Sous Vide Chicken Breast

Rating: 4.63 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Cook chicken sous vide before using in any grilled chicken recipe.

By YOLANDA

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Recipe Summary

prep:
10 mins
cook:
3 hrs
total:
3 hrs 10 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).

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  • Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.

  • Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

Nutrition Facts

Per Serving:
151 calories; protein 22.1g; carbohydrates 0.3g; fat 5.7g; cholesterol 58.5mg; sodium 423.9mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

San Diego Ona
Rating: 5 stars
05/29/2019
I used a 146 Degree temperature on this recipe and omitted the garlic paste (personal preference). 2 1/2 hours was fine for the 4 large boneless breast pieces I cooked... The JUICIEST and Best Tasting Chicken Breast E-V-E-R!! I DID brown my chicken breast portions immediately after taking the bags out of the water bath. Added some prepared caramelized shallots with rice noodles for a quick simmer and served this to my very happy family! I don't think chicken breast will be cooked any other way from now on in my house! Read More

Most helpful critical review

TeriNewman
Rating: 3 stars
08/25/2019
I cooked my 8 oz chicken breasts at 60 C for 90 minutes. They were perfect. This recipe overcooks the chicken massively. Read More
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rowemesa
Rating: 5 stars
05/19/2019
Great one We will do this one again...Sous Vide method is really precise Read More
San Diego Ona
Rating: 5 stars
05/29/2019
I used a 146 Degree temperature on this recipe and omitted the garlic paste (personal preference). 2 1/2 hours was fine for the 4 large boneless breast pieces I cooked... The JUICIEST and Best Tasting Chicken Breast E-V-E-R!! I DID brown my chicken breast portions immediately after taking the bags out of the water bath. Added some prepared caramelized shallots with rice noodles for a quick simmer and served this to my very happy family! I don't think chicken breast will be cooked any other way from now on in my house! Read More
TeriNewman
Rating: 3 stars
08/24/2019
I cooked my 8 oz chicken breasts at 60 C for 90 minutes. They were perfect. This recipe overcooks the chicken massively. Read More
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tcasa
Allstar
Rating: 4 stars
11/17/2018
A few of my husband s friends have been talking about this method of cooking so I had to try this. We do not own the machine suggested to use in the recipe so I used a giant pot clipped a thermometer to the side to monitor the temperature and a gigantic bag clip to hold the chicken bag. Have to monitor the temperature of the water bath and might need to use ice cubes to drop it. Chef John has a video on this site on how to use a ziplock bag and a straw to vacuum seal the meat in the bag. The flavors were simple yet good & the chicken was extremely moist however it took longer to cook than 3 hours so definitely check the temperature of the chicken prior to serving. Read More
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