sous vide chicken breast recipe cravings usually hit me when I’m tired of dry chicken and just want a guaranteed juicy dinner. If you’ve ever cut into a chicken breast and sighed at the chalky texture, this is your sign to try sous vide. It takes the stress out of cooking and gives you perfect results every time. I’ll walk you through my exact method, plus easy tips that make it even better. And if you love copycat comfort dishes too, you’ll probably get a kick out of my take on the Buona Beef Tuna Genovese copycat recipe. Let’s make weeknight chicken so good it feels like a small win.
Why is this the best sous vide chicken breast recipe?
Short answer: it’s nearly impossible to overcook. The chicken sits in a warm water bath at the exact temperature you choose, so it cooks evenly from edge to center. No guesswork, no babysitting the pan. The result is ultra tender chicken that slices like butter and stays juicy even if you pop it in the fridge for later.
I’ve tested this method on tiny cutlets and thick, double-packed breasts. It handles them all like a champ, as long as you give it enough time. Because the temperature is controlled, even the pieces that used to turn out tough now come out wildly tender. Another bonus is flexibility. You can season however you like, stash the bag in the bath, and walk away to finish salads, sides, or emails. Once it’s done, you only need a quick sear for color and flavor.
Food safety matters, too. The water bath gently brings the chicken to a safe interior temp and keeps it there long enough to pasteurize. That means you can cook at 140 to 150 F and still stay safe. The key is time in the bath. I’ll give you my sweet spot below.
And yes, the finish is delicious. That quick sear is where the magic happens. Dry the chicken well, hit a ripping hot pan with a little high-heat oil, and you’ll get that pretty golden edge and savory aroma that makes everyone wander into the kitchen asking what smells so good.
How to season your sous vide chicken breast
Simple dry rub vs quick marinade
You don’t need a complicated marinade to get big flavor. Honestly, salt and a little fat do more than most people realize. I like to salt early, then add a little olive oil or butter to the bag to carry flavor and keep the meat juicy. If you want to go bolder, here are my go-tos:
- Everyday garlic herb: Salt, pepper, garlic powder, dried thyme, and a small pat of butter.
- Lemon pepper: Salt, lemon zest, cracked pepper, and a drizzle of olive oil. Finish with a squeeze of lemon.
- Smoky paprika: Salt, smoked paprika, onion powder, and a pinch of brown sugar.
- Chili lime: Salt, chili powder, cumin, a touch of honey, and lime zest.
- Italian vibes: Salt, oregano, basil, garlic, and a glug of good olive oil.
Marinade time can be short. Even 20 to 30 minutes helps, but an hour is great if you have it. Avoid very acidic marinades for long periods, since they can change the texture in a way that’s not ideal here. If you like stuffed chicken or something a little fancy for date night, check out this cozy twist on poultry with Apple Brie Stuffed Chicken. Different approach, same juicy payoff.
If your chicken breasts are uneven, lightly pound the thick end so everything cooks more evenly. Then seal them up with your seasonings. A vacuum sealer is great, but a zipper bag with the water displacement method works just fine.
Sous vide chicken breast temp
My go to time and temperature
Here’s the exact combo I use most: 145 F for 1 hour 30 minutes for average thickness. It comes out silky and juicy, with just the right amount of tenderness. If your chicken breasts are extra thick, go up to 2 hours. If they’re thin, 1 hour to 1 hour 15 minutes is usually plenty.
Prefer firmer meat? Try 150 F for 1 hour for a more classic, slightly firmer bite. Want it super soft and ultra juicy? 140 F for 1 hour 45 minutes is dreamy, but be sure you hold it long enough for safety. One of the perks of a good sous vide chicken breast recipe is knowing that time compensates for a lower temp. That’s how you get both safety and juiciness.
Quick notes to keep it simple:
140 F: very tender, needs more time.
145 F: my favorite balance of texture and juiciness.
150 F: firm, still moist, a classic feel.
Remember, once you pull the bag from the bath, you’re just searing for color. The sear is quick to avoid overcooking. Dry the surface well so you don’t steam the exterior.
How to cook sous vide chicken breast
Step by step so dinner is a sure thing
- Preheat the water bath. Set your circulator to 145 F if you want the same result I use most nights.
- Season the chicken. Salt first, then add your chosen spices. Slip in a small pat of butter or a splash of oil for moisture and flavor.
- Bag it right. Use a vacuum sealer or a zipper bag. For zipper bags, slowly lower the bag into the water to push out the air, then seal.
- Cook. Drop the sealed bag into the bath and clip it to the side. Make sure the chicken is fully submerged and not crowded.
- Optional chill. If you’re meal prepping, dunk the bagged chicken in an ice bath for 10 minutes after cooking, then refrigerate.
- Sear to finish. Pat the chicken totally dry. Heat a skillet until very hot with a slick of high-heat oil. Sear 45 to 60 seconds per side until golden. Add butter and herbs at the end if you like.
Little things matter. Dry chicken sears better. Cast iron or stainless pans hold heat best. Use a neutral oil with a high smoke point, like avocado or canola. If the chicken sticks, wait a moment. It’ll release as the crust forms. Keep the sear brief, because the meat is already cooked to temp.
Cooking a few breasts at once is easy here. Keep them in a single layer if you can, or add a few minutes if your bag is a little crowded. Meal prep fans, this method is your new friend. You can cook ahead and build a week of lunches. If you like cozy bowls, these leftovers are great in a broth base like this Cozy Crockpot Chicken Noodle Soup. It’s one of my favorite low-effort ways to stretch a batch.
How to store and reheat
Make it today, love it tomorrow
Let the cooked chicken cool in the sealed bag for 10 to 15 minutes, then refrigerate. If you already opened the bag to sear, store the chicken in an airtight container. It’ll keep well in the fridge for 3 to 4 days. For longer storage, freeze up to 3 months. I like to freeze it already sliced for fast lunches.
Reheating is easy. The best way is back in a water bath at 130 to 140 F for 20 to 30 minutes. That warms it through without drying. No circulator handy? Add a splash of broth to a skillet, cover, and heat gently until warm. Microwave works if you go low and slow. Use 50 percent power with a damp paper towel on top, checking every 30 seconds. Either way, a quick 10 second sear at the end brings the life back into the surface if you like a little crisp edge.
Leftovers are amazing in salads, tacos, wraps, and rice bowls. If you want more chicken inspiration for easy weeknights, peek at this bowl-friendly Chicken Taco Soup. The flavors play nicely with tender sliced chicken and a handful of toppings.
Common Questions
Do I need to brine first?
You don’t have to. Sous vide already keeps chicken juicy. If you love the flavor of a light brine, go for it, but keep it short and skip if you’re salting early.
Can I cook from frozen?
Yes. Add about 30 minutes to your usual time. Make sure the breasts aren’t stuck together in a huge clump, or separate them before cooking.
What if I don’t have a vacuum sealer?
Use a zipper bag and the water displacement trick. Lower the bag into the water to push out air, then seal. It works well for a sous vide chicken breast recipe.
Bone in or bone out?
Boneless is faster and easier. Bone in works, but you’ll need more time. I prefer boneless for consistent results and quick searing.
How many can I cook at once?
As many as you can lay flat in the bath. Give the bags a little space for water to circulate and you’re good.
Ready for tender chicken every single time
With this sous vide chicken breast recipe, you get juicy, reliable results that make dinner feel easy and a little special. Keep the water bath steady, season simply, and finish with a quick sear for that golden edge. If you want to see more smart tips, these guides helped me refine my routine: this detailed Sous Vide Chicken Breast Recipe (Perfect EVERY Time!), a helpful breakdown on time and temp from Sous Vide Chicken Breast Recipe: Juicy and Tender Every Time …, and a flavor-forward take like Garlic Herb Sous Vide Chicken Breast. You’ve got this, and I think you’ll love how simple and consistent this method feels once you try it. Tonight might be the night you retire dry chicken for good.
Perfect Sous Vide Chicken Breast
- Total Time: 100 minutes
- Yield: 4 servings
- Diet: Paleo
Description
This sous vide chicken breast recipe guarantees juicy and tender results every time, with simple seasoning and a quick sear for flavor.
Ingredients
- Chicken breasts
- Salt
- Olive oil or butter
- Black pepper
- Garlic powder
- Dried thyme
- Lemon zest (optional)
- Smoked paprika (optional)
- Chili powder (optional)
- Cumin (optional)
- Brown sugar (optional)
- Fresh herbs (optional)
Instructions
- Preheat the water bath to 145°F (63°C).
- Season the chicken with salt and your choice of spices.
- Add a small pat of butter or a drizzle of olive oil to the bag.
- Seal the chicken in a vacuum or zipper bag using the water displacement method.
- Place the sealed bag in the water bath and cook for 1 hour 30 minutes.
- After cooking, cool in an ice bath for 10 minutes if meal prepping.
- Pat the chicken dry and sear in a hot skillet with oil for 45 to 60 seconds per side until golden.
Notes
Use a neutral oil with a high smoke point for searing. Avoid very acidic marinades for long periods. Store cooked chicken in an airtight container in the refrigerator for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 100mg
