Sous Vide Frozen Chicken Breast
Sous vide chicken breast is the perfect way to get juicy chicken every time. Never worry about defrosting chicken again.
If you’ve ever forgotten to thaw chicken for dinner, this Sous Vide Frozen Chicken Breast recipe will completely change your routine. Cooking chicken straight from frozen in a sous vide water bath delivers tender, juicy results. Every single time—without guesswork or dry edges. It’s a simple, reliable method that turns a common kitchen dilemma into an easy win.
Don’t let the color of the chicken breast throw you off when you remove it from the sous vide bag. It will look very beige but that’s ok because you will sear it. Put it under the broiler, on the grill or in your cast iron skillet. The cast iron skillet is my favorite way.
I forgot to defrost the chicken breasts for the Wheat Berry salad. I took a deep breath and remembered that I have a sous vide and it is amazing. When I bring home chicken breast from the grocery store, I vacuum seal them which makes it so easy to drop them in the sous vide pot. For that reason, I highly suggest putting one on your Christmas list. As a result, the chicken becomes so tender you won’t even need a knife to cut it.
One of the biggest advantages of sous vide cooking is precision. By doing so, sealing frozen chicken breasts in a bag and placing them in a temperature-controlled water bath, you cook the meat evenly from edge to center. Unlike traditional methods that overcook the outside, sous vide gently cooks the chicken to the exact temperature you set, producing moist, flavorful results.
This is the sous vide frozen chicken breast added to the Wheat Berry Salad.
Sous Vide Frozen Chicken Breast
Ingredients
- 1 1/2 lb frozen chicken breast-boneless/skinless
- 4 sprigs thyme
- salt and pepper
Instructions
- Fill a large container with water and set the sous vide to 149'.
- Place the frozen chicken breast in the sous vide. I just put my vacuum bagged chicken breast right from the freezer into the sous vide bath. If you are repackaging your chicken breast before putting in the sous vide. Then add the thyme, salt and pepper to your chicken breasts when vacuum sealing or using the water displacement method before adding to the sous vide bath.
- Here is how the water displacement method works. Add your seasoned chicken breasts to the ziploc bag and seal all but 1" on one side of the bag. Push your bag into the water making sure you don't submerge the unzipped part. Then seal the rest of the bag.
- Place the bag in the water bath and cook for 1.5 hours. Make sure the chicken is fully submerged in the water, but the seal remains above the water level.
- When the timer goes off remove the chicken from the bag. If you did not season before cooking, then season the chicken before searing.
- It's not necessary to sear the chicken but it gives the chicken a more appealing color. Make sure to temp the chicken, it should be at 165'.
- The chicken is ready to eat.