Sous Vide Chicken Breast

Name: Sous Vide Chicken Breast
Prep time: 10 min
Cook time: 180 min
Yield: 4
Ingredients: 4 (4 ounce) skinless, boneless chicken breast halves; 1 tablespoon vegetable oil; 2 teaspoons herbes de Provence; 2 teaspoons garlic paste; 1/2 teaspoon salt; 4 strips lemon zest; 1 medium sous vide vacuum bag

⏱️ Ready in 3h 10m 🥄 Prep 10 min 🔥 Cook 3h 👥 4 servings 👁️ 5 views

Sous Vide Chicken Breast is an impressive dinner you can prepare in about 3 hours 10 minutes. Made with 4 (4 ounce) skinless, boneless chicken breast halves, 1 tablespoon vegetable oil, 2 teaspoons herbes de provence, 2 teaspoons garlic paste and ½ teaspoon salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.

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🔗 Recipe adapted from AllRecipes

#Dinner

📊 At a Glance

Prep 10 min

Cook 3h

Serves 4

Difficulty Hard

🛒 Ingredients

4 (4 ounce) skinless, boneless chicken breast halves

1 tablespoon vegetable oil

2 teaspoons herbes de Provence

2 teaspoons garlic paste

1/2 teaspoon salt

4 strips lemon zest

1 medium sous vide vacuum bag

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 151

% Daily Value*

Total Fat 5.7g 7%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 424mg 18%

Total Carbohydrate 0.3g 0%

Dietary Fiber 0.2g 1%

Total Sugars 0.1g

Protein 22.1g 44%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Set up a water bath and immersion circulator according to manufacturer's instructions.

Bring water to 143 degrees F (62 degrees C).

Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl.

Mix until coated.

Place in the vacuum bag in a single layer; seal.

Submerge bagged chicken in the water bath and cook for 3 hours.

Cool chicken in the sealed bag under cold running water.