Perfect Sous Vide Chicken Breast Recipe
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Additional Time
10 mins
-
Servings
2 -4 servings
-
Calories
136 kcal
-
Course
Main Course
Perfect Sous Vide Chicken Breast Recipe
Report
Want the most moist, tender chicken ever? Our basic sous vide boneless chicken breast recipe will become your favorite way to cook chicken! Easy step-by-step recipe for the best chicken breast ever!
Share:
Ingredients
- 2-4 8 ounce boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil or favorite oil or butter
- kosher salt try different types of salt as well
- black pepper
Add to Shopping List
Instructions
Preheat water bath
- Fill a large pot or container with warm water, making sure the water is up to the water line on the sous vide machine. Set sous vide to 149°F (65°C) and start.
- Season both sides of the chicken breasts with garlic powder, onion powder, Italian seasoning, salt, and pepper to taste.
- Place the seasoned chicken breasts in a resealable plastic bag or vacuum-seal bag.
- For the water displacement method: Partially seal the bag, leaving a small opening. Slowly lower the bag into a water container, allowing the water to push out the air. Once all of the air is out, seal the bag completely.
- Place the sealed bag in the pot, ensuring the chicken is fully submerged. Cook the chicken breasts in the sous vide water bath for 1 hour and 30 minutes or up to 4 hours.
- Remove the bag with tongs and allow it to rest for 10 minutes before opening. Remove cooked chicken from the bag and pat dry with paper towels.
- Heat a cast iron skillet over medium-high heat and then add oil. Give the boneless chicken breasts a quick sear on both sides for approximately 1-2 minutes per side or until golden-brown.
- Remove to plate and allow to rest 5 minutes, then slice each perfectly cooked chicken breast and serve them immediately with a side of sautéed vegetables, a simple salad, or over a bed of cooked quinoa or rice.
Equipments used:
Notes
- If not using the chicken right away or cooking chicken in bulk (hello Costco chicken packs), remove from the hot water bath and immediately dunk into an ice water bath (fill a large bowl with ice cubes; add cold tap water until about half full, you want it cold, around 32° F, so don't be shy with the ice.
- Chill until completely cold, about 15 minutes. Once cooked and chilled, the chicken can be refrigerated for up to 10 days or frozen for up to 3 months.
- Yes, using the same method and temperature described above, but cook in the water bath for 1 ½ hours (or up to 6 hours), or 2 hours (or up to 7 hours) for bone-in thighs.
- Bone-in, skin-on chicken breasts cooked in 145º F (62.78° C) water bath will need to cook for one and a half to four hours; the chicken will be cooked precisely at 1 ½-2 hours hours and will hold up to 4 hours.
- Yes, while the results will be better and more tender using thawed chicken breasts, you can go straight from freezer to water bath. Make sure the bag of your chicken is sealed and has no holes; if you suspect any, transfer the frozen breast to a vacuum-sealed baggie. You may need to adjust your time by 20 minutes or so to account for temperature loss when adding the frozen chicken to the sous vide water bath.
- Refrigerate - Store leftovers in an airtight container in the fridge for up to four days. Ensure the meat is completely cooled before storing it. Or keep it in the original bag, and dip in an ice bath until completely chilled and refrigerate up to 10 days.
- Make-Ahead Instructions - Sous vide is great for meal prep. Then you can freeze the chicken because you can sous vide right from frozen!
- To reheat chicken cooked using the sous-vide technique is as simple as placing the food back in the water bath to heat up to the correct temperature. If you are bulk cooking, keep the meat in the vacuum bag after it is chilled and refrigerated.
- Place in a preheated water bath at 144° F (62° C) for approximately half the original cook time. If you reheat using another method; like oven, stovetop or grill – the food will continue to cook rather than reheat. Sear in a hot pan afterward for a beautifully golden and crispy finish.
Nutrition Information
Show Details
Serving
11 serving
Calories
136kcal
(7%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
1mg
(0%)
Sodium
3mg
(0%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin A
17IU
(0%)
Vitamin C
0.3mg
(0%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2-4 servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 136kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 3mg | 0% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
