Sous Vide Chicken Breasts

Contributor: Jason Logsdon

Chicken breasts are one of the most magical things to sous vide because it turns an often dry and overcooked meal into a tender and juicy one.

  • Author: Jason Logsdon
  • Prep Time: 5 minutes
  • Cook Time: 2 and 1/2 hours
  • Total Time: 0 hours
  • Yield: 4 servings
  • Category: Entrée
  • Method: Sous Vide
  • Cuisine: American


  • 4 (1 – 1.5-in. thick) chicken breasts
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ground coriander
  • 1 Tbsp. canola oil for searing


  1. Preheat a water bath to 140°F (60°C).
  2. Sprinkle the chicken on all sides with the salt, garlic powder, and coriander.
  3. Place in a sous vide bag in a single layer and seal it.
  4. Place in the water bath and cook for 2 and 1/2 hours, or until pasteurized.
  5. Remove the sous vide chicken breasts from the bag, pat them dry with a paper towel or dish cloth.
  6. Heat a pan over medium-high heat.
  7. Add the canola oil and quickly sear the chicken breasts for about 1 or 2 minutes per side, just enough time to develop some color in the coating.
  8. Remove from the heat and serve.