Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sous Vide Chicken Breast with Herbs and Lemon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 58 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tastyfoodfix.com/sous-vide-chicken-breast-with-herbs-and-lemon-recipe/