Sous vide chicken breast is one of the easiest and most reliable ways to get incredibly juicy, tender, and perfectly cooked chicken every single time. By gently cooking the chicken in a precisely controlled water bath, you eliminate the guesswork — no more dry or overcooked chicken. This recipe is ideal for meal prep, quick weeknight dinners, or anyone looking to elevate their home cooking to restaurant-quality results. Whether you’re new to sous vide or already love it, this chicken breast recipe is a must-try staple.

Prep & Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Servings: 4
  • Yield: 4 chicken breasts

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil or 1 tablespoon unsalted butter
  • 2 cloves garlic, smashed
  • 2 sprigs fresh thyme or rosemary
  • Optional: lemon slices, paprika, or your favorite seasoning blend

Directions

Step 1: Preheat the Sous Vide

  1. Fill a large pot or sous vide container with water.
  2. Set your sous vide machine to 145°F (63°C) for juicy, tender chicken.
    • For a slightly firmer texture, use 150°F (66°C).
    • For traditional firmness, use 160°F (71°C).

Step 2: Season & Bag the Chicken

  1. Pat the chicken breasts dry with paper towels.
  2. Season evenly with salt and pepper.
  3. Place the chicken in a vacuum-seal bag or zip-top freezer bag.
  4. Add olive oil or butter, garlic, and herbs.
  5. Remove as much air as possible using a vacuum sealer or the water displacement method.

Step 3: Cook the Chicken

  1. Submerge the sealed chicken in the water bath.
  2. Cook for 1 hour 30 minutes.
    • Chicken can safely remain in the bath for up to 4 hours without losing quality — great for flexibility.

Tip: Make sure the bags stay fully submerged by clipping them to the side of the container.

Step 4: Sear for Flavor

  1. Once cooked, remove the chicken from the bag and pat dry — the drier the surface, the better the sear.
  2. Heat a skillet over high heat and add a little oil or butter.
  3. Sear the chicken for 30–60 seconds per side, just until golden brown.
  4. Optional: Brush with pan juices or add a squeeze of fresh lemon.

Step 5: Slice & Serve

Serve whole, sliced, or diced, depending on how you plan to use it. Sous vide chicken is perfect for salads, pastas, rice bowls, wraps, or meal prepping.

Nutrition Facts (per serving) — Estimated values

  • Calories: 185
  • Protein: 32g
  • Fat: 5g
  • Carbohydrates: 0g
  • Sodium: 410mg
  • Cholesterol: 85mg

Pro-Tip:

If you’ve never used a sous vide machine before — or if you’re thinking about upgrading — this recipe is the perfect reason to leap. A high-quality sous vide circulator delivers precise temperature control, ensuring your chicken breast comes out juicy, tender, and evenly cooked from edge to edge. No more guessing, no more overcooking — just consistent, restaurant-quality results every single time. Investing in a reliable machine not only improves this recipe but opens the door to endless sous vide dishes, from steaks to vegetables to desserts. Ready to find the perfect sous vide machine? Click the button below to browse top-rated options on Amazon and upgrade your kitchen game.

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Conclusion

Sous vide chicken breast is one of those recipes you’ll come back to again and again — it’s simple, nutritious, and nearly impossible to mess up. With perfectly even cooking and incredible tenderness, it’s ideal for anyone who values convenience without sacrificing flavor. Whether you're meal prepping for the week or making a quick dinner, this recipe ensures consistently delicious results. Try experimenting with different herbs, spices, and marinades to keep things fresh and exciting.

RecipesSous Vide Recipes