By Laurel Perry
Updated Sep 16, 2025
I can’t get enough of this Sous Vide Chicken Breast—it’s seriously the easiest way I’ve found to get chicken that turns out juicy and tender every single time. I usually keep the flavors simple with lemon, thyme, and rosemary, and it never disappoints. I love serving it up as a healthy dinner that still feels special. If you haven’t tried cooking sous vide yet, trust me—it’s a total game-changer, and I swear the chicken always comes out perfect.
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Easy Sous Vide Chicken Recipe
I still can’t get over how foolproof the sous vide method is—it cooks chicken breasts to the perfect temperature every single time. By sealing them up and cooking them gently in warm water, I never have to worry about overcooked, dry chicken again.
One of my favorite parts about this recipe is how flexible it is. I can swap in whatever seasonings I’m craving or just use whatever I have on hand. Most of the time, I like to give the chicken a quick sear at the end for that golden, crispy finish—but honestly, it’s just as delicious straight out of the sous vide.
Tips for Beginners
- Switch up the fresh herbs. Season the chicken with ½ tsp Italian seasoning instead.
- Make more . Use another bag with up to 2 chicken breasts and cook both at the same time.
- Use a Ziplock bag . If you don’t have a vacuum sealer, place the chicken breasts and aromatics in the Ziplock bag. With the bag open, slowly submerge it in water to let the pressure from the water push out the air. Once the air is removed, seal the bag.
- Don’t let the bag float. If it does, unseal it, squeeze the air out (or vacuum seal again), and return to the water bath.
- Using frozen chicken? Cook for an additional 30-60 minutes.
Ingredients1x2x3x
- ▢ 2 boneless, skinless chicken breasts
- ▢ kosher salt and freshly ground black pepper to taste
- ▢ 2 lemon slices
- ▢ 2 sprigs fresh thyme
- ▢ 1 sprig fresh rosemary or more thyme
- ▢ 2 tbsp unsalted butter (¼ stick)
- ▢ 1 tbsp olive oil
Video
Instructions
- Fill a large pot or sous vide tank with water. Attach the sous vide machine and set it to 145°F. Pat the chicken dry and season both sides generously with salt and pepper. 2 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
- Place the chicken, lemon, thyme, and rosemary in a vacuum sealer bag and seal. To ensure the chicken breasts cook evenly, do not overlap them in the bag. 2 lemon slices, 2 sprigs fresh thyme, 1 sprig fresh rosemary
- Once preheated, add the bags to the water and let them cook for 1½ hours. If using a large pot, monitor the temperature of the water to ensure it never dips below 145°F.
- Remove the chicken from the bag and pat dry.
- Heat a skillet over medium high heat. Add the oil and butter to the pan. Once melted, add in the chicken and cook on both sides until golden. 2 tbsp unsalted butter, 1 tbsp olive oil
- Serve and enjoy!
Equipment
- Sous Vide (Immersion Circulator)
Becky’s Tips
- Because we are cooking chicken at a low temperature, it may remain slightly pink in the middle. As long as it is fork-tender and has been cooked for at least an hour , it is cooked through and safe to consume.
- Sous Vide Temperature Guide 145°F: Soft, juicy, firm chicken breasts. 150°F: Juicy, tender, and slightly stringy chicken breasts. 160°F: Less juicy but still tender chicken breasts, similar texture to traditionally cooked chicken.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Sous Vide Chicken Breast Step by Step
Season the chicken: Fill a large pot or sous vide tank with water and attach the sous vide machine, setting it to 145°F. Pat down 2 boneless, skinless chicken breasts and season both sides generously with kosher salt and ground black pepper.
Seal the chicken: Place the chicken, 2 lemon slices, 2 sprigs of fresh thyme, and 1 sprig of fresh rosemary in a vacuum sealer or Ziplock bag and seal.
Cook the chicken: Once the water is preheated, add the bags and let them cook for 1½ hours.
Pat the chicken dry: Remove the chicken from the bag and pat them dry.
Sear the chicken: Heat a skillet over medium-high heat with 1 tbsp of olive oil and 2 tbsp of unsalted butter. Once the butter is melted, add the chicken and cook on both sides until golden.
Serve: Serve and enjoy!
Variations on Sous Vide Chicken Breasts
There are so many easy ways to change up this simple chicken breast recipe. A dry rub or a marinade can add so much flavor!
Dry Rub Options:
- Simple chicken seasoning
- Spicy Creole seasoning
- Blackened seasoning
- Get a Mexican twist with Taco seasoning or fajita seasoning
- Mediterranean flair with Italian seasoning or herbs de Provence
Marinade Options:
- Get a classic BBQ flavor with barbecue sauce
- Go simple and tangy with honey mustard
- Keep it simple with Italian dressing
- A more robust flavor with pesto or chimichurri
How to Store
Store leftover sous vide chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat in a 140°F sous vide bath for about 1 hour.
Freeze sous vide boneless chicken breast in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating. This is one of my favorite ways to cook chicken for meal prep, so make extra and store it for months to come!
Serving Suggestions
I like serving this sous vide chicken as a topper for a Caesar salad or a green goddess salad , but it also works with a Cobb salad or Italian salad . I’ll often add it to chicken Alfredo or pesto mac and cheese for a more filling entrée, or pair it with simple sides, like easy Instant Pot rice or baked potatoes .
more chicken breast recipes to try
Pan Seared Chicken Breast
Poached Chicken
Baked Chicken Breasts
Crockpot Chicken Breast
Sous Vide Chicken Breast Recipe
Equipment
- Sous Vide (Immersion Circulator)
Ingredients
- 2 boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper to taste
- 2 lemon slices
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary or more thyme
- 2 tbsp unsalted butter (¼ stick)
- 1 tbsp olive oil
Instructions
- Fill a large pot or sous vide tank with water. Attach the sous vide machine and set it to 145°F. Pat the chicken dry and season both sides generously with salt and pepper. 2 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
- Place the chicken, lemon, thyme, and rosemary in a vacuum sealer bag and seal. To ensure the chicken breasts cook evenly, do not overlap them in the bag. 2 lemon slices, 2 sprigs fresh thyme, 1 sprig fresh rosemary
- Once preheated, add the bags to the water and let them cook for 1½ hours. If using a large pot, monitor the temperature of the water to ensure it never dips below 145°F.
- Remove the chicken from the bag and pat dry.
- Heat a skillet over medium high heat. Add the oil and butter to the pan. Once melted, add in the chicken and cook on both sides until golden. 2 tbsp unsalted butter, 1 tbsp olive oil
- Serve and enjoy!
Video
Notes
- Because we are cooking chicken at a low temperature, it may remain slightly pink in the middle. As long as it is fork-tender and has been cooked for at least an hour , it is cooked through and safe to consume.
- Sous Vide Temperature Guide 145°F: Soft, juicy, firm chicken breasts. 150°F: Juicy, tender, and slightly stringy chicken breasts. 160°F: Less juicy but still tender chicken breasts, similar texture to traditionally cooked chicken.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
