Sous vide chicken breast is one of my favorite meal prep tricks. You set the temperature, walk away, and come back to juicy, tender chicken. A quick toss with Italian herbs and garlic adds flavor, while the water bath handles everything else. Pile it on top of roasted veggies and pasta for dinner, or slice it up for salads and sandwiches that are just as good the next day.
Got a new sous vide? Start here. Sous vide chicken breast is the easiest win you'll get from that machine. Chicken breast shows up in my kitchen all the time. On Sundays, I use this recipe to cook chicken cubes for that night's pasta casserole and chicken breasts for meal prep that week.
Whether it is cubed chicken in the sous vid or whole breasts, the time and temperature is the same. (145°F for 2 hours) Then I sear it in a hot cast iron skillet, or more often, on my Blackstone Griddle.
The first time I did this, my oldest son, who is all about his protein goals, commented that I’d worked some magic with chicken breast. It has been his lunch almost every day since.
Serve it up with Sous Vide Corn on the Cob,Sous Vide Carrots, Crockpot Cheesy Potatoes, or my creamy Sous Vide Mashed Potatoes for an easy, hands-off dinner that feels way fancier than it is.
Things I've Learned Making Sous Vide Chicken Breast
- Don't skip the rest time: Letting the chicken rest after sous vide cooking helps juices redistribute and keeps it tender.
- Dry thoroughly before searing: Pat the chicken dry with paper towels to blot away the moisture and get a better crust when searing.
- It's fine to play with the Seasonings: Feel free to adjust the flavor to mix things up. Try adding 2 tablespoons of extra virgin olive oil or butter, lemon slices, and a few sprigs of rosemary or other fresh herbs.
- Sear hot and fast: Use a high-heat oil and don't overcrowd the pan—2 minutes per side is all you need. (Remember, it is already cooked through.)
The Tools I Recommend
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- Sous vide machine or Instant Pot with sous vide function (I loved my Breville sous vide, but it died less than two years in. I switched to the one I linked here and couldn't be happier.)
- Large pot or sous vide container
- I recently tried these sous vide bags because they are very economical. I'm thrilled with them!
- Vacuum sealer or large plastic bags to use the water displacement method.
How to Sous Vide Chicken Breast
To Sear or Not
I almost always sear the chicken after I sous vide it. It boosts the flavor and makes it look better on the plate. If you are putting it in a casserole or using it to make chicken salad, you can skip it. I recommend you sear it because the few minutes it takes is worth it. (My favorite way to do this lately is outdoors on my Blackstone or Ninja FlexFlame griddles.)
Sous Vide Chicken Breast Meal Prep
This is honestly my favorite weeknight hack.
You can cook multiple batches of chicken ahead of time. Put it straight from the water bath into an ice bath, and then put the bag (still sealed) in the fridge. It will keep for about 4 days, and it's ready to add to a casserole, soup, or salad.
Making dark meat too? My Sous Vide Chicken Thighs will cook in the same water bath.
How Long to Sous Vide Chicken Breast (Time and Temp)
This is one thing I love about cooking sous vide. You pick the texture you want, set the temperature, and it comes out perfectly every time.
I cook mine at 145°F for 2 hours. After a quick sear, I think it is perfect. I also cooked cubed chicken for casseroles and salads this way.
Here’s some options so you can dial it in to your taste.
| Temperature | Texture | Time |
| 140°F | Ultra-tender, soft, very juicy | 1.5 to 4 hours |
| 145°F (my pick) | Juicy and tender, classic | 2 hours |
| 150°F | Firmer, more traditional bite | 1 to 2 hours |
A few things to know.
Below 145°F the texture turns more delicate. It’s not for everyone. Above 150°F, I find that you lose the juiciness that makes sous vide chicken so great. If you have extra large chicken breasts, make sure you go towards the longer time.
Sous Vide Chicken from Frozen
One of my favorite shortcuts is cooking frozen chicken in the sous vide. It's perfect for those nights I forget to take something out.
You can season and seal the chicken before it goes into the freezer if you are planning ahead. Alternatively, you can season and seal already frozen chicken and cook it immediately.
Cook at the same 145°F, adding 45 minutes to the time. Everything else stays the same.
Sous Vide Chicken Breast FAQs
Is it safe to cook chicken breast below 165°F?
Yes. 165°F is the temperature at which chicken is safe instantly. At lower temperatures, it gets there with time. Holding chicken at 145°F for 2 hours pasteurizes it, which is why I don't shorten the cook time. Is sous vide chicken at 150 safe? Yes, and it gets there faster, so 1 to 2 hours works.
Can you overcook chicken in a sous vide?
Technically, it won't overcook in the traditional sense (no rubbery disaster here), but if you leave it in too long—like 5+ hours—the texture can get a little too soft or mushy. I stick to the 2-hour mark for a reason.
Why is my sous vide chicken rubbery?
Usually it's the sear. The chicken is already cooked when it comes out of the bag, so every extra minute in the skillet tightens it up. Pat it completely dry, get the pan hot, and keep it to 2 minutes per side.
Is it OK to refrigerate and reheat sous vide chicken later?
Yes! Chill it in an ice bath, store it in the fridge (still sealed), and reheat it in the sous vide at the same temp until warmed through. It takes a bit of time, but it tastes just like freshly cooked.
Why does the chicken still look a little pink? Is it done?
Sous vide chicken often has a slightly pink hue, even when it's fully cooked and safe. That's just science doing its thing—trust your thermometer, not your eyes.
Juicy and Tender Sous Vide Chicken Breast
Ingredients
- 2 ½ pounds boneless skinless chicken breast
- 2 ½ teaspoons sea salt
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 3 tablespoons avocado oil optional
Instructions
- Pat the chicken dry. In a small dish combine the salt, Italian seasoning, garlic powder, and pepper. Spread evenly over the chicken, and transfer the chicken to a vacuum sealer bag.
- Seal. Alternatively, you can use a zip lock bag and the water displacement method.
- Let sit at room temperature for an hour, or refrigerate overnight.
- Preheat a sous vide machine to 145°F. Add the sealed chicken and cook for 2 hours.
- Remove from the sous vide bag, and let rest for 10 minutes or up to an hour.
Searing (optional)
- Preheat the oil to medium high heat in a large skillet. Sear for 2 minutes per side, until brown.
Beth says
Great starter recipe! You cannot get this with grilled chicken. You can easily add other items while pan searing, We love sun-dried tomatoes, and onions sauteed then sear the chicken in it. The flavor is incredible!