Want juicy Sous Vide Chicken Breast every single time? Then you need to try cooking chicken breast with the sous vide method. It’s the easiest way to get meat that is soft, tender, and full of flavor without worrying about overcooking.
The best part is you don’t have to stand in the kitchen stressing this is a real “set it and forget it” style recipe. You just season your chicken, seal it in a bag, and let the machine do the work while you relax or get other things done.
By the end, you’ll have perfect golden chicken that looks and tastes amazing. Stay with me, and I’ll show you step by step how to do it right at home.
Details
4
10min
1hr 30min
1hr40min
Sous Vide + Quick Pan Sear
1Chicken breast
TOOLS FOR USING THIS RECIPE
- Sous Vide Machine(Immersion Circulator)
- Large Pot or Heat Save Container
- Zip Top Bags
- Clips or Weights
- Tongs
- Paper Towels
- Cast Iron or Heavy Pan
- Cooking Oil With High Smoke Points
- Sharp Knife and Cutting Board
Print
Ingredients
4 medium chicken breasts (boneless, skinless)
1–2 tablespoons neutral oil (canola, vegetable, or avocado oil)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika or spicy chicken rub (optional, for extra flavor)
Fresh herbs (optional: rosemary, thyme, parsley)
Step-by-Step Preparation – Sous Vide Chicken Breast
Step 1: Prepare the chicken
- Clean and trim the chicken breasts.
- Pat them dry with paper towels.
Step 2: Season the chicken
- Rub each chicken breast with a little oil.
- Sprinkle salt, pepper, garlic powder, onion powder, and paprika (or your favorite spices).
- Coat both sides well.
Step 3: Bag the chicken
- Place one chicken breast in each vacuum bag or zip-top bag.
- If using zip-top bags, use the water displacement method: slowly lower the bag into water to push the air out, then seal it.
Step 4: Set up the sous vide machine
- Fill a large pot or container with water.
- Attach the sous vide machine and set the temperature to 149°F (65°C).
- Let the water heat up.
Step 5: Cook the chicken
- Place the sealed chicken bags in the hot water.
- Make sure they are fully under water.
- Cook for 1 hour 30 minutes.
- (You can leave them up to 4 hours, but the texture may change.)
Step 6: Remove and dry
- Take the chicken out of the bags carefully.
- Pat them dry with paper towels (this helps with searing).
Step 7: Sear the chicken
- Heat a pan with a little oil until it is very hot.
- Place chicken breasts in the pan.
- Sear for about 1–2 minutes per side until golden brown.
- Don’t overcrowd the pan.
Step 8: Rest and serve
- Let the chicken rest for a few minutes.
- Slice and serve in salads, sandwiches, wraps, or enjoy as is.
10. Bonus Tip – Cleaning Bags
Reusable bag cleaning trick (soap + paper towel shake).
Nutrition Facts
4 servings per container
- Amount Per ServingCalories280
- % Daily Value *
- Total Fat
7g
11%
- Saturated Fat 1.5g 8%
- Cholesterol 145mg 49%
- Sodium 600mg 25%
- Total Carbohydrate
1g
1%
- Dietary Fiber 0g 0%
- Sugars 0g
- Protein 48g 96%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Conclusion:
At the end, sous vide chicken breast is simple, but it feels special. You don’t have to worry about dry or overcooked meat anymore. It comes out soft, juicy, and full of flavor every single time.
I still remember the first time I cut into one it almost surprised me how tender it was, like restaurant food made in my small kitchen.
And the best part? You just let the machine do the work while you relax. It’s not fancy cooking. It’s smart cooking. Try it once, and you might never go back to the old way again.
