If you’re looking to create an incredibly tender and flavorful chicken dish, you absolutely must try this Sous Vide Chicken Breast with Herbs and Lemon Recipe. Using the gentle precision of sous vide cooking, the chicken stays juicy and perfectly cooked from edge to edge, while vibrant lemon slices and fresh herbs infuse every bite with brightness and fragrance. This recipe transforms a simple chicken breast into a gourmet experience that feels effortless but will impress every time you serve it.
Ingredients You’ll Need
Each ingredient in this recipe is simple yet essential, contributing to the incredible taste, texture, and fresh colors of the dish. From zesty lemon to fragrant herbs and creamy butter, every component plays its part in creating a balanced and mouthwatering meal.
- 2 boneless, skinless chicken breasts: The star of the dish, lean and perfect for sous vide cooking to retain moisture.
- Kosher salt and freshly ground black pepper: Basic seasoning that enhances natural chicken flavor without overpowering.
- 2 lemon slices: Bright citrus notes that add a refreshing zing and subtle acidity.
- 2 sprigs fresh thyme: Earthy and floral, thyme pairs wonderfully with chicken and lemon.
- 1 sprig fresh rosemary: Adds piney, aromatic punch to deepen the herbaceous profile.
- 2 tbsp unsalted butter (¼ stick): Enriches the pan-searing step with creamy, golden goodness.
- 1 tbsp olive oil: Helps crisp the chicken evenly during the quick sear for a perfect finish.
How to Make Sous Vide Chicken Breast with Herbs and Lemon Recipe
Step 1: Prepare Your Sous Vide Setup and Season Chicken
Begin by filling a large pot or your sous vide water bath with enough water to comfortably hold the chicken bags. Set your sous vide cooker to 145°F, the perfect temperature to achieve tender and juicy chicken. Once the water is steady at temperature, pat your chicken breasts dry with paper towels — this is key to getting a good sear later — then season both sides generously with kosher salt and freshly ground black pepper to build a simple but flavorful base.
Step 2: Bag It With Herbs and Lemon
Next, tuck each chicken breast into a vacuum-seal bag along with a slice of lemon, two sprigs of fresh thyme, and one sprig of rosemary. This combination of herbs and citrus will infuse during cooking. Make sure the chicken pieces do not overlap, so they cook evenly. Seal the bags tightly using your vacuum sealer, avoiding air pockets that can affect the sous vide process.
Step 3: Sous Vide the Chicken
Submerge the sealed bags into the preheated water bath, and set a timer for 1½ hours. During this slow and steady cooking time, the chicken will reach the ideal temperature throughout, resulting in unbelievably tender meat. If you’re using a pot without a circulator, keep an eye on the temperature and adjust the heat as needed to maintain 145°F consistently.
Step 4: Remove and Dry the Chicken
When the cooking is complete, carefully remove the bags from the water bath and take the chicken breasts out. Pat each breast dry thoroughly with paper towels. This step is essential to getting a beautiful golden crust when you sear the chicken next.
Step 5: Sear for a Perfect Finish
Heat a skillet over medium-high heat and add the olive oil along with the unsalted butter. When the butter has melted and just starts to foam, place the chicken breasts in the pan. Let them cook undisturbed until nicely golden brown, about 2-3 minutes per side. This quick sear locks in flavor and creates a delightful texture contrast against the juicy interior.
Step 6: Serve and Enjoy!
Your Sous Vide Chicken Breast with Herbs and Lemon Recipe is now ready to dazzle your taste buds. Slice it up or serve whole alongside your favorite accompaniments and savor each bite of this perfectly cooked, herb-infused chicken.
How to Serve Sous Vide Chicken Breast with Herbs and Lemon Recipe
Garnishes
Enhance presentation and flavor by garnishing with freshly chopped parsley or additional thyme leaves. A few extra lemon wedges on the side brighten the plate and offer a zesty kick for anyone who wants a little more citrus punch. These simple touches elevate the dish’s appearance and refresh the palate.
Side Dishes
For sides, think light and vibrant to complement the delicate flavors. A crisp green salad with a lemon vinaigrette, roasted asparagus, or buttery garlic mashed potatoes pair wonderfully. Rice pilaf with herbs or couscous also work beautifully, creating a balanced and satisfying meal that lets the chicken shine.
Creative Ways to Present
For a restaurant-worthy presentation, slice the chicken breasts diagonally and fan them out across the plate. Drizzle a little pan jus or browned butter sauce over the top for extra indulgence. You can also serve the chicken atop a bed of sautéed spinach or alongside a medley of roasted heirloom vegetables for a colorful and elegant display.
Make Ahead and Storage
Storing Leftovers
After your meal, store any leftover chicken in an airtight container in the refrigerator. It will keep well for up to 3 days, retaining most of its moist tenderness if wrapped carefully. This makes it perfect for next-day lunches or quick dinners.
Freezing
You can freeze leftover sous vide chicken breasts, but to protect texture, wrap them tightly in plastic wrap and then a layer of foil or a freezer bag. Stored this way, the chicken will maintain quality for up to 2 months. Thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat your chicken slowly to avoid drying it out. The best method is a gentle warm-up in a low oven (around 275°F) until heated through, or briefly in a skillet with a splash of olive oil to revive that seared exterior. Avoid microwave reheating if possible to preserve texture and flavor.
FAQs
What temperature should I sous vide chicken breasts at?
The ideal temperature for sous vide chicken breasts is 145°F, which results in juicy, tender meat that is fully cooked and safe to eat.
Can I use frozen chicken breasts for this recipe?
Yes, you can sous vide chicken breasts from frozen. Just increase the cooking time to about 2 hours to ensure they cook evenly through the center.
What herbs work best in this recipe?
Fresh thyme and rosemary are classic choices that complement chicken beautifully. You can also experiment with sage, tarragon, or oregano to adjust the flavor profile.
Do I have to sear the chicken after sous vide?
Searing is optional but highly recommended as it adds delicious color, flavor, and texture contrast to the tender sous vide chicken.
Can I double this recipe to serve more people?
Absolutely! Just make sure the bags aren’t overcrowded and your water bath has enough room for the chicken pieces to cook evenly.
Final Thoughts
There’s something truly special about how this Sous Vide Chicken Breast with Herbs and Lemon Recipe elevates an everyday ingredient into a dish that feels like a celebration. It’s reliable, easy to prepare, and wonderfully delicious every single time. I can’t wait for you to try it and experience that perfect marriage of juicy tenderness and bright aromatic flavors with your friends and family. Happy cooking!
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Sous Vide Chicken Breast with Herbs and Lemon Recipe
- Prep Time: 5 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2 servings (2 chicken breasts)
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
Description
This Sous Vide Chicken Breast recipe ensures perfectly cooked, juicy, and tender chicken every time. The chicken breasts are seasoned, vacuum-sealed with aromatic herbs and lemon, then cooked slowly in a water bath at 145°F to lock in moisture and flavor. Finished with a quick sear in butter and olive oil, this simple yet elegant preparation elevates an everyday protein into a gourmet meal.
Ingredients
Chicken and Seasonings
- 2 boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Aromatics
- 2 lemon slices
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary (or additional thyme)
Cooking Fats
- 2 tbsp unsalted butter (¼ stick)
- 1 tbsp olive oil
Instructions
- Prepare the Sous Vide Setup: Fill a large pot or sous vide container with water and attach your sous vide machine. Set the temperature to 145°F to preheat the water bath.
- Season the Chicken: Pat the chicken breasts dry with paper towels, then season both sides generously with kosher salt and freshly ground black pepper to enhance flavor during cooking.
- Bag the Ingredients: Place the seasoned chicken breasts into a vacuum sealer bag along with the lemon slices, fresh thyme sprigs, and rosemary. Arrange the chicken so the breasts do not overlap to ensure even cooking. Seal the bag airtight.
- Cook Sous Vide: Submerge the sealed bag in the preheated water bath, making sure the temperature stays steadily at 145°F. Cook the chicken for 1½ hours, allowing the gentle, controlled heat to tenderize and evenly cook the meat.
- Remove and Dry: Carefully take the chicken breasts out of the bag and pat them dry thoroughly with paper towels. This step helps achieve a good sear later.
- Sear the Chicken: Heat a skillet over medium-high heat and add the olive oil and butter. Once the butter is melted and the oil is shimmering, add the chicken breasts to the pan. Sear on each side until a golden-brown crust forms, about 1–2 minutes per side.
- Serve: Remove the chicken from the skillet and serve immediately, enjoying the juicy, flavorful results of the sous vide process combined with the crispy sear finish.
Notes
- Do not overlap chicken breasts in the bag to ensure even cooking.
- Maintaining the water bath temperature at 145°F is critical for food safety and perfect texture.
- Patting the chicken dry before searing is essential to get a golden crust.
- You can substitute rosemary with additional thyme if preferred or based on availability.
- If you do not have a vacuum sealer, use a zip-top freezer bag and the water displacement method to remove air.
- Sear the chicken quickly over high heat to avoid cooking it further and drying it out.
