Sous Vide Chicken Breast

My sous vide chicken breast recipe guarantees juicy and tender chicken every time. It needs little effort and minimal seasonings. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 57

Total Time 59

Servings servings

Calories 186kcal

Author Arman Liew

Ingredients

4 small chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices lemon
4 sprigs rosemary fresh
4 cloves garlic
2 tablespoons butter

Instructions

Season the chicken breasts with salt and pepper.
In a vacuum bag, place the chicken breasts with lemon, rosemary, and garlic, and vacuum seal it.
Set the sous vide to 55C.132F and place the bag with chicken inside the pot with the water and cook for 57 minutes.
Remove chicken breasts from the bag and preheat the skillet with butter over high heat.
Sear chicken breasts for 1 minute per side and serve immediately.

Video

Notes

Make this without a sous vide machine: You will need a big pot and a thermometer. The only difference is the cooking time. I suggest checking the internal temperature until it reaches 165F.

TO STORE: Place leftovers in the fridge in an airtight container or bag. Cooked chicken breast is good for 3 to 4 days in the fridge.

TO FREEZE: Freeze sous vide chicken in an airtight bag for up to 6 months. You can shred the chicken breasts before freezing them.

TO REHEAT: Reheat leftover sous vide chicken breasts in the oven, in a skillet, or in the microwave.

Nutrition