Sous vide chicken breast recipe

Sous Vide Chicken Breast

  By Sous Vide Guy    

April 20, 2017

Sous vide chicken breast is unbelievably easy to make. The first time you eat it, you will be shocked at just how juicy chicken can really be. Whether you like your chicken well done and stringy or tender and super juicy, using sous vide will absolutely produce the best results. Simply sear the chicken breast in a cast iron pan with a few aromatics and you have an incredibly easy way to make the best chicken you’ve ever had.

Tip: Trying to eat healthier? Meal prep! Cook up a weeks worth of chicken on Sunday to have for lunch throughout the week - sous vide makes it so easy.

  • Prep: 5 mins
  • Cook: 1 hr 45 mins
Sous vide chicken breast recipe


Chicken breast

Sea Salt

Cracked Black Pepper

Avocado oil (or another high smoke point oil)

Rosemary Sprigs


140F: Juicy, tender

150F: Juicy, tender, slightly stringy (my preference)

160F: Traditional texture



1Pre-heat water bath to your ideal temperature (see chart on the side). I prefer 150°F.

2Generously season with sea salt and cracked black pepper.

3Vacuum seal the chicken breasts with a few rosemary sprigs or place them in a heavy duty Ziploc bag using the water displacement method.


1Place bagged chicken in water bath and cook for 1 - 3 hours, closer to 3 hours if your chicken is thick.

2Remove chicken from the water and pat dry with paper towels very well.


1Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).

2Sear chicken on hot cast iron pan until golden brown.

3(Optional) Break out the searing torch if you're feeling adventurous for a perfect sear.


1Slice against the grain.


4 Reviews


December 13, 2020

I did for 1 hour; added salt, pepper and 4 lemon slices to chicken breast in bag and then sous vide at 150 for 1 hour. While that was cooking, I sauteed sliced mushrooms (3-4 brown crimini mushrooms) and 2 sliced of yellow onion diced in 1-2 Tablespoons of ghee (clarified butter) in a 10″ stainless steel skillet (love my all-clad). Removed them from the pan and set aside, reserving pan brown bits. I also made mashed potatoes (find your favorite recipe). When the chicken was done I heated another 1-2 Tablespoons of ghee in skillet, browned the chicken breasts on each side for 1-2 min per side, removed them from the pan. I then deglazed the pan with a 1/2 cup of chicken broth (or white wine or dry vermouth, if that is your taste). Reduce it by 1/2, then add back the reserved onions and mushrooms, just to heat through. Pour sauce over chicken breast and mashed potatoes for a restaurant quality meal!


July 24, 2018

Ramp butter, salt and pepper for 2 hours at 142°


February 10, 2018

How many pieces can you do at once?


January 1, 2018

I did 1 hour 45 min. At 142° with lemon garlic salt pepper. Loved it

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