Sous vide cooking has revolutionized the way we prepare proteins, especially a cut as temperamental as chicken breast. The low, consistent temperature of a water bath ensures the meat cooks perfectly from edge to edge, leaving no room for dry, overcooked spots. The result is a level of juiciness and tenderness you simply can't achieve with traditional methods.

But the process isn't complete after the water bath. The final step is a crucial one: the sear. A quick, high-heat sear gives the chicken that beautiful, golden-brown crust and a burst of flavor that contrasts perfectly with the tender interior. This guide will walk you through the process, from the ideal temperature and time for cooking to the secrets of achieving the ultimate crispy finish.

Juicy Sous Vide Chicken Breast

This recipe provides a foundation for the perfect chicken breast, which you can then customize with your favorite seasonings and sauces.

Yields: 2 servings

Prep time: 5 minutes

Cook time: 1-2 hours (plus 2 minutes for searing)

Ingredients

  • 2 boneless, skinless chicken breasts (about 6-8 oz each)

  • 1 tablespoon olive oil or butter

  • Salt and black pepper, to taste

  • Optional aromatics for the bag:

    • Fresh herbs (thyme, rosemary, or a sprig of sage)

    • 1-2 cloves garlic, smashed

    • A slice of lemon

Instructions

1. Set Up the Sous Vide

  1. Preheat the water bath: Fill your sous vide container or a large pot with water and set your immersion circulator to the desired temperature.

  2. Recommended temperature: For a very tender, juicy, and almost velvety texture, set the temperature to 140°F (60°C). For a slightly firmer, more traditional chicken texture that is still incredibly moist, set it to 150°F (66°C).

2. Season and Bag the Chicken

  1. Season the chicken: Pat the chicken breasts dry with a paper towel. Season generously on all sides with salt and black pepper.

  2. Add aromatics: Place the seasoned chicken breasts in a single layer in a vacuum-sealable bag or a heavy-duty freezer-safe bag. Add the optional herbs, smashed garlic, or lemon slice.

  3. Seal the bag:

    • Vacuum sealer: Use a vacuum sealer to remove all the air and create a tight seal.

    • Water displacement method: If you don't have a vacuum sealer, place the chicken in a zipper-lock bag, leaving the top open. Slowly lower the bag into the water bath, letting the water pressure force the air out around the chicken. Once all the air is out, seal the bag just above the waterline.

3. Cook the Chicken

  1. Submerge the chicken: Place the sealed bag of chicken in the preheated water bath. Ensure the chicken is fully submerged.

  2. Cook: Cook for a minimum of 1-2 hours. The pasteurization process for chicken is a function of both time and temperature, so a longer cook time ensures the chicken is safe and perfectly cooked through, even at lower temperatures. The great thing about sous vide is that the chicken will not overcook if left for an extra hour or two.

4. The Crucial Sear

  1. Pat it dry: This is the most important step for a good sear. Remove the chicken from the bag and pat it completely dry with paper towels. Any moisture on the surface will create steam, which will prevent a crisp crust from forming.

  2. Preheat the pan: Place a cast iron skillet or heavy-bottomed pan over high heat. Let it get very hot—a drop of water should sizzle and evaporate instantly.

  3. Add fat: Add a tablespoon of a high-smoke-point oil (like avocado oil, grapeseed oil, or light olive oil) to the hot pan. You can also use butter or ghee for a richer flavor.

  4. Sear: Place the chicken in the hot pan. Sear for about 60-90 seconds per side, until a beautiful golden-brown crust forms. Use tongs or a meat press to gently press the chicken down for full contact with the pan.

  5. Serve: Remove the chicken from the pan and let it rest for a minute. Since it's already perfectly cooked through, there is no need to rest it for a long period.

Tips for Success

  • Don't skip the dry step: Seriously, a dry surface is the number one secret to a good sear.

  • Get your pan screaming hot: The goal is to get the crust without raising the internal temperature too much. A scorching hot pan achieves this quickly.

  • Go with Ghee: For a nutty, buttery flavor with a high smoke point, ghee (clarified butter) is an excellent choice for searing.

  • Broiler option: For a hands-off sear, you can place the patted-dry chicken on a wire rack on a baking sheet and broil it on high for 2-3 minutes per side, watching it closely to prevent burning.

  • No need to rest: Because sous vide cooking is so gentle, the muscle fibers of the chicken don't seize up and release juices in the same way they do with conventional cooking. This means you can slice into it almost immediately after searing.