Sous Vide Chicken Breast


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

overhead angle looking down a sliced chicken breasts on a plate
Prep Time:
10 mins
Cook Time:
3 hrs
Total Time:
3 hrs 10 mins
4 servings


  • 4 (4 ounce) skinless, boneless chicken breast halves

  • 1 tablespoon vegetable oil

  • 2 teaspoons herbes de Provence

  • 2 teaspoons garlic paste

  • ½ teaspoon salt

  • 4 strips lemon zest

  • 1 1 medium sous vide vacuum bag


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

  2. 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.

  3. 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
6g Fat
0g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 151
% Daily Value *
Total Fat 6g 7%
Saturated Fat 1g 6%
Cholesterol 59mg 20%
Sodium 424mg 18%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 22g
Vitamin C 3mg 13%
Calcium 13mg 1%
Iron 1mg 4%
Potassium 145mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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