Juicy and tender sous vide chicken breast sliced on a plate

Tender Sous Vide Chicken Breast: Juicy Perfection Every Time

Name: Tender Sous Vide Chicken Breast: Juicy Perfection Every Time
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: American
Ingredients: 4 piece Chicken breast (skinless, boneless) - look for fresh, plump breasts with no discoloration or odor; 1 tsp Salt (preferably sea salt or kosher salt); 0.5 tsp Black pepper (freshly ground for best flavor); 2 tbsp Olive oil or unsalted butter (optional, for sealing or finishing); 2-3 sprig Fresh herbs (e.g., thyme or rosemary) - optional, for flavor

Home Page / Sous Vide Cooking Recipes / Sous Vide Chicken Cooking Guide

easy

1 hour

Nutritional value per serving

Calories210kcal

Carbs0gram

Fat3gram

Protein40gram

Ingredients

Quantity

Chicken breast (skinless, boneless) - look for fresh, plump breasts with no discoloration or odor4 piece
Salt (preferably sea salt or kosher salt)1 tsp
Black pepper (freshly ground for best flavor)0.5 tsp
Olive oil or unsalted butter (optional, for sealing or finishing)2 tbsp
Fresh herbs (e.g., thyme or rosemary) - optional, for flavor2-3 sprig

This recipe guides you through making tender and juicy sous vide chicken breast that is perfectly cooked every time. Using the sous vide method ensures your chicken breasts retain moisture and achieve a consistent texture without drying out. The total cost of ingredients is approximately $10 USD (€9, £8, ₹750) for 4 servings. Each serving contains around 210 kcal. This recipe is suitable for a gluten-free and low-fat diet. The cooking complexity is easy, and the total time is about 1 hour (including prep).

Preparation instructions

Preheat Sous Vide Water Bath

1Fill your sous vide water bath or large pot with water and set the temperature to 65°C (149°F). This temperature ensures fully cooked, tender chicken breast that is safe to eat.

Prepare the Chicken Breasts

2Season the chicken breasts evenly with salt and freshly ground black pepper. Optionally, add fresh herbs on top of the breast for extra aroma and flavor.

Seal the Chicken in Vacuum Bags

3Place each chicken breast into a separate vacuum-seal bag or a high-quality zip-lock bag. Add a little olive oil or a small pat of butter into each bag. Remove as much air as possible from the bag using a vacuum sealer or by using the water displacement method with the zip-lock bag (slowly lower the bag into the water to push air out before sealing). Proper sealing prevents water infiltration and keeps flavor locked in.

Cook Sous Vide

4Submerge the sealed bags fully in the water bath. Cook for 1 hour. Chicken breast can be safely held at this temperature for 1 to 2 hours; do not exceed 4 hours to maintain best texture. Cooking at this temperature ensures pasteurization and food safety.

Finish and Serve

5After cooking, remove the chicken breasts from the bags. Pat dry gently with paper towels. For a golden finish, quickly sear the chicken breasts in a hot skillet with a little olive oil or butter for 30-60 seconds per side. This step is optional but adds a delicious crust and aroma.

Cooking Tips

1Use fresh, high-quality chicken breasts for the best flavor and texture.

2Avoid cross-contamination by using separate utensils and surfaces for raw and cooked chicken.

3Ensure the bags are fully sealed with no leaks to prevent water from entering and diluting flavors.

4If you don't have a vacuum sealer, the water displacement method with zip-lock bags works well.

5Do not exceed 4 hours cooking time at 65°C to avoid overly soft or mushy texture.

6Always check the internal temperature with a probe thermometer when cooking other cuts to ensure safety: chicken should reach at least 74°C (165°F) if cooked conventionally.

Equipment Needed

Sous vide immersion circulator or sous vide machine
Large pot or container for water bath
Vacuum sealer or high-quality zip-lock bags
Tongs
Skillet (optional for searing)
Paper towels

Shopping List

[ ] 4 skinless, boneless chicken breasts (~$8) - Choose fresh, plump pieces with no discoloration.
[ ] Sea salt (~$0.50) - Use good quality salt for better flavor.
[ ] Ground black pepper (~$0.50) - Freshly ground is best.
[ ] Olive oil or unsalted butter (~$1) - For sealing and optional searing.
[ ] Fresh herbs like thyme or rosemary (~$1) - Optional, adds great aroma and taste.

FAQ

What if I don’t have a sous vide machine?

Without a sous vide machine, it’s difficult to maintain the precise temperature needed. You can try using a pot with a thermometer and adjust the heat manually but it requires constant attention and may not be as reliable.

How do I know the chicken is fully cooked and safe to eat?

The recommended sous vide temperature of 65°C held for 1 hour pasteurizes the chicken, making it safe. Always ensure your sous vide device maintains an accurate temperature throughout cooking.