Sous Vide Chicken Breast

A chicken breast with unparalleled levels of juiciness.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated March 10, 2024
A plate with sliced sous vide chicken breast with a lemon wedge and fresh herbs.

Serious Eats / J. Kenji López-Alt

Why It Works

  • Cooking chicken sous vide allows for unparalleled control over cooking temperature and, therefore, level of juiciness.
  • Following precise temperature and time charts gives you the ability to get exactly the result you want.
  • Instructions for finishing the chicken in the pan or on the grill offer maximum flexibility on browning and crisping the chicken before serving.

Sous vide techniques will give you chicken with unparalleled levels of juiciness.

July 2015

Recipe Details

Sous Vide Chicken Breast Recipe

Prep 5 mins
Cook 70 mins
Active 20 mins
Total 75 mins
Serves 2 servings

Ingredients

  • 2 bone-in, skin-on chicken breast halves

  • Kosher salt and freshly ground black pepper

  • 4 sprigs thyme or rosemary (optional)

Directions

  1. Preheat a water bath to desired final temperature using a sous vide cooker, according to the chart below. Season chicken generously with salt and pepper. Place chicken in zipper-lock bags or vacuum bags and add thyme or rosemary sprigs, if using.

  2. If Using Zipper-Lock Bags: Remove air from zipper-lock bags by closing bags, leaving the last inch of the top unsealed. Slowly lower into preheated water bath, sealing bag completely just before it fully submerges. Cook according to the chart below.

  3. If Using Vacuum Bags: Seal according to manufacturer's instructions. Add bagged chicken to preheated water bath and cook according to the chart below.

  4. To Finish in a Pan: Turn on your vents and open your windows. Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Heat the oil in a heavy cast iron or stainless steel skillet over medium-high heat until shimmering. Gently lay chicken in skillet, skin side down, using your fingers or a set of tongs. Hold chicken down flat in pan with a flexible metal spatula or your fingers (be careful of splattering oil). Cook until golden brown and crisp, about 2 minutes. Remove from pan and let rest until cool enough to handle, about 2 minutes. Remove bones with your fingertips. Slice chicken and serve.

  5. To Finish on the Grill: Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Remove chicken from water bath and bag. Discard herbs, if using. Carefully pat chicken dry with paper towels. Gently lay chicken on hot side of grill, skin side down. Cook until nicely marked, about 2 minutes. Rotate 90 degrees and cook until chicken is marked again and skin is crisp, about 1 1/2 minutes longer. Remove from grill and let rest until cool enough to handle, about 2 minutes. Remove bones with your fingertips. Slice chicken and serve.

Special Equipment

Sous vide precision cooker

Notes

Sous-Vide Chicken Breast Temperature and Timing Chart

Texture Temperature Timing Range 
Very soft and juicy when served hot 140°F (60°C) 1 1/2 to 4 hours 
Tender and juicy: Ideal for chicken salad when served cold, slightly stringy when served hot.150°F (66°C) 1 to 4 hours 
Traditional, juicy, firm, and slightly stringy, served hot 160°F (71°C) 1 to 4 hours 

Read More

Nutrition Facts (per serving)
387Calories
15gFat
0gCarbs
58gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories387
% Daily Value*
Total Fat 15g20%
Saturated Fat 4g21%
Cholesterol 165mg55%
Sodium 434mg19%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 58g
Vitamin C 0mg0%
Calcium 29mg2%
Iron 2mg12%
Potassium 484mg10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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