Sous vide honey mustard chicken breast is a go-to recipe around here! Full of flavor, great for lunches and dinners, and you can't mess it up thanks to the magic of sous vide!
We all know I sing the praises of sous vide cooking and FIRMLY believe all home cooks should have one in their homes. It is SO PRACTICAL for the everyday home cook and I use mine weekly!
Chicken is a go-to protein and things we make often because ....well....it's chicken! It is easy, healthy, and really yeah, it's chicken! haha
But I can get tired of the same ole same ole thing when it comes to making chicken VERY QUICKLY.
Thankfully sous vide honey mustard chicken breast has been a go-to favorite of Justin and mine for a while now and a nice switch up from boring chicken breasts. We have a lot to cover so let's dive right on in!
Jump to:
What is Sous Vide Cooking?
Sous vide is a method of cooking. Just like grilling, slow cooking, or air frying.
To “sous vide” something you need an immersion circulator. This is a small tool (or appliance) that is placed into a large pot of water in which it heats the water up to a certain temperature, keeping it there for a specified amount of time. The food is then placed in the water bath – either vacuum-sealed, in a bag, or in jars, to cook.
With more traditional ways of cooking, it is impossible to precisely control the exact temperature at which you are cooking. Which can lead to over or undercooking your food.
Not with the sous vide! You have complete and total control over the temperature AND time of which you cook something.
Leaving you with perfect results every single time!
So in short….
I like to explain to some that it’s like a crockpot, but for water and better. Find whatever temperature you want your item cooked to, seal it, place it in the water, and forget about it. It is incredible – so easy to use!
And the best part?! (well there are many…..)
EASY CLEAN-UP! Just throw the bag away and you are done!
Oh and as far as how to pronounce it......it is said like SUE - VEEDE. 🙂
What Equipment Do I Need?
Thankfully over the past couple of years, sous vide cooking has gained popularity with home cooks - YAY!!
With that have come lots of great options on the market in the immersion circulator realm.
Personally I have used 2 different kinds:
I love them both and both work great and would be wonderful options if you do not have one. Costco sells them from time to time as well, which is another great place to find them!
Additional things you will need are a large stockpot or cambro (just something large that can hold the chicken, immersion circulator, and water deep enough to cover), vacuum sealable bags or gallon-sized zip-top bags, and a cast-iron skillet to sear to finish if desired.
Ingredients
- Boneless Skinless Chicken Breast
- Dijon Mustard
- Honey
- Olive Oil
- Salt
- Pepper
- Garlic Powder
- White Pepper
- Paprika
Instructions
- In a large vacuum-sealable bag or gallon-sized zip-top bag, place the chicken breast and all the remaining ingredients inside.
- Massage around so that the chicken is well covered.
- Vacuum seal or remove all of the air out.
- Place in a large pot or cambro filled with water and an immersion circulator. Set to 150 degrees and sous vide for 2 hours. (you can cook at different lengths of time and temps - see options below).
- Once the time is up, remove it from the bag and enjoy. If desired, you can sear off in a hot cast-iron skillet with 1-2 tablespoons of butter or olive oil and sear for 1 minute on each side or until golden brown.
Different Temperature Cooking Options
Depending on how you like the texture of your chicken is what temperature you can cook it at. There is a little bit of a range. I like to cook sous vide honey mustard chicken breast at 150 degrees for 2 hours. See the chart below (that you can screenshot and save too!) for a different time and temp options.
PRO TIP - I recommend NOT sous viding chicken over 4 hours. The protein starts to break down and it produces a very unpleasant texture that kind of disintegrates in your mouth. I have learned this the hard way. 99% of the time you can't mess up sous vide cooking but this is definitely one way you can. Most of the time 1-2 hours is plenty of time for chicken.
Frequently Asked Questions
I like to cook chicken breast for 1-2 hours, or 3 if frozen. You have a couple of different timing options depending on the temperature. You can cook straight from frozen as well, just add an extra hour to your cooking time.
There is a little bit of a range depending on the texture of your chicken that you are wanting to achieve.
Very soft and juicy texture - 140 degrees for 2-4 hours (3-4 from frozen)
Tender and juicy texture - 150 degrees for 1-4 hours (2-4 from frozen)
Firm and Juicy texture - 160 for 1-4 hours (2-4 from frozen)
Yes you can!
Place all the ingredients in a vacuum-sealable bag or gallon zip-top bag and store in the fridge for up to 2 days before sous viding. Continue as directed above.
To Freeze: place everything in a vacuum-sealable or freezer-safe bag and remove all the air. Place in the freezer for up to 2 years (if vacuum-sealed). You can place it straight from the freezer to the sous vide water bath and cook for an hour longer than when thawed - please see the times above for reference.
Keep leftovers stored in an airtight container in the fridge for 3-4 days.
More Sous Vide Recipes
- Roasted Red Pepper and Egg White Sous Vide Bites
- Melt in Your Mouth Sous Vide Steak
- Sous Vide Lemon Blueberry Cheesecake
- Sous Vide Bacon and Cheddar Egg Bites
- Sous Vide Shrimp Cocktail
- Sous Vide Chicken Wings
Helpful Sous Vide Resources
- Sous Vide Meal Prep Cookbook
- Sous Vide School
- 5 Unexpected Things to Use Your Sous Vide For
- 5 Things to Sous Vide With an Immersion Circulator
Sous Vide Honey Mustard Chicken Breast
- Total Time: 2 hours
- Yield: 6 1x
- Diet: Gluten Free
Description
Sous vide honey mustard chicken breast is a go-to recipe around here! Full of flavor, great for lunches and dinners, and you can't mess it up thanks to the magic of sous vide!
Ingredients
- 2 Pounds Chicken Breast - boneless skinless
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Honey
- 1 Tablespoon Olive Oil
- ¾ Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon White Pepper
- ¼ Teaspoon Paprika
Instructions
- In a large vacuum-sealable bag or gallon-sized zip-top bag, place the chicken breast and all the remaining ingredients inside.
- Massage around so that the chicken is well covered.
- Vacuum seal or remove all of the air out.
- Place in a large pot or cambro filled with water and an immersion circulator. Set to 150 degrees and sous vide for 2 hours. (you can cook at different lengths of time and temps - see options below).
- Once the time is up, remove it from the bag and enjoy. If desired, you can sear off in a hot cast-iron skillet with 1-2 tablespoons of butter or olive oil and sear for 1 minute on each side or until golden brown.
Notes
Time and Temp Options
- Very soft and juicy texture - 140 degrees for 2-4 hours (3-4 from frozen)
- Tender and juicy texture - 150 degrees for 1-4 hours (2-4 from frozen)
- Firm and Juicy texture - 160 for 1-4 hours (2-4 from frozen)
- My preferred time and temp is 150 degrees for 2 hours.
- Do not cook any longer than 4 hours. The chicken will start to break down and have a very unpleasant texture.
- Store leftovers covered in the fridge for up to 3-4 days.
To Make Ahead
- Place all the ingredients in a vacuum-sealable bag or gallon zip-top bag and store in the fridge for up to 2 days before sous viding. Continue as directed above.
- To Freeze: place everything in a vacuum-sealable or freezer-safe bag and remove all the air. Place in the freezer for up to 2 years (if vacuum-sealed). You can place it straight from the freezer to the sous vide water bath and cook for an hour longer than when thawed - please see the times above for reference.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 chicken
- Calories: 219
- Sugar: 2.9 g
- Sodium: 489.1 mg
- Fat: 6.3 g
- Carbohydrates: 3.3 g
- Fiber: 0.1 g
- Protein: 34.1 g
- Cholesterol: 110.3 mg
Keywords: Sous Vide Honey Mustard Chicken Breast
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