Why You’ll Love This Recipe

Perfectly juicy and tender chicken every time
Precise cooking prevents dry chicken
Easy meal prep option
Great for salads, sandwiches, or main dishes
Simple seasoning with versatile flavor
Foolproof cooking method
High in protein and satisfying

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
Fresh thyme or rosemary optional
1 tablespoon butter optional for searing

Directions

Preheat the sous vide water bath to 145°F for juicy chicken or 150°F for a firmer texture.
Pat the chicken breasts dry and season with garlic powder, paprika, salt, and black pepper.
Place the chicken in a vacuum-sealed or zip-top bag with olive oil and optional herbs.
Remove as much air as possible from the bag and seal tightly.
Submerge the bag in the water bath and cook for 1 1/2 to 2 hours.
Remove the chicken from the bag and pat dry thoroughly.
For extra flavor and color, heat butter in a skillet over high heat and quickly sear the chicken for about 1 minute per side.
Let the chicken rest briefly before slicing and serving.

Servings and timing

Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Variations

Lemon Herb Chicken: Add lemon slices and fresh herbs to the bag.
Spicy Version: Use Cajun seasoning or chili powder.
Garlic Butter Style: Sear with garlic butter after sous vide cooking.
Italian Seasoning: Add oregano, basil, and thyme for Mediterranean flavor.
Honey Mustard Chicken: Add honey mustard marinade before sealing.

Storage/Reheating

Store cooked sous vide chicken breasts in an airtight container in the refrigerator for up to 4 days.

To reheat, place the sealed chicken back into warm water at about 140°F until heated through, or warm gently in a skillet.

Sous vide chicken also freezes very well for up to 2 months.

FAQs

What does sous vide mean?

Sous vide is a cooking method where food is sealed in a bag and cooked in temperature-controlled water.

Why is sous vide chicken so juicy?

The precise low-temperature cooking prevents moisture loss and overcooking.

Do I need a vacuum sealer?

No, a zip-top bag using the water displacement method also works.

Is sous vide chicken safe?

Yes, when cooked at the proper temperature and time guidelines.

Can I cook frozen chicken sous vide?

Yes, simply add extra cooking time.

Why sear the chicken afterward?

Searing adds color, texture, and additional flavor.

What temperature is best?

145°F creates juicy tender chicken, while 150°F gives a firmer texture.

Can I meal prep with sous vide chicken?

Yes, it’s excellent for meal prep because it reheats very well.

What sides pair well with sous vide chicken?

Rice, roasted vegetables, salads, pasta, and potatoes all pair nicely.

Can I use chicken thighs?

Yes, chicken thighs also work wonderfully with sous vide cooking.

Conclusion

Sous Vide Chicken Breast is a simple and reliable way to achieve perfectly tender and juicy chicken every time. With precise cooking temperatures and easy preparation, this method delivers flavorful results ideal for meal prep or elegant dinners alike. Whether served on its own or added to your favorite dishes, sous vide chicken is a versatile recipe worth mastering.

Sous Vide Chicken Breast

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Sous Vide Chicken Breast is a foolproof method for creating perfectly juicy and tender chicken with precise temperature-controlled cooking. Ideal for meal prep, salads, sandwiches, or elegant dinners, this recipe delivers flavorful and moist chicken every time.

Author: Laura
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Yield: 2 servings
Category: Main Course
Method: Sous Vide
Cuisine: American
Diet: Low Fat

Ingredients

2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
Fresh thyme or rosemary, optional
1 tablespoon butter, optional for searing

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Instructions

Preheat the sous vide water bath to 145°F for juicy chicken or 150°F for a firmer texture.
Pat the chicken breasts dry and season with garlic powder, paprika, salt, and black pepper.
Place the chicken in a vacuum-sealed or zip-top bag with olive oil and optional herbs.
Remove as much air as possible from the bag and seal tightly.
Submerge the bag in the water bath and cook for 1 1/2 to 2 hours.
Remove the chicken from the bag and pat dry thoroughly.
For extra flavor and color, heat butter in a skillet over high heat and quickly sear the chicken for about 1 minute per side.
Let the chicken rest briefly before slicing and serving.

Notes

Use a zip-top bag with the water displacement method if you do not have a vacuum sealer.
145°F creates extra juicy chicken, while 150°F gives a firmer texture.
Searing after sous vide cooking adds color and enhances flavor.
Cooked chicken can be refrigerated for up to 4 days or frozen for up to 2 months.
Great for meal prep, salads, sandwiches, pasta, or rice bowls.

Nutrition

Serving Size: 1 chicken breast
Calories: 260 kcal
Sugar: 0 g
Sodium: 320 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 2 g
Fiber: 0 g
Protein: 36 g
Cholesterol: 110 mg