When I batch cook sous vide chicken breast with my Anova Precision Cooker, I keep it as simple as possible. Chicken plus three ingredients, easy peasy lemon squeezy! And ready to be added to any dish that requires cooked chicken, from sandwiches to salads to quesadillas. Add this recipe to your Sunday meal prep, and you can be enjoying perfectly cooked sliced, diced, gently flavored chicken breast all week long with only one time cooking!
Simplest No-Sear Sous Vide Chicken Breast
Prep time
Cook time
Total time
When I’m making sous vide chicken breast, I like to keep things REALLY simple. I want the meat to be juicy and tender and I’m not a big fan of pink chicken. After testing a few times and temperatures out, I found this combination to work just right for my tastes. Of course, you do not have to include the salt, pepper, OR garlic powder if any do not comply with your dietary guidelines, but I personally enjoy the hint of flavor that the combination brings to the meat.
Author: Nicole Poirier
Recipe type: Protein, Miscellaneous
Cuisine: Any cuisine you like!
Serves: Varies
Ingredients
- Boneless, skinless chicken breast(s)
- Salt
- Pepper
- Garlic powder (optional)
Instructions
- Set your Anova Precision Cooker to 150ºF/68.3ºC.
- Drain your chicken breast if it is in a package, or gently pat dry if from the butcher.
- Season all over lightly with salt, pepper, and garlic powder.
- Place into your zip-locking bag and use the immersion method to release all the air.
- Drop into the heated bath and set timer for: 1 hour for 1″/2.5cm or less thickness, 2 hours for 2″/5cm thickness. Pro-tip: If you have a range of thicknesses while batch cooking, err of the side of the thicker pieces. Chicken breast texture holds for up to 4 hours in the cooking bath.
- Remove and chill or consume!
Nice. Thanks for sharing this recipe. tasty recipes
My pleasure, Michelee! It’s so quick and easy – one of my favorite SV recipes to share!