Sous Vide Chicken Breast Recipes

SOUS VIDE CHICKEN BREAST

Cook chicken sous vide before using in any grilled chicken recipe.

Provided by YOLANDA

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h10m

Yield 4

Number Of Ingredients 7

Sous Vide Chicken Breast image

Steps:

Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 0.3 g, Cholesterol 58.5 mg, Fat 5.7 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 1.2 g, Sodium 423.9 mg, Sugar 0.1 g

Ingredients

4 (4 ounce) skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 teaspoons herbes de Provence
2 teaspoons garlic paste
½ teaspoon salt
4 strips lemon zest
1 medium sous vide vacuum bag

SOUS VIDE CHICKEN BREAST WITH LEMON AND HERBS

If you've never had sous vide chicken before, you're about to be amazed by how tender and juicy it is! Feel free to play around with different aromatics. Traditionally you need to cook chicken to 165 F or until no longer pink, however with sous vide cooking, you can achieve the same safety with extended cooking at lower temperatures. I have experimented and 148 F is my personal preference for texture.

Provided by France C

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 2h22m

Yield 2

Number Of Ingredients 6

Sous Vide Chicken Breast with Lemon and Herbs image

Steps:

Fill a large pot with water and place a sous vide cooker into the water. Set temperature to 148 degrees F according to manufacturer's directions.
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.
Place bags into the water and set timer for 2 hours. When timer is up, remove chicken from bag. Remove garlic, thyme, and lemon slices and pat chicken dry with paper towels.
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. Remove from heat and let sit for 2 to 3 minutes. Flip chicken over and remove the bones. Slice chicken and serve immediately.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 2.7 g, Cholesterol 161.5 mg, Fat 13.6 g, Fiber 0.9 g, Protein 59.4 g, SaturatedFat 2.9 g, Sodium 219.3 mg

Ingredients

2 (10 ounce) split chicken breasts, bone-in and skin-on
salt and freshly cracked black pepper to taste
2 cloves garlic, sliced
6 sprigs thyme
2 slices lemon
1 tablespoon olive oil

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Web Aug 02, 2019 Add lemon slices, olive oil, and rosemary to the bag and make sure chicken breast is covered in oil and spices. Remove as …
From fitfoodiefinds.com
4/5 (9)
Calories 184 per serving
Category Dinner

Fill a large stock pot (or larger) with water, attach your sous vide (we have THIS ONE) to the pot and set your sous vide to 145ºF. You want to make sure you can fully submerge your chicken breast in the water.
Then, season chicken breast with salt and pepper and place into a vacuum seal bag. A Ziplock will work fine too!
Add lemon slices, olive oil, and rosemary to the bag and make sure chicken breast is covered in oil and spices.
Remove as much air as possible from vacuum seal bag or Ziplock. We do this so that the chicken will sink to the bottom of the pot. Then fully submerge in water.

Sous Vide Chicken Breast Recipes

SOUS VIDE CHICKEN BREAST

Cook chicken sous vide before using in any grilled chicken recipe.

SOUS VIDE CHICKEN BREAST WITH LEMON AND HERBS

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