I used to overcook chicken breast constantly until I discovered how to sous vide chicken. Using the sous vide method means I can cook marinated chicken breasts gently in a temperature-controlled water bath, locking in moisture and flavor without the risk of drying them out. Now, sous vide chicken breast is my go-to for juicy, evenly cooked results every time.
Marinated Sous Vide Boneless Chicken Breasts
Unlike a traditional oven where temperatures are constantly climbing, a sous vide water bath stays at one precise, controlled temperature throughout entire the cook time. This ensures edge-to-edge perfection, meaning the chicken is just as juicy and tender at the center as it is on the surface. Best of all, it is virtually impossible to overcook! Even if I get distracted for an extra 30 minutes, the chicken stays at my set temperature without drying out.
The first time I tried sous vide chicken breast, I couldn’t believe how tender and flavorful it was. It tasted like something from a high-end restaurant! After testing a few different marinade combos and cooking times, I finally nailed down what I think is the best sous vide chicken method for home cooks. I also add a quick sear at the end for that golden, crispy finish that makes it extra delicious. Whether you’re slicing it over a salad or serving it with pasta, this juicy chicken breast is great for healthy dinners and meal prep.
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No Vacuum Sealer? No Problem!
Not everyone has a vacuum sealer, and that’s okay! I often use a resealable freezer bag and the water displacement method to remove the air before sealing. Just slowly lower the bag with the chicken into a pot of water, letting the pressure push the air out, then seal it shut. It’s simple, reliable, and works perfectly for sous vide chicken breast.
Temperature and Time
Sous vide cooking is a unique method, which means the temperature requirements for this recipe are a little different than usual. 145-160°F is lower than the USDA’s recommended 165°F. However, in sous vide cooking, safety is a combination of temperature and time. By holding the chicken at 145°F for at least 9 minutes (which happens naturally during a 1-hour cook), it becomes just as safe to eat as chicken cooked to 165°F instantly!
| Preferred Texture | Temperature | Pasteurization Time | Min. Cooking Time |
|---|---|---|---|
| Tender, plump | 145°F | 9.2 minutes | 1 hour |
| Firm, but moist | 150°F | 2.8 minutes | 1 hour |
| Traditional; firm and opaque | 160°F | 14.8 seconds | 1 hour |
For the best results, cook your boneless chicken breast for 1-4 hours. While 1 hour is the minimum for most thicknesses, leaving it in for up to 4 hours won’t overcook it!
Sous Vide Chicken Breast Recipe
Equipment
- Sous Vide Cooker
- Dutch Oven or Large Pot
- Vacuum Sealable Bag or Gallon Zip-Top Bag
Ingredients
- 1 pound boneless, skinless chicken breasts
For the Marinade:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice (from ½ lemon)
- ½ tablespoon honey
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ teaspoon Italian seasoning
- 1 clove garlic (minced)
For Searing:
- ½ tablespoon olive oil
- ½ tablespoon unsalted butter
Instructions
- Place the sous vide cooker in a Dutch oven or large pot and fill it with water to the fill line. Turn the machine on and set it to 160°F. Let the water come to temperature while you prepare the chicken.
- To a small bowl, add the olive oil, lemon juice, honey, salt, pepper, Italian seasoning, and minced garlic clove. Whisk until well combined.1 tablespoon olive oil, 1 tablespoon lemon juice, ½ tablespoon honey, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¾ teaspoon Italian seasoning, 1 clove garlic
- Add the prepared marinade to a gallon-size zip-top bag, then add the chicken breasts. Seal the bag, making sure you get as much air out as possible. Move the chicken around so everything is evenly coated with the marinade. Place in the refrigerator until the sous vide is ready.1 pound boneless, skinless chicken breasts
- Once the water has reached 160°F, place the sealed bag of marinated chicken breast in the pot, and let cook for 1 hour.
- Once the chicken is ready, remove from bag and place on a plate or baking sheet.
- In a cast iron skillet, heat up ½ tablespoon each of butter and olive oil over medium to medium-high heat.½ tablespoon olive oil, ½ tablespoon unsalted butter
- Once the butter has melted, place the chicken breast in the skillet and sear on each side for 3-5 minutes, or until golden brown.
- Remove and serve immediately.
Notes
- This recipe is easily doubled or tripled. Up to 2 pounds of chicken breast can fit in a 1-gallon zip-top bag, and be cooked at the same time.
- Marinate the chicken overnight in the refrigerator for even more flavor.
- It is possible to make this recipe without a sous vide setup if you have a large enough pot and an instant-read thermometer. You’ll need to continuously monitor the temperature of the water throughout the cooking time to ensure it never dips below 160°F.
- If there is trapped air in the bag, it may float. Clip the bag to the side of the pot or weigh it down with a heavy spoon or small ceramic plate to ensure the chicken stays fully submerged.
- You can sous vide chicken directly from frozen. No need to defrost it first, simply add an extra 30-60 minutes to the sous vide time.
- Because we are cooking this chicken at a lower 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.
- Searing is optional, but adds a nice finished texture. Once the chicken has cooked in the sous vide for 1 hour at 160°F, it is ready to eat. Enjoy whichever way you prefer.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Sous Vide Chicken Marinade
For this recipe, I created a simple yet flavorful sous vide chicken marinade that enhances the natural tenderness of the chicken without overpowering it. The base is olive oil, which helps carry the flavor and keeps the chicken moist during cooking. Lemon juice adds brightness and acidity, which balances the richness of the olive oil and tenderizes the meat slightly. Honey brings a subtle sweetness that caramelizes beautifully during the sear, giving the chicken a lightly golden crust. Italian seasoning and garlic add that classic herbaceous, savory flavor that makes this juicy chicken breast work with just about any meal, from pasta to grain bowls to salads.
Because sous vide cooking preserves moisture so well, a strong marinade isn’t necessary, but a thoughtfully balanced one like this can really elevate the end result without needing extra sauce. It’s my go-to when I want something that tastes fresh and versatile enough for both busy weeknights and meal prep.
How to Sous Vide a Chicken Breast Step by Step
Set up the Sous Vide Machine: Place the sous vide cooker in a Dutch oven or large pot, and fill it with water to the fill line. Turn on the machine and set it to 160°F (this is my preferred temperature for firm chicken breasts–see my chart above for other texture options!). Let the water come to temperature while you prepare the chicken.
Make the Marinade: To a small bowl, add 1 tablespoon of olive oil, 1 tablespoon of lemon juice, ½ tablespoon of honey, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, ¾ teaspoon of Italian seasoning, and 1 minced clove of garlic. Whisk until well combined.
Combine: Add the prepared marinade to a gallon-size zip-top bag, then add 1 pound of boneless, skinless chicken breasts.
Marinate the Chicken: Seal the bag, making sure you get as much air out as possible. Move everything around so that chicken is evenly coated with the marinade. Place it in the refrigerator until the sous vide is ready.
Cook the Chicken: Once the water has reached 160°F, place the sealed bag of marinated chicken breast in the pot–without air in the bag, it should fully submerge. Let it cook for 1 hour. After 1 hour, remove the chicken from the pot, take it out of the bag, and place it on a plate or baking sheet.
Sear the Chicken (Optional): In a cast iron skillet, heat up ½ tablespoon each of butter and olive oil over medium to medium-high heat. Once the butter has melted, place the chicken breast in the skillet and sear on each side for 3-5 minutes, or until golden brown. If the chicken breasts are overly moist, pat them dry before searing to get better color. Remove and serve sous vide chicken while hot.
How to Store, Freeze, and Reheat
Store leftover sous vide chicken breast in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. For best results, let thaw overnight in the refrigerator, then reheat in a 140°F sous vide bath for about 1 hour.
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