Description
This sous vide chicken breast recipe guarantees juicy and tender results every time, with simple seasoning and a quick sear for flavor.
Ingredients
- Chicken breasts
- Salt
- Olive oil or butter
- Black pepper
- Garlic powder
- Dried thyme
- Lemon zest (optional)
- Smoked paprika (optional)
- Chili powder (optional)
- Cumin (optional)
- Brown sugar (optional)
- Fresh herbs (optional)
Instructions
- Preheat the water bath to 145°F (63°C).
- Season the chicken with salt and your choice of spices.
- Add a small pat of butter or a drizzle of olive oil to the bag.
- Seal the chicken in a vacuum or zipper bag using the water displacement method.
- Place the sealed bag in the water bath and cook for 1 hour 30 minutes.
- After cooking, cool in an ice bath for 10 minutes if meal prepping.
- Pat the chicken dry and sear in a hot skillet with oil for 45 to 60 seconds per side until golden.
Notes
Use a neutral oil with a high smoke point for searing. Avoid very acidic marinades for long periods. Store cooked chicken in an airtight container in the refrigerator for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 100mg