Sous Vide Chicken Breast (Garlic Butter)
Never worry about overcooked and dry chicken again with this tender and juicy Sous Vide Chicken Breast recipe with garlic butter!
Servings 4 people
Heat a sous vide water bath to 140F degrees.
Combine the chicken with 2 tablespoons of butter, thyme, garlic, salt and pepper in a vacuum seal bag.
Vacuum seal, trying to keep a little space between each breast so they cook properly.
Cook the chicken in the water bath for 2 hours.
Remove from the water bath and take the chicken out of the bag (set it on a plate), reserving the juice for serving.
Heat the remaining 2 tablespoons of butter in a skillet over medium high heat.
Add the breasts and brown for 30 seconds on each side, spooning butter over the top while browning.
Remove, slice and serve.
- To ensure the chicken breasts cook evenly and properly, make sure they’re not overlapping when you seal the bag. For this reason, I prefer to use vacuum seal bags instead of ziplock.
- To keep bacteria out of the sealed bag, make sure you seal the vacuum seal bag or ziplock bag properly.
- For safe and even cooking of the chicken, make sure the bag doesn’t start floating in the water bath. If it floats, just open the vacuum seal or ziplock bag, let the excess air out and reseal it.
- You can also use something heavy to weigh down the bag to ensure it doesn’t float. I like to use this sous vide sinker weight.
- When browning the chicken breasts, make sure you only do so for 30 seconds per side. If you leave them for longer, they may overcook and dry out.
- For extra juicy and flavorful chicken breasts, be sure to baste with butter as you’re browning them.
Serving: 6ounces | Calories: 556kcal | Carbohydrates: 1g | Protein: 85g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 284mg | Sodium: 2206mg | Potassium: 1483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 494IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 2mg