If you haven’t cooked chicken breast sous vide style, you just have to try it! So flavorful and perfect every single time! Find out how to sous vide chicken breast with this handy guide with tips and recipe.
The first time I had sous vide chicken was a real eye opener! The chicken was so flavorful and perfectly juicy and I was so stoked when I was able to create this restaurant quality at home!
How to Sous Vide Chicken Breast
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Place the sous vide in a large pot and fill with water to the fill line. Turn on and set to 160 degrees. Let water come to temperature while you prepare the chicken.
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In a bowl, add in olive oil, lemon juice, honey, salt, pepper, Italian seasoning, and minced garlic clove. Whisk until well combined.
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In a gallon size ziplock bag, add in marinade and chicken breast. Seal the bag making sure you get as much air out as possible. Move chicken around so everything is evenly coated with marinade. Place in the fridge until the sous vide is ready.
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Once the water has reached 160 degrees, place the sealed bag of marinaded chicken breast in the pot and let cook for 1 hour.
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Once the chicken is ready, remove from bag and place on a plate or baking sheet.
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In a cast iron skillet, heat up 1/2 tablespoon of butter and olive oil over medium to medium high heat
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Once the butter has melted, place the chicken breast in the skillet and cook on each side
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for 3-5 minutes – our until golden brown.
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Remove and served immediately.
What is the sous vide style of cooking?
When you cook meat sous vide style, you are cooking it at a low temperature for a long time. Meat, in this case chicken breast, is placed in plastic and cooked in a water bath. The temperature of the water is precisely controlled by the sous vide machine.
Why sous vide chicken?
Chicken is easy to cook – goodness knows there’s a lot of quick and easy ways to cook it on this site! But cooking it sous vide does something wonderful. The chicken is so amazingly tender and flavorful as it is cooked in its own juices. If you haven’t tried it yet, I implore you!
Is sous vide chicken breast healthy?
The other great thing about cooking chicken breast sous vide, is that you don’t have to add much fat to it to cook it. One chicken breast is around 170 calories and is low in carbs and sugar. You can read more about the science of sous vide here.
Top Tips to Make Sous Vide Chicken
- There is no need to let the chicken breast rest after searing. You can slice and enjoy right away.
- You may also not sear if desired. Once the chicken has cooked in the sous vide for 1 hour at 160 degrees, it is ready to eat. Enjoy whichever way you prefer.
- Bone in and/or skin on chicken breast may be used as well. If using skin on, I recommend definitely searing to crisp up the skin.
- Recipe is easily doubled or tripled. Up to 2 pounds of chicken breast can fit in 1 gallon ziplock bag.
- Chicken can be marinaded overnight. Just prepare as directed and let sit overnight in the fridge. Add to heated sous vide when ready to cook.
Be sure to check out these other tasty chicken recipes!
- Extra Crispy Baked Chicken Fingers Recipe
- Honey Mustard Chicken Salad
- Easy Chicken Lettuce Wraps Recipe
- Spicy Mexican Chicken Soup Recipe
If you have tried this sous vide chicken breast, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
How to Sous Vide Chicken Breast
Ingredients
- 1 Pound Boneless Skinless Chicken Breast
- 1 Tablespoon olive oil
- 1 Tablespoon Lemon Juice
- 1/2 Tablespoon Honey
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 3/4 Teaspoon Italian Seasoning 1 Garlic Clove - minced
- 1/2 Tablespoon Olive Oil *
- 1/2 Tablespoon Butter *
Equipment Needed
- Sous Vide
- Large Pot
- 1 Gallon Ziplock bag or Vacuumed Sealable Bag
Instructions
- Place the sous vide in a large pot and fill with water to the fill line. Turn on and set to 160 degrees. Let water come to temperature while you prepare the chicken.
- In a bowl, add in olive oil, lemon juice, honey, salt, pepper, Italian seasoning, and minced garlic clove. Whisk until well combined.
- In a gallon size ziplock bag, add in marinade and chicken breast. Seal the bag making sure you get as much air out as possible. Move chicken around so everything is evenly coated with marinade. Place in the fridge until the sous vide is ready.
- Once the water has reached 160 degrees, place the sealed bag of marinaded 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 1/2 tablespoon of butter and olive oil over medium to medium high heat
- Once the butter has melted, place the chicken breast in the skillet and cook on each side
- for 3-5 minutes - our until golden brown.
- Remove and served immediately.
Notes
2. You may also not sear if desired. Once the chicken has cooked in the sous vide for 1 hour at 160 degrees, it is ready to eat. Enjoy whichever way you prefer.
3. Bone in and/or skin on chicken breast may be used as well. If using skin on, I recommend definitely searing to crisp up the skin.
4. Recipe is easily doubled or tripled. Up to 2 pounds of chicken breast can fit in 1 gallon ziplock bag.
5. Chicken can be marinaded overnight. Just prepare as directed and let sit overnight in the fridge. Add to heated sous vide when ready to cook.
Chris Thomas says
Becky, I’ve been making sous vide chicken since I got my Anova Pro about 4 years ago. Your recipe is spot on, with one exception. You state that the chicken is safe to eat at 160° F. That’s not quite right. According to the USDA, all poultry needs to be a minimum of 165° F, in order to be safe to eat. Please understand that I’m not saying to belittle or berate your talents. I’m telling you this as a retired executive chef from NYC with 60+ years of experience, in order to prevent a tragedy which could actually lead to legal issues, if you know what I mean. However, cooking the poultry at 160° F, then finishing it off in either pan, or broiler as I do, should raise the temperature to 165° F, especially if covered and left to rest for at least 5-10 minutes. All meats, no matter what, continue co cook after they’ve been removed from the heat source; except for sous vide. God bless.
Lois says
Chris Thomas, please check out Serious Eats (among many other sources) regarding the safety of cooking poultry and other proteins sous vide. Lower temps at longer times make for safe cooking!