Sous Vide Chicken Breast Recipe
User Reviews
5
Sous Vide Chicken Breast Recipe
Description
The recipe uses sous vide cooking at 148°F for 90 minutes to gently and evenly cook boneless chicken breasts with a marinade consisting of olive oil, white wine vinegar, fresh orange juice, salt, pepper, dried basil, parsley, and herbes de Provence. Sliced cremini mushrooms accompany the chicken in the vacuum-sealed bag, absorbing the flavors. This slow, precision method ensures tender and juicy chicken without overcooking.
After sous vide cooking, the chicken is rested briefly and patted dry before searing skin-side down in a hot non-stick skillet with oil to add a crisp, browned finish and enhanced flavor.
The chicken breasts can be served as a main protein alongside sides or salads, benefiting from the moist texture and subtle herbaceous seasoning. The method delivers consistent results for home cooks looking for precise doneness and flavor balance.
The notes suggest an alternate Asian-inspired sauce variation with soy sauce, sesame oil, Worcestershire sauce, citrus juice, maple syrup, and garlic and onion powders, which can be used for marinating the chicken before sous vide cooking for flavor variation.
Ingredients
- 4 chicken breast you can also use skinless chicken breasts, boneless, skin-on
- 6 Tbsp olive oil
- 2 Tbsp white wine vinegar
- 2 Tbsp orange juice (freshly squeezed; or tangerine juice)
- 1 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- 1/2 tsp basil dried
- 1/2 tsp parsley dried
- 1/2 tsp herbes de provence
- 6 cremini mushrooms (large; sliced)
Instructions
- Heat water in your sous vide machine to 148F.
- Combine all of the seasoning ingredients (everything except the chicken and mushrooms) in a small bowl and whisk until well blended.
- Place the chicken and the sliced mushrooms in a vacuum seal-able bag, or a Ziploc bag, add the dressing and shake or massage the bag to ensure even coverage. Seal the bag in a vacuum sealer or remove the air using water displacement method and seal the bag. Make sure that the chicken and the mushrooms are distributed in one layer.
- Place the bag in the pre-heated water bath making sure that every part of the chicken is under water. Cook at 148F for 90 minutes.
- Remove the bag from the water bath. Open it and, using tongs, carefully transfer the chicken to a platter and let rest for 5 minutes. Gently pat dry the tops with paper towels.
- Heat enough cooking oil in a large non-stick skillet to cover the bottom over medium-high heat. Place chicken breasts skin side down in hot oil and cook for about 30-45 seconds, or until golden brown, then transfer back to the platter.
- Serve immediately with a side of garden greens and sous vide mushrooms, drizzled with pouch juices left from cooking.
Notes
- For an Asian-inspired variation, use a marinade with soy sauce, sesame oil, Worcestershire sauce, lime or lemon juice, maple syrup, garlic powder, and onion powder.
- Ensure chicken and mushrooms are evenly distributed in one layer inside the bag for consistent cooking.
- Pat chicken dry before searing to achieve a crisp exterior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 393 kcal
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 2g | 1% |
| Protein | 24g | 48% |
| Fat | 31g | 48% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 72mg | 24% |
| Sodium | 655mg | 27% |
| Potassium | 400mg | 9% |
| Fiber | 0g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 18mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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