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How to Sous Vide Chicken Breast
Sous Vide chicken breast is the best method for getting perfectly-cooked chicken every time! Find out how to sous vide chicken breast with this step by step recipe guide.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4 people
Calories: 200 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon lemon juice from ½ lemon
- ½ tablespoon honey
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¾ teaspoon Italian seasoning
- 1 clove garlic minced
For Searing
- ½ tablespoon olive oil
- ½ tablespoon unsalted butter
Instructions
- Place the sous vide cooker in a Dutch oven or large pot and fill it with water to the fill line. Turn the machine on and set it to 160°F. Let the water come to temperature while you prepare the chicken.
- To a small bowl, add the olive oil, lemon juice, honey, salt, pepper, Italian seasoning, and minced garlic clove. Whisk until well combined.
- Add the prepared marinade to a gallon-size Ziplock bag, then add the chicken breasts. Seal the bag, making sure you get as much air out as possible. Move the chicken around so everything is evenly coated with the marinade. Place in the refrigerator until the sous vide is ready.
- Once the water has reached 160°F, place the sealed bag of marinated chicken breast in the pot, and let cook for 1 hour.
- Once the chicken is ready, remove from bag and place on a plate or baking sheet.
- In a cast iron skillet, heat up ½ tablespoon each of butter and olive oil over medium to medium-high heat.
- Once the butter has melted, place the chicken breast in the skillet and sear on each side for 3-5 minutes, or until golden brown.
- Remove and serve immediately.
Cup of Yum
Notes
- Storage: Store sous vide chicken breast in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- There is no need to let the chicken breast rest after searing. You can slice and enjoy it right away.
- Searing is optional. Once the chicken has cooked in the sous vide for 1 hour at 160°F, it is ready to eat. Enjoy whichever way you prefer.
- Bone-in and/or skin on chicken breast may be used as well. If using skin-on, I recommend searing to crisp up the skin.
- This recipe is easily doubled or tripled. Up to 2 pounds of chicken breast can fit in a 1-gallon Ziplock bag.
- Chicken can be marinated overnight. Just prepare as directed and let sit overnight in the fridge. Add to heated sous vide when ready to cook.
Nutrition Information
Serving
0.5pound
Calories
200kcal
(10%)
Carbohydrates
3g
(1%)
Protein
24g
(48%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
76mg
(25%)
Sodium
714mg
(30%)
Potassium
436mg
(12%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
86IU
(2%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 200
% Daily Value*
| Serving | 0.5pound | |
| Calories | 200kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 714mg | 30% |
| Potassium | 436mg | 9% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.