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How To Sous-Vide Chicken Breasts

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  • Author: Michelle Minnaar
  • Total Time: 2 hours 10 minutes
  • Yield: 4 portions 1x
  • Diet: Gluten Free


This Sous Vide Chicken Breast recipe yields juicy and tender chicken with minimal effort. It's a healthy and versatile meal that's easy to customize. 


Units Scale
  • 4 boneless chicken breasts, thawed
  • 4 slices of lemon [optional]
  • salt and pepper
  • 15ml (1 tbsp) vegetable oil


  1. Preheat the water bath to 60°C / 140°F.
  2. Season the chicken, then vacuum seal 2 chicken breasts in a single layer with one lemon slice on each one. You will need 2 pouches. 
  3. Place the sealed pouches in the water bath for 2 hours.
  4. Remove the breasts from the pouches and dab them dry with paper towels. Discard the lemon.
  5. Heat the oil over a high heat until it begins to smoke. 
  6. Sear the chicken skin-side until it’s crisp and golden brown, which should take about 30 seconds. 
  7. Serve immediately with your favorite side dishes. Enjoy!


  • You can actually sous vide frozen chicken breasts! Just add an extra hour to the cooking time and follow the same recipe steps as when cooking from fresh.
  • If you want to play it safe, season your chicken only after it’s been fried, not before cooking it.
  • For the frying of the chicken, you need to select an oil with a high smoke point. Grapeseed or peanut oil will work too.
  • There are a few options if you bought chicken breasts with skin on:
  • Remove the skin and discard it altogether. Sear one side after cooking.
  • Keep the skin on, and sear it at the end, as stated in the recipe.
  • Cook the chicken with the skin and discard the skin afterwards. Sear one side after cooking.
  • Reserve the skin before cooking and bake it until crisp in the oven at 175°C / 350°F  for 20-30 minutes between two sheets of parchment paper. Season it first though!
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Sous Vide
  • Cuisine: French