Sous Vide Chicken: Perfect Every Time
Achieve consistently juicy, tender, and perfectly cooked chicken breasts with this simple sous vide method, eliminating all guesswork from traditional cooking.
Ingredients
- 1 pound boneless skinless chicken breasts (2-3 breasts)
- 1 tablespoon olive oil for searing
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sprig fresh rosemary or thyme (optional)
- 2 cloves garlic smashed (optional)
Instructions
- Set up your immersion circulator in a water bath and preheat to 145°F (63°C).
- Pat chicken breasts thoroughly dry with paper towels. Season generously with salt and pepper. Add any optional herbs or smashed garlic to the chicken.
- Place the seasoned chicken breasts in a vacuum-sealable bag or a heavy-duty freezer-safe ziplock bag. If using a ziplock bag, use the water displacement method to remove as much air as possible before sealing.
- Carefully lower the sealed bag into the preheated water bath, ensuring the chicken is fully submerged. Cook for 1.5 to 2 hours.
- Once cooked, remove the chicken from the bag and discard any liquids. Pat the chicken breasts dry again very thoroughly with paper towels. This step is crucial for achieving a good sear.
- Heat the olive oil in a skillet over high heat until shimmering and almost smoking. Carefully place the chicken breasts in the hot pan and sear for 1-2 minutes per side, until a beautiful golden-brown crust forms.
- Remove from skillet, let rest for a few minutes, then slice and serve immediately.
Notes
For extra flavor, add a pat of butter, fresh herbs like rosemary or thyme, or smashed garlic cloves to the bag with the chicken before sealing. Ensure chicken is thoroughly patted dry before searing for the best crust. You can vary the temperature slightly for desired texture: 140°F (60°C) for very tender, 145°F (63°C) for classic juicy, or 150°F (66°C) for firmer but still moist. Serve with your favorite side dishes.