How to Cook Sous Vide Chicken Breast

Last updated: March 24, 2026

Ingredients

Chicken Breast
Extra virgin olive oil

Directions

Heat a water bath to 65˚C. (I use the Sansaire immersion circulator, but I know a lot of folks who use and love the Anova.)

Chicken Breast
Extra virgin olive oil

Put the chicken breast into a Ziploc freezer bag with a few glugs of olive oil. The amount doesn’t matter; you’re just lubing the chicken so it doesn’t stick to the bag. Seal the bag, removing as much air as possible.

Cook sous vide for 75 minutes.

If you’re going to eat it immediately, remove the bag from the water, remove the chicken from the bag, pat it dry, then sear in a pan over medium heat for 30 seconds per side. Serve immediately.

If you’re saving it for later, chill the chicken—still in the bag—in an ice bath, and then refrigerate.

See How To Do It

Note: In the video below I cook the chicken at 63˚C, but I’ve since changed my preference to 65˚C.