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Juicy sous vide chicken breast sliced on cutting board

Name: Sous Vide Frozen Chicken Breast

Summary: This no-thaw sous vide frozen chicken breast recipe is the perfect solution for juicy, tender, and flavorful chicken straight from the freezer. Minimal prep, no thawing required—just season, seal, cook, and sear!
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Prep Time 5 minutes
2 hours
Total Time 2 hours 5 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 frozen boneless skinless chicken breasts
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder optional
  • 1 tbsp olive oil or butter for finishing
  • Optional flavor enhancers: lemon slices fresh rosemary, thyme, paprika, maple glaze

Equipment

  • Equipment:
  • Sous vide immersion circulator
  • Large pot or water container
  • Vacuum sealer or freezer-safe zip bag
  • Cast iron or non-stick skillet (for finishing)
  • Tongs
  • Paper towels
  • Optional: thermometer

Method
 

  1. Instructions:
  2. Preheat the sous vide water bath to 140°F (60°C) for tender and juicy results (or up to 160°F for firmer texture).
  3. Season chicken breasts before freezing (or coat frozen chicken directly if using pre-seasoned packs).
  4. Place frozen chicken breasts into vacuum-sealed bags or zip bags using the water displacement method.
  5. Submerge bags fully in the preheated water bath. Cook for 1.5 to 2.25 hours, depending on thickness.
  6. Once done, remove chicken from bags and pat dry thoroughly with paper towels.
  7. Optional: Sear in a hot skillet with olive oil or butter for 30–60 seconds per side until golden brown.
  8. Rest briefly, slice across the grain, and serve.

Notes

Notes:
Cook directly from frozen with no need to thaw.
Adjust time if chicken breasts are extra thick (up to 2.5 hrs).
Store leftovers in fridge for up to 4 days or freeze again after cooking for quick meal prep.
For deeper flavor, marinate before freezing.