Name: Sous Vide Chicken Breast Recipe
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 2 servings
Cuisine: Other
Ingredients: 2 chicken breasts; 1 tsp garlic; 1 tbsp olive oil; 0.5 tsp sea salt; 0.5 tsp black pepper; drizzle olive oil

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Sous Vide Chicken Breast Recipe

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, fill a large pot with water. Use sous vide to preheat water to 145 degrees Fahrenheit.

Pat chicken breasts dry with paper towels. Then, add all ingredients to a vacuum sealable bag or large zippered bag.

Once water has preheated, slowly lower bag into water. If using vacuum sealed bag, submerge fully. If using zippered bag, zip almost completely. Then slowly lower bag into water. Once the air has been squeezed out, zip shut and submerge completely.

Set timer for 90 minutes.

Once timer goes off, carefully remove bag from water bath.

Add a drizzle of olive oil to a skillet over medium heat. Sear chicken breasts for 1 to 2 minutes each side. This step is optional, but highly recommended.

Allow chicken to rest for 5 to 10 minutes before slicing into.

Nutrition

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Tips & Tricks (5)

Precision Temperature Sweet Spot 🌡️
Set your sous vide to 63-65°C (145-149°F) for perfectly tender, juicy chicken that stays moist—this low temperature breaks down proteins without overcooking the meat, which is impossible to achieve with traditional cooking methods.
Dry Brine Before Bagging 🧂
Salt your chicken breasts 12-24 hours before vacuum sealing to allow the salt to penetrate and denature proteins, resulting in incredibly tender texture and enhanced seasoning throughout the meat.
Ice Bath Shock for Color 🧊
After sous vide cooking, plunge the sealed bags into ice water for 2-3 minutes before searing—this stops the cooking process and helps achieve a beautiful golden crust when pan-searing with olive oil and garlic.
Garlic-Infused Oil Technique 🧄
Infuse your olive oil with smashed garlic cloves 30 minutes before the final sear, then use that oil to create a flavorful crust—this prevents burnt garlic while maximizing aromatic depth.
Vacuum Seal Strategy for Even Cooking 🔒
Flatten chicken breasts to uniform thickness (about 1.5 inches) before sealing to ensure consistent water contact and even heat distribution, eliminating cold spots and guaranteeing edge-to-edge doneness.