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.

Sous Vide Chicken Breast (Tender & Juicy)

Description

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.

Ingredients

Units Scale

2 chicken breasts (170 – 200 g each)
17–20 g shio koji (10% of the weight of chicken breast)

Shio Koji Substitute (per chicken breast)

1 tbsp sake
1 tsp sugar
1/2 tsp potato starch
1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken: Poke holes in the chicken breast with a fork. Add the shio koji (or substitute mixture) into a vaccume seal bag or zip lock bag and add the chicken.
Vacuum Seal the Chicken:
- If using a vacuum sealer, seal the bags according to the manufacturer’s instructions.
- If using zip-lock bags, use the water displacement method in step 4.
Set Up the Sous Vide: Fill a large pot or container with water. Attach your sous vide precision cooker to the pot and set it to 140°F (60°C) for tender, juicy chicken or 150°F (65.6°C) for a firmer texture. Wait until the water reaches the desired temperature.
Cook the Chicken: Submerge the sealed bags with the chicken breasts into the water bath. If using a ziplock bag, seal the bag almost all the way, submerge it slowly into a pot of water to push the air out, and then seal it completely just before the opening goes underwater. Cook for 1.5 to 2 hours.
Finish the Chicken: After cooking, remove the chicken breasts from the bags and pat them dry with paper towels. If you want a nice sear on the chicken, heat a skillet over medium-high heat with a bit of oil. Sear the chicken breasts for about 1 minute on each side until they are golden brown.
Serve: Slice the chicken breasts and serve them immediately. The shio koji will have imparted a deep umami flavor, making the chicken delicious on its own or as part of various dishes.

Prep Time: 5 minutes
Cook Time: 90 minutes
Category: Basics
Method: Sous vide