Want the most moist, tender chicken ever? Our basic sous vide boneless chicken breast recipe will become your favorite way to cook chicken! Easy step-by-step recipe for the very best chicken breast ever!
Say adios to boring, bland and rubbery chicken breasts. The sous vide cooking method is your new best friend, yielding consistent results over traditional methods. Use perfectly cooked chicken for meal prep, chicken salad, stir fries and more.
Why You Will Love this Recipe
- Delicious – One of the perks of the sous vide method is allowing the seasonings to infuse into the chicken, making each bite as flavorful as possible!
- Consistent Results – This sous vide recipe makes perfectly cooked chicken breast every single time.
- Simple Steps – With just a few basic ingredients and
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
What is sous vide cooking?
Sous vide (SOO VEED) is a French term meaning ‘under vacuum.’ In this unique cooking method, the food is placed in a vacuum-sealed bag and cooked in a water bath at a precise temperature control, ensuring even doneness, regardless of your cooking skill level.
The beauty of sous vide cooking is that you cannot overcook something; once it reaches the cooked temperature all the way through, it will hold it until you are ready!
Recommended Tools
- You need an immersion circulator (aka sous vide cooker), vacuum seal bags (or resealable freezer baggies), and a large container or soup pot as a water bath. A vacuum sealer also helps but is not necessary.
Simple Ingredients for Sous Vide Chicken Breast
- Chicken | Use roughly 8-ounce boneless, skinless breasts, approximately 1 inch in thickness. See notes for how to cook a frozen chicken breast.
- Seasoning | Flavor with garlic powder, onion powder, and Italian seasoning.
- Oil | I like to use quality olive oil to make a golden crust while searing.
- Salt and pepper | Sprinkle on the classic seasonings, kosher salt and pepper to taste.
Get the full recipe in the recipe card below.
Fresh Tip
- If you happen upon some monster-sized chicken breasts like some I’ve seen, cut them in half horizontally (butterfly them) making two thinner cutlets, or pound with meat mallet until they are 1 inch thick.
- Or add 30 minutes of cooking time for every additional ½ inch of thickness.
How to Make Sous Vide Boneless Chicken Breast
Step 1 | Prepare the chicken
Pat the chicken breasts dry with a paper towel; your seasonings will stick and penetrate better if the chicken is dry. Season the chicken breasts on both sides with garlic powder, onion powder, Italian seasoning, salt, and pepper – or use your favorite poultry seasoning!
Tuck the chicken into a vacuum-seal bag, remove all the air, and seal. Or, use a resealable freezer plastic bag and the water displacement method to remove as much air as possible.
Fresh Tip
- Be sure to season well with salt; technically, salt is the only thing that will penetrate the chicken, bringing exceptional flavor to your chicken breast.
Water Displacement Method
Just seal the bag, leaving a small opening, and slowly lower it into the preheated water container. The water will push the air out as you lower the bag. When most of the air is removed, seal the remaining opening of the bag.
Step 2 | Sous vide
Using a sous vide machine, set the temperature to 149°F (65°C) setting and preheat the water. Once the water is preheated, place the sealed bag into the pot until fully submerged; if desired, clip it to the pot’s side to keep it away from the circulator. Cook the chicken for about one and a half hours in the water bath and up to 5 hours.
Fresh Tips
- The beauty of sous vide is if you need to run a quick errand or are working late, the water will stay at a consistent temperature, preventing your chicken from being overcooked.
Step 3 | Give it some color – a Quick Sear
Remove from the water bath and allow the chicken to rest at room temperature for 10 minutes or up to one hour. Open the sealed bag and remove the chicken breasts using tongs, reserving the juices if using in a sauce or over the chicken.
Pat the chicken dry with a paper towel as you heat a cast iron skillet over medium-high heat. Then, add oil or butter to the skillet and sear the chicken on both sides or until golden brown and crisp outside. A little sciency fun fact, browning is called the Maillard reaction.
Step 4 | If not using right away – chill in ice bath
If not using the chicken right away or cooking chicken in bulk (hello Costco chicken packs), remove from the hot water bath and immediately dunk into an ice water bath (fill a large bowl with ice cubes; add cold tap water until about half full, you want it cold, around 32° F, so don’t be shy with the ice.
Chill until completely cold, about 15 minutes. Once cooked and chilled, the chicken can be refrigerated for up to 10 days or frozen for up to 3 months.
Fresh Tips
- You do not need to bring the meat to room temperature before cooking it sous vide.
- You can use freezer ziplock bag for sous vide. Be sure they are food-safe and can handle higher temperatures; most freezer baggies are BPA-free.
- Use a meat thermometer to check the internal temperature of the chicken before slicing and serving. According to food safety experts, 165°F is the suggested minimum temperature.
It’s time to branch out of your comfort zone. You need to try more sous vide recipes; like this Sous Vide Boneless Ribeye Steak, this Sous Vide Salmon and this Sous Vide London Broil.
Variations & Substitutions
- Citrus Sous Vide Chicken: Add lime or lemon slices to the bag for a bright citrus flavor.
- Fresh Onions: Finely mince fresh onions or shallots for a more authentic onion flavor if preferred.
- Homemade Italian Seasoning: If you don’t have Italian seasoning, it’s easy to make! Combine equal parts dried thyme, rosemary, and oregano. Or use fresh herbs for a fresher taste!
- Oil Alternatives: I prefer olive oil to sear the chicken, but you can use vegetable oil, ghee, or regular butter.
Can I use chicken thighs instead?
Yes, using the same method and temperature described above, but cook in the water bath for 1 ½ hours (or up to 6 hours), or 2 hours (or up to 7 hours) for bone-in thighs.
How about bone-in skin-on chicken breasts?
Bone-in, skin-on chicken breasts cooked in 145º F (62.78° C) water bath will need to cook for one and a half to four hours, the chicken will be cooked precisely at 1 ½ hours and will hold up to 4 hours.
Can I use frozen chicken breasts?
Yes, while the results will be better and more tender using thawed chicken breasts, you can go straight from freezer to water bath. Make sure the bag of your chicken is sealed and has no holes; if you suspect any, transfer the frozen breast to a vacuum-sealed baggie. You may need to adjust your time by 20 minutes or so to account for temperature loss when adding the frozen chicken to the sous vide water bath.
Storage Tips
Refrigerate – Store leftovers in an airtight container in the fridge for up to four days. Ensure the meat is completely cooled before storing it. Or keep it in the original bag, and dip in an ice bath until completely chilled and refrigerate up to 10 days.
Make-Ahead Instructions – Sous vide is great for meal prep. Then you can freeze the chicken because you can sous vide right from frozen!
Best Way to Reheat Sous Vide Chicken
To reheat chicken cooked using the sous-vide technique is as simple as placing the food back in the water bath to heat up to the correct temperature. If you are bulk cooking, keep the meat in the vacuum bag after it is chilled and refrigerated.
Place in preheated water bath at 144° F (62° C) for approximately half the original cook time. If you reheat using another method; like oven, stovetop or grill – the food will continue to cook rather than reheat. Sear in a hot pan afterward for a beautifully golden and crispy finish.
Frequently Asked Questions
Cooking at an exact temperature guarantees precise results without the guesswork. That is the beauty of sous vide!
Slow cooking at a low temperature allows the cooking method to produce tender results without overcooking.
You remove the air from the bag to keep it from floating in the water bath, promoting even cooking. If necessary, weight the bag or use a bowl to keep the protein submerged in the water bath.
Sure! This is an excellent recipe for meal prep. Cook in batches and store in airtight containers in the fridge, then sear before serving.
What to serve with Sous Vide Chicken Breasts
Best Side Dishes for Chicken Breast in Sous Vide
Serve this delicious chicken with bright Cilantro Lime Rice and Roasted Brussels Sprouts with Honey Balsamic Glaze. You can also serve it over a refreshing salad, like this Italian Chopped Salad, or swap out the fried chicken in this Chicken Cobb Salad.
Cilantro Lime Rice {A Chipotle Copycat}
Copycat Chipotle Cilantro Lime rice is sassy, citrus-y with a wonderful hint of cilantro, perfect to add to your taco Tuesday or any other meal! I could make this every night and my boys would sign me
Best Easy Italian Chopped Salad Recipe
Loaded Italian chopped salad with fresh veggies, salami, provolone, kalamata olives, and homemade Italian vinaigrette. A light and delicious meal that will make you love salads!
Roasted Brussels Sprouts with Honey Balsamic Glaze
Roasted Brussels Sprouts with Honey Balsamic Glaze has a secret to the perfect crispy, roasted leaves, then drizzled with a warm honey balsamic glaze.
Best desserts to serve with chicken breast
Top off your meal with one of these favorite dessert recipes; like our award winning key lime pie, or these easy Crumbl chocolate chip cookies and this easy chocolate ice cream.
The Best Key Lime Pie Recipe (Award-Winning)
Describe your BEST Key Lime Pie…is it citrusy, sweet-tart, creamy — with the perfect sweet to-pucker ratio; light and easy with a crisp not-to-sweet graham cracker crust? Look no further…you found it!
Best Copycat Crumbl Chocolate Chip Cookie Recipe
This classic Crumbl chocolate chip cookie recipe is a perfect copycat of the real thing. Packed with milk chocolate chips, this no-chill copycat Crumbl cookie recipe will become a family favorite. Learn how to make these incredibly popular cookies right at home!
Easy Homemade Chocolate Ice Cream Recipe (no eggs)
Five ingredients — that's it, just five simple and basic ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream, no eggs! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream.
More Easy Entrees
- Instant Pot Whole Chicken
- Copycat Chipotle Chicken Burrito Bowl Recipe
- Easy Instant Pot Carnitas (Crockpot & Oven too)
- Air Fryer Halibut Recipe with Lemon Butter Sauce
- Best Roasted Air Fryer Turkey Breast Recipe (Boneless or Bone-In)
Make sure your meat is completely submerged in the hot water bath.
I hope you loved these sous vide chicken breasts — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!
Ingredients
- 2-4 8 ounce boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil or favorite oil or butter
- Kosher salt try different types of salt as well
- Black pepper
Instructions
Preheat water bath
- Fill a large pot or container with warm water, making sure the water is up to the water line on the sous vide machine. Set sous vide to 149°F (65°C) and start.
- Season both sides of the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper to taste.
- Place the seasoned chicken breasts in a resealable plastic bag or vacuum-seal bag.
- For the water displacement method: Partially seal the bag, leaving a small opening. Slowly lower the bag into a water container, allowing the water to push out the air. Once all of the air is out, seal the bag completely.
- Place the sealed bag in the pot, ensuring the chicken is fully submerged. Cook the chicken breasts in the sous vide water bath for 1 hour and 30 minutes or up to 4 hours.
- Remove the bag with tongs and allow it to rest for 10 minutes before opening. Remove cooked chicken from the bag and pat dry with paper towels.
- Heat a cast iron skillet over medium-high heat and then add oil. Give the boneless chicken breasts a quick sear on both sides for approximately 1-2 minutes per side or until golden-brown.
- Remove to plate and allow to rest 5 minutes, then slice each perfectly cooked chicken breast and serve them immediately with a side of sautéed vegetables, a simple salad, or over a bed of cooked quinoa or rice.
Notes
For meal prep – chill in an ice bath
If not using the chicken right away or cooking chicken in bulk (hello Costco chicken packs), remove from the hot water bath and immediately dunk into an ice water bath (fill a large bowl with ice cubes; add cold tap water until about half full, you want it cold, around 32° F, so don’t be shy with the ice. Chill until completely cold, about 15 minutes. Once cooked and chilled, the chicken can be refrigerated for up to 10 days or frozen for up to 3 months.Can I use chicken thighs instead?
Yes, using the same method and temperature described above, but cook in the water bath for 1 ½ hours (or up to 6 hours), or 2 hours (or up to 7 hours) for bone-in thighs.How about bone-in skin-on chicken breasts?
Bone-in, skin-on chicken breasts cooked in 145º F (62.78° C) water bath will need to cook for one and a half to four hours; the chicken will be cooked precisely at 1 ½-2 hours hours and will hold up to 4 hours.Can I use frozen chicken breasts?
Yes, while the results will be better and more tender using thawed chicken breasts, you can go straight from freezer to water bath. Make sure the bag of your chicken is sealed and has no holes; if you suspect any, transfer the frozen breast to a vacuum-sealed baggie. You may need to adjust your time by 20 minutes or so to account for temperature loss when adding the frozen chicken to the sous vide water bath.Storage Tips
Refrigerate – Store leftovers in an airtight container in the fridge for up to four days. Ensure the meat is completely cooled before storing it. Or keep it in the original bag, and dip in an ice bath until completely chilled and refrigerate up to 10 days. Make-Ahead Instructions – Sous vide is great for meal prep. Then you can freeze the chicken because you can sous vide right from frozen!Best Way to Reheat Sous Vide Chicken
To reheat chicken cooked using the sous-vide technique is as simple as placing the food back in the water bath to heat up to the correct temperature. If you are bulk cooking, keep the meat in the vacuum bag after it is chilled and refrigerated. Place in a preheated water bath at 144° F (62° C) for approximately half the original cook time. If you reheat using another method; like oven, stovetop or grill – the food will continue to cook rather than reheat. Sear in a hot pan afterward for a beautifully golden and crispy finish.Nutrition
Beth
This chicken looks so good. I love using sous vide to cook, and I can’t believe more people don’t do it. This looks great!
Thank you Beth! So very glad you loved it! And I’m with you, I cannot believe it took me so long to start sous vide’ing.
TAYLER ROSS
I’ll never make chicken another way again! It was perfectly juicy and so easy to make.
YES!! I feel the exact same way!
Cathleen
I love that you have an option for making it with frozen chicken, because I never plan ahead haha. Thanks so much for sharing this recipe 🙂
Right? Me too!!