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 best chicken breast ever!
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 bathwill 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.