If you’ve been looking for that perfect tender, juicy chicken dish that feels elegant yet is incredibly easy to prepare, you’ve just found your new go-to. The Garlic Herb Sous Vide Chicken Breast Recipe brings out the best in a simple chicken breast by infusing it with fresh herbs, a delicate garlic flavor, and impeccable tenderness thanks to sous vide cooking. Every bite melts in your mouth, boasting a depth of flavor you wouldn’t believe came from just a few humble ingredients and some patient precision. Whether you’re a sous vide pro or trying it for the first time, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
Getting ready to make this Garlic Herb Sous Vide Chicken Breast Recipe? You’ll be amazed at how straightforward these ingredients are, yet each one plays a critical role in building amazing flavor and texture. From aromatic herbs to carefully measured spices, everything comes together perfectly without complicating your prep work.
- Salt (1/4 – 1/2 teaspoon): Essential for seasoning and bringing out the chicken’s natural flavors.
- Celery salt (1/4 teaspoon): Adds a subtle savory depth and a mild herbal note.
- Ground paprika (1/4 teaspoon): Provides a light smoky sweetness and vibrant color.
- Dried garlic powder (1/4 teaspoon): Intensifies the garlic flavor in a gentle, balanced way.
- Black pepper (to taste): A touch of heat and aromatic complexity.
- Chicken breasts (2 pieces): The star of the dish—ensure they’re fresh, skinless, and boneless.
- Olive oil (2 teaspoons): Keeps the chicken moist and helps infuse flavors during cooking.
- Fresh rosemary (1 sprig): Adds an earthy, piney aroma that complements the chicken beautifully.
- Fresh thyme (1-2 sprigs): Bright and slightly lemony, it balances the herbs perfectly.
- Butter (1 tablespoon): For a luscious finish and that gorgeous sear in the skillet.
How to Make Garlic Herb Sous Vide Chicken Breast Recipe
Step 1: Prepare Your Sous Vide Setup
Start by setting your sous vide machine according to the manufacturer’s instructions. Set the temperature precisely to 146.5°F, which is the magic number for getting juicy, tender chicken that’s perfectly cooked through without a hint of dryness. This gentle, controlled cooking is what elevates your chicken to restaurant-quality perfection.
Step 2: Season the Chicken
In a small bowl, combine the salt, celery salt, ground paprika, dried garlic powder, and black pepper. This blend is simple yet packs a punch of flavor. Rub this seasoning evenly all over your chicken breasts, making sure every inch is kissed with these delicious spices. This step is where the garlic herb magic really starts to happen.
Step 3: Seal the Bag
Next, pour the olive oil into a sous vide-safe bag to help keep the chicken moist. Lay the seasoned chicken breasts flat at the bottom of the bag. To avoid contamination, fold the rim of the bag over before sliding the chicken in, which helps keep everything clean and tidy. Tuck in the rosemary and thyme sprigs to infuse the chicken with their fragrant essence during cooking. Vacuum-seal the bag snugly but not too tight, so the herbs can work their wonders.
Step 4: Cook the Chicken Sous Vide
Place the sealed bag in the preheated water bath, ensuring it’s fully submerged. Let the chicken cook for 1 hour at 146.5°F. The sous vide method cooks evenly from edge to center, resulting in incredibly moist chicken every time. If you’re ever uncertain, you can check the internal temperature with a thermometer to ensure perfect doneness.
Step 5: Finish with a Golden Sear
Once cooking is complete, carefully remove the chicken from the bag and discard the herb sprigs. Heat a tablespoon of butter in a skillet over medium-high heat until sizzling. Place the chicken breasts in the pan and press down lightly to maximize contact, browning them for 30-60 seconds on each side. This final step creates a beautifully rich crust that adds texture and flavor, making your Garlic Herb Sous Vide Chicken Breast Recipe truly irresistible.
How to Serve Garlic Herb Sous Vide Chicken Breast Recipe
Garnishes
To make your dish look as amazing as it tastes, fresh herbs like a sprig of rosemary or thyme on top add color and hint at the flavors inside. A light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt right before serving enhances the final presentation and taste.
Side Dishes
This chicken pairs beautifully with simple, fresh sides that balance its richness. Think roasted vegetables drizzled with olive oil, a crisp mixed green salad with lemon vinaigrette, or creamy mashed potatoes that soak up every bit of buttery goodness. For a touch of bright freshness, steamed asparagus or green beans are perfect companions.
Creative Ways to Present
Serve the chicken sliced over a bed of herbed quinoa or wild rice to soak up the buttery pan juices. For an elegant twist, layer slices atop a light garlic butter pasta or place alongside grilled peaches for a surprising sweet-savory contrast that feels as gourmet as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover sous vide chicken is a gift that keeps on giving. Store cooked chicken breasts in an airtight container in the refrigerator for up to 3 days. This way, you’ll have flavorful, ready-to-eat protein for quick lunches or to toss into salads and sandwiches.
Freezing
If you want to save the chicken for longer, freezing is your friend. Wrap each breast tightly in plastic wrap, then place them together in a freezer bag to avoid freezer burn. The chicken can be frozen for up to 2 months and thawed gently in the fridge before reheating.
Reheating
To reheat without drying out, gently warm the chicken in a skillet with a bit of butter over medium-low heat, or use a sous vide bath again at 140°F until just warmed through. Avoid the microwave as it tends to toughen the delicate texture you worked so hard to achieve.
FAQs
Can I use frozen chicken breasts in this Garlic Herb Sous Vide Chicken Breast Recipe?
Absolutely! You can cook frozen chicken breasts sous vide without thawing. Just add an extra 30 minutes to the cooking time to ensure they cook all the way through.
Why sous vide for chicken breast instead of traditional methods?
Sous vide ensures that the chicken breast cooks evenly and retains its moisture and tenderness, eliminating the risk of overcooking or dryness common with grilling or pan-searing alone.
What can I substitute if I don’t have fresh herbs?
Dried rosemary and thyme can be used, but reduce the amount to about one-third since dried herbs are more concentrated. Add them directly into the sous vide bag with the chicken.
Can I double or triple this recipe?
Yes, just make sure your sous vide container is large enough to accommodate multiple vacuum-sealed bags without overcrowding, so the water can circulate evenly around each one.
What do I do if I don’t have a vacuum sealer?
You can use a high-quality zip-top bag and use the water displacement method to remove air before sealing. Slowly lower the bag into water, letting pressure push the air out, then seal just above the water line.
Final Thoughts
Once you’ve tried this Garlic Herb Sous Vide Chicken Breast Recipe, you’ll quickly realize how effortless it is to achieve perfectly tender and flavorful chicken in your own kitchen. It’s a game-changer for weeknight dinners or when you want to impress without stress. So grab your herbs, fire up that sous vide, and get ready to fall in love with chicken all over again!
Print
Garlic Herb Sous Vide Chicken Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 75 minutes
- Yield: 2 servings (2 chicken breasts)
- Category: Main Course
- Method: Sous Vide
- Cuisine: American
- Diet: Low Fat
Description
This Garlic Herb Sous Vide Chicken Breast recipe delivers tender, juicy chicken infused with aromatic rosemary, thyme, and a blend of savory spices. Cooked precisely using the sous vide method to 146.5°F and finished with a quick sear in butter, it ensures perfect texture and flavor in every bite. Ideal for meal prep or a quick gourmet dinner.
Ingredients
Seasoning
- 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
Main Ingredients
- 2 chicken breasts
- 2 teaspoons olive oil
- 1 sprig fresh rosemary
- 1–2 sprigs fresh thyme
- 1 tablespoon butter
Instructions
- Prep: Prepare your sous vide machine according to the manufacturer’s instructions and set it to heat to 146.5°F (63.6°C), ensuring precise temperature control for optimal chicken texture.
- Season chicken: In a small bowl, mix the salt, celery salt, ground paprika, dried garlic powder, and black pepper. Rub this seasoning blend evenly all over the chicken breasts to infuse flavor deep into the meat.
- Bag chicken up: Pour the olive oil into the sous vide bag. Place the seasoned chicken breasts flat at the bottom of the bag. Add the fresh rosemary and thyme sprigs. Fold the rim of the bag over before inserting the chicken to avoid contamination, then vacuum-seal the bag snugly but not overly tight.
- Cook: Submerge the vacuum-sealed bag in the preheated water bath. Let the chicken cook sous vide for 60-65 minutes until it reaches a safe internal temperature. Use a food-safe thermometer to confirm doneness if needed.
- Finish: Remove the chicken breasts from the bag, discard the herb sprigs. Heat butter in a large skillet over medium-high heat until sizzling. Sear the chicken for 30-60 seconds on each side, pressing down lightly to maximize contact and create a golden-brown crust. Serve immediately for best taste and texture.
Notes
- Cooking at 146.5°F ensures juicy chicken while eliminating any toughness.
- The quick sear at the end adds flavor and an inviting golden crust.
- Use fresh herbs for best aromatic results; dried herbs can be substituted but with less intensity.
- Ensure the bag is properly vacuum sealed to avoid water entering and compromising the texture.
- Chicken can be cooked a little longer (up to 2 hours) for more tender results without drying out.
- Rest chicken briefly after searing before slicing to retain juices.
