Sous vide boneless, skinless chicken breasts are my cheat code for always having healthy lunches and dinners ready to go around our house. This recipe also works for chicken tenders.
Prep
At this point, you can freeze the chicken breasts or sous vide immediately. If sous viding immediately, preheat a water bath according to the options below and cook according to the times below.
Sous Vide Time and Temperature Options
– Very soft texture, little moisture loss: 140 degrees F: 2-4 Hours (3-4 if frozen or bone-in)
– Tender and close to “traditional” texture, still juicy: 150 degrees F: 1-4 Hours (2-4 if frozen or bone-in)
– Traditional texture, slightly stringy, more moisture loss: 160 degrees F: 1-4 Hours (2-4 if frozen or bone-in)
To Finish
Finishing after sous viding is optional for chicken breasts. If you do want to finish, I recommend a pan sear. Heat a skillet over medium-high heat.