Sous-Vide Boneless Chicken Breasts
Sous-Vide Boneless Chicken Breasts turn out exceptionally juicy and evenly cooked, with aromatic herbes de Provence, bright lemon zest, and a gentle garlic finish. The clean, tender bite makes it perfect for weeknight dinners or for prepping ahead to sear on the grill before serving. This dish shines when paired with simple sides that let its subtle flavors stand out.
- Prep10 mins
- Cook3 hrs
- Serves4
- DifficultyEasy
- 1
Prepare a water bath with the immersion circulator per the manufacturer's directions. Heat the water to 143 degrees F (62 degrees C).
- 2
Combine the chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl and toss to coat. Arrange in a single layer in a vacuum bag; seal.
- 3
Place the sealed bag of chicken into the water bath and cook for 3 hours.
- 4
Cool the chicken in the sealed bag under cold running water.
- Calories 186.58 kcal Moderate
- Protein 26.57 g Good Source
- Carbs 10.78 g Moderate
- Total Fat 5.16 g Moderate
- Saturated Fat 0.56 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 70.31 mg High
- Sodium 83.69 mg Low Source
- Fiber 4.04 g Moderate
- Sugar 4.02 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 53.87 mg Low Source
- Iron 1.28 mg Low Source
- Potassium 155.29 mg Low Source
- Vitamin A 22.11 mcg_rae Low Source
- Vitamin C 45.76 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Garlic 🧄