Description
This Sous Vide Chicken Breast recipe yields juicy and tender chicken with minimal effort. It's a healthy and versatile meal that's easy to customize.
Ingredients
Units
Scale
- 4 boneless chicken breasts, thawed
- 4 slices of lemon [optional]
- salt and pepper
- 15ml (1 tbsp) vegetable oil
Instructions
- Preheat the water bath to 60°C / 140°F.
- Season the chicken, then vacuum seal 2 chicken breasts in a single layer with one lemon slice on each one. You will need 2 pouches.
- Place the sealed pouches in the water bath for 2 hours.
- Remove the breasts from the pouches and dab them dry with paper towels. Discard the lemon.
- Heat the oil over a high heat until it begins to smoke.
- Sear the chicken skin-side until it’s crisp and golden brown, which should take about 30 seconds.
- Serve immediately with your favorite side dishes. Enjoy!
Notes
- You can actually sous vide frozen chicken breasts! Just add an extra hour to the cooking time and follow the same recipe steps as when cooking from fresh.
- If you want to play it safe, season your chicken only after it’s been fried, not before cooking it.
- For the frying of the chicken, you need to select an oil with a high smoke point. Grapeseed or peanut oil will work too.
- There are a few options if you bought chicken breasts with skin on:
- Remove the skin and discard it altogether. Sear one side after cooking.
- Keep the skin on, and sear it at the end, as stated in the recipe.
- Cook the chicken with the skin and discard the skin afterwards. Sear one side after cooking.
- Reserve the skin before cooking and bake it until crisp in the oven at 175°C / 350°F for 20-30 minutes between two sheets of parchment paper. Season it first though!
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Sous Vide
- Cuisine: French
Nutrition
- Serving Size:
- Calories: 356
- Sugar: 0 g
- Sodium: 712.4 mg
- Fat: 10.6 g
- Saturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 61.2 g
- Cholesterol: 198.6 mg