5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Advertisement

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).

    Advertisement
  • 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

151 calories; 5.7 g total fat; 59 mg cholesterol; 424 mg sodium. 0.3 g carbohydrates; 22.1 g protein; Full Nutrition


Reviews (3)

Read All Reviews

Most helpful positive review

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

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
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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
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
Rating: 5 stars
05/19/2019
Great one We will do this one again...Sous Vide method is really precise Read More
Advertisement