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Sous Vide Chicken Breast

Perfectly cooked, tender and juicy chicken breasts using the sous vide method.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons fresh herbs thyme or rosemary

Equipment

  • Sous vide immersion circulator
  • Large pot or container for water
  • Vacuum sealer or resealable freezer bags
  • Skillet for searing
  • Thermometer

Method
 

  1. Season the chicken breasts with salt, pepper, and olive oil.
  2. Place the chicken breasts in a vacuum-sealed bag or resealable freezer bag with fresh herbs.
  3. Preheat the water bath to 150°F (65°C) using the sous vide immersion circulator.
  4. Submerge the bag in the water bath and cook for 60 minutes.
  5. Carefully remove the chicken from the bag and pat dry with paper towels.
  6. Heat a skillet over medium-high heat and add a little olive oil.
  7. Sear the chicken breasts for 1 to 2 minutes on each side until golden brown.
  8. Allow the chicken to rest for a few minutes before slicing.

Notes

Pat the chicken dry before searing to achieve a perfect crust.