Sous Vide Chicken Breast with Lemon and Herbs

Recipesfull introduces to you: Chicken Breast Recipes. (Sous Vide Chicken Breast with Lemon and Herbs). 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.

Brief

Prep 15 mins

Cook: 2hrs5 mins

Additional: 2 mins

Total: 2hrs22 mins

Servings: 2

Yield: 2 servings

Sous Vide Chicken Breast with Lemon and Herbs

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 sliceslemon

1 tablespoon olive oil

Meat and Poultry

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.

Nutritional Information

Sous Vide Chicken Breast with Lemon and Herbs

Servings Per Recipe:2

Calories: 381.6

% Daily Value *

Protein: 59.4g 119%

Carbohydrates: 2.7g 1%

Dietary Fiber: 0.9g 4%

Fat: 13.6g 21%

Saturated Fat: 2.9g 14%

Cholesterol: 161.5mg 54%

Vitamin A Iu: 101.2IU 2%

Niacin Equivalents: 37.6mg 290%

Vitamin B6: 1.2mg 75%

Vitamin C: 13.3mg 22%

Folate: 9.2mcg 2%

Calcium: 47.1mg 5%

Iron: 2.4mg 13%

Magnesium: 59.4mg 21%

Potassium: 525.4mg 15%

Sodium: 219.3mg 9%

Thiamin: 0.1mg 15%

Calories From Fat: 122.5

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.