Sous vide produces exceptionally tender, juicy chicken breasts with very little effort. Fresh rosemary, garlic and lemon give the chicken a simple, bright flavor.
Servings: As desired
Prep Time: 10 minutes
Sous Vide Time: 60 minutes
Ingredients:
- Boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- Fresh rosemary
- Fresh lemon, thinly sliced
Sous Vide Settings:
- Temperature: 150°F
- Time: 60 minutes for 2 small chicken breasts
Instructions:
- Preheat the sous vide water bath to 150°F.
- Season the chicken breasts on both sides with salt, pepper and garlic powder.
- Add fresh rosemary and a few thin lemon slices to each chicken breast.
- Place the chicken in FoodSaver vacuum bags, arranging the breasts in a single layer.
- Vacuum seal the bags.
- Submerge the sealed chicken completely in the preheated water bath.
- Cook at 150°F for 60 minutes for two small chicken breasts.
- Remove the chicken from the bags and discard the rosemary and lemon slices.
- Serve immediately, or for additional color and flavor, pat the chicken thoroughly dry and quickly sear it in a very hot skillet for about 30–60 seconds per side.
Tip: If the chicken breasts are particularly thick, increase the sous vide time. The cooking time is determined more by the thickness of the individual breasts than by whether there are two pieces in the bag.
Source: Family Recipe