Preheat your sous vide water bath to your desired temperature. For tender, juicy chicken breast, 145-150°F (63-65.5°C) is ideal for a slightly pink, very moist result. For a more traditional, fully cooked texture, aim for 150-155°F (65.5-68°C).

Pat the chicken breasts completely dry with paper towels. This is crucial for proper seasoning adherence and searing later if desired.

Season the chicken breasts generously on all sides with kosher salt, black pepper, and your chosen dried herbs. If using, add optional aromatics like garlic cloves or lemon slices to the bag.

Place the seasoned chicken breasts into a vacuum-seal bag or a high-quality zip-top bag. If using a zip-top bag, use the water displacement method to remove as much air as possible before sealing.

Carefully place the sealed bag into the preheated water bath, ensuring the chicken is fully submerged. Cook for 1 to 4 hours. The longer cooking time (up to 4 hours) will further tenderize the chicken, but the texture will not change significantly after 4 hours.

Once the cooking time is complete, remove the chicken from the bag and pat it thoroughly dry with paper towels. Discard any aromatics from the bag.

For a beautiful golden-brown crust and enhanced flavor, you can quickly sear the chicken. Heat a skillet over medium-high heat with a tablespoon of oil. Sear each side of the chicken breast for about 60-90 seconds, just until golden. Alternatively, you can grill or broil it briefly.

Let the chicken rest for a few minutes before slicing and serving.