Get the Recipe: Sous Vide Chicken Breast Recipe
This sous vide chicken breast recipe yields the most tender and juicy chicken breast! This method of cooking is easy, hands off and foolproof. Great for meal prep, leftovers and family dinners.
Ingredients
- 2 chicken breasts
- 1 tsp minced garlic
- 1 tbsp olive oil
- ½ tsp sea salt
- ½ tsp black pepper
- drizzle olive oil, optional
Instructions
- First, fill a large pot with water. Use sous vide to preheat water to 145 degrees Fahrenheit.
- Pat chicken breasts dry with paper towels. Then, add all ingredients to a vacuum sealable bag or large zippered bag.
- Once water has preheated, slowly lower bag into water. If using vacuum sealed bag, submerge fully. If using zippered bag, zip almost completely. Then slowly lower bag into water. Once the air has been squeezed out, zip shut and submerge completely.
- Set timer for 90 minutes.
- Once timer goes off, carefully remove bag from water bath.
- Add a drizzle of olive oil to a skillet over medium heat. Sear chicken breasts for 1 to 2 minutes each side. This step is optional, but highly recommended.
- Allow chicken to rest for 5 to 10 minutes before slicing into.
Notes
- This recipe calls for fresh chicken breasts. Frozen chicken breasts will require more time.
- I use the displacement method which involves a zippered bag (not a vacuum sealed bag). After adding contents to bag, zip almost all the way shut. Slowly lower bag into water bath. This will remove any air in the bag. Zip shut and submerge fully.
- Feel free to add in any herbs or seasonings to the bag.
- Sear the chicken breasts for only 1 to 2 minutes each side. The goal is to add some color and flavor, not to cook them longer.
- Store leftovers in the fridge for up to 4 days.
Calories: 301kcal, Carbohydrates: 1g, Protein: 48g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 145mg, Sodium: 844mg, Potassium: 849mg, Fiber: 1g, Sugar: 1g, Vitamin A: 71IU, Vitamin C: 3mg, Calcium: 17mg, Iron: 1mg