This recipe for easy Sous Vide chicken breast is delicious and super simple. It is also paleo, keto friendly and Whole30 compliant. The perfect protein to pair with some crispy potatoes and green beans.
The reason the Sous Vide is so cool is that your food can be cooked to the perfect texture every single time without being over or underdone. It cooks your food evenly and consistently and it’s an awesome foolproof way to cook your poultry, beef, pork or salmon.
Ingredients Needed For Sous Vide Chicken
There is not much that you will need to prepare your chicken. Just a little oil, seasonings and your chicken breast is all you need. For this recipe I kept things simple with a little extra virgin olive oil, garlic salt and pepper. This is perfect for your basic chicken. Feel free to play with different seasonings to change the flavor profile of your chicken!
Here are a few ideas
- Smoked paprika for a kick
- Dill, oregano and parsley and lemon for a more Mediterranean vibe
- BBQ seasoning (I like the one from Primal Palate)
- Cumin, chili powder and lime juice for taco chicken
For this recipe I also used a little ghee for the purposes of searing the chicken after it’s done in the pressure cooker.
How to Make Sous Vide Chicken Breast
First and foremost, obviously you’re gonna need a Sous Vide (aka precision cooker). Mine is by Anova Culinary and I love it! You will also need something to cook your chicken in and a pot or container.
I have been using Stasher bags in my Sous Vide. They hold up really well and it helps me reduce my single plastic bag use. You can use a freezer bag if you don’t have anything else on hand. I also purchased a container and a Sous Vide rack on Amazon that I find to be helpful but these things are by no means required. Before I had these, I was using a large put and binder clips to hold the bag in place. Work with what you’ve got!
First, you will want to set your Sous Vide temperature. There are three main options for chicken but my favorite texture is stringy but firm so I like to do it at 160 degrees. You can do 150 if you like softer chicken. I prefer juicy but firm so 160 it is for me.
I like to put warm water in the container first to help speed the process along. You don’t have to wait until the water reaches a certain temperature but I like to put my food in when I am within 20-30 degrees of my target temperature. That’s the beauty of the Sous Vide – there’s no way it will over cook your food so even if you stick it in too early, it will still cook to the optimal temperature and texture. While your water is heating up, you can prepare your chicken.
Pat your chicken dry then brush with the olive oil and sprinkle with seasonings. Make sure your chicken is thoroughly coated before it goes into the water. It will take about an hour for your chicken to be ready to go. What I like to do is start this when I get hoem from work and then I can make the side dishes or get some other stuff done while the chicken is cooking and come back to it when it’s ready. Once your chicken is done cooking, you will sear is in a heated skillet with a little ghee to get that nice crisp on the outside. The result is the juiciest and tastiest perfectly cooked sous vide chicken breast!
The Sous Vide yeilds the juiciest and tastiest chicken every single time! And it’s so easy to make!
- 1 lb chicken breast
- ½ – 1 tbs extra virgin olive oil (use code “BEAUTY10” for 10% off your order!)
- 1 tsp garlic salt
- ½ tbs ghee
- ½ tsp pepper
- Fill a large pot with water and set precision cooker to 160 degrees (desired final temperature)
- Pat chicken dry then drizzle with olive oil, garlic salt and pepper
- Use hands to massage oil and seasoning into chicken
- Place chicken in a stasher bag (or freezer bag) then into the Sous Vide using a rack or clips when the water has warmed
- Continue to cook until temperature reaches 160 degrees or about an hour and 15 minutes
- When ready, warm ghee in a skillet then add chicken, browning for about 1 minute on each side
- Slice chicken and serve with your favorite sides!
Keywords: paleo, keto, whole30, sous vide, pressure cooker