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Sous Vide Chicken Breast

Perfectly tender, juicy chicken breasts cooked using sous vide technique, ensuring consistency and maximum flavor.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main
Cuisine: Modern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts (6-8 ounces each)
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 4 cloves garlic minced
  • 2 tablespoons fresh thyme or 2 teaspoons dried thyme
  • 2 tablespoons olive oil divided
  • 1 tablespoon butter
  • Juice of 1/2 lemon

Equipment

  • Sous vide immersion circulator
  • Large pot or container (at least 5 quarts)
  • Vacuum sealer or heavy-duty resealable bags
  • Instant-read thermometer
  • Cast-iron skillet or stainless steel pan
  • Tongs
  • Paper towels
  • Kitchen shears or sharp knife

Method
 

  1. Pat your chicken breasts completely dry with paper towels.
  2. Distribute kosher salt, black pepper, minced garlic, and thyme evenly across all four breasts on both sides.
  3. Divide seasoned chicken breasts into individual vacuum-seal bags.
  4. Fill a large pot with water until it's about 75 percent full.
  5. Attach your sous vide immersion circulator to the pot and set temperature to 165 degrees Fahrenheit.
  6. Once the water reaches 165 degrees, carefully submerge the sealed bags in the water bath.
  7. Set a timer for 90 minutes to cook the chicken undisturbed.
  8. When the timer goes off, carefully remove the bags from the water bath using tongs.
  9. Open each bag over a plate to catch any liquid, then pat the chicken dry with paper towels.
  10. Heat a cast iron skillet over medium-high heat and add 1 tablespoon of olive oil.
  11. Sear each chicken breast for 90 seconds per side until golden brown.
  12. In the last 20 seconds of searing, add the butter and spoon the melted mixture over each breast.
  13. Squeeze fresh lemon juice over the finished chicken before serving.

Notes

Serve with light sides like roasted vegetables or salads.