Love sous vide recipes? Try my sous vide chicken thighs, sous vide flank steak, sous vide salmon, and sous vide egg bites next. Sous vide cooking sounds super fancy, but it’s honestly one of the most hands-off and easiest cooking methods out there. As someone who eats chicken breasts on a weekly basis (and does plenty of meal prep!), cooking chicken breast sous vide has made things so much easier (and tastier!).
Why I love this recipe
Hands-off cooking. The beauty of a sous vide cooker is that it does all the hard work for you. Healthy. Chicken breast on its own is super healthy, and cooking it in the sous vide keeps things wholesome, too, as there is no oil or butter needed to achieve juicy and moist meat. Easy to customize. I purposely kept the seasonings minimal, but you can jazz the chicken up with any spices, seasonings, or marinade!
Ingredients needed
Chicken breast. Opt for boneless AND skinless chicken breasts because the addition of either bone or skin will alter the cooking time needed. Lemon. A few lemon slices give the chicken citrusy notes and brighten up its flavor. Rosemary. Fresh herbs please, not the dried kind. Garlic. Freshly minced. Kosher salt and black pepper. To taste. Butter. To sear the chicken at the end (this step is optional).
How to sous vide chicken breast
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Use a vacuum sealer to seal the bags as tightly as possible. They are super affordable and trust me, worth the expense! Always check the temperature of the water bath before adding the chicken to it. Feel free to add seasonings, aromatics, or even a marinade to the bag before vacuum-sealing the chicken. Try my 4-ingredient chicken marinade or a fun Asian sauce like eel sauce. If you don’t have fresh chicken, use frozen chicken! You don’t need to defrost it before cooking it in the water bath. Simply cook it for 30 minutes longer to compensate (this is from frozen. Do not thaw the chicken first!).
Storage instructions
To store: Place leftovers in an airtight container and store in the fridge for up to five days. Yes- it is possible to cook the chicken without using a machine. You will need a big pot and a thermometer. The only difference is the cooking time. I suggest checking the internal temperature until it reaches 165F. To freeze: Cooked and cooled chicken can be frozen for up to six months in a ziplock bag. Reheating: Reheat leftovers in the oven, in a skillet, or in the microwave.
Frequently asked questions
More delicious ways to cook chicken breast
Air fryer chicken breast Instant pot chicken breast Smoked chicken breast Baked chicken breast Cast iron chicken breast Or any of my healthy chicken breast recipes
Originally published November 2022, updated and republished July 2024
