Why We Love This Sous Vide Chicken Recipe
The sous vide method cooks chicken breast to the perfect temperature by cooking it vacuum-sealed in warm water. This process prevents overcooking, so you’ll never end up with dry chicken again!
Juicy. The low and slow cooking time ensures your chicken will never turn out dry. Flavorful. The seasonings and herbs infuse the chicken with so much flavor. Easy. Just vacuum seal the chicken, set it, and forget it! This cooking method is totally hands off.
Variations on Sous Vide Chicken Breasts
There are so many easy ways to change up this simple chicken breast recipe. A dry rub or a marinade can add so much flavor! Try a dry rub using chicken seasoning, Creole seasoning, blackened seasoning, taco seasoning, fajita seasoning, Italian seasoning, or herbs de Provence. For a marinade, try barbecue sauce, honey mustard, Italian dressing, pesto, chimichurri, mustard cream sauce, Buffalo sauce, sweet and sour sauce, or Ranch dressing.
How to Store and Reheat
Store leftover sous vide chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat in a 140°F sous vide bath for about 1 hour.
How to Freeze
Freeze sous vide boneless chicken breast in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. This is one of my favorite ways to cook chicken for meal prep, so make extra and store it for months to come!
Serving Suggestions
This sous vide chicken is the perfect topper for a Caesar salad, green goddess salad, cobb salad, or Italian salad. Add it to chicken Alfredo or pesto mac and cheese for a more filling entrée, or pair it with simple sides, like Instant Pot rice, creamy mashed potatoes, or baked potatoes. Finish it off with some blistered sweet peppers, honey glazed carrots, or Parmesan broccoli for a balanced meal!
More Chicken Breast Recipes To Try
Pan Seared Chicken Breast Poached Chicken Breast Baked Seasoned Chicken Breast Crockpot Chicken Breast Air Fryer Chicken Breast Oven Fried Chicken Breast Panko Chicken
How to Make Sous Vide Chicken Breast Step by Step
Season the Chicken: Fill a large pot or sous vide tank with water. Attach the sous vide machine and set it to 145°F. Pat 2 boneless, skinless chicken breasts dry and season both sides generously with kosher salt and ground black pepper. Seal the Chicken: Place the chicken, 2 slices of lemon, 2 sprigs of fresh thyme, and 1 sprig of fresh rosemary in a vacuum sealer bag and seal. Cook the Chicken: Once preheated, add the bags to the water and let cook for 1½ hours. Pat the Chicken Dry: Remove the chicken from the bag and pat dry. Sear the Chicken: Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter to the pan. Once melted, add in the chicken and cook on both sides until golden. Serve and enjoy!
