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three-quarters view of 2 sliced sous vide chicken breasts on a white plate with a lemon slice.

Sous Vide Chicken Breast Recipe

Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 45 minutes
Servings: 2 chicken breasts
Calories: 297kcal
Author: Laurel Perry
Cooking chicken breast with the sous vide method is the best way to get juicy chicken for any meal!
Step-by-step photos can be seen below the recipe card.
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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 tablespoons unsalted butter (¼ stick)
  • 1 tablespoon 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
    2 raw seasoned chicken breasts on a wooden cutting board.
  • Place the chicken, lemon, thyme, and rosemary in a vacuum sealer bag and seal.
    2 lemon slices, 2 sprigs fresh thyme, 1 sprig fresh rosemary
    2 raw chicken breasts in a vacuum sealed bag with lemon slices and herbs.
  • Once preheated, add the bags to the water and let cook for 1½ hours.
    overhead view of a vacuum sealed bag filled with 2 raw chicken breasts, lemon slices, and herbs in a sous vide bath.
  • Remove the chicken from the bag and pat dry.
    2 cooked sous vide chicken breasts on a wooden cutting board.
  • 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. Serve and enjoy!
    2 tablespoons unsalted butter, 1 tablespoon olive oil
    2 cooked sous vide chicken breasts searing in a cast iron pan.

Video

Notes

  • Instead of using fresh herbs, you can season the chicken with ½ teaspoon Italian seasoning.
  • To make more, use another bag with up to 2 chicken breasts. Both bags can cook at the same time.
  • To ensure the chicken breasts cook evenly, do not overlap them in the bag.
  • If you don’t have a vacuum sealer, place the chicken breasts and aromatics in a ziplock bag. With the bag open, slowly submerge it into water. The pressure from the water will push out any air. Once the air is removed, seal the bag. You are now ready to sous vide!
  • Ensure the bag does not float during the sous vide process. If it does, unseal it, squeeze the air out (or vacuum seal again), and return to the water bath.
  • 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. Have a more similar texture to traditionally cooked chicken. 
Storage: Store sous vide chicken breasts in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1chicken breast | Calories: 297kcal | Carbohydrates: 2g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 715mg | Potassium: 453mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 437IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 1mg