Sous Vide Chicken Breast with Lemon
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
2 hrs
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Additional Time
5 mins
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Total Time
2 hrs 10 mins
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Servings
4
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Calories
164 kcal
Sous Vide Chicken Breast with Lemon
Description
This recipe uses sous vide cooking to maintain juicy, evenly cooked bone-in chicken breasts infused with subtle citrus and herb flavors. Each breast is seasoned and vacuum sealed with lemon slices, thyme, and rosemary before immersing in a 145°F water bath for between 1.5 and 4 hours, allowing flexibility in timing without losing texture.
After sous vide cooking, the chicken is patted dry and seared briefly in oil or butter to develop a golden-brown exterior that contrasts with the tender interior. The meat easily separates from the bone after resting, ensuring easy slicing and serving. Garnishing with lemon, capers, and fresh herbs adds brightness and complementary savory notes to the dish.
This method yields consistently tender chicken breasts that retain moisture unlike traditional cooking. It pairs well with side dishes or salads where the lemon and herb flavors can carry the meal.
Adjust cooking time if using frozen chicken, increasing to at least 2.5 hours. Using boneless breasts shortens minimum sous vide time to 1 hour. Resting after searing helps the juices redistribute for the best texture.
Ingredients
Sous Vide Chicken Breast
- 2 chicken breast bone-in
- 1/2 lemon
- 2 rosemary sprigs
- 2 thyme sprigs
- salt to taste
- black pepper to taste
- 1 Tablespoon oil or butter
- 1 teaspoon capers
Instructions
- Set up your sous-vide cooker with a water bath at 145 F.
- Season each chicken breast with salt and pepper to taste. Put each chicken breast in a FoodSaver bag with 2 slices of lemon and a sprig of both thyme and rosemary. Vacuum seal. OR put the ingredients in a food storage bag.
- When the sous vide cooker has reached 145F add the chicken to the water bath and let it cook for between 1 1/2 to 4 hours.
- When the chicken is almost done heat a cast iron or stainless steel pan over medium high heat. Add the tablespoon of oil or butter.
- Take the chicken out of the bag and throw out the lemon and herbs. Pat dry with paper towels.
- Brown the chicken in the skillet for a minute or so until the chicken is nice and brown on top.
- Let the chicken rest for 5 minutes or so until it is cool enough to handle.
- Use your thumb to peel the chicken from the breast bone. It should come right off. Then slice the chicken diagonally and serve with lemons, capers and herbs.
Notes
- If using frozen chicken breasts, increase sous vide cooking time to between 2.5 and 4 hours for proper doneness.
- Boneless chicken breasts require a minimum cooking time of about 1 hour in sous vide.
- Resting the chicken after searing allows juices to redistribute for improved texture and juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 72mg | 24% |
| Sodium | 145mg | 6% |
| Potassium | 440mg | 9% |
| Fiber | 0.5g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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