sous vide chicken recipe
The Best sous vide chicken recipe
I’ve been making sous vide chicken for years, and it’s hands-down one of the easiest, most foolproof recipes in my kitchen. The first time I tried it, I was skeptical—how could cooking chicken in a water bath be better than roasting or grilling? But after one bite, I was sold. The meat comes out perfectly tender, juicy, and evenly cooked every single time, with no risk of drying it out. My kids actually ask for it now, which is saying something because they’re picky eaters. They love how simple it is to shred for tacos or slice for sandwiches, and I love that I can prep it ahead of time and have dinner ready in minutes.
What I appreciate most about this method is how versatile it is. Whether I’m meal prepping for the week or cooking for a crowd, sous vide chicken fits right in. It’s lean, packed with protein, and since it cooks in its own juices, it retains more nutrients than traditional methods. Plus, it’s a great way to keep meals healthy without sacrificing flavor. I season it simply—just salt, pepper, and a little garlic powder—and it always turns out delicious. It’s become a staple in our house because it’s quick, reliable, and something everyone actually enjoys eating.
Sous Vide Garlic Herb Chicken Breast
Tender, juicy chicken breasts infused with garlic and fresh herbs, cooked to perfection using the sous vide method. This foolproof technique ensures evenly cooked chicken every time, with a golden sear for added flavor.
🥘Ingredients
- 4 boneless, skinless chicken breasts (6 oz each)
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 garlic cloves, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
👨🍳Directions
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1 Set up your sous vide precision cooker in a large pot or container and preheat the water to 145°F (63°C) for medium doneness (adjust to 150°F/65°C for firmer texture or 140°F/60°C for more tender).
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2 Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
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3 In a small bowl, mix olive oil, minced garlic, thyme, rosemary, and parsley. Rub the mixture evenly over the chicken breasts.
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4 Place each chicken breast in a separate vacuum-seal bag or zip-top bag. If using zip-top bags, use the water displacement method to remove air: seal the bag almost completely, leaving a small opening, then slowly submerge in water to push out the air before sealing fully.
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5 Submerge the sealed bags in the preheated water bath and cook for 1 to 1.5 hours (up to 4 hours for extra tenderness).
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6 Remove the chicken from the bags and pat dry with paper towels. Reserve any juices for serving or sauces.
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7 Heat a cast-iron skillet over high heat. Add 1 tbsp olive oil and 1 tbsp butter. Once hot, sear the chicken breasts for 1-2 minutes per side until golden brown and crispy.
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8 Let the chicken rest for 5 minutes before slicing. Serve with pan juices or your favorite sides.
🔧Equipment
- Sous vide precision cooker
- Large pot or container
- Vacuum sealer or zip-top bags (with water displacement method)
- Tongs
- Cast-iron skillet or heavy pan
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Sous Vide Garlic Herb Chicken Breast Works
Sous vide chicken is one of those foolproof recipes I always recommend because it turns out perfectly juicy and tender every single time. Whether it’s a weeknight dinner or a big family gathering, you don’t have to stress about overcooking or drying it out—it’s just easy, reliable, and always impresses. Plus, you can prep it ahead and finish it quickly, which makes it a lifesaver when you’ve got a crowd to feed.
❓ Frequently Asked Questions About Sous Vide Garlic Herb Chicken Breast
1. What temperature and time should I use for sous vide chicken breast?
For tender, juicy chicken breast, cook it at 145°F (63°C) for 1 to 4 hours. If you prefer a firmer texture, you can go up to 150°F (65°C) for 1 to 2 hours. For shreddable chicken, use 165°F (74°C) for 4 to 8 hours.
2. Do I need to sear the chicken after sous vide?
Yes, searing is highly recommended to add flavor and texture. Pat the chicken dry, then sear in a hot pan with oil or butter for 1-2 minutes per side until golden brown. You can also use a torch for a quick crust.
3. Can I sous vide frozen chicken?
Absolutely! Sous vide is great for frozen chicken—just add 30-60 minutes to the cooking time. No need to thaw first, but ensure the bag is fully submerged and sealed properly to avoid air pockets.
4. How do I prevent the chicken from turning out dry?
The key is not overcooking—stick to the recommended temps and times. Also, brining (wet or dry) before cooking helps retain moisture. If using lean cuts like breast, avoid temperatures above 150°F (65°C) for long periods.
5. Can I season the chicken before sous vide, or should I do it after?
You can season before or after, but seasoning before (with salt, herbs, or marinades) enhances flavor infusion. If using a marinade, vacuum-seal it with the chicken. For a quick sear, you can also add fresh herbs or spices afterward.
