How many chicken breasts fit in one bag

Six to eight in a single layer, which is the whole reason to use the XXL size. A smaller bag forces them to overlap and cook unevenly.

What temperature for sous vide chicken breast

145°F for very juicy, 150°F for firmer. Hold 1.5 to 2 hours; the time gives a safe, fully cooked, tender result.

Can I cook them straight from frozen

Yes. Add about 30 minutes to the cook time and make sure they still lie in a single layer in the bag.

Is the bag too big for one or two breasts

For batch prep the size is the benefit. For a single dinner you can still use part of the bag, and the same one then handles tri-tip, corn for a crowd, or freezing soup.

Batch Sous Vide Chicken Breast

Name: Batch Sous Vide Chicken Breast
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6-8 breasts
Ingredients: 6 to 8 chicken breasts; 2 teaspoons kosher salt; 1 teaspoon pepper; 1 teaspoon garlic powder; 2 tablespoons oil; Lemon or herbs

Home / Silicone Bag Recipes / Batch Sous Vide Chicken Breast

Sous Vide

Batch Sous Vide Chicken Breast

Meal prep is where a gallon sous-vide bag pays off: you can cook 6 to 8 chicken breasts at once in a single bath, then portion them across the week. A small bag forces breasts to overlap, which cooks them unevenly. The XXL Clear bag lays them out in a single layer so every piece hits the same temperature. See-through silicone lets you spread the breasts flat and confirm they are not stacked before you seal.

Sous vide1.5-2 h

Temp145-150°F

Makes6-8 breasts

Bag1 gallon

What you need

6 to 8 boneless skinless chicken breasts
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons oil or butter
Lemon slices or herbs (optional)
1 XXL Silicone Food Storage Bag (Clear)

Directions

Heat the water bath to 145°F for very juicy and silky, or 150°F for a firmer, more traditional texture.
Season the breasts with salt, pepper, and garlic powder. Add a little oil so they do not stick together.
Lay the breasts side by side in the Clear bag in a single layer, not overlapping. Add lemon or herbs if you like.
Use the water-displacement method: seal the zipper almost fully, lower the bag in to push out the air, then seal the rest.
Clip the bag to the pot and cook 1.5 to 2 hours. The single layer means every breast cooks through evenly.
Chill the bag in an ice bath if meal-prepping, then refrigerate. Sear or slice as needed through the week.

Tips and notes

Keep the breasts in one layer; stacking is the main cause of uneven cooking.
145°F is the juiciest texture most people prefer; 150°F is firmer and closer to roasted.
For meal prep, ice-bath the sealed bag right after cooking and refrigerate for up to four days.
A quick hard sear after sous vide adds color and flavor if you want it.

Get the XXL Silicone Bag

The Clear XXL bag lets 6 to 8 chicken breasts lie in a single flat layer, so a full week of meal prep cooks evenly in one bath. See-through silicone confirms nothing is overlapping before you seal.

See the Clear Bag

Albino Monkey XXL Silicone Food Storage Bag (Clear)

Common questions

How many chicken breasts fit in one bag: Six to eight in a single layer, which is the whole reason to use the XXL size. A smaller bag forces them to overlap and cook unevenly.
What temperature for sous vide chicken breast: 145°F for very juicy, 150°F for firmer. Hold 1.5 to 2 hours; the time gives a safe, fully cooked, tender result.
Can I cook them straight from frozen: Yes. Add about 30 minutes to the cook time and make sure they still lie in a single layer in the bag.
Is the bag too big for one or two breasts: For batch prep the size is the benefit. For a single dinner you can still use part of the bag, and the same one then handles tri-tip, corn for a crowd, or freezing soup.