Chicken Breast
Sous vide chicken breastTender chicken breast without drying it out.
Each variation is built around a specific method and equipment. Pick one first, then the instructions, ingredients, and actions below update to that exact approach.
Step-by-step
- 1
Prep Chicken for Sous Vide
Pat chicken breasts dry with paper towels. Season generously on all sides with salt, pepper, or your preferred dry seasoning blend. Place in a single layer inside a zip-lock or vacuum-seal bag — do not stack. Remove all air before sealing. For zip-lock bags, use the water displacement method: lower the open bag slowly into the water bath to let pressure push out the air, then seal just before the opening hits the water. No trapped air pockets — they cause the bag to float and cook unevenly.
- 2
Sous Vide Chicken Breast at 150°F
Fill your container with enough water to fully submerge the bag. Set your immersion circulator to 150°F. Submerge the sealed bag and clip or weigh it down to keep it fully under water throughout the cook. Cook for 1–1.5 hours for a standard 6–8 oz boneless breast. You can hold it in the bath up to 2 hours without issue. Do not exceed 4 hours total or texture will suffer. No flipping needed — the circulating water covers all sides evenly. For a softer, silkier result, drop to 145°F. At 150°F the chicken is fully safe, tender, and juicy with a slightly firmer, more traditional texture.
- 3
Sear, Rest & Serve
Remove the bag from the water bath and transfer the chicken to a plate or cutting board. It will look pale — that's normal; it's fully cooked and safe to eat as-is. For color: pat the chicken very dry with paper towels (critical step). Heat a cast iron or stainless steel skillet over high heat with a high-smoke-point oil until shimmering. Sear 45–90 seconds per side for a golden crust only — no extra cooking through. Rest 3–5 minutes, then slice against the grain. Avoid: skipping the pat-dry, cooking beyond 4 hours, or stacking chicken in the bag.
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