Sous Vide Chicken Breast Recipe

a seared and partially sliced sous vide chicken breast on a plate with salad.

4.59 from 55 votes

Never overcook your chicken again with this sous vide chicken breast recipe. It results in tender, juicy chicken every single time!

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Servings: people

Calories: 200kcal

Author: Becky Hardin

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.

Video

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.

Water Displacement Method: If you don't have a vacuum sealer; place the bottom of a zip-top bag filled with the chicken into the water, then squeeze any remaining air out before sealing.

Storage: Store 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.

Nutrition