How to Sous Vide Chicken Breasts – Juicy & Flavorful Every Time

Sous vide (pronounced "soo-veed") is the best way to cook perfectly tender, never-dry chicken breasts. Precise temperature control eliminates the risk of overcooking, and with the right tools, like the Vakumar Vacuum Sealer and vacuum-seal bags, you can lock in maximum flavor and moisture.

In this guide, I’ll show you step-by-step instructions on how to sous vide chicken breasts using your Vakumar sealer for the best results.

Why Sous Vide Chicken?

✅ Never dry or rubbery – Cooks evenly to the exact temperature you want.
✅ Better seasoning infusion – Vacuum sealing keeps flavors locked in.
✅ Meal-prep friendly – Cook in bulk, store in sealed bags, and reheat easily.

What You’ll Need

• Sous vide immersion circulator (like Anova or Joule)

• Vakumar vacuum sealer (for airtight sealing)

• Vakumar vacuum-seal bags (heavy-duty, BPA-free)

• Boneless, skinless chicken breasts

• Seasonings (salt, pepper, herbs, garlic, etc.)

• Cooking oil or butter (for finishing)

• Cast iron skillet or torch (for searing)

Step-by-Step Instructions

1. Prep the Chicken

• Pat the chicken breasts dry with paper towels.

• Season generously with salt, pepper, and any preferred spices (garlic powder, paprika, or rosemary work well).

2. Vacuum Seal with Vakumar

• Place each chicken breast in a Vakumar vacuum-seal bag (single layer for even cooking).

• Leave some space at the top for sealing.

• Use your Vakumar vacuum sealer to remove all air and create an airtight seal.

💡 Pro Tip: If adding butter or herbs, seal them inside the bag for extra flavor!

3. Set Up the Sous Vide Bath

• Fill a large pot or container with water and attach your sous vide circulator.

• Set the temperature:

  • 145°F (63°C) for juicy, tender chicken (slightly pink but safe).

  • 150°F (66°C) for firmer, more traditional texture.

  • 160°F (71°C) for well-done (still moister than traditional cooking).

4. Cook Time

• Once the water reaches temperature, submerge the sealed chicken breasts.

• Cook for 1 to 2 hours (longer for thicker cuts).

5. Finishing Sear (Optional but Recommended)

• Remove the chicken from the bag and pat dry.

• Heat a skillet with oil or butter over high heat.

• Sear for 30-60 seconds per side for a golden-brown crust.

Serving Suggestions

• Slice over salads

• Serve with roasted veggies

• Use in sandwiches or wraps

Why Use a Vakumar Vacuum Sealer?

• A strong, airtight seal prevents leaks during cooking.

• Durable bags withstand high temperatures without breaking.

• Better flavor retention compared to Ziplock bags.

Final Thoughts

Sous vide chicken breasts are impossible to mess up when using a Vakumar vacuum sealer—no more dry, bland chicken! Whether you’re meal prepping or cooking for dinner, this method guarantees perfect results every time.

Have you tried sous vide chicken? Let me know your favorite seasonings in the comments!

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