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Sous Vide Chicken Breast

The easiest way to perfectly cook juicy, tender boneless skinless chicken breasts every time.
By August 26, 2018 5 Comments
sous vide chicken breasts horizontal

Ok, I’m going to say it; boneless skinless chicken breasts are usually really boring and they can be tricky to cook. They usually lack flavor and are almost always dry and chewy when fully cooked. This recipe is how to make them pretty mind-blowing.

Once you sous vide chicken breast; there’s no going back!

What is sous vide cooking?

Sous what? Sous vide, pronounced ‘sue veed’ is a French term that translates to “under vacuum.” In cooking, it is basically the technique of vacuum sealing food in a plastic bag and submerging it into a temperature controlled water bath for a certain amount of time. That’s it. There’s really not a whole lot more to it, other than it’s magic.

Sous vide is the method that restaurants have been using for years to serve perfectly cooked food. While the chefs are obviously great at cooking, they use sous vide to eliminate guessing and produce textures that are extremely difficult to achieve with traditional methods.

chicken breasts in sous vide water bath

Here’s why sous vide works so well for chicken breasts

When you cook chicken breasts on the stove, grill or in the oven, the internal temperature of 165 degrees f needs to be reached to make them safe to eat. The problem with that is the heat source is much hotter than 165 degrees; it’s usually more than double the temperature.

That means that once the chicken has reached 165 degrees in the center, the temperature will keep climbing if it isn’t removed from the heat at the perfect time. It also means that the temperature closer to the exterior is going to be hotter than 165 degrees (yep, that means overcooked). If you want perfectly cooked chicken, your timing has to be perfect too, which is really difficult to do.

Then there’s the sous vide method. By cooking the chicken breasts in a lower temperature water bath for a longer period of time, they get fully cooked, but there’s no possibility of the temperature going higher than what you set it to. This gives a big window of cooking time without having to worry about them overcooking.

Sous vide makes it impossible to overcook chicken

Sous vide is the easiest way to cook skinless boneless chicken breasts

Here’s why: Cooking boneless skinless chicken breasts always feels like a guessing game. It goes on the grill, when is it done? Do you cut into it to check, or do you use a thermometer? Either way, they just aren’t going to be great.

When you cook the chicken breast in the sous vide, it will cook to the exact perfect temperature with no guessing. Below are the numbers for temperature and time to make it perfect.

145° F for 1 1/2 to 2 hours is the magic number

sous vide chicken breasts horizontal close up

Why sous vide chicken breasts?

  • Perfectly cooked every time
  • The texture is wonderful
  • Super healthy (can cook with no fat)
  • Convenient and totally hands off
  • Can be made ahead and it’s great for meal prep
  • Gives you plenty of time to entertain dinner party guests while the sous vide does its magic
  • Add whatever flavors to the bag that will be infused into the chicken while it cooks

Where to source great Chicken

To eat great chicken, you have to start with great chicken. These aren’t your ordinary grocery store chicken breasts. These are organic free-range chicken breasts from Butcher Box that were delivered right to my doorstep.

It’s chicken that you can feel good about eating. If you sign-up for Butcher Box using my link below, you can get a special deal.

butcher box chicken breasts for sous vide

Meal prep tips

The sous vide method is really great for meal prepping. Prep the bags by seasoning the chicken, adding herbs or a sauce, vacuum seal and they are ready to go. You can keep them in the fridge if using in the next few days or freeze for later use.

You can also cook the breasts sous vide ahead of time, cool in an ice bath and store in the refrigerator for up to 5 days until you are ready to use.

Can you cook frozen chicken sous vide?

Absolutely! One of the great things about cooking sous vide is you can add vacuum sealed frozen foods right to the water bath. For boneless skinless chicken, just add an extra hour to the cooking time and everything else is the same.

How to Sous Vide Chicken Breasts

If you can cook pasta, you can easily sous vide chicken breasts. Since boneless skinless chicken breasts don’t have a ton of favor on their own; seasoning and adding the fresh thyme or other herbs are pretty key to adding wonderful flavors.

  1. Fill a large pot or container with water and set the sous vide machine to 145° F / 62.7° C.
  2. Season the chicken liberally with kosher salt & freshly ground pepper; placing a few fresh thyme sprigs on each side of the breasts.
  3. Add the chicken to the bag along with any sauce or marinade (if using).
  4. Vacuum seal or get as much air out as you can if using the water displacement method in a ziplock bag.
  5. Clip the bag to the side of the pot or container to keep it in place and submerged.
  6. Cook the chicken at 145° F for 1 1/2 to 2 hours (same result within this time window).
  7. Remove from the bag and rest on a cutting board for about 5 minutes before serving.

Sear the skin if using skin-on chicken breasts: Dry the skin with paper towels, season again and sear for 45 seconds to 1 minute to brown and crisp up the skin. There’s no reason to sear boneless skinless chicken breasts as there is no fat to crisp.

chicken breasts in vacuum seal bag for sous vide

What temperature do you sous vide chicken breast?

The water bath should be set to 145° F / 62.7° C.

How long does it take to sous vide chicken breast?

The perfect cooking time window is between 1 1/2 and 2 hours.

Is sous vide chicken safe?

Yes! Sous vide chicken is safe to eat even though it is not cooked to 165°F. While the FDA recommends cooking the chicken to 165°F to pasteurize it; pasteurization is actually based on both the temperature and time it is at that temperature. The recommended 165°F is really the nuclear option to pasteurize it.

Bringing the chicken to 145° F for 9.2 minutes will also pasteurize it reducing the bacteria without overcooking it. If you cooked chicken 9 minutes after it reached an internal temperature of 165° F in the oven, the chicken would be dry.

If you are interested in learning more, check out this post from Serious Eats on sous vide chicken and food safety.

Quick tip for using ziplock bags for sous vide (the water displacement method)

It’s important to get all the air out of the bag so the water can fully be in contact with the chicken for proper cooking. The trick to getting all the air out is to partially seal the ziplock bag and remove as much as you can by hand, then submerge the bag in the water bath which will push the rest of the air out. The bag can then be fully sealed and clipped to the side of the container.

If your bag keeps floating to the surface, place a small bowl or plate on top to keep it submerged.

Marinades / Seasonings to try

One of the great things about cooking chicken breasts sous vide is you can add any flavor you like, and the chicken will totally take on that flavor. I almost always add fresh thyme sprigs to each side of the chicken breast, and each bite has the essence of the thyme flavor.

Try adding lemon slices, bbq sauce, pesto, chimichurri, other herbs, butter, romanesco or just about anything else you can think of to add variety and tons of great flavor to your chicken breasts.

How to use sous vide chicken

The perfectly cooked chicken breasts can be sliced and eaten as is or on top of a Caesar salad, in a sandwich, pasta, make chicken salad, in tacos and so much more.

sous vide chicken breasts overhead

What sous vide machine to use

In the last few years, high-quality consumer-grade sous vide machines have become very popular and inexpensive. The Anova Nano Precision Cooker is a great machine to start with for under $75 (amazon affiliate link). One of the most popular and highest rated machines is the Joule Sous Vide by ChefSteps (affiliate link).

Check out my post with all the essential Sous Vide Accessories to get you cooking sous vide at your best.

Special Equipment Used

You can see the equipment used (below) or check out the post all about Essential Sous Vide Accessories.

Contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you.

Watch the recipe video

sous vide chicken breasts horizontal

Sous Vide Chicken Breasts

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: French
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 2
Author: Justin McChesney-Wachs


  • 2 Boneless Skinless Chicken Breasts
  • kosher salt & freshly ground pepper
  • 4 fresh thyme sprigs
  • olive oil


  • Fill a large pot or container with warm water and heat the water bath to 145° F according to your sous vide machine’s instructions. 
  • Season the chicken breasts with kosher salt and freshly ground pepper. Place a thyme sprig on each side of the breasts, drizzle a little olive oil on top, then place the chicken in a vacuum seal bag or ziplock bag.
  • Vacuum seal the bag if using a vacuum sealer, or if using a ziplock bag; partially seal it removing as much air as possible, then place it in the water to push the rest of the air out before sealing. 
  • Clip the bag to the side of the pot or container to keep it submerged and cook for 1 1/2 hours. 
  • Remove from the water bath and rest for 5 to 10 minutes in the bag.
  • Remove the chicken from the bag and place on a cutting board to slice or dice. 


This recipe is for two chicken breasts but works the same for more or less quantity.

Join the discussion 5 Comments

  • Stacy says:

    This is not just a plain boring Chicken Breast…it is extremely tender and full of flavor with just 5 simple ingredients. What I love best is the chicken can be eaten plain or added to dishes such as Pesto Pasta for my little tot who will devour the meal!

  • Steve O says:

    If it’s cooked at 145, is there enough carry over heat to reach 165 for it to be safe to eat? I’m all for not over cooking chicken breast and I’m getting a sous vide stick very soon so I’m just curious as to the cooking method described. Thanks!

    • justin says:

      Hi Steve! That’s a great question and one that I want to answer in this post. It gets a little bit complicated and technical, so in the meantime I will refer you to some content from a Serious Eats post about food safety and sous vide cooking temperature. Basically, cooking to 165 degrees is the nuclear option to instantly kill all the bacteria. If cooked at a lower temperature for a longer period of time, it will also kill the bacteria.

  • Yes, getting a sous vide device was the best thing I could do for chicken breast! Until trying sous vide with it, I loathed being served it – forget about making it at home, when there’s all that tasty chicken thigh meat! Finally, I could make chicken breast even I could anticipate eating with joy.

    Oh, re the Joule – if you live as I do where cell service is best on the roof of my house, or at the very beginning of my driveway, and where my satellite internet goes down with just about any heavy storm – be aware you cannot operate the silly thing without using the app! Useless to me here. (They do have good cooking information on that app, and anyone using any device can download it and read it without actually having to depend on being able to USE it.)

    • justin says:

      So glad to hear it!

      I need to do a recipe for sous vide chicken thighs. Thighs are the best part of the chicken, in my opinion.

      Didn’t know that the Joule can’t be controlled unless it has internet. There’s just something about having manual controls. 🙂

      Happy cooking! Cheers.

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