Sous Vide Chicken Breast
Sous vide chicken breast is the foolproof way to get juicy, perfectly cooked chicken every single time. Learn how to seal, cook, and sear like a pro.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Ingredients
2 bone-in, skin-on chicken breast halves
Kosher salt and freshly ground black pepper
4 sprigs thyme or rosemary (optional)
Instructions
1. Preheat a water bath to desired final temperature using a sous vide cooker. 145°F for juicy, 150°F for firmer texture.
2. Season chicken generously with salt and pepper. Add herbs if desired.
3. Place chicken in zipper-lock or vacuum-seal bags. Use water displacement method or vacuum sealer to seal.
4. Place sealed chicken in the preheated water bath and cook for 1.5 to 4 hours at 145°F, or 1 to 2.5 hours at 150°F.
5. Remove chicken, pat dry, then sear skin-side down in a hot pan or finish on the grill. Rest before slicing and serve.
Notes
You can finish the chicken on a grill for a smoky flavor, or pan-sear for crispier skin.
Great for meal prep and works well with salads, sandwiches, or sauces.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 285
- Sugar: 0g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 120mg
Find it online: https://sousviderecipe.com/sous-vide-chicken-breast/