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Sous Vide Chicken Breast

Perfectly cooked chicken breast that's impossibly juicy, with a silky interior and a golden crust. This cooking method uses a water bath set to an exact temperature, which means your chicken cooks through evenly and stays tender no matter how thick the breast is.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Modern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts (6 to 8 ounces each)
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil for searing
  • 2 tablespoons butter for searing
  • Water for the bath

Equipment

  • Immersion circulator or sous vide cooker
  • Large pot or container (at least 5 quarts)
  • Vacuum sealer or heavy-duty freezer bags
  • Instant read thermometer
  • Cast iron skillet or heavy stainless steel pan
  • Paper towels
  • Tongs
  • slotted spoon

Method
 

  1. Fill your pot with water and attach the immersion circulator to the side, making sure the water level is high enough to reach the fill line on your device. Set the temperature to 165 degrees Fahrenheit.
  2. Remove chicken breasts from the package and blot them thoroughly with paper towels to remove surface moisture.
  3. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and thyme. Rub the seasoning mixture evenly over all sides of each chicken breast.
  4. Place one seasoned chicken breast into each vacuum seal bag or heavy-duty freezer bag, leaving space at the seal line.
  5. Vacuum seal each bag according to manufacturer's instructions, or use the water displacement method by slowly lowering the bag into water until air is pushed out, then seal.
  6. Once the water bath reaches 165 degrees Fahrenheit, carefully place the sealed bags into the water using a slotted spoon. Make sure the chicken is completely submerged and not touching the heating element.
  7. Cook for 80 minutes at 165 degrees Fahrenheit.
  8. While the chicken cooks, heat a cast iron skillet or heavy stainless steel pan over medium-high heat for about 2 minutes. Add the olive oil and butter, letting them heat until the butter foams and the oil shimmers.
  9. Once the timer goes off, carefully remove each bag from the water bath using tongs. Open the bags and transfer the chicken to a plate lined with paper towels, patting each piece dry on both sides.
  10. Place each chicken breast into the hot pan and sear for 90 seconds without moving it. Flip and sear the other side for another 90 seconds, then transfer to a clean plate.
  11. Let the seared chicken rest for 5 minutes before slicing to allow juices to redistribute throughout the meat.

Notes

Keep your water bath at exactly 165 degrees Fahrenheit throughout the entire cooking process. Use uniform chicken breasts or pound them to the same thickness so they cook evenly. Pat the chicken completely dry after removing it from the bag before searing. Don't overcrowd your pan during searing. Make extra and refrigerate for meal prep; these keep beautifully for 4 to 5 days.