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How to make the BEST Chicken Breast Sous Vide

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How to make the BEST Chicken Breast Sous Vide. I just started doing the low carb diet not sure if it’s actually KETO or just low carb and high protein. After doing all the Instant Pot Recipes I have to admit I put on some weight. My daughter is getting married this year and I need to get the extra weight off. I wanted to show everyone how to make the BEST Chicken Breast Sous Vide and have some make-ahead Sous Vide chicken breast in the fridge to just pull out and put on salads or just eat for a snack that way I won’t get into something I will regret.

Chicken Breast Sous Vide

I finally was able to come up with how to make the best Sous Vide Chicken breast. Simply pulled out my Sous Vide. I used the actual stick for this one to test out the difference between the all in one gadget I made the Sous Vide Starbucks Egg Bites.  

What Is Sous Vide Cooking

Sous Vide is a French term that just means that your food is “under vacuum” You simply vacuum seal your food in a plastic bag and cook it in a temperature-controlled setting. This is a way of cooking that is said to preserve the nutrients and vitamins in the food. You will also find that this cooking method is supposed to offer moist, tender meat that is highly flavorful!

Sous Vide Stick

The Sous Vide Stick seems to heat the water much faster for a shorter cook I think I liked using this one much better. I have tried chicken breast several times in the Sous Vide and every time it seems to come out either not the right consistency or rubbery. Finally, I found the perfect temp that makes the chicken juicy and full of flavor. I did cheat and ask a Sous Vide expert Rachel The Riveter what temp she does her chicken.  If you want to find some amazing Sous Vide meals make sure you check out her site.

Why I Only Cook Chicken Breast In Sous Vide 

  • Moist and tender chicken that isn’t dried out
  • Convenient, minimal preps needed to start cooking. 
  • The texture turns out great. 
  • Versatile in seasonings you can use, so you have variety in the recipes you serve up. 
  • Healthy no fat is needed to cook the chicken
  • Great for my meal prepping needs 

Meal Prepping With Sous Vide Chicken Breast 

I wanted enough to last the whole week. I bought a large pack of boneless skinless chicken breast and seasoned some with garlic and rosemary and some with a spicy seasoning.  Sealed the bags and put them in the Sous Vide. Then I had a ton of chicken handy for all my meals. 

Ways To Use Chicken Breast

  • Dice up and cook in meals 
  • Toss in Salads
  • Make a cold chicken salad
  • Freeze and use for meal prepping for lunches or dinner
  • Eat plain with your favorite sides 
  • and the list goes on and on. 

This chicken is so versatile, and depending on how to season it will depend on how many more recipes you can use this chicken in! Play around with your favorite herbs and spices.

Can You Cook Frozen Chicken in Sous Vide 

Yes! What I prefer to do is add in seasoning to my chicken before I freeze it. Toss in the vacuum-sealed bag, so it is ready and then just add another hour to your cook time to cook chicken from frozen! 

I do this a lot if I buy a larger package of chicken. I take a few minutes to prep ahead of time and then toss in the freezer for future meals later on. 

Is Sous Vide Safe 

Yes. The key is to use the proper bags for the method. You can buy the vacuum-sealed bags that are safe and resistant to the high temperatures used when sous vide cooking. The polyethylene bags don’t contain a toxic risk to consumers.  

Why Does Sous Vide Take So Long 

While sous vide takes a longer time to cook, it helps to offer that tender and juicy dinner, that is cooked properly and to the right temperature. Plus you have to remember this method of cooking is helping to preserve all the nutrients in your meat or veggies. So the method is worth the wait in my opinion.  

If you are new to Sous Vide, I highly suggest trying chicken breast. I have really mastered the method and I think you will enjoy it. 


Sous Vide Chicken Breast

How to make the BEST Chicken Breast Sous Vide

Yield: 4
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes

I wanted to show everyone how to make the BEST Chicken Breast Sous Vide and have some make-ahead Sous Vide chicken breast in the fridge to just pull out and put on salads or just eat for a snack that way


  • Sous Vide
  • Boneless Skinless Chicken
  • Seasoning of your choice.


  1. Place your sous vide on 151 F.
  2. Meanwhile Season your chicken and place in a sealed bag.
  3. Place in the sous vide for 1.5 hours. or 90 minutes.
  4. Remove from the water bath and pat dry.
  5. Get a cast iron skillet to about 500 degrees coat with olive oil.
  6. Place chicken breast in the skillet about 1-2 minutes per side to brown each side.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 67Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 125mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 10g

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  1. I’m so glad the temperature worked well for you! Sous vide chicken, in my opinion, is one of the great ways to eat a high protein, low carb diet and not gag as you choke down the food. 🙂 Lots of love to you!

  2. Thanks for sharing awesome chicken breast recipe cook with sous vide. Its way healthy and look delicious! Very thorough cooking step . Thanks again

  3. This has inspired me to buy a sous vide! Do you bring the water temperature up to 151 before placing the sealed chicken bag inside? Or do you place the sealed chicken in cold water and let the temperature rise to 151?

    1. Either is okay providing the temp can reach target quickly if placing the chicken in cold water. Best is to bring to target temp first.

  4. 151 is way too high. You’ll have a strange stringy texture. Cook your chicken between 140-145 and you’ll have a silky smooth, soft chicken.

    1. I just made this for my family-first sous vide trial and at 151 F the chicken was moist and not at all stringy. We all loved it and I wish I made enough for leftovers! Next time…

  5. Hi, I am new to sous vide. Can you leave the chicken in the bag after cooking until ready to sear or is it best to sear & repackage after it cools? Thank you!

    1. @Kevin, Salmonella and some other pathogens are killed almost instantly at 165F. Sous vide takes longer to kill them while using lower temperatures.

    2. @Kevin, pasteurization is a function of both time and temperature. The internal temp of 165 that the FDA recommends is a good rule of thumb and should be abided by for most cooking methods. However, since you will be cooking the chicken in the water bath for an hour or two (depending on thickness) you can achieve the same safe level of pasteurization at a lower temperature.

    3. @Kevin, the process of killing off harmful microbes is called pasteurization. It is actually a combination of time and temperature. The 165 degree F temp that you mention is the temperature at which microbes are killed off pretty much instantaneously. You can do this at much lower temperatures if you can hold the temperature for the right amount of time. That is where sous vide excels. It allows you to prepare foods safely at lower temps, keeping the moist and with a different texture than you would get by cooking to the higher temp required by other forms of cooking. Pasteurization tables are easy to find and use. Sous vide is amazing!

  6. 151F is the perfect temp.

    The only thing I’d suggest changing is that you want to use safflower oil for the searing and not olive oil.

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