Sous Vide Chicken Breast

Sous Vide Chicken on plate with lemons and herbs

Here's how you get PERFECT Sous Vide Chicken Breast every time! Follow these simple instructions and you're on your way to juicy tender - never dry - chicken breast.

Course Dinner

Cuisine French

Keyword Sous Vide Chicken Breast

Prep Time 10

Cook Time 1

Servings

Calories 261kcal

Author Katie Cooksey

Equipment

Ingredients

2 medium boneless, skinless chicken breasts
1 small lemon sliced
4 sprigs thyme fresh
4 sprigs rosemary fresh
salt to taste
black pepper to taste

for reverse sear-

1 tablespoon butter
1 tablespoon olive oil
1 clove garlic smashed

Instructions

Fill sous vide container with water and set machine to 145° F
Season chicken breasts with salt and pepper.
Place lemon slices and herbs on top of each chicken breast.
Seal a vacuum seal bag on one side.
Carefully place chicken breasts inside bag and vacuum seal the bag.
Place vacuum sealed chicken in water and set timer for 1 hour. Be sure the bag stays submerged in water by placing a weight on it (like a small plate).
After 1 hour, heat skillet over medium high heat and add butter, oil and smashed garlic.
Remove chicken breasts from bag, pat dry with a paper towel, and sear in skillet, flipping once.
When chicken is nice and browned and has reached 165° F, remove and let kit rest for about 5 minutes.
Serve warm, whole or sliced... spooning pan juices over chicken.

Notes

Storing Directions

To Store - store sous vide chicken breast in the fridge, in an airtight container or in the sealed bags for up to 4-5 days.

To Freeze - you can also freeze your cooked chicken by either placing the sealed bags into the freezer, or shredding, chopping, or slicing, before sealing and placing in the freezer. Chicken will stay fresh in the freezer for up to 3 months.

Nutrition