Juicy Sous Vide Chicken Breast: A Culinary Revolution

Sous Vide Chicken Breast Recipe: Ultimate Guide to Juicy Perfection

Discover the secret to incredibly moist and tender chicken breasts with this game-changing sous vide chicken breast technique.

Prepare to elevate your chicken game with this foolproof sous vide method that guarantees unparalleled juiciness and flavor in every bite.

Sous Vide Chicken Breast: The Ultimate Guide


  • 2 bone-in, skin-on chicken breast halves
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme or rosemary (optional)


  1. Set up your sous vide cooker and preheat the water bath to your desired temperature (refer to the chart below). Liberally season the chicken with salt and pepper. Place the seasoned chicken in zipper-lock or vacuum bags, adding thyme or rosemary sprigs for an aromatic boost if desired.
  2. For Zipper-Lock Bags: Push out excess air by closing the bags, leaving a small opening. Gradually lower into the preheated water, sealing completely just before submerging. Cook according to the time and temperature chart below.
  3. For Vacuum Bags: Follow the manufacturer’s sealing instructions. Submerge the sealed chicken in the preheated water bath and cook as per the chart below.
  4. Pan-Finishing Method: Ensure proper ventilation. Remove the cooked chicken from the bag, discarding herbs if used. Pat dry thoroughly. Heat oil in a heavy skillet over medium-high heat until it shimmers. Carefully place the chicken skin-side down, pressing gently with a spatula or tongs. Sear until golden and crisp, about 2 minutes. Let it rest briefly, then remove the bones and slice to serve.
  5. Grilling Method: Prepare your grill for two-zone cooking. For charcoal, light half a chimney and arrange coals on one side. For gas, preheat half the burners to medium-high. Clean and oil the grates. Pat the cooked chicken dry and grill on the hot side, skin down, for about 2 minutes. Rotate 90 degrees and grill for another 1.5 minutes until crisp. Rest briefly, debone, slice, and enjoy your perfectly grilled sous vide chicken.


Sous-Vide Chicken Breast Temperature and Timing Chart

Texture Temperature Timing Range
Very soft and juicy when served hot 140°F (60°C) 1 1/2 to 4 hours
Tender and juicy: Ideal for chicken salad when served cold, slightly stringy when served hot. 150°F (66°C) 1 to 4 hours
Traditional, juicy, firm, and slightly stringy, served hot 160°F (71°C) 1 to 4 hours
Nutrition Facts (per serving)
387 Calories
15g Fat
0g Carbs
58g Protein
Nutrition Facts
Servings: 2
Amount per serving
Calories 387
% Daily Value*
Total Fat 15g 20%
Saturated Fat 4g 21%
Cholesterol 165mg 55%
Sodium 434mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 58g
Vitamin C 0mg 0%
Calcium 29mg 2%
Iron 2mg 12%
Potassium 484mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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