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Sous Vide Honey Mustard Chicken Breast on a blue plates sliced.

Sous Vide Honey Mustard Chicken Breast

  • Author: Heather
  • Total Time: 2 hours
  • Yield: 6 1x
  • Diet: Gluten Free


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!


  • 2 Pounds Chicken Breast - boneless skinless
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Honey
  • 1 Tablespoon Olive Oil
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon  Pepper
  • 1/2 Teaspoon  Garlic Powder
  • 1/4 Teaspoon  White Pepper
  • 1/4 Teaspoon  Paprika


  1. In a large vacuum-sealable bag or gallon-sized zip-top bag, place the chicken breast and all the remaining ingredients inside.
  2. Massage around so that the chicken is well covered.
  3. Vacuum seal or remove all of the air out.
  4. 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).
  5. 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.


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)
  1. My preferred time and temp is 150 degrees for 2 hours.
  2. Do not cook any longer than 4 hours. The chicken will start to break down and have a very unpleasant texture.
  3. 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


  • 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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