Easy Sous Vide Chicken Breast Will Rock Your World

Chicken breast doesn't have to be boring. A sous vide chicken breast infused with garlic, rosemary and spices is a sure hit with all your dinner guests. SUBSCRIBE for fresh sous vide cooking fun.

[@akquicksilver]

Cool recipe. May I suggest something I figured out with my sous videing? I wrap my chicken/steak/pork whatever with cling wrap before the vacuum sealing. That really helps to get a consistent seal with your vacuum. It keeps the sealing area clean and contains the juices in the meat better.

[@ChristopherSterwerf]

My daughter's name is Lorelei too! And no, we didn't get the name from Gilmore girls. Great sous vide vids!

[@nnamdiozo]

Nice setup, good video!

[@illuminaries]

Keep it up !

[@jasonnabilneat]

Thanks for the great and informative video. Chicken looks so good. Can you elaborate on the time at 144 degrees to make sure all bacteria is neutralized? Is it around 8-9 minutes? After you sear what is the internal temp? Many thanks!

[@SousVideSizzleThis]

So it seems you are alluding to the idea that time influences bacteria death, as opposed to temp. This is right on. I just want to clarify that for anyone else who may read this in confusion. 

When I first got my sous vide, I had trouble wrapping my head around cooking chicken at a lower temperature. It took some time for me to get my head straight. So let me review a few points: 1. Time is the main factor in killing bacteria, something you are pointing out above with your question. Food safety rules use instant kill logic of 165 F, because its easy to understand. If the chicken gets to 165 F, all bacteria is dead. This is what your comment points out. To specifically answer your question, yes, you need around 9 or 10 minutes at 144 F. Now, I always exhibit a great deal of caution here. Most of the time, we pull our meat from a refrigerator, or even a freezer. That time MUST be accounted for. For chicken breast, unfrozen, I would go with an hour’s exposure in Sous Vide at 144. For frozen, tack on one hour. 2. The Sous Vide, which uses water to convey heat, is simply more efficient than an oven. This is why. 3. NOT ALL MEAT CUTS ARE THE SAME. I warn people, don’t assume that your chicken breast sous vide temps are the same as chicken thighs. Always double-check. I hope this answers your specific question and thanks for giving way to an opportunity to extend on the idea. We plan to create a video about this in a more specific manner.

[@ANGLER81]

Try 140 for one and a half hour... you'll love it! 😉

[@RelaxingRestoration]

Can you reheat the chicken the next day? like if I want to make an extra one for lunch the next day, does the chicken still taste ok when using sous vide? Or does it keep ok in the fridge after sous vide? I have not used Sous vide and am thinking about it.

[@SousVideSizzleThis]

Yes. You can reseal the chicken and put it back in sous vide the next day on a lower temp than you cooked with. It will heat quickly so don’t leave it too long.

[@ajthecapper7782]

How many chicken breast or steaks can you cook at once in that thing? And does the cooking time differ with the quantity?

[@anthonycarter3942]

It doesn’t matter because they will all be the same temperature. Just don’t stack them on top of each other

[@JoePomettoLawShow]

This video was excellent, except for the Chiefs shirt!!!!

[@SousVideSizzleThis]

LOL! Thanks for watching. And Chiefs vs. Steelers is beginning to seem inevitable.

[@Suz_408]

Dude, we don't need background music.