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Sous Vide Chicken Breast with Lemon and Herbs

Sous Vide Chicken Breast with Lemon and Herbs

Cost $12, save $10

Source: Recommended by CookPal

  • 125 Min
  • 2 Servings
  • $12

INGREDIENTS

  • Protein

    • 🍗 2 (10 ounce) split chicken breasts, bone-in and skin-on

  • Aromatics

    • 🧄 2 cloves garlic, sliced
    • 6 sprigs thyme

  • Fruit

    • 🍋 2 slices lemon

  • Oils and Fats

    • 1 tablespoon olive oil

STEPS

1

Fill a large pot with water and place a sous vide cooker into the water. Set temperature to 148 degrees F (64 degrees C) according to manufacturer's directions.

2

Season chicken breast liberally with salt and pepper on both sides. Set garlic slices, thyme, and lemon on top of chicken skin. Place chicken into 1 large or 2 small vacuum bags. Seal using a vacuum sealer.

3

Place bags into the water and set timer for 2 hours.

4

When timer is up, remove chicken from bag. Remove garlic, thyme, and lemon slices and pat chicken dry with paper towels.

5

Heat olive oil in a skillet over medium-high heat and cook chicken, skin-side down until nicely browned, about 1 minute. Move chicken around the skillet using tongs, holding the chicken up against the side of the skillet to get an even brown color on all edges.

6

Remove from heat and let sit for 2 to 3 minutes. Flip chicken over and remove the bones. Slice chicken and serve immediately.

NUTRIENTS

Per 1 serving

🔥

382

Calories

  • 59
    Protein
  • 3
    Carbs
  • 14
    Fats

💡 For extra flavor, marinate chicken in olive oil, garlic, and thyme overnight before sous-vide cooking.Use a cast-iron skillet for better heat distribution during searing.Ensure vacuum-sealed bags are submerged completely for even cooking.