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I can’t get enough of this Sous Vide Chicken Breast—it’s seriously the easiest way I’ve found to get chicken that turns out juicy and tender every single time. I usually keep the flavors simple with lemon, thyme, and rosemary, and it never disappoints. I love serving it up as a healthy dinner that still feels special. If you haven’t tried cooking sous vide yet, trust me—it’s a total game-changer, and I swear the chicken always comes out perfect.
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Pin ItEasy Sous Vide Chicken Recipe
I still can’t get over how foolproof the sous vide method is—it cooks chicken breasts to the perfect temperature every single time. By sealing them up and cooking them gently in warm water, I never have to worry about overcooked, dry chicken again.
One of my favorite parts about this recipe is how flexible it is. I can swap in whatever seasonings I’m craving or just use whatever I have on hand. Most of the time, I like to give the chicken a quick sear at the end for that golden, crispy finish—but honestly, it’s just as delicious straight out of the sous vide.
Tips for Beginners
- Switch up the fresh herbs. Season the chicken with ½ tsp Italian seasoning instead.
- Make more. Use another bag with up to 2 chicken breasts and cook both at the same time.
- Use a Ziplock bag. If you don’t have a vacuum sealer, place the chicken breasts and aromatics in the Ziplock bag. With the bag open, slowly submerge it in water to let the pressure from the water push out the air. Once the air is removed, seal the bag.
- Don’t let the bag float. If it does, unseal it, squeeze the air out (or vacuum seal again), and return to the water bath.
- Using frozen chicken? Cook for an additional 30-60 minutes.
Sous Vide Chicken Breast Recipe
Equipment
- Sous Vide (Immersion Circulator)
Ingredients
- 2 boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper to taste
- 2 lemon slices
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary or more thyme
- 2 tbsp unsalted butter (¼ stick)
- 1 tbsp olive oil
Instructions
- Fill a large pot or sous vide tank with water. Attach the sous vide machine and set it to 145°F. Pat the chicken dry and season both sides generously with salt and pepper.2 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
- Place the chicken, lemon, thyme, and rosemary in a vacuum sealer bag and seal. To ensure the chicken breasts cook evenly, do not overlap them in the bag.2 lemon slices, 2 sprigs fresh thyme, 1 sprig fresh rosemary
- Once preheated, add the bags to the water and let them cook for 1½ hours. If using a large pot, monitor the temperature of the water to ensure it never dips below 145°F.
- Remove the chicken from the bag and pat dry.
- Heat a skillet over medium high heat. Add the oil and butter to the pan. Once melted, add in the chicken and cook on both sides until golden.2 tbsp unsalted butter, 1 tbsp olive oil
- Serve and enjoy!
Becky’s Tips
- Because we are cooking chicken at a low temperature, it may remain slightly pink in the middle. As long as it is fork-tender and has been cooked for at least an hour, it is cooked through and safe to consume.
- Sous Vide Temperature Guide
- 145°F: Soft, juicy, firm chicken breasts.
- 150°F: Juicy, tender, and slightly stringy chicken breasts.
- 160°F: Less juicy but still tender chicken breasts, similar texture to traditionally cooked chicken.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sous Vide Chicken Breast Step by Step
Season the chicken: Fill a large pot or sous vide tank with water and attach the sous vide machine, setting it to 145°F. Pat down 2 boneless, skinless chicken breasts and season both sides generously with kosher salt and ground black pepper.
Seal the chicken: Place the chicken, 2 lemon slices, 2 sprigs of fresh thyme, and 1 sprig of fresh rosemary in a vacuum sealer or Ziplock bag and seal.
Cook the chicken: Once the water is preheated, add the bags and let them cook for 1½ hours.
Pat the chicken dry: Remove the chicken from the bag and pat them dry.
Sear the chicken: Heat a skillet over medium-high heat with 1 tbsp of olive oil and 2 tbsp of unsalted butter. Once the butter is melted, add the chicken and cook on both sides until golden.
Serve: Serve and enjoy!
Variations on Sous Vide Chicken Breasts
There are so many easy ways to change up this simple chicken breast recipe. A dry rub or a marinade can add so much flavor!
Dry Rub Options:
- Simple chicken seasoning
- Spicy Creole seasoning
- Blackened seasoning
- Get a Mexican twist with Taco seasoning or fajita seasoning
- Mediterranean flair with Italian seasoning or herbs de Provence
Marinade Options:
- Get a classic BBQ flavor with barbecue sauce
- Go simple and tangy with honey mustard
- Keep it simple with Italian dressing
- A more robust flavor with pesto or chimichurri
How to Store
Store leftover sous vide chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat in a 140°F sous vide bath for about 1 hour.
Freeze sous vide boneless chicken breast in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. This is one of my favorite ways to cook chicken for meal prep, so make extra and store it for months to come!
Serving Suggestions
I like serving this sous vide chicken as a topper for a Caesar salad or a green goddess salad, but it also works with a Cobb salad or Italian salad. I’ll often add it to chicken Alfredo or pesto mac and cheese for a more filling entrée, or pair it with simple sides, like easy Instant Pot rice or baked potatoes.
