For best results, use a high-quality vacuum sealer to ensure a tight seal. This prevents water from entering the bag and ensures even cooking. If you don't have herbes de Provence, you can substitute with a mixture of dried thyme, rosemary, savory, marjoram, and oregano. The cooked chicken can be stored in the refrigerator for up to 3 days in the sealed bag. For longer storage, freeze the chicken after cooling. If you prefer a more intense lemon flavor, add a squeeze of fresh lemon juice to the bag before sealing.
Sous Vide Chicken Breast
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PREP TIME10 mins
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COOK TIME3 hrs
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TOTAL TIME3 hrs 10 mins
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SERVING4 People
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VIEWS33
Unlock the juiciest, most tender chicken breast you've ever tasted with the precision of sous vide. This method guarantees perfectly cooked chicken, ready to be used in salads, sandwiches, or as a main course. Infused with aromatic herbs and bright lemon, this is a game-changer for your kitchen.
Ingridients
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Nutrition
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Carbohydrate0 g
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Cholesterol59 mg
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Fiber0 g
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Protein22 g
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Saturated Fat1 g
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Sodium424 mg
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Sugar0 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Prepare Water Bath: Set up a water bath and immersion circulator according to the manufacturer's instructions. Bring the water temperature to 143°F (62°C). (Approximately 5-10 minutes)
02 Step
Recipe View 5 mins Prepare Chicken: In a medium bowl, combine the chicken breasts, olive oil, herbes de Provence, garlic paste, sea salt, and lemon zest. Toss until the chicken is evenly coated. (Approximately 5 minutes)
03 Step
Recipe View 5 mins Vacuum Seal: Place the seasoned chicken breasts in a single layer inside the sous vide vacuum bag. Seal the bag completely using a vacuum sealer. (Approximately 5 minutes)
04 Step
Recipe View 3 hrs Sous Vide Cooking: Submerge the sealed bag into the prepared water bath, ensuring the chicken is fully immersed. Cook for 3 hours. (Approximately 3 hours)
05 Step
Recipe View 15 mins Cool and Store: Once cooked, remove the bag from the water bath. Immediately cool the chicken in the sealed bag under cold running water for at least 15 minutes to stop the cooking process. (Approximately 15 minutes)
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Buford Leannon
May 29, 2025Easy to follow instructions and the chicken turned out perfect. I'll definitely be making this again.
Moriah Ondricka
May 27, 2025I was skeptical about sous vide chicken, but this recipe changed my mind! The chicken was incredibly juicy and flavorful.
Gilberto Hahn
May 16, 2025I love how convenient this is. I can cook the chicken ahead of time and use it throughout the week in different meals.
Hank Osinski
May 14, 2025The herbes de Provence and lemon zest combination is fantastic. I used this chicken in a salad, and it was a huge hit!