Name: Sous Vide Chicken Breast Recipe
Prep time: 5 min
Cook time: 2 h 4 min
Total time: 2 h 9 min
Yield: 2
Cuisine: American
Ingredients: 2 pcs chicken breast; 4 slices lemon; 1 tbsp olive oil; 2 tbsp olive oil; ⅛ tsp pepper; ⅛ tsp salt; 1 sprig rosemary; water

Sous Vide Chicken Breast Seared Slow Cooked

If you’ve gotten your hands on a useful sous vide machine, then try our Sous Vide Chicken Breast Recipe! We’ll show you how to properly cook chicken breasts using a cool kitchen gadget, the sous vide. After 2 hours of slow cooking, you’ll be biting down on the juiciest seasoned chicken meat you’ve ever cooked your whole life!

How To Make Sous Vide Chicken Breast

Use a sous vide to slow-cook juicy chicken breasts, marinated in olive oil, lemon, and rosemary. Pan-sear them after for a nice singed texture!

Prep: 5 mins

Cook: 2 hrs 4 mins

Total: 2 hrs 9 mins

Serves:

Ingredients

2 pcs chicken breast, 4 oz each
4 slices lemon
1 tbsp olive oil, for water bath
2 tbsp olive oil, for searing
⅛ tsp pepper, cracked
⅛ tsp salt
1 sprig rosemary
water

Instructions

Fill a large stock pot with water. Attach your sous vide equipment to the pot and set the temperature to 145 degrees F.
Season the chicken breasts with salt and pepper, then place them into a vacuum seal bag or Ziplock bag.
Put the lemon slices, olive oil and rosemary sprig inside the bag. Make sure to coat the chicken breasts with olive oil.
Remove as much air as possible from the vacuum seal bag or Ziplock bag.
Cook the chicken breasts for 1 ½ to 2 hours.
Remove the bag from the hot water once the timer goes off. Remove the chicken breasts from the bag.
Warm olive oil in a medium-sized pan until fragrant. Sear the chicken breasts for 1 to 2 minutes on each side.
Serve while warm and enjoy your Sous Vide Chicken Breasts!

Recipe Notes

Be sure there’s enough water in your pot that you can fully submerge the bag containing the chicken breasts in it.
We’re removing as much air as possible from the vacuum seal bag or Ziplock bag is so that it won’t float above the water. In order to cook the chicken breasts properly, they must be fully submerged in the hot water.
If you want your chicken breasts to come out juicy, cook them in 145 degrees F. But if you want them to be firm, you can set the sous vide’s temperature to 165 degrees F.

Nutrition