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.
- 3-4 boneless skinless chicken breasts
- kosher salt, optional
- freshly cracked black pepper, optional
Season chicken breasts with salt and pepper or your favorite spice blend.
Add to vacuum seal bag and remove the air and seal, or use a freezer safe zipper top bag and another air removal method.
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)
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.
Once hot, add butter or oil. Sear until browned, about 1 minute on each side.
Avoid cooking longer than 4 hours or chicken breasts can get soft.
Calories: 97kcal, Protein: 18g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 98mg, Potassium: 314mg, Vitamin A: 25IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg