This juicy and tender Sous-Vide Chicken Breast with Lemon and Herbs is easy to make with your sous-vide immersion cooker.
Prep Time5 minutesmins
Cook Time2 hourshrs
Additional Time5 minutesmins
Total Time2 hourshrs10 minutesmins
Servings: 4
Ingredients
Sous Vide Chicken Breast
2chicken breastbone-in
1/2lemon
2sprigs rosemary
2sprigs thyme
salt and pepper to taste
1Tablespoonoil or butter
1teaspooncapers
Instructions
Set up your sous-vide cooker with a water bath at 145 F.
Season each chicken breast with salt and pepper to taste. Put each chicken breast in a FoodSaver bag with 2 slices of lemon and a sprig of both thyme and rosemary. Vacuum seal. OR put the ingredients in a food storage bag.
2 chicken breast, 1/2 lemon, 2 sprigs rosemary, 2 sprigs thyme, salt and pepper to taste
When the sous vide cooker has reached 145F add the chicken to the water bath and let it cook for between 1 1/2 to 4 hours.
When the chicken is almost done heat a cast iron or stainless steel pan over medium high heat. Add the tablespoon of oil or butter.
1 Tablespoon oil or butter
Take the chicken out of the bag and throw out the lemon and herbs. Pat dry with paper towels.
Brown the chicken in the skillet for a minute or so until the chicken is nice and brown on top.
Let the chicken rest for 5 minutes or so until it is cool enough to handle.
Use your thumb to peel the chicken from the breast bone. It should come right off. Then slice the chicken diagonally and serve with lemons, capers and herbs.
1 teaspoon capers
Notes
If using frozen chicken breasts increase the cooking time to 2 1/2 hours to 4 hours.
If using boneless chicken breasts you can decrease the minimum cooking time to 1 hour.