to Cook a Perfect Duck Breast Every Time

The Science Behind the Maillard Reaction: Unlocking the Secret of Browning and Flavor