Sous Vide Chicken Breast (Impossibly Juicy)
Dry chicken breast is a tragedy of overcooking, and sous vide ends it. At 145°F the breast turns silky and genuinely juicy, and because time at temperature pasteurizes it, it is completely safe despite looking nothing like the rubbery oven version.
Why sous vide chicken breast
A chicken breast goes from perfect to cardboard in the span of a few degrees. The water bath parks it right at the juicy edge and holds it there, so a quick sear is all that is left.
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- Zest of 1 lemon
- 2 sprigs fresh thyme
- 1 tbsp neutral oil (for searing)
- 1 tbsp butter
Method
- Set the circulator to 145°F (63°C) for silky, or 150°F for a firmer, more traditional bite.
- Season the breasts with salt, pepper, and lemon zest, then seal with the thyme.
- Cook for 1.5 hours (up to 4).
- Remove and pat completely dry.
- Sear in a hot skillet 30-45 seconds per side until golden, basting with butter.
- Slice and serve.
Tips
If you use skin-on breasts, dry the skin hard and sear it longer to crisp. For safety, do not go below 145°F. See our chicken cuts guide.
More
See the full sous vide poultry chart and safety notes, the complete sous vide guide or find a poultry farm near you.
FAQ
Is 145°F chicken safe?
Yes. 165°F is an instant-kill temperature; at 145°F held for about an hour or more, chicken is pasteurized just as fully and stays far juicier.
Why is my chicken skin not crispy?
Skin only crisps with dry, high heat. Pat it dry and sear skin-side down in a very hot pan after the bath.
