Do you sous vide? If you’re here, you probably do – and chicken breast is one of the best cuts to cook this way, if you ask me. The difference in texture and juiciness is just unbelievable! I could geek out about this recipe all day, ahem.
We bought our first immersion circulator (or “sous vide machine” for those of us who believe in layman’s terms) in 2014, we own Thomas Keller’s ancient book on sous vide cooking and my husband most definitely cooks from Modernist Cuisine at Home.
Needless to say, I’m pretty sure it’s time for some family-friendly sous vide recipes around here. And we’re starting off with a basic chicken breast recipe. I have one kid who refuses to eat chicken breast in any form, unless it’s cooked this way – so you already know this is a good one 😉
We like this chicken over some creamy Fettuccine Alfredo with sautéed green beans on the side. Such an easy and tasty meal everyone around the table likes. Enjoy!
Garlic Herb Sous Vide Chicken Breastmade it? tap the stars to add your rating!
- 1/4 - 1/2 teaspoon salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon ground paprika
- 1/4 teaspoon dried garlic powder
- Black pepper (to taste)
For the chicken:
- 2 chicken breasts
- 2 teaspoons olive oil
- 1 sprig fresh rosemary
- 1-2 sprigs fresh thyme
- 1 tablespoon butter
- Prep: Prepare your sous vide machine according to the manufacturer's instructions and set it to heat to 146.5°F.
- Season chicken: Mix all ingredients for the seasoning in a small bowl, then rub all over the chicken.
- Bag chicken up: Pour the olive oil in the sous vide bag. Then, place the chicken laying flat at the bottom of the sous vide bag (fold the rim over before inserting the chicken, to avoid contamination - see the step photos below). Add the thyme and rosemary sprigs (if using) and vacuum-seal the bag moderatly snug.
- Cook: Place the bag in the heated water batch and, with the sous vide machine running, cook it for 1 hour or until done (check the internal temperature with a thermometer, if you're unsure).
- Finish: Unbag the chicken, discard the aromatics. Heat the butter in a large skillet over medium-high heat. Once sizzling, add the chicken and brown 30-60 seconds on either side while pushin down on the chicken slightly to maximise contact between the meat and the skillet. Serve immediately.