Ingredients
Chicken
- 2 boneless, skinless chicken breasts
Seasonings & Extras
- 1 tbsp olive oil or butter
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp garlic powder
- Fresh herbs (optional, for bag)
Instructions
- Preheat the Sous Vide: Fill your sous vide container with water and preheat it to 145 °F (63 °C) to ensure even cooking of the chicken breasts.
- Season and Seal: Season the chicken breasts with salt, pepper, and garlic powder. Place them in a vacuum seal bag or a zip-top bag along with the olive oil or butter and optional fresh herbs. Seal the bag tightly to prevent water from entering.
- Cook Sous Vide: Submerge the sealed bag fully in the preheated water bath. Cook for 1½ to 2 hours, allowing the chicken to gently cook through while retaining moisture.
- Remove and Dry: After cooking, carefully remove the chicken from the bag and pat it dry with paper towels. Drying the surface ensures a better sear.
- Sear the Chicken: Heat a skillet over high heat and add a small amount of oil or butter if desired. Quickly sear the chicken breasts for 30 to 60 seconds on each side until a golden-brown crust forms.
- Rest and Serve: Let the chicken rest for 5 minutes to allow juices to redistribute before slicing and serving.
Notes
- Great for meal prep — chicken stays moist and flavorful for up to 4 days when stored properly in the refrigerator.
- Adjust the sous vide temperature to control texture: 140 °F (60 °C) for softer, tender chicken or 150 °F (65.5 °C) for a firmer texture.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Dinner / Meal Prep
- Method: Sous Vide
- Cuisine: Modern American
- Diet: Low Carb
