Sous Vide Boneless Chicken Breast

4.50 from 6 votes

Sous vide boneless chicken breast is the easiest, most reliable way to make unbelievably tender chicken for salads, sandwiches, meal prep, and more.

Prep Time5

Cook Time1 30

Total Time1 35

Course: Chicken

Cuisine: American

Keyword: sous vide boneless chicken breast

Servings:

Calories: 66kcal

Author: Carolyn Gratzer Cope

Pat chicken breasts dry with paper towels.
Season on both sides with the salt and pepper.
Arrange in a single layer in a gallon-size zip-top freezer bag. Partially seal the bag.
Fill a deep pot or food storage container partway with water. Place bag into water, submerging all ingredient without letting any water enter the bag. Use one hand to gently squeeze air out of the bag (the water does the heavy lifting for you) and the other hand to finish sealing the bag. Remove bag from water.
Clamp your sous vide cooker to the side of the pot. Set temperature to 150°F and timer to 90 minutes — it won't start until water preheats (see note).
When water is preheated, add the bag back to the pot. Clip it to the side if you like. Cook for 90 minutes.
Remove cooked chicken from bag. You can serve it as-is, or slice, dice, or shred it to use in any recipe calling for cooked chicken.

Refer to the Additional Seasonings section in the post for suggestions if you'd like to kick up the flavors a bit.
If your chicken breasts are thicker than about 1 ½ inches, set the timer for 120 minutes instead of 90. Base the timing on the thickest part of the chicken. Sous vide is very flexible, so the thinner parts won't overcook.
You can make this recipe in advance. If not using right away, chill the chicken — still in the bag — in a big bowl of ice water right after cooking. Transfer to the fridge for up to a week, or slice, dice, or shred and then freeze for up to a year.