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.
In my kitchen, chicken breast shows up in everything from weeknight dinners to meal prep lunches. This Sous Vide Chicken Breast is the easiest way I know to prep tender juicy chicken without a lot of effort.
The first few times I made this, I was blown away by how juicy and flavorful the chicken was and how perfectly it came out. No dry spots, no overcooked edges. Just perfectly seasoned chicken with a tender, melt-in-your-mouth texture that sous vide cooking nails like nothing else can.
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.
Simple Ingredients
Tips & Tricks for 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.
- 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.)
How to Make Sous Vide Chicken Breasts
Add sealed chicken to the water bath and cook for 2 hours.
Sous Vide Chicken Breast FAQs
What temperature do you cook sous vide chicken breast?
I like to cook mine at 145°F for 2 hours for serving with a quick sear.
That said, you've got options:
- 140°F for 1.5–4 hours gives you an ultra-tender result, but it's a little more delicate.
- 135°F is technically safe if held long enough, but some folks find the texture too soft.
- Prefer it firmer? You can go up to 150°F for 1–2 hours, but you'll start to lose that signature sous vide juiciness.
Is it safe to cook chicken breast below 165°F?
Yes, it's totally safe—thanks to sous vide's time + temperature magic. At 145°F for 2 hours, chicken is fully pasteurized and safe to eat, even though it's below the standard 165°F oven guideline. The longer cook time makes all the difference.
Can I sous vide chicken straight from frozen?
You sure can! Just add about 30–60 minutes to your cook time. Everything else stays the same.
Do I have to sear the chicken afterward?
Nope—but I usually do if I'm serving the chicken whole. A quick sear in a hot skillet gives you that golden-brown crust and a little extra flavor pop. If I'm dicing the chicken for something like a salad or casserole, I skip it.
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.
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!