Perfect Sous Vide Chicken Breast

Sous vide chicken breast is the ultimate way to get ultra-juicy, evenly cooked chicken every time. This method gently cooks the chicken in a temperature-controlled water bath, then finishes with a quick sear for a golden exterior.

Ingredients

• 2 boneless, skinless chicken breasts
• Salt & black pepper to taste
• 1 tsp olive oil (for searing)
• Optional: garlic powder, thyme, rosemary, lemon zest

Directions

1. Preheat sous vide machine to 145°F (63°C) for juicy, tender chicken. (Use 140°F/60°C for very soft texture or 150°F/65°C for slightly firmer meat.)
2. Season the chicken: Pat chicken breasts dry and season both sides with salt, pepper, and optional herbs like thyme or garlic powder.
3. Bag the chicken: Place chicken in a vacuum-sealed bag or a zipper-lock bag using the water displacement method.
4. Cook sous vide: Submerge bag in water bath and cook for 1 to 1.5 hours.
5. Remove & sear: Once done, remove chicken from the bag, pat dry thoroughly, and quickly sear in a hot pan with a bit of oil for 30 seconds per side for color.
6. Rest & slice: Let the chicken rest for 2–3 minutes, then slice and serve.