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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.

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

Instructions

  1. Preheat the sous vide water bath to 145°F for juicy chicken or 150°F for a firmer texture.
  2. Pat the chicken breasts dry and season with garlic powder, paprika, salt, and black pepper.
  3. Place the chicken in a vacuum-sealed or zip-top bag with olive oil and optional herbs.
  4. Remove as much air as possible from the bag and seal tightly.
  5. Submerge the bag in the water bath and cook for 1 1/2 to 2 hours.
  6. Remove the chicken from the bag and pat dry thoroughly.
  7. For extra flavor and color, heat butter in a skillet over high heat and quickly sear the chicken for about 1 minute per side.
  8. 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

Find it online: https://thefamilycooking.com/sous-vide-chicken-breast/