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