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    Home » Recipes » Main Dish Recipes » How to Sous Vide Chicken Breast Tenders

    How to Sous Vide Chicken Breast Tenders

    Published: Apr 7, 2020 · Modified: Jun 1, 2021 by Jenna Passaro · This post may contain affiliate links.

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    sous vide chicken breast tenders pinterest

    This is a staple recipe for any level sous vide enthusiast. Some might argue, though, why sous vide chicken? Well – obviously those people haven’t tried the tender, juicy results. The fact is, cooking chicken in a pan on the stove can be hit or miss for newbie home chefs. With this method of cooking, chicken will never dry out. Let me show you how to sous vide chicken breast tenders.

    searing sous vide chicken breast tenders
    This sous vide chicken breast tender recipe is great for everything. The results are tender and juicy. Finish chicken in a cast iron skillet with my easy tips.

    With sous vide cooking, chicken breast is cooked through completely with my tried and true time and temp.

    I like to make batches of sous vide chicken breast and put them in the refrigerator for salads. It’s perfect with a little Italian dressing, or sometimes I’ll get even more indulgent and add homemade croutons, blue cheese slaw, and sous vide bacon.

    meal prepping sous vide chicken breast
    Chicken pre cooked with a sous vide machine is easily transformed into a weeknight meal. I’ll often bulk freeze chicken to sous vide later. Then once the chicken is sous vided, I’ll sear it in a cast iron skillet, let it cool, then portion it into glass containers. Later we enjoy the sous vide chicken in sandwiches, on salads, and in tacos.

    Another recipe is a staple for a new mom like me is that I can make it ahead on the weekends and it goes with just about anything!

    Salads are wonderful, but won’t keep you full: if you add sous vide chicken to your salad, you get the protein you need and the energy to see you through the day. Though, if I’m really into meal prepping on any given week, I’ll make a couple sous vide whole chicken recipes so they’re ready to cook later the week. 

    Speaking of whole chickens and other chicken cuts. Did you know you can sous vide everything when it comes to chicken? From sous viding a whole chicken, to parts like just sous vide chicken wings and just sous vide chicken thighs.

    See my guide to the best sous vide chicken recipes.

    cutting sous vide chicken

    What is sous vide chicken like?

    This is the juiciest chicken recipe I’ve tried, and I’ve tried a lot!

    There’s something about the sous vide cooking method that just seals those juices in there. The chicken comes out super tender, but not mushy as it sometimes can when cooked with a crock pot.

    This tutorial will walk you through how to sous vide chicken and then sear it in a cast iron skillet for optimal browning.

    Searing sous vide chicken gives it that restaurant quality I love about sous vide cooking.

    The best sous vide chicken breast is firm while still tender. It’s juicy and full of flavor, and is easy to season for different meals.

    raw chicken in package

    Ingredients to make chicken sous vide style

    For this recipe I prefer to sous vide thin chicken breast – they are more like tenders. You can make this recipe with regular whole chicken breast as well. The cook time and temp will be the same and you will finish it in the same way.

    For this recipe, I recommend 4 chicken breasts that can also be sliced in half to make 8 chicken tenders total. I like these thin pieces for salad portions.

    They’ll be seared in a pan after cooking in the sous vide bath, and the thinner they are, the more crispy seared flavor you get.

    See this easy chicken breast dish you can make in under 20 minutes.

    smoked black pepper

    You’ll see in the recipe video that I used a fine grain garlic salt and Hickory Smoked Black Pepper.

    How to sous vide chicken

    Step 1. To make this recipe you’ll need to preheat your sous vide machine to 140 ºF. Make this with any machine, like the Anova, Joule, or Instant Pot Slim (see more on the new instant pot sous vide machines). A multipot with sous vide function works, too.

    vacuum sealing

    Take advantage of the time while the sous vide bath preheats season to season your chicken breasts with garlic salt and pepper.

    Step 2. Then vacuum-seal chicken in a flat layer and drop the bag in the sous vide bath.

    vacuum sealing chicken

    The flat layer is important for even cooking; you want as much of your chicken to be in contact with the side of the bag as possible.

    anova sous vide chicken cooking

    Sous vide chicken time and temperature

    The time and temperature for sous vide chicken is 140ºF for 60 minutes.

    Read on in this post for info on cooking chicken from frozen. Cooking frozen food like steak and turkey with the sous vide machine is one of my favorite tricks.

    When it’s done sous viding

    Step 3. After sixty minutes, remove the chicken from the hot water bath and shock the bag in an ice bath for two minutes. Then take the chicken out of the vacuum sealed bag and pat dry.

    When you remove it from the bag, don’t be alarmed.

    Chicken looks strange after sous vide because the outside hasn’t been finished yet.

    sous vide chicken tenders
    How weird does sous vide chicken look straight out of the water bath?? Don’t worry – finish the chicken on the grill or in a cast iron skillet on the stove and you’ll be drooling for it. It only looks strange like this for a hot second!

    It’s cooked, but missing that crispy exterior because it was only cooked to 140ºF. The outside of the chicken now has to be dried and seared in a hot cast iron pan to get that restaurant-style chicken cooked sous vide look and add that extra pizazz of flavor.

    Final step: sous vide chicken cast iron finished

    Step 4. Heat a cast iron skillet to medium-high and add ½ tablespoon of olive oil.

    lodge cast iron skillet chicken

    Sear chicken about 1-5 minutes on each side, until browned.

    finishing sous vide chicken breast tenders
    Here I am finishing sous vide chicken breast tenders in a very hot cast iron skillet

    Remember – the inside is cooked from the sous vide process – so you’re just searing the chicken on really high heat to get that tasty crust that makes restaurant style chicken so delicious.

    chopped sous vide tenders
    Chop. Chop.

    Once done, remove from heat and let cool for 10 minutes. Slice and serve.

    Psst.. another tasty option is to fry sous vide chicken to finish it.

    Follow a keto diet with sous vide cooking! Get details on low carb keto sous vide recipes for egg bites, vegetables, chicken, dinner dishes, desserts and more.

    chicken breast sous vide cooked
    Meal prepped for the week

    Meal prep chicken with sous vide cooking techniques

    This isn’t a new thing – do you know restaurants like Chipotle serve sous vide cooked chicken and steak? It’s a smart way to cook chicken in batches. I do it all the time.

    You can literally sous vide everything in batches – from chicken to NY Strip to eggs to a 4 LB sous vide pork butt.

    Chicken is a staple in my house – so we sous vide a couple batches at a time. On many nights I make sous vide frozen chicken breast without thawing it first. I’ll make a few different types of chicken at the same time, vacuum seal them, then throw them in the freezer to sous vide cook at a moments notice. Not only do I do this with chicken tenderloins, I do this with sous vide wings, thighs, drums, spatchcocked chicken, and any other cut I have in my house .

    As I mentioned before, I love sous vide cooked chicken tenders for easy lunch salads. Add a gooey soft boiled sous vide egg to that salad with some homemade croutons and I’m in heaven.

    Sous vide beets are great for meal prep and a great side for this chicken dish. Learn how to make them for meal prep and to enjoy sous vide beet salad with arugula and goat cheese.

    Pizza is another favorite way to enjoy make ahead sous vide chicken tenders. Make a sous vide BBQ chicken pizza with store bought dough.

    Serving a crowd? Throw a sous vide bbq party with sous vide bbq chicken tenders as a main dish.

    taco

    Once you get the sous vide basics down, it’s time to get creative with finishing and serving the chicken. Are you going to keep it plain, or are you going to go a step further and finish them on the grill with BBQ sauce. Or turn them into sous vide fried chicken?

    My fav: sous vide chicken tacos!

    At my house – which is very inspired by eating out – we tend to do an “apps course” for dinner. That’s a lighter item – usually vegetable-based that we eat while the kiddo is awake. Then after the little guy is in bed, we do a main course.

    When we have this chicken ready to go in the fridge the main course is no work at all. I like to line the kitchen island with ready-to-assemble tacos with red cabbage and carrot salad or all the ingredients for sous vide buffalo chicken sandwiches, and we make our own meals. They are particularly delicious on this focaccia bread with Everything Bagel Seasoning.

    Love a good sandwich? Try these Caprese chicken sandwiches and substitute marinated sous vide chicken tenderloins.

    chicken cooked sous vide with lemon
    There are more recipes on Sip Bite Go to check out with different preparations for your favorite sous vide meals. This here is lemon chicken.

    Did you see my Italian-inspired sous vide chicken dish? It’s served with  pasta in a light sauce flavored with shallots, garlic, capers, Parmesan cheese, parsley and lemon wedges. See the sous vide lemon chicken breast recipe.

    Simple ways to flavor chicken

    Chicken lends itself to a wide variety of flavors, which means you can eat it five days a week and not feel like you’re doing any repetition.

    Balsamic glaze is a favorite at my house: tangy and aromatic, it’s perfect if you’ve made sous vide chicken for salad. Sometimes I mix equal parts honey and dijon mustard, or serve sous vide chicken with cream pasta sauce or lemon butter sauce.

    In addition to condiments, I like making simple slaws to top chicken sandwiches and gourmet grilled cheeses. 

    When we time it just right, we have chicken and this homemade focaccia recipe ready at the right time – which makes a wonderful lunch. 

    See how to put together a simple dinner with chicken breast and avocado salad.

    salad

    Classic sides for chicken

    Try serving your sous vide chicken with rice pilaf one day, and with roasted vegetables like yellow squash the next.

    Did you know you can sous vide asparagus? It’s a simple sous vide vegetarian side dish for the holidays. We eat it all the time with chicken tenderloins.

    Mashed or grilled potatoes is another classic, and I love sous vide tenders in a fresh Caprese salad as well.

    With only 10 minutes of active prep time, enjoy frozen mixed vegetables potatoes au gratin as your next holiday or weeknight dinner side dish.

    Final tips for sous vide style chicken

    • To refrigerate sous vide chicken breast, store it in an airtight, sealed container for up to a week.
    • To get picture-perfect browning, heat up your cast iron and a half tablespoon of olive oil to medium-high before adding the chicken.
    • A medium-bodied Chardonnay is a classic pairing for sous vide chicken. No matter how you dress up the chicken – even if you make a super spicy sous vide chicken – this versatile white wine will hold up to the test.
    the home chef's sous vide cookbook and chicken
    This whole chicken sous vide recipe is coming soon to Sip Bite Go.

    Get 100+ of my favorite recipes in The Home Chef’s Sous Vide Cookbook.

    New to sous viding chicken tenders and other foods?

    Want to try another tasty sous vide dinner idea? See the recipe for sous vide lemon chicken breasts over pasta with capers and shallots.

    Wondering why sous vide is so popular? It’s an easy way to make restaurant style meals at home.

    Learn the basic steps for sous vide cooking.

    You just need a few things to get started, including this guide on how to vacuum seal meat.

    For more delicious ideas, find me on Instagram @sipbitego and subscribe to the Sip Bite Go channel for my best recipes.

    Sous Vide Chicken Breast Cast Iron Finished Recipe [Sip Bite Go]

    This is a staple recipe. Sous vide chicken is a great make-ahead dish for parties and entertaining, but it’s also an easy work from home lunch or a fast dinner when we’re all running late. It’s easy to meal prep and is a versatile addition to half a dozen meals. Let me show you how to sous vide chicken.
    5 from 18 votes
    Print Pin Rate
    Course: Dinner, Main Dish
    Cuisine: American
    Prep Time: 4 minutes
    Cook Time: 1 hour 10 minutes
    Finish Time: 10 minutes
    Total Time: 1 hour 24 minutes
    Servings: 5
    Calories: 14kcal
    Author: Jenna Passaro

    Ingredients

    • 4 pieces chicken breast sliced in half
    • ½ teaspoon garlic salt
    • ½ teaspoon pepper
    • ½ tbsp olive oil

    Instructions

    • Preheat sous vide machine to 140 ºF.
    • While the sous vide bath preheats, season chicken breasts with garlic salt and pepper.
    • Vacuum-seal chicken in a flat layer and drop the bag in the sous vide bath. The time and temperature for sous vide chicken is 140ºF for 60 minutes. When done, remove the chicken from the hot water and shock the bag in an ice bath for two minutes. Remove chicken from the bag and pat dry.
    • Heat a cast-iron skillet to medium-high and add ½ tablespoon of olive oil. Sear chicken about 1-5 minutes on each side, until browned. Once done, remove from heat and let cool for 10 minutes. Slice and serve.

    Video

    Notes

    • To refrigerate sous vide chicken breast, store in an airtight, sealed container. This way chicken can be refrigerated for up to one week.
    • To get picture-perfect browning, heat up your cast iron and a half tablespoon of olive oil to medium high before adding the chicken.
    • A medium-bodied Chardonnay is the classic pairing for sous vide chicken; no matter how you dress it up, this versatile wine will hold up to the test.

    Nutrition

    Calories: 14kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 234mg | Fiber: 1g | Sugar: 1g
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    Reader Interactions

    Comments

    1. nuraman00 says

      January 12, 2021 at 12:44 am

      When I am putting the sealed chicken bags in the container, and using the sous vide, do the bags have to go vertically?

      Or can they go horizontally?

      Reply
      • Jenna Passaro says

        January 14, 2021 at 7:51 pm

        In the bag, it makes the most sense to lay the chicken flat. They also shouldn’t overlap so they cook evenly.

        When dropping in the water to sous vide chicken tenders, they can be vertical or horizontal, the water just has to be able to circulate around the bag.

        Reply
    2. Kelli says

      May 14, 2020 at 11:11 am

      Sous vide is my FAVORITE way to cook chicken, pork, and beef. Love the sear at the end!5 stars

      Reply
    3. Candice says

      May 14, 2020 at 10:13 am

      Such a great recipe! So simple, delicious, ridiculously easy, and few ingredients. This is a recipe we are excited to put into the regular rotation. Thank you so much!5 stars

      Reply
    4. Suzy says

      May 13, 2020 at 11:21 am

      Loved the step by steps on making this chicken to come out perfectly! So moist and tasty!5 stars

      Reply
    5. Lisa Huff says

      May 13, 2020 at 10:44 am

      Oh wow, the chicken looks perfectly cooked! And now I can’t stop thinking about that black pepper. Adding it to my Amazon list!5 stars

      Reply
    6. Toni says

      May 13, 2020 at 5:10 am

      That looks really amazing! Love how juicy and flavorful it looks!5 stars

      Reply
    7. Amapiano says

      April 30, 2020 at 2:26 am

      im already salivating. I love the view im seeing. Nice cook youre.

      Reply
    8. Fakaza says

      April 30, 2020 at 2:25 am

      The family has never thought chicken tasted better from my oven5 stars

      Reply
    9. Biana says

      April 20, 2020 at 3:04 pm

      I love the idea of cooking the chicken first, and then searing it. Sounds like such a delicious, moist chicken!5 stars

      Reply
    10. Colleen says

      April 19, 2020 at 9:48 am

      Now I know why I really need a sous vide! This chicken is perfection.5 stars

      Reply
    11. Bhawana says

      April 19, 2020 at 7:28 am

      you explained it so beautifully with step by step pictures. Thanks for sharing. Surely chicken lover will enjoy this recipe.5 stars

      Reply
    12. Patty at Spoonabilities says

      April 18, 2020 at 5:35 pm

      I love the idea of making batches of chicken for salads during the week. This recipe looks delicious!5 stars

      Reply
    13. Aleka says

      April 18, 2020 at 2:50 pm

      I have been dying to get a sous vide machine for the past year! I love the idea of searing the chicken using a cast iron pan! It is the best for locking in flavor! Delicious!5 stars

      Reply

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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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