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This Sous Vide Boneless Chicken Breasts recipe makes super juicy and tender chicken that’s impossible to achieve with traditional method! Forget dry chicken breasts with sous vide technique, which allows you to control the temperature precisely and produces the perfect chicken that’s full of flavor!
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Juicy Sous Vide Boneless Chicken Breasts

This Sous Vide Boneless Chicken Breasts recipe makes super juicy and tender chicken that’s impossible to achieve with traditional method! Forget dry chicken breasts with sous vide technique, which allows you to control the temperature precisely and produces the perfect chicken that’s full of flavor!
Course Dinner, Main Course
Cuisine French
Keyword Sous Vide Boneless Chicken Breast, Sous Vide Chicken Breast
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 people
Author Izzy

Ingredients

  • 4 boneless skinless chicken breasts (fresh or frozen*) You can also use bone-in, skin-on chicken breasts
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon paprika (or smoked paprika)
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Instructions

  • Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 149°F (65°C)**.
  • Place the chicken breasts in a single layer on a plate. Rub 1 tablespoon of olive oil on all sides.
  • In a small bowl, whisk together paprika, garlic powder, salt and pepper until combined. Then rub the seasoning evenly over the chicken on all sides.
  • Place them to zip-lock bags and arrange in a single layer. I use two bags with each bag having two pieces in it.
  • Seal the bags using the “water displacement” technique: seal all but one corner of the bag, and slowly place it in the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Feel free to use a vacuum sealer if you have one.)
  • Leave the bags in the warm water bath and cook for 1 hour. (Make sure the meat is fully submerged while the seams of the bag are above water. You can add heavy kitchen items to weigh the bag down if necessary.)
  • When the timer goes off, remove the chicken from the bag and pat dry with paper towels.
  • Heat a skillet over medium-high heat and add the rest of oil. When it gets smoking hot, add the chicken breasts presentation-side down, cook for about 2 minutes until nicely seared. Flip and cook the other side for 30 seconds.
  • Remove the chicken from the skillet and let it rest for a few minutes before serving.

Notes

  • *If you use frozen chicken breasts, add 30 more minutes of cooking time in the sous vide water bath.
  • ** I recommend cooking the chicken breast to 149°F / 65°C, but if you’d like to try other doneness, below are the guidelines:
    • 140°F / 60°C:  cook for 1.5-4 hours; the texture is very soft, tender and juicy
    • 150°F / 66°C: 1-4 hours; soft and juicy
    • 165°F / 74°C: 1-4 hours; traditional tender and slightly stringy