This sous vide chicken breast is the perfect, most forgiving chicken sous vide recipe for beginners. Requiring only a few simple ingredients, this sous vide chicken is coated in a delicious orange sage glaze and pairs perfectly with all your favorite sides.
Orange sage glazed sous vide chicken breast
Chicken cooked sous vide style turns out juicy, tender, and reliably flawless – every time. That’s because the temperature is precisely set and controlled by the sous vide machine. Once you master a few sous vide dishes, like sous vide steak, veggies and caramelized onions, it’s time to master sauces!
Thanks to the sous vide machine, most of the cooking for this chicken dish is hands-off. Here’s the gist of it… First, cook the chicken in a sous vide water bath. Next, sear it in a hot pan on the stove with fresh sage and orange juice. You’ll find specific details in the sous vide chicken recipe below!
See my guide to delicious sous vide chicken recipes.
Ingredients for sous vide chicken breast
All you need for this simple sous vide chicken recipe are 2 chicken breasts, a medium orange, and sage. Make sure you also have olive oil and butter on hand to use while you prep the chicken for the sous vide bath. You can substitute ghee for butter in this recipe.
How to make sous vide chicken breast with an orange sage glaze
Step 1. First set the sous vide bath to 165 degrees F.
Step 2. Then flavor the chicken with salt and pepper to taste. After that, vacuum seal the chicken breasts in a bag with 1 tablespoon of olive oil and 2-3 orange wedges.
Step 3. Now sous vide the chicken at 165 degrees F for 1½ hours.
Step 4. When the sous vide bath is complete, it is time to finish off your chicken with the orange sage glaze.
- First, add butter to a sizzling medium-hot pan.
- Then add the chicken, the juice from a few orange wedges and fresh sage to the pan.
- Next cook the chicken for 1-2 minutes per side. Make sure you stir the sage butter sauce while the chicken cooks. It’s important to note that during this time, the sage will fry in the pan, which is exactly what you want it to do. However, if your sage is about to burn, save it!
Step 5. Finally, remove the chicken from your pan and drizzle the orange sage glaze on top.
How long should you sous vide chicken breast?
For most normal sized chicken breasts, you can sous vide for 1 to 1½ hours. For this sous vide chicken breast recipe, I recommend sous viding for 1½ hours.
What temperature should you sous vide chicken?
This is technically a personal preference depending on the consistency and cook level you want your chicken to be. The hotter the sous vide bath, the firmer the chicken will end up. I recommend sous viding your chicken at 165 degrees F for this particular recipe.
See my Sous Vide Chicken Time + Temp guide that covers everything you need to know about how to sous vide chicken.
What do you serve with sous vide chicken breast?
Sous vide asparagus and carrots were the side for this particular meal. But next time, this chicken will be made with a seasonal pasta, like a butternut squash ravioli. This sauce, served with plenty of fried, buttery sage, is great for filled pasta, because it doesn’t mask the taste of the ingredients.
Kitchen tools to help
Seriously delicious meat. Get something special to cook from my affiliate partners. This recipe featured meat from Crowd Cow. Crowd Cow and Snake River Farms ship craft butcher cuts of meat right to your door. I love buying meat delivery in bulk. When my butcher order arrives, I usually vacuum seal meat and often sous vide from frozen.
Final tips for making sous vide chicken breasts with an orange sage glaze
- Change up the flavors. While this sous vide chicken breast recipe calls for a sweet orange sage glaze, you can finish your chicken off with any number of sauces.
- Meal prep. My sous vide machine truly has changed the way I meal prep. All you have to do is season and vacuum seal your chicken breasts, pop them in the freezer, then add them to the sous vide bath when you’re ready to cook. It makes for a super quick weeknight dinner!
- Storage and leftovers. If you end up with leftovers (or make too much on purpose), you can store in an airtight container in the refrigerator for 3-4 days. I like to shred my leftover chicken then add it to salads or sandwiches throughout the week.
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Find new ways to enjoy your favorite food with sous vide cooking with my new book – The Home Chef’s Sous Vide Cookbook.
Sous vide chicken with an orange sage glaze (Sip Bite Go)
A new spin on a popular sous vide meal, this sous vide chicken breast in an orange sage glaze pairs perfectly with butternut squash ravioli.
- 2 chicken breasts
- 1 tbsp olive oil
- 1 medium orange wedged
- 1 tbsp sage leaves
- 2 tbsp butter or ghee (for Whole30)
Set the sous vide bath to 165 degrees F.
Flavor the chicken with S+P. Vac seal it in a bag with 1 tbsp olive oil and 2-3 orange wedges.
Sous vide chicken at 165 degrees F for 1.5 hours.
Add butter to a sizzling medium-hot pan. Add chicken, the juice from a few orange wedges and fresh sage to the pan. Cook the chicken 1-2 minutes per side. Stir the sage butter sauce while the chicken cooks. During this time the sage will fry in the pan, which is exactly what you want it to do. However, if your sage is about to burn – save it!
Remove chicken from pan and drizzle the orange sage glaze on top.
Cook amazing things with the right sous vide accessories.