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.

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.

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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. I highly suggest putting one on your Christmas list. This is by far the best way to cook boneless skinless chicken breast. You won’t need a knife to cut this.

This is the sous vide frozen chicken breast added to the Wheat Berry Salad.

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.

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Prep Time 5 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Course

Servings 4 servings

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.

Keyword chicken, frozen chicken breast, sous vide