How to Make Sous Vide Chicken at Home

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This is how you do sous vide chicken at home by taking a chicken breast, rolling it in plastic wrap, placing it in a water bath and then searing the outside for a crispy skin.

by Rory Herrmann

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Step 1 of 20

Place the chicken breast skin side down on your work surface.

Step 2 of 20

Liberally season the inside of the breast with kosher salt and black pepper. Let the seasonings rain down.

Step 3 of 20

Cut a 1.5 foot strip of plastic wrap. Next, apply a few tablespoons of extra virgin olive oil in a zigzag shape the size of the chicken breast.

Step 4 of 20

Transfer the chicken breast to the plastic wrap. Make sure the skin is facing down and is on top of the olive oil. Then roll the chicken and tie a tight knot in both ends.

Step 5 of 20

Cut off the ends of the knot so that there’s no excess plastic.

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If you don’t have a sous vide thermal circulator you can create a water bath by filling a pot with warm water and keeping the flame regulated.

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You’ll need a kitchen thermometer to ensure the water bath is kept at 64.5˚C / 148˚F the entire time you’re cooking. Try to stay within 1-2˚ of the target temperature.

Step 8 of 20

If the water gets too hot add ice cubes to bring down the temperature.

Step 9 of 20

Alternatively, if you have a sous vide thermal circulator set it to 64.5˚C / 148˚F.

Step 10 of 20

Add the chicken wrapped in plastic into your water bath. Let it cook for about 35 minutes. You’ll want to watch the temperature closely if you don’t have a circulator.

Step 11 of 20