Recipes Meat and Poultry Chicken Chicken Breast Sous Vide Chicken Breast with Lemon and Herbs Be the first to rate & review! 2 Photos 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. Submitted by France C Published on April 26, 2019 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 2 hrs 5 mins Additional Time: 2 mins Total Time: 2 hrs 22 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 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. 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. 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. 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. For a softer chicken texture, cook at 145 degrees F. For a firmer, stringy texture, cook at 155 degrees F. If you don't have a vacuum sealer you may use zip-top plastic bags. To seal your bags, slowly lower the zip-top bag into the water, letting the water pressure force the air out of the bag, then seal closed. I Made It Print Nutrition Facts (per serving) 382 Calories 14g Fat 3g Carbs 59g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 382 % Daily Value * Total Fat 14g 17% Saturated Fat 3g 15% Cholesterol 162mg 54% Sodium 219mg 10% Total Carbohydrate 3g 1% Dietary Fiber 1g 3% Protein 59g 119% Vitamin C 13mg 15% Calcium 47mg 4% Iron 2mg 13% Potassium 525mg 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.