This sous vide chicken breast recipe makes perfectly cooked chicken breasts that are delectably juicy every time! I've included precise temperature charts, tips, and tricks so you can't mess it up! If you're craving an easy chicken dinner, sou vide chicken breast is the way to go!
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Juicy Perfection Every Time
If you're new to the sous vide method, you won't be for long because it turns out to be the most decadently tender and juicy chicken ever! The name sounds fancy, but the process is so simple that anyone can do it!
With just a few simple ingredients and a sous vide machine or Instant Pot, you can whip up a perfectly cooked chicken breast practically without effort. You can enjoy the chicken breast hot, or slice it up and use it in your favorite chicken recipes!
For macros, micros, and other nutrition information, check out my post on the nutritional values of chicken breast! And don't forget to try all of my other delicious chicken breast recipes, too!
🥘 Ingredients
A chicken breast, oil, and some simple seasoning are just about all you need! Use a cooking oil with a neutral flavor to really let the taste of the chicken shine.
- Chicken Breast - 1 boneless or bone-in chicken breast (bone-in will need slightly more cooking time).
- Salt & Pepper - ¼ teaspoon each. Use freshly ground black pepper for the best flavor.
- Onion Powder - ¼ teaspoon of onion powder.
- Paprika - ½ teaspoon of paprika. Try smoked paprika for a smokey flavor!
- Cooking Oil - 1 tablespoon of cooking oil (canola or vegetable oil are best, or you can use light olive oil).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🍽️ Equipment Needed To Sous Vide Chicken
You can make delightfully juicy sous vide chicken breast with two different tools. The first is an immersion circulator or sous vide machine, and the second is an Instant Pot!
Sous Vide Machine
If using sous vide machine, you will need a few tools to help you prepare your chicken breast:
- Large plastic sous vide tub or a stockpot
- Immersion Circulator (sous vide machine)
- Vacuum sealer and a vacuum bag or a Ziploc bag
- Heavy-bottomed frying pan, skillet, or cast iron skillet
- Tongs for searing the chicken breast
Instant Pot
Only certain Instant Pot models have a sous vide function, so be sure to check your manual before beginning. You will also need a few tools:
- Instant Pot (a model with the sous vide function)
- Vacuum sealer and a vacuum bag or a Ziploc bag
- Heavy-bottomed frying pan, skillet, or cast iron skillet
- Tongs for searing the chicken breast
🌡️ Temps & Times
| Texture | Temperature | Total Cook Time |
| Ultra soft and juicy, especially when eaten hot. | 140°F (60°C) | 1 ½ to 4 hours |
| More tender and juicy than oven-cooked chicken breast. Good choice if planning to prepare a cold chicken recipe like chicken salad. | 150°F (66°C) | 1 to 4 hours |
| Still juicy but firmer like a traditional chicken breast. | 160°F (71°C) | 1 to 4 hours |
🔪 How To Sous Vide Chicken Breast
Once you see how stress-free this sous vide method is, you won't want to make chicken any other way! Below are instructions for both an Instant Pot and a sous vide machine and both are equally simple.
This recipe is for 1 chicken breast, though you can make as many as you need to (*see note)!
Sous Vide Machine
- Prep. Fill a large stockpot or sous vide container with water and set up your sous vide machine. Follow the instructions for your specific model to set the temperature to 140°F (60°C).
- Season the chicken. Season the chicken generously on all sides with ¼ teaspoon each of salt & pepper and onion powder, and ½ teaspoon of paprika. You can then seal and sous vide your chicken right away, or dry brine it overnight (*see note).
- Seal. Put the seasoned chicken breast in a vacuum bag and seal it with a vacuum sealer or place it in a Ziploc bag and use the water displacement method. To do this, don't seal the bag fully and place it into the water (without letting the opening go below the water's surface). Press the bag down into the water to force out as much air as possible before sealing it fully.
- Cook. Make sure the chicken is fully submerged by either clipping it to the container or placing a bowl or plate on top to keep it from floating. Cook for 1 ½ to 4 hours depending on your preferred level of tenderness (*see note). Then, move on to searing your chicken if desired.
Instant Pot
- Fill. Check that your Instant Pot has a sous vide function, then set the trivet in the bottom and fill it ⅔ full with water.
- Season the chicken. Season the chicken generously on all sides with ¼ teaspoon each of salt & pepper and onion powder, and ½ teaspoon of paprika. You can then seal and sous vide your chicken right away, or dry brine it overnight (*see note).
- Seal. Use a vacuum sealer and vacuum bag or a Ziplock bag and the water displacement method above to remove all of the air and seal the chicken.
- Cook. Press the select temperature option and set your Instant Pot to 140°F (60°C). Then, click the 'hour' button and set it to 1 ½ hours. Seal your Instant Pot and let the chicken cook fully before searing it if desired.
Reverse Sear (Optional)
- Let cool. Remove the chicken from the bag and let it rest, and cool for 10 minutes before searing.
- Pat chicken dry. Heat 1 tablespoon of cooking oil in a skillet over high heat. Meanwhile, pat the chicken dry with paper towels.
- Sear. Once the oil is shimmering hot, add the chicken and sear each side for 20-60 seconds or until nicely golden brown. This will go quickly, the chicken is already cooked so there is no need to leave it on the pan for more than 60 seconds.
- Serve. Transfer your chicken to a plate or cutting board and serve right away if enjoying hot.
You can slice up this chicken for casseroles or any of your favorite recipes, or you can serve it as-is with your favorite side dishes! For suggestions, check out my page on what to serve with chicken. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- To dry brine your chicken for added flavor, season as directed, then place the chicken uncovered in the fridge to dry brine overnight before cooking.
- You can use this method to prepare multiple chicken breasts at once. Either place each chicken breast in its own bag or put them in the same bag side-by-side in a single layer.
- If you are using a sous vide machine (aka immersion circulator), make sure the bag of chicken is not blocking the intake/output part of the machine.
- The longer you let your chicken cook, the more tender it will be! 4 hours is the maximum time before the meat fibers break down, and the texture can become too tender or even mushy.
- Yes, the CDC does recommend an internal temperature of 165°F (74 °C) for chickens; however, that is not necessary when using the sous vide method. Cooking the chicken at a temperature of at least 136°F (58°C) for a minimum of 1 hour and 10 minutes is enough to pasteurize it and kill any harmful bacteria.
🥡 Storing & Reheating
Chicken breast can be placed in an airtight container in the fridge for up to 4 days or frozen in a heavy-duty freezer bag for up to 4 months.
Reheating
For the most tender results, sous vide the chicken the same way it was prepared at 145°F (63°C) for 10 minutes or until warmed through. You can then quickly re-sear it to freshen up the crust if desired.
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❓ Recipe FAQs
This can vary depending on how you like your chicken! I cook mine at a precise 145°F (63°C) for chicken that is ultra-tender. If you like your chicken a bit firmer, I recommend cooking between 150°F (65°C) and 160°F (71°C).
This can happen for 1 of 2 reasons. First, if you cook your chicken at too high of a temperature, it can become rubbery. The key is low and slow when using the sous vide method. Second, some 'pre-seasoned' chicken breasts are injected with brine solution, which causes the cells in the meat to swell and can give it an unpleasant texture. I recommend starting with unseasoned chicken breasts for this reason.
You don't want to sear your chicken before you sous vide it because you want the meat inside to be equally exposed to heat so it cooks through and is as tender as possible. You can, however, sear it after it is cooked! Just add the cooked chicken to a very hot skillet with a tablespoon of cooking oil and sear each side for 30-60 seconds to crisp it up.
🐔 More Chicken Breast Recipes
- Air Fryer Chicken Breast - If time is of the essence, check out this quick and easy air fryer chicken breast recipe!
- Million Dollar Chicken Breast - This cheesy chicken breast with bacon tastes like a million bucks!
- Stuffing Stuffed Chicken Breast - Juicy chicken breasts filled with fluffy stovetop stuffing and sweet cranberries!
- Maple Bacon Dijon Chicken Breasts - Perfectly cooked chicken breasts in a creamy maple Dijon sauce with chunks of delicious bacon!
- Ritz Chicken - The crispy Ritz cracker coating on these tasty chicken breasts will have you savoring every bite!
- Chicken Schnitzel - Thin chicken cutlets in a crispy coating that is perfect for dipping in your favorite sauces or with gravy!
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📖 Recipe Card
Sous Vide Chicken Breast
Ingredients
- 12 oz chicken breast
- 1 tablespoon olive oil (optional, extra virgin olive oil)
- ¼ teaspoon each, salt & pepper
- ¼ teaspoon onion powder
- ½ teaspoon paprika
(Note: 2x or 3x only changes the ingredient list)
Instructions
Sous Vide Machine
- Fill a large stockpot or sous vide container with water and set up your sous vide machine. Follow the instructions for your specific model to set the temperature to 140°F (60°C).
- Season the chicken generously on all sides with salt & pepper, onion powder, and paprika. You can then seal and sous vide your chicken right away, or dry brine it overnight (*see note).
- Put the seasoned chicken breast in a vacuum bag and seal it with a vacuum sealer or place it in a Ziploc bag and use the water displacement method. To do this, don't seal the bag fully and place it into the water (without letting the opening go below the water's surface). Press the bag down into the water to force out as much air as possible before sealing it fully.
- Make sure the chicken is fully submerged by either clipping it to the container or placing a bowl or plate on top to keep it from floating. Cook for 1 ½ to 4 hours depending on your desired level of tenderness (*see note). Then, move on to searing the chicken if desired.
Instant Pot
- Check that your Instant Pot has a sous vide function, then set the trivet in the bottom and fill it ⅔ full with water.
- Season the chicken generously on all sides with
- Use a vacuum sealer and vacuum bag or a Ziploc bag and the water displacement method above to remove all of the air and seal the chicken.
- Press the select temperature option and set your Instant Pot to 140°F (60°C). Then, click the 'hour' button and set it to 2 hours. Seal your Instant Pot and let the chicken cook fully before moving on to searing the chicken if desired.
Reverse Sear (optional)
- Remove the chicken from the bag and let it rest and cool for 10 minutes before searing.
- Heat 1 tablespoon of extra virgin olive oil in a skillet over high heat. Meanwhile, pat the chicken dry with paper towels.
- Once the oil is shimmering hot, add the chicken and sear each side for 20-60 seconds or until nicely golden brown. This will go quickly, the chicken is already cooked so there is no need to leave it on the pan for more than 60 seconds.
- Transfer your chicken to a plate or cutting board and serve right away if enjoying hot.
Notes
- To dry brine your chicken for added flavor, season as directed then place the chicken uncovered in the fridge to dry brine overnight before cooking.
- You can use this method to prepare multiple chicken breasts at once. Either place each chicken breast in its own bag or put them in the same bag side-by-side in a single layer.
- If you are using a sous vide machine (aka immersion circulator), make sure the bag of chicken is not blocking the intake/output part of the machine.
- The longer you let your chicken cook, the more tender it will be! 4 hours is the maximum time before the meat fibers break down and the texture can become too tender or even mushy.
- Yes, the CDC does recommend an internal temperature of 165°F (74°C) for chicken, however, that is not necessary when using the sous vide method. Cooking the chicken at a temperature of at least 136°F (58°C) for a minimum of 1 hour and 10 minutes is enough to pasteurize it and kill any harmful bacteria.
- To store: Chicken breast can be placed in an airtight container in the fridge for up to 4 days or frozen in a heavy-duty freezer bag for up to 4 months.
- To reheat: For the most tender results, sous vide the chicken the same way it was prepared at 145°F (63°C) for 10 minutes or until warmed through. You can then quickly re-sear it to freshen up the crust if desired.
Mary Alice Brown says
8 ounce chicken breasts were juicy and perfect after a one and a half hours. My husband son really liked them.