Kevin’s Sous Vide Chicken – 5 Juicy, Reliable Prep Tips That Work

Hi there! I’m Jasmine, the home cook behind SousVideRecipe.com. When I first tried Kevin’s sous vide chicken, I honestly wasn’t impressed—it came out too soft and underseasoned. Then I found myself watching Kevin, a fitness trainer in our community, prep all his meals for the week using this exact method. The difference? His chicken had texture, flavor, and stayed good for days. I had to know his secret.

Kevin uses sous vide for control and consistency—two things busy people crave. Watching him inspired me to test and tweak the technique at home until I nailed it. Since then, Kevin’s sous vide chicken has become a go-to in my kitchen too. It’s a foolproof way to stay on track with clean eating, meal prep, and better weeknight dinners.

Now, I’m excited to share how to recreate Kevin’s sous vide chicken. Not only is it ridiculously easy, but it also tastes freshly cooked even after five days in the fridge. That’s the power of sous vide—slow, steady, and precise cooking that gives you perfect results every time. If you’ve ever struggled with rubbery baked chicken or dry grilled breast, this method is a game-changer.

The trick to Kevin’s sous vide chicken isn’t just in cooking it low and slow—it’s about balancing temperature and time. The chicken is gently brought to a precise internal temp of 145°F over 1.5 to 2 hours. This ensures it’s fully pasteurized and perfectly cooked, without ever drying out. Combine that with simple but smart seasoning, and you’ve got chicken that tastes as great on day five as it does on day one.

And here’s the kicker: Kevin’s sous vide chicken works with both boneless breasts and thighs. If you prefer leaner meals, stick to breasts. If you want a richer bite, thighs soak up flavor beautifully. You can season it mild or spicy, slice it for salads, or shred it for wraps and bowls. There’s no waste, no guessing—and no stress.

If you’re new to sous vide, check out our <a href=”https://sousviderecipe.com/category/basics/” target=”_blank” rel=”noopener”>Sous Vide Beginner’s Guide</a> for tips. Want something spicy? Our <a href=”https://sousviderecipe.com/category/poultry/” target=”_blank” rel=”noopener”>Sous Vide Buffalo Chicken</a> brings heat without sacrificing tenderness. But if consistency and reliability matter most, Kevin’s sous vide chicken delivers every single time.

One reason Kevin’s sous vide chicken has become so popular in the community is because it solves real problems. Meal prep is time-consuming. Reheating often ruins texture. Most recipes fall apart after two days. But not this one. Kevin’s routine involves prepping a full batch on Sunday, chilling it quickly, and using it all week—no drop in flavor, no mushiness, and no food safety risks. His clients swear by it. So do I.

It’s also ideal for macro tracking. A standard serving of Kevin’s sous vide chicken has about 165 calories, 35g protein, and nearly zero carbs. Whether you’re cutting or bulking, keto or low-fat, this method adapts. And the flavor doesn’t need fancy sauces—just salt, pepper, herbs, and a touch of garlic or chili.

If you’ve ever wondered how Kevin’s sous vide chicken manages to stay so juicy, flavorful, and long-lasting, you’re in the right place. In this guide, we’ll walk you through exactly how to make Kevin’s famous sous vide chicken at home. You’ll learn the ingredients, temperature, timing, and how sous vide locks in moisture better than any other method. Whether you’re meal prepping or just craving tender, protein-rich chicken, this recipe delivers. We’ll also answer some of the most common questions people have—like whether Kevin’s sous vide chicken is fully cooked and how long it really lasts in the fridge.

Don’t worry if you’re short on equipment. All you need is a basic sous vide circulator, zip bags, and a pot. Want to upgrade your tools? We’ve got gear guides and chicken-specific hacks in our <a href=”https://sousviderecipe.com/category/equipment/” target=”_blank” rel=”noopener”>Sous Vide Equipment Section</a> to help you get started.

Next, we’ll dive into step-by-step instructions to make Kevin’s sous vide chicken—including seasoning tips, bagging methods, chill-down protocols, and smart storage. This is the chicken you’ll come back to every single week.

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How to Cook Kevin’s Sous Vide Chicken Step-by-Step

Set the Right Time and Temperature

Kevin’s sous vide chicken always turns out juicy because he sticks to a proven formula: 145°F for 1.5 to 2 hours. This temp is slightly lower than traditional cooking, but it’s completely safe when held long enough to pasteurize. For even firmer texture, some go as high as 150°F. You can read more about sous vide batch cooking techniques in our meal prep section, which dives deeper into time, temperature, and storage for weekly planning.

Here’s a quick temperature guide:

Temperature	Texture	Cook Time
140°F (60°C)	Very soft, juicy	1.5–4 hours
145°F (62.8°C)	Classic tender bite	1.5–4 hours
150°F (65.6°C)	Slightly firmer, still juicy	1–4 hours

Kevin usually goes with 145°F for 2 hours, then lets the chicken cool slightly before slicing. If you’re using boneless skinless breasts or thighs, that’s the sweet spot.

Curious about how long chicken really lasts after sous vide? Visit our Sous Vide Meal Prep Guide for tips on storing safely.

How to Store It for Maximum Freshness

Sous vide chicken can last up to 5–7 days in the fridge if sealed properly. Kevin vacuum seals his in individual portions and immediately chills it in an ice bath after cooking. This stops bacterial growth and keeps texture on point.

Don’t skip the ice bath. After cooking:

1. Remove bags from water bath.
2. Dunk in ice water for 10–15 minutes.
3. Dry and transfer to fridge or freezer.

Need a great starter vacuum sealer? We reviewed our favorites in the Sous Vide Equipment Essentials section. For a flavor twist, try adding lemon zest, garlic, or rosemary into the bag before cooking.

How Kevin Seasons and Serves His Sous Vide Chicken

Simple Seasoning That Packs Real Flavor

One of the reasons Kevin’s sous vide chicken tastes so consistently good is that he keeps the seasoning simple—but strategic. Because sous vide intensifies flavors over time, you don’t need a complex blend to get amazing results.

Here’s Kevin’s go-to seasoning combo:

• Salt (½ tsp per chicken breast)
• Freshly ground black pepper
• Garlic powder or crushed garlic clove
• A sprig of rosemary or thyme (optional)
• 1 tsp olive oil (in the bag to carry flavor)

For a bit more kick, Kevin’s sous vide chicken gets upgraded with chili flakes or a dash of smoked paprika. It’s a simple change that makes a huge difference. The beauty of Kevin’s sous vide chicken is that it acts like a blank canvas—you can go bold, smoky, zesty, or herb-forward depending on your mood. If you’re craving something tangy, check out our Sous Vide Lemon Garlic Chicken. That citrusy punch blends perfectly with the same base method used in Kevin’s sous vide chicken.

One of the smartest things about Kevin’s sous vide chicken is how easy it is to flavor without overcomplicating the process. You don’t need sugar-heavy marinades or hard-to-find rubs. Just keep it lean and clean. Want to marinate? Go ahead—but use citrus, vinegar, garlic, or mustard as a base.

Avoid high sugar content, since sous vide’s long cooking time can break sugars down too much, leading to odd textures. Another golden rule Kevin follows is bag spacing. He never stuffs more than one or two pieces in each bag. That’s because Kevin’s sous vide chicken needs to lie flat in the water bath for even, safe cooking.

If the bags overlap or clump together, the heat won’t circulate properly. Use a vacuum sealer if you have one, but if not, the water displacement method works just fine. We’ve got a full guide on this in our Sous Vide Beginner’s Section, including videos showing exactly how Kevin does it. Kevin also varies herbs depending on the season or the side dishes he’s pairing. For spring, Kevin’s sous vide chicken might be cooked with tarragon, lemon zest, and garlic.

In fall, it could get rosemary, sage, and cracked pepper. His clients love how flexible it is, and it never gets boring. Want help picking the right herbs? Our Herb Pairing Chart gives you a simple match-up system that works beautifully with Kevin’s sous vide chicken. Let’s talk texture for a moment. One reason Kevin’s sous vide chicken has a loyal following is because of how it feels—never dry, never rubbery, and always consistent. That’s something grill or oven methods can’t promise.

Even if you mess up seasoning slightly, Kevin’s sous vide chicken still turns out tender and flavorful because the method preserves moisture and natural juices. The result? A protein you’ll actually look forward to eating—even cold, straight from the fridge. Whether it’s for a post-workout bowl, a quick weeknight dinner, or a protein-packed snack, Kevin’s sous vide chicken adapts to everything. It’s ideal for those counting macros or following plans like keto, paleo, or Whole30.

One serving of Kevin’s sous vide chicken (about 6 oz) delivers 35g of protein with nearly zero carbs and just a few grams of fat—depending on the cut. You can also slice it for wraps, dice it into egg scrambles, or toss it into soup. Some fans even use Kevin’s sous vide chicken cold over salad greens with tahini dressing or a Greek vinaigrette. It holds its structure beautifully and doesn’t weep or turn stringy, like rotisserie chicken often does.

What’s really inspiring is how Kevin’s sous vide chicken has gone beyond just a fitness trend. It’s a time-saver for parents, a favorite for picky eaters, and a lifesaver for busy professionals. Once you master the technique, it becomes second nature—and honestly, it’s hard to go back to regular chicken again.

Even better, Kevin’s sous vide chicken scales perfectly. Want to make two breasts for tonight? Easy. Need to prep six thighs for the week? No problem. Just stagger your bags in the bath and monitor temp and time. It’s a batch-cooking dream come true. Don’t let the simplicity fool you. Behind every perfectly tender bite of Kevin’s sous vide chicken is a smart method, proven results, and just enough room for you to make it your own.

After Cooking: Sear, Slice, or Chill

Once your chicken is perfectly cooked, how you serve it is just as important.

Kevin rotates between three methods:

1. Quick Sear: For flavor and color, sear in a hot cast iron pan with a bit of oil—just 30–60 seconds per side. Adds great depth.
2. Shred and Toss: Great for tacos, meal bowls, or wraps. Use two forks or your stand mixer for fast shredding.
3. Chilled Slices: Perfect for salads or sandwiches. Slice cold and pack in airtight containers with fresh greens.

Want to add variety to your prep? Pair Kevin’s chicken with our Sous Vide Sweet Potatoes or try it alongside our Sous Vide Egg Bites for breakfast meal prep.

Kevin swears by rotating sauces like chimichurri, tahini dressing, or yogurt herb dip to keep things fresh throughout the week. He preps these in advance and stores them in mini jars next to each portion.

Nutrition & Why This Sous Vide Chicken Works for Every Goal

Clean, Lean Protein with Perfect Macros

Kevin’s sous vide chicken isn’t just tasty—it’s built for real-life nutrition goals. Whether you’re tracking macros, eating low-carb, or simply trying to avoid dry, bland chicken, this method checks every box.

Here’s a basic breakdown per 6 oz (skinless breast):

• Calories: ~165
• Protein: 35g
• Fat: 3.5g
• Carbs: 0g

Thighs have a bit more fat (~9g) but still pack in 30g+ of protein per serving. Sous vide retains more moisture and natural juices, so you never need to drown it in sauces for flavor.

Looking for a complete macro-balanced meal? Pair Kevin’s chicken with fiber-rich grains like farro or wild rice and roasted veg from our Sous Vide Veggie Guide. You’ll get a satisfying, energizing plate that stores well all week.

Versatility for Any Diet or Meal Plan

One of the best things about Kevin’s approach is that it adapts to your life. Low-carb? Serve over cauliflower rice. Bulking? Add avocado or olive oil drizzle. Cutting? Stick to steamed veg and skip the sear.

If you need low-sodium or Whole30-friendly swaps, just skip seasoning blends and stick to herbs, lemon zest, and garlic. Want to go Mediterranean? Add oregano, olives, and sundried tomatoes.

This chicken freezes beautifully, too. After chilling, portion it into freezer bags and label. Defrost in the fridge overnight, or reheat sealed in sous vide at 130°F for 20–30 minutes for that just-cooked texture again.

Need ideas for different meal prep bowls using the same base? Don’t miss our 5-Day Sous Vide Chicken Prep Plan, loaded with options from Asian-style bowls to Tex-Mex wraps.

Conclusion

Kevin’s sous vide chicken proves that healthy, juicy, and flavorful don’t have to be complicated. With just a few smart choices—like precise temperature, good storage habits, and flexible seasoning—you can create a week’s worth of meals that feel fresh every time. Whether you’re new to sous vide or already a fan, this recipe fits perfectly into busy lives and clean eating goals.

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FAQs

Is Kevin’s sous vide chicken fully cooked?
Yes, it’s fully pasteurized and safe to eat after 1.5–2 hours at 145°F. It may look slightly pink, but that’s normal for sous vide.

How long does Kevin’s sous vide chicken last in the fridge?
Up to 5 to 7 days if chilled in an ice bath and stored sealed in the fridge immediately after cooking.

Can I freeze Kevin’s sous vide chicken?
Yes. After chilling, freeze it in airtight bags. It lasts up to 3 months and reheats perfectly using sous vide or gentle pan warming.

Do you need to sear the chicken after sous vide?
Searing is optional. Kevin often does a 30-second hot sear per side to boost flavor and get a nice crust.

What temperature should I use for sous vide chicken?
Kevin recommends 145°F for 1.5–2 hours for juicy results. You can go up to 150°F for firmer texture.

What type of chicken works best for this?
Boneless skinless breasts or thighs work best. Thighs are more forgiving; breasts are leaner and great for macro tracking.

Can I meal prep this for the whole week?
Absolutely. That’s the beauty of this method—it holds up in flavor and texture for days, making it perfect for weekly meal prep.