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
Scale
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.
