What temperature for batch sous vide chicken breast

145°F for the juiciest result or 150°F for a firmer texture better suited to salads. Both are fully cooked and safe.

How do I keep the breasts from floating

Clip the bag to the edge of the pot. The Clear bag lets you check at a glance whether any breast has shifted out of the water.

How long do I cook them

1.5 to 2 hours at 145 to 150°F. The window is forgiving — the breasts will not overcook if they stay in a little longer.

Is a gallon bag too big for chicken breasts

The size is the point: it lets you lay six to eight breasts in a single layer so the water bath reaches every surface, which a smaller bag forces you to give up on.

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 a numbers game too, and sous vide for a whole week of lunches means fitting six to eight chicken breasts in the bath at once. A gallon bag is the only way to do that without a vacuum sealer, and the flat shape means every breast stays in contact with the circulating water. The Clear bag is ideal: you can see the breasts and confirm none is overlapping or creating a cold pocket. One bag, one cook, lunches ready for five days.

Sous vide1.5-2 h

Temp145-150°F

Serves6-8 breasts

Bag1 gallon

What you need

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

Directions

Set your sous vide circulator to 145°F for juicy and fully cooked, or 150°F for a firmer texture better suited to slicing and adding to salads.
Toss the breasts with salt, pepper, garlic powder, and a drizzle of oil so each one is evenly coated.
Lay them in a single layer in the Clear bag. Avoid stacking; if they do not all fit flat, cook in two batches or use two bags.
Seal the zipper almost all the way and slowly lower the bag into the water to push out the air. Seal just before the opening reaches the surface.
Clip the bag to the side of the pot and cook 1.5 to 2 hours. The extra room in the gallon bag means the water circulates freely around each breast.
Transfer straight to an ice bath if meal-prepping, or sear and serve if eating now. Refrigerate up to five days or freeze for up to three months.

Tips and notes

145°F gives the juiciest result; 150°F gives a firmer texture that slices better for salads and grain bowls.
Keep breasts in a single layer so water circulates around each one; overlapping creates uneven cooking.
An ice bath after cooking stops carryover and chills the batch quickly for safe storage.
Label the bag with the date before freezing; cooked sous vide chicken keeps for up to three months frozen.

Get the XXL Silicone Bag

The Clear XXL bag is big enough for six to eight chicken breasts in a single layer, so water circulates around each one evenly. The see-through silicone confirms the breasts are flat and submerged for the full cook.

See the Clear Bag

Albino Monkey XXL Silicone Food Storage Bag (Clear)

Common questions

What temperature for batch sous vide chicken breast: 145°F for the juiciest result or 150°F for a firmer texture better suited to salads. Both are fully cooked and safe.
How do I keep the breasts from floating: Clip the bag to the edge of the pot. The Clear bag lets you check at a glance whether any breast has shifted out of the water.
How long do I cook them: 1.5 to 2 hours at 145 to 150°F. The window is forgiving — the breasts will not overcook if they stay in a little longer.
Is a gallon bag too big for chicken breasts: The size is the point: it lets you lay six to eight breasts in a single layer so the water bath reaches every surface, which a smaller bag forces you to give up on.