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Sous Vide Chicken Breast Recipe (Perfect EVERY Time!)

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Posted by:

Erin Lynch

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Updated:

March 8, 2025

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5 from 56 votes

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Sous vide chicken breast pinterest image.
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Learn how to make the PERFECT Sous Vide Chicken Breast. This fail proof recipe results in perfectly tender & juicy chicken every time. Plus, it provides tips on flavoring your chicken breasts in several different ways. You can even sous vide a frozen chicken breast. 

Sliced sous vide chicken breast on small white plate with lemon wedges.

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Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique is amazing because it makes it virtually impossible to overcook your food.

Making it perfect for cooking tender & juicy chicken breasts.

I’ve used my immersion circulator in the past to make a delicious sous vide filet mignon and sous vide ribeye, but today I’m taking on chicken.

I’ve developed what I consider to be the BEST sous vide chicken breast recipe.

Why is this the best sous vide chicken breast recipe?

  1. It’s perfectly cooked every time.
  2. You can switch up the seasonings in so many different ways. More on that below.
  3. It’s perfect for meal prep, as you can just leave your cooked chicken in sealed bags in the fridge.

How to season your sous vide chicken breast

I prefer using a dry rub or thick sauce to season my chicken. The reason being that you need to vacuum seal the bag before the sous vide cooking process.

Marinades with excess liquid tend to make that sealing process difficult. If seasoning from the onset, here are some of the flavor combinations that I like to use.

Or, keep reading, to find my method that seasons the chicken breasts after they come out of the sous vide. 

Dry rub options

  • Chicken Dry Rub
  • Lemon Zest + Oregano
  • Orange Zest + Rosemary
  • Taco Seasoning
  • Italian Seasoning
  • Cajun Seasoning
  • Seasoning Salt

Wet sauce options

Tip: When using a wet sauce, I find it works best to use the water displacement method for sealing your bags.

  • BBQ Sauce
  • Peruvian Green Sauce
  • Creamy Mushroom Sauce
  • Honey Mustard
  • Italian Dressing
  • Pesto
  • Sun Dried Tomato Pesto
  • Mojo Sauce 
  • Chimichurri Sauce
  • MORE → 25+ tasty sauces for chicken
Uncooked chicken breast on small white plated topped with thyme sprigs and lemon slices.
Two chicken breasts in vacuum seal bag with lemons and herbs.

My favorite method for seasoning a Sous Vide Chicken Breast is a simple one…

I like to sprinkle it with salt and pepper, add a couple sprigs of fresh herbs (thyme, rosemary, parsley) and a few lemon slices.

Then, once it’s done cooking, I pat the chicken dry with a paper towel and sear it in a hot skillet with some compound butter. 

You can season your butter in so many different ways. My favorite add-ins are garlic, lemon zest and fresh herbs. You can also add a bit of heat by adding in a pinch of cayenne, or some horseradish.

How to make compound butter

  • Combine softened butter with garlic and fresh herbs.
  • Place on a piece of parchment or plastic wrap and roll into a log.
  • Refrigerator for 1 hour, or place in the freezer for 15 minutes to firm up.

How to sous vide chicken breasts

Season your chicken and place in a plastic bag. Remove the air from the bag and seal using a vacuum sealer or the water displacement method.

Place the sous vide machine in a vessel that’s large enough to hold enough water for your bag to be fully submerged and deep enough to ensure that the water level falls between the minimum and maximum level indicators on your sous vide circulator. Cook at your preferred temperature for at least 1 hour, up to four hours. Use immediately, or sear according to the recipe card below.

Sous vide chicken breast temp

145-degrees is the ideal temperature for sous vide chicken breasts that are tender, juicy and perfectly cooked! However, you can cook it at a higher heat according to your personal preference.

How long do you sous vide a chicken breast?

  • Sous vide chicken for at least 1 hour. Once an hour is up, it will keep in the sous vide bath for up to 4 hours without losing its texture. 

Sous vide chicken breast from frozen

  • If you’d like to sous vide frozen chicken breasts, simply add 30 minutes to the cook time. So, sous vide the chicken for at least 1 ½ hours. 
Sous vide machine in water bath.
Bag of chicken breasts in sous vide water bath.

Recipe FAQs

Can you overcook in sous vide?

It’s OK to your chicken breasts in the water bath for up to 4 hours. After that, the meat may break down too much and become mushy. Your chicken will never actually “overcook” as the meat will be held at the correct temperature.

Is 145-degrees safe for chicken? 

While the FDA recommends cooking chicken to an internal temperature of 165-degrees, chicken that is cooked to an exact temperature of 145-degrees for at least an hour is safe to eat. This is because the sous vide process actually pasteurizes the chicken and kills any bacteria.

Is slightly pink chicken okay? 

Because the sous vide process cooks chicken at a lower temperature, your chicken may still be a little more pink than what you are used to. But, if it’s tender, and falls apart easily with a fork, it’s done!

Can I sous vide marinated chicken? 

You can use your precision cooker to sous vide marinated chicken. However, when using a wet sauce, I find it works best to use the water displacement method for sealing your bags, rather than a vacuum sealer.

Do you need to sear chicken after sous vide?

It’s not necessary to sear chicken after the sous vide process. Especially if you are cutting the chicken up to use for something like chicken salad or a soup or chili recipe. However, for presentation purposes, it’s best to sear the chicken so that it gets a nice color on the outside.

Do I need vacuum sealer for sous vide?

You do not need a vacuum sealer to cook food sous vide. You can also use the water displacement method for sealing your ziplock bag. Simply lower the bag into a container of water to remove as much air as possible.

Can you reheat chicken sous vide?

Yes! One of my favorite parts about sous vide is that you can reheat leftovers with it. It’s the perfect way to reheat a chicken breast or other cut of meat because it will never overcook it.

How do you reheat chicken sous vide?

Heat your water to 140-degrees. Reheat for 1 hour (up to 4 hours).

Two whole chicken breasts cooked sous vide after browning in skillet.

What to serve with it

  • Instant Pot Baked Potatoes
  • Creamy Mushroom Sauce
  • Easy Mashed Potatoes with Sour Cream
  • Roasted Brussels Sprouts with Balsamic Reduction & Cranberries
  • Glazed Carrots
  • Roasted Miso Cauliflower
  • Arugula Salad 
  • German Potato Salad
  • Cherry Tomato Salad
  • Click here for MORE side dishes to serve with chicken

Wine pairings for chicken

  • A Viognier or unoaked Chardonnay would pair nicely with this dish.
  • If you would like to go the red route, I’d suggest a Pinot Noir, or other light bodied red. Avoid hard, oaky tannic reds and they can overwhelm the delicate flavors of the chicken.
  • MORE → the 8 BEST Chicken Wine Pairings.
Sliced sous vide chicken breast on small white plate with lemon wedges and fresh herbs scattered about.

More chicken guides

  • Air Fryer Chicken Thighs
  • Air Fryer Chicken Breasts
  • Instant Pot Shredded Chicken 
  • Oven Baked Chicken Breasts

More sous vide recipes

  • Sous Vide Shredded Chicken
  • Sous Vide Pork Chops
  • Sous Vide Lamb Chops
  • Sous Vide Homemade Limoncello
  • Sous Vide Filet Mignon
  • Sous Vide Infused Vodka
  • Sous Vide Ribeye with Compound Butter
  • Sous Vide Corn on the Cob
  • Sous Vide Vanilla Extract

Did you Make This Sous Vide Chicken Recipe?

If you made this sous vide chicken breast recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

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Close up of sliced chicken cooked sous vide.

Full Recipe

Sous Vide Chicken Breast

Learn how to make the PERFECT Sous Vide Chicken Breasts. This fail proof recipe results in perfectly tender & juicy chicken every time. Plus, it provides tips on flavoring your chicken breasts in several different ways. You can even sous vide frozen chicken breasts.
5 from 56 votes
Print Pin
Serves 2 people
Created by Platings and Pairings
Prep Time: 5 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 5 minutes mins

Equipment

  • Sous Vide Machine

Ingredients

  • 2 chicken breasts
  • Salt and pepper
  • 2-4 sprigs fresh herbs
  • 2 thin slices lemon

For Finishing:

  • 2 Tablespoons butter (or compound butter – see recipe below)
  • 1 Tablespoon olive oil
  • Kosher salt & pepper

Compound Butter:

  • 1/2 cup unsalted butter (at room temperature)
  • 1/4 cup fresh parsley (chopped )
  • 3 cloves garlic ( grated or minced)
  • Zest of 1 lemon
  • 3 teaspoons combination of fresh chopped herbs (like rosemary, tarragon, basil, thyme)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Set the sous vide to 145-degrees.
  • Vacuum seal the chicken breasts using your preferred method. 2 breasts per bag, along with salt and pepper, fresh herbs and lemon slices.
  • Cook for 1 hour, up to four hours.
  • Remove chicken breasts and pat dry with paper towels. Season with additional salt and pepper.
  • Preheat a cast iron skillet over high heat. Add oil and butter. Sear chicken breasts 1-minute per side, tilting skillet and spooning butter over them as they cook. Serve immediately.

Nutrition

Calories: 430kcal | Carbohydrates: 1g | Protein: 49g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 175mg | Sodium: 363mg | Potassium: 836mg | Fiber: 1g | Sugar: 1g | Vitamin A: 418IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
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5 from 56 votes (49 ratings without comment)

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26 responses

  1. Shari
    February 13, 2020

    Thanks for sharing! This looks really good. Going to try it out with the Voignier recommended!

    Reply
  2. Monica
    February 15, 2020

    Wow! This looks amazing. I really need to try it. You can tell the chicken is super tender. I didn’t know about this way of cooking but can’t wait to try it myself. Thank you!

    Reply
  3. Linda
    November 3, 2020

    Can I use bone-in chicken breasts? How long would I cook them?

    Reply
    1. Erin
      November 4, 2020

      You can use bone in! Cook time should be the same.

      Reply
  4. Kristin
    January 4, 2021

    5 stars
    Made this tonight for our Sunday night family dinner, and it was great! It was our first time making chicken in the sous vide. Now that we’ve done it, I don’t know why we would ever make it another way! Knowing the exact temperature, not having to have it done exactly on time to match all the sides, and how flavorful – and beautiful this chicken was… It will now be our go-to way to make chicken! So good! Thanks a lot for the great recipe!

    Reply
    1. Erin
      January 4, 2021

      I’m so happy it was helpful Kristin! It’s my favorite way to make chicken breasts now too!

      Reply
  5. Rusti Is
    July 16, 2021

    5 stars
    Just saw this and pretty new to the Sous Vide world. I am going to try this and thank you for such a thorough and detailed recipe.

    Reply
  6. Carol
    July 27, 2021

    5 stars
    Juicy tender chicken EVERY time!! We have tried 8-10 different rubs and love them all! Thanks for great instructions!

    Reply
    1. Erin
      July 28, 2021

      You’re welcome Carol! Isn’t sous vide chicken such a game changer?!

      Reply
    2. ryan grundy
      January 18, 2024

      Hello, what rubs have you used?

      Reply
  7. Rachel
    July 28, 2021

    I’m new to sous vide, and am really excited to use this method of cooking. I’ve tried making sous vide chicken a couple of times. I use my Anova to get the water to 140 degrees and then cook for 2 hours. But I notice that when I check the temperature of the chicken with a meat thermometer, it never gets above 140 or 145 degrees, even if I leave it in the water for longer. Is the chicken supposed to reach 160/165 degrees while it’s in the water, or do you take it out of the water at the end of the cooking time and then sear it in the skillet until it reaches 160/165 degrees?

    Reply
    1. Cory
      August 2, 2021

      I thought 160 is a rule of thumb for regular cook methods because 5 seconds at 165 kills all bacteria. You can kill all bacteria at 145 but you have to keep it there for much longer. Without a sous vide machine this is nearly impossible with regular cook methods hence overcooked dry chicken.

      Reply
    2. Karie
      September 20, 2024

      5 stars
      With sous vide you don’t need to go to 165 because something about the process actually pasteurizes the meat and makes it safe. I don’t know the science behind it, but I’ll bet google does! 🙂

      That’s why the chicken tastes so much better when cooked by sous vide… because you aren’t drying it out and making it tough by cooking it to 165.

      Reply
  8. Gina Moore
    April 13, 2022

    5 stars
    Wonderful method of cooking chicken and everything perfect everytime!

    Reply
    1. Erin
      April 20, 2022

      Thank you Gina! The sous vide makes chicken so easy and foolproof!

      Reply
  9. Kay
    June 24, 2023

    5 stars
    This is fantastic way to cook chicken breast. We meal prep for my son. 32 breasts, 3 per bag which different rubs and herbs. What doesn’t get used in meal per the first week are frozen in the bags for use in subsequent weeks. This has really helped in meal prepping and the chicken is flavorful and not dry. Thanks!!

    Reply
    1. Erin
      June 25, 2023

      Thank you so much Kay! I love it too!

      Reply
    2. Su
      December 1, 2024

      Hi do u place them in sous vide straight from freezer? Or u let them thaw out first? Ty.

      Reply
  10. Cara
    July 5, 2023

    Hi Erin, I just got a sous vide and can’t wait to try this recipe! One question – does it matter if I use skinless or skin on chicken? Thanks for sharing!

    Reply
    1. Erin
      July 6, 2023

      Hi Cara – You can sous vide either! I hope you enjoy the recipe 🙂

      Reply
  11. Chris
    November 11, 2023

    Just looking for ideas here and I see lots! However, I jumped in blind with just learning temperatures and safety first with sous vide. I’ve only been using salt/pepper which is just amazing enough.

    With beef or chicken and just a simple salt/pepper seasoning I save the liquids. Don’t throw them away! It makes the most perfect gravy by adding a little corn starch, in a pot on a good medium high heat for a few minutes.

    Your mashed potatoes will love it!

    Reply
  12. Bekka
    February 15, 2024

    5 stars
    Do you melt the compound butter and drizzle over your chicken after it’s cooked? Or, do you add it to the bag before sous vide?

    Reply
    1. Erin
      February 15, 2024

      Hi Bekka – You finish of your cooked chicken in a skillet with some oil and the compound butter. Hope that helps!

      Reply
  13. Jolyn
    July 25, 2024

    Sounds amazing!
    Question
    Is the compound butter recipe supposed to be
    3 teaspoons rosemary
    3 t tarragon
    3 t basil
    3 t thyme
    Just checking?

    Reply
    1. Erin
      July 25, 2024

      Hi Jolyn – It should be 3 teaspoons of a combination of any of the fresh herbs that you have on hand. So, maybe 1 tsp rosemary, 1 tsp thyme and 1 tsp tarragon. Sorry I wasn’t more clear. I’m going to adjust the recipe card now to clarify. Thanks!

      Reply
  14. Dylan Jacobs
    January 17, 2025

    Great tips for sous vide chicken breasts! I completely agree about the importance of seasoning beforehand—it makes such a difference. The idea of finishing with a sear to lock in flavor is spot on!

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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