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Golden chicken breast served with a sweet potato salad and a lime half, a simple way to serve sous vide chicken breast
Chef Emma

Sous Vide Chicken Breast

Seasoned boneless chicken breasts cooked in a 145°F water bath until juicy and tender, then quickly seared for color.
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Prep Time 10 minutes
Cook Time 2 hours
Heating the water and searing 15 minutes
Total Time 2 hours 25 minutes
Servings: 4 breasts
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 8 oz / 225 g each
  • 2 tsp Diamond Crystal kosher salt 6 g, or 1 tsp table salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 4 sprigs fresh thyme or rosemary optional
  • 4 strips lemon zest optional
  • 1 tbsp neutral oil 15 ml, for searing
  • 1 tbsp unsalted butter 14 g, optional

Equipment

  • Sous vide immersion circulator
  • Vacuum sealer or cook-safe zip-top bags
  • Cast-iron or heavy skillet

Method
 

  1. Heat a water bath with a sous vide circulator to 145°F (63°C), or another temperature from the chart.
  2. Pat the chicken dry and season both sides with the salt, pepper and garlic powder.
  3. Seal the breasts in a single layer in a bag with the herbs and lemon zest, removing as much air as possible.
  4. Submerge and cook at least 2 hours and up to 4 hours at 145°F (1 1/2 to 4 hours at 150 to 155°F; 1 to 3 hours at 165°F). Add 1 hour for very thick or frozen breasts.
  5. Remove from the bag, pat very dry, and sear in a smoking-hot oiled skillet 45 to 60 seconds per side, adding butter at the end if you like.
  6. Rest 2 minutes, slice and serve. To store, chill the sealed bag in ice water before refrigerating.

Notes

Never cook chicken below 140°F (60°C) with this method. For anyone pregnant, very young, older or with a weakened immune system, use 165°F (74°C). Refrigerate within 2 hours and eat within 3 to 4 days. Calories are an estimate per breast from USDA FoodData Central values plus the searing fat.