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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.
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Cook’s Notes:
There may be pink or red areas near the bone, which is perfectly fine. For further information on safe chicken temperature, you can search online for "chicken pasteurization sous vide cooking." You can leave the chicken in for longer than 2 hours. It will not overcook, as it will not go above the set water temperature. Do not go longer than 4 hours, as the meat texture and flavor starts to change at that point.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 382 | |
| % Daily Value * | |
| Total Fat14g | 17% |
| Saturated Fat3g | 15% |
| Cholesterol162mg | 54% |
| Sodium219mg | 10% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 3% |
| Protein59g | |
| Vitamin C13mg | 67% |
| Calcium47mg | 4% |
| Iron2mg | 13% |
| Potassium525mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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