Sous Vide Chicken Breast Recipe

5 from 1 vote

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.

Prep Time5

Cook Time1 40

Total Time1 45

Course: Dinner

Cuisine: American

Servings: chicken breasts

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!

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.