Sous Vide Chicken Breast (Tender & Juicy)

Achieve perfectly tender and juicy chicken every time with this Sous Vide Chicken Breast recipe, which uses precise temperature control to lock in natural flavours and moisture.

What is Sous Vide
Ingredients
Ingredient Substituions
How to Sous Vide Chicken Breast
Sous Vide Chicken Temperature
How long to sous vide chicken breast
How to Sous Vide Chicken without a machine
How to Sous Vide Chicken with a Rice Cooker
Lisa’s Recipe Tips
Serving Suggestions
How to Store Cooked Chicken Breast
FAQ
More easy sous vide recipes to try
Sous Vide Chicken Breast (Tender & Juicy) Recipe

What is Sous Vide

Sous vide is a cooking technique where food is placed in a vacuum-sealed bag and cooked in a water bath at a precise and consistent temperature, resulting in evenly cooked, flavorful dishes that retain moisture and tenderness. This method is known for its ability to achieve restaurant-quality results with minimal effort and precise control over cooking temperatures.

Ingredients

All you need is chicken breast and some seasonings! The possibilities are endless (more on that below) but for now, lets start with the most basic to ensure tender, juicy and soft chicken breast.

Chicken breast: Select quality chicken breast to ensure flavorful, tender, and juicy meat.
Shio koji: Shiokoji is a traditional Japanese seasoning made from fermented rice malt, salt, and water. When used with chicken breast, shiokoji acts as a natural tenderizer, enhancing the flavor and juiciness of the meat while adding a subtle umami richness. It’s a versatile ingredient that can be used in various cooking methods, including sous vide, to elevate the taste and texture of chicken breast dishes.

Ingredient Substituions

Sugar, salt and potato starch: These three combined together work as a substitute for shio koji as they help retain moisture and act as a tenderizer to keep the chicken soft and plump.

How to Sous Vide Chicken Breast

Preparation: Season the chicken breasts generously with shio koji (a mixture of koji rice, salt, and water that enhances flavor and tenderizes meat).
Bagging with Water Displacement: Place each seasoned chicken breast into a resealable ziplock bag. Partially seal the bag, leaving a small opening to allow air to escape.
Water Displacement Method: Slowly lower the ziplock bag into a large pot or container of water, allowing the water pressure to push air out of the bag. Seal the bag completely just before fully submerging it, ensuring that most of the air is removed.
Sous Vide Setup: Fill a large pot or container with water, ensuring it’s deep enough to fully submerge the bags without overflow. Attach a sous vide precision cooker and set the temperature to 145°F (63°C).
Cooking: Once the water reaches the set temperature, carefully place the sealed bags into the water bath. Cook the chicken breasts for 1.5 to 2 hours, maintaining the water temperature around 145°F (63°C) throughout the cooking process.
Finishing: After cooking, carefully remove the bags from the water bath. Pat the chicken breasts dry with paper towels to remove excess moisture.
Optional Searing: If desired, heat a skillet over high heat with a bit of oil. Then, sear each side of the chicken breasts for about 1 minute per side until a golden-brown crust forms.
Rest and Serve: Let the chicken breasts rest for a few minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring the chicken remains tender and flavorful.

Sous Vide Chicken Temperature

The ideal temperature for sous vide chicken breast is typically between 140°F (60°C) and 150°F (65.5°C). Cooking at 140°F (60°C) will yield very tender and juicy chicken, while 150°F (65.5°C) will result in a firmer texture with equally juicy results.

How long to sous vide chicken breast

Sous vide chicken breast typically requires 1.5 to 4 hours of cooking time at the recommended temperature range of 140°F (60°C) to 150°F (65.5°C). This duration ensures thorough cooking while maintaining the chicken’s tenderness and juiciness.

How to Sous Vide Chicken without a machine

To sous vide chicken breast on the stove without a sous vide machine, start by seasoning the chicken breasts with salt, pepper, and any desired herbs or spices. Place each seasoned chicken breast in a separate ziplock bag, using the water displacement method to seal them tightly. Fill a large pot with water and attach a thermometer to monitor the temperature. Heat the water on the stove until it reaches 140°F (60°C), then carefully lower the sealed bags into the water, ensuring they are fully submerged. Maintain the water temperature around 140°F (60°C) and cook the chicken breasts for 1.5 to 2 hours. Once done, remove the bags, slice the chicken breasts, and serve.

How to Sous Vide Chicken with a Rice Cooker

You can sous vide chicken breast without a sous vide machine using a rice cooker by first seasoning the chicken breasts and placing each in a separate ziplock bag, using the water displacement method to seal them. Fill the rice cooker with water and set it to its lowest heat setting or “Keep Warm” mode. Once the water reaches approximately 140°F (60°C), place the sealed bags into the cooker, ensuring they are fully submerged. Cook the chicken breasts in the rice cooker for 1.5 to 2 hours, maintaining the water temperature around 140°F (60°C) throughout. After cooking, carefully remove the bags, slice the chicken breasts, and serve as desired.

Lisa’s Recipe Tips

Choose Quality Chicken: Start with fresh, high-quality chicken breasts for the best results. Organic or free-range chicken often yields a more flavorful dish.
Proper Sealing: Use a vacuum sealer for the best results, as it removes all air and prevents water from entering the bag. If using a ziplock bag, use the water displacement method to remove as much air as possible.
Consistent temperature: Set your sous vide precision cooker to a temperature between 140°F (60°C) and 150°F (65.5°C) for perfectly cooked chicken breasts. Cooking at this temperature range for 1.5 to 4 hours ensures they stay juicy and tender. For slightly firmer chicken, opt for the higher end of the range, while the lower end will yield even more succulent results.
Quick Sear for Texture: After sous vide cooking, quickly sear the chicken breasts in a hot skillet with a bit of oil for 1-2 minutes per side. This adds a beautiful crust and enhances the overall flavour.
Rest Before Serving: Let the chicken rest for a few minutes after searing. This allows the juices to redistribute, making the meat even more tender and flavorful.

Serving Suggestions

How to Store Cooked Chicken Breast

To store sous vide chicken breast, first allow it to cool to room temperature. Then, place the chicken breasts in an airtight container or resealable bags, ensuring they are completely submerged in their juices or a marinade. Refrigerate promptly and consume within 3 to 4 days for optimal freshness and taste. This method keeps the chicken moist and flavorful, ready to be enjoyed in various dishes or simply reheated for quick meals.

You can also freeze sous vide chicken breast. After cooling, place the chicken breasts in airtight freezer-safe bags, label them with the date, and store them flat in the freezer for up to 2-3 months.

FAQ

Can I sous vide without a sous vide machine?

Yes! You can either use the stove top method (see method above) or use sous vide with a rice cooker. Note that these methods are not as precise so I recommend having a temperature thermometer to ensure proper temperatures are kept and reached.

How to season sous vide chicken

You can opt to use your favourite dry seasonings or liquid marinades. Simply add it into the bag with your chicken.

What temperature should I sous vide chicken breast?

Set your sous vide precision cooker to a temperature between 140°F (60°C) and 150°F (65.5°C) for perfectly cooked chicken breasts. This range allows you to customize the texture: 140°F (60°C) will yield incredibly tender and juicy chicken, while 150°F (65.5°C) will result in slightly firmer, yet still moist, meat. Cooking within this temperature range for 1.5 to 2 hours ensures optimal results.

How many chicken breasts can you sous vide at once?

You can typically sous vide 4 to 6 chicken breasts at once in a standard 12-quart container, ensuring they are arranged to be fully submerged. Avoid overcrowding to ensure even cooking and optimal results.

How to sous vide frozen chicken breast

To sous vide chicken breast from frozen, place the frozen chicken directly into a sturdy resealable bag with seasonings, then submerge the sealed bags in a preheated water bath set to 140°F (60°C) for 3 to 4 hours. After cooking, optionally sear the chicken briefly in a hot skillet before resting and serving to enhance color and flavor.

How to reheat sous vide chicken breast?

To reheat sous vide chicken breast, set your sous vide precision cooker to 140°F (60°C) and submerge the vacuum-sealed chicken in the bath for about 30 minutes. This gentle reheating ensures the chicken remains juicy and tender without overcooking. For a refreshed exterior, quickly sear the chicken in a hot skillet with a bit of oil for about 1 minute per side after reheating.

How do I know when sous vide chicken is cooked?

Refer to the recommended cooking time for the temperature used (typically 1.5 to 2 hours at 140°F to 150°F) to determine when sous vide chicken is done. Use a food thermometer to check that the internal temperature of the chicken has reached at least 165°F (74°C) for food safety, or adjust according to preferred doneness if aiming for a different texture.

How to sear sous vide chicken breast

To sear sous vide chicken breast, pat dry with paper towels to remove excess moisture, then heat a skillet over high heat with a bit of oil. Sear each side for 1-2 minutes until golden-brown crust forms, then rest briefly before slicing and serving for optimal juiciness.

How much water needed to sous vide chicken?

You typically need enough water to fully submerge the chicken breasts in the sous vide container or pot. This ensures even cooking and efficient heat transfer throughout the cooking process. For cooking chicken breasts sous vide, generally use enough water to fill the container or pot adequately, ensuring the bags are fully submerged without overflowing.

More easy sous vide recipes to try

Sous vide ‘oyakodon’
Sous vide Onsen Tamago (soft boiled eggs) (coming soon)
Gochujang Miso Sous Vide Salad Chicken
Sous vide Salad Chicken (coming soon)

Enjoy!! If you make this Sous Vide Chicken Breast recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!