If you’ve been searching for a way to achieve perfectly tender and juicy chicken breast every time, then look no further than this Perfectly Juicy Sous Vide Chicken Breast with Herb Infusion. The sous vide technique is renowned for its ability to cook proteins consistently, ensuring that each bite is as mouthwateringly succulent as the last. This recipe combines the gentle cooking method with aromatic herbs and a final sear to bring you a dish that’s both easy and delectable. With just a few simple ingredients, you’re able to unlock flavors that are truly impressive. Whether you’re an experienced cook or a kitchen newbie, this dish will become a treasured addition to your culinary repertoire, showcasing a delightful balance between herbaceous notes and savory richness.
The beauty of this technique lies in its precision. By cooking the chicken at a steady temperature, it’s virtually impossible to overcook it, leaving you with a juicy and tender result. Each serving is an explosion of flavor, highlighted by rosemary, thyme, and garlic, permeating through every mouthful. Even better, you can adapt the herb profile to your preference, making it the perfect canvas for culinary experimentation. Plus, the sous vide method is fantastic for meal prepping, allowing you to make a batch that stays juicy and flavorful for days. Prepare to elevate your dinner game with this versatile cooking method and impress family and friends alike with this foolproof recipe.
Why You’ll Love This Perfectly Juicy Sous Vide Chicken Breast with Herb Infusion
There are several reasons why this recipe is bound to become a favorite in your household:
- Achieve consistently tender and juicy chicken every time, with no undercooked or dry parts.
- Infuse your chicken with delightful flavors from fresh herbs and garlic.
- A foolproof method that’s perfect for meal prepping or impressing guests.
- Quick and easy searing adds a crispy, golden-brown exterior.
- Adaptable to include your personal favorite spices and herbs.
Preparation Phase & Tools to Use
To begin on your sous vide journey, ensure your kitchen is ready for the task. First, select a reliable sous vide immersion circulator, as this tool is crucial for maintaining the desired water temperature consistently. A vacuum sealer will also prove invaluable to seal the chicken breasts along with the herbs and spices, ensuring flavors are locked in during the cooking process. If you don’t have a vacuum sealer, a resealable freezer bag with the air pushed out can be a substitute.
It’s important to prepare your workspace by organizing all your ingredients and tools beforehand. This includes measuring out olive oil and gathering fresh sprigs of rosemary and thyme, along with readying the garlic. A large pot or container to hold water for the sous vide machine is also necessary. Additionally, have paper towels and a frying pan at hand for the final searing step. Ensuring your kitchen is well-prepared beforehand ensures a seamless cooking experience.
Ingredients
Gather these ingredients for a flavorful and tender sous vide chicken breast:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 clove garlic, smashed
- Salt and pepper to taste
Instructions
Step 1: Prepare the Sous Vide Setup
Begin by preheating your sous vide machine to 140°F (60°C). This consistent temperature will help achieve an exceptionally juicy chicken breast that is perfectly cooked through.
Step 2: Season the Chicken
Rub each chicken breast with olive oil, and season generously with salt and pepper. Let them mingle with the subtle yet harmonious flavors of rosemary and thyme by adding a sprig of each herb and a smashed garlic clove to the vacuum-seal bag.
Step 3: Seal and Cook
Place the seasoned chicken in the vacuum-seal bag, removing as much air as possible before sealing. This process is key to ensuring the chicken fully absorbs the flavors of the herbs and garlic. Immerse the bag entirely in the preheated water bath and let it cook for 1.5 to 2 hours, allowing the sous vide technique to work its magic.
Step 4: Sear to Perfection
After cooking, carefully remove the chicken from the bag. Pat the chicken dry with paper towels to remove excess moisture, which is important for achieving a good sear. Heat a pan with a small amount of olive oil on high, and sear each side of the chicken breast for 1-2 minutes until it’s golden brown and crispy.
Step 5: Rest and Serve
Allow the chicken to rest for around 5 minutes. This rest period helps the juices to redistribute back into the meat, ensuring a juicy bite with every forkful. Then slice and serve, ready to enjoy your perfectly executed sous vide dish.
Variations
- Protein: Try this method with skinless turkey breasts or even salmon fillets, adjusting the cooking time accordingly.
- Vegetables: Introduce a medley of sous vide-cooked carrots or asparagus in the bag for an all-in-one meal preparation.
- Spices: Experiment with coriander seeds, lemon zest, or even smoked paprika to complement or replace the herbs.
Cooking Notes
- Ensure the vacuum-seal bag is fully submerged in water for even cooking.
- Test different temperature settings if you prefer a slightly different doneness for your chicken.
- If you’re new to sous vide, start with smaller portions to get comfortable with the technique.
- The searing step is crucial for a crispy finish; ensure the pan is hot enough before adding the chicken.
Serving Suggestions
- Pair with roasted potatoes for a rustic, hearty meal.
- Add a side of steamed broccoli or a crisp garden salad for a fresh touch.
Tips
- For added flavor, marinate the chicken overnight in the sealed bag before cooking.
- Ensure that the cooking bag is properly sealed to avoid any water seepage.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: Approximately 2 hours 15 minutes
Nutritional Information
- Calories: 150 per serving
- Protein: 26g per serving
- Sodium: 100mg per serving
FAQs
Can I cook the chicken ahead of time?
Yes, you can cook the chicken breast via sous vide and refrigerate it for up to 5 days. Sear it just before serving to maintain freshness.
What if I don’t have a vacuum sealer?
You can use a quality resealable freezer bag, ensuring as much air as possible is removed before sealing it.
Is it safe to cook chicken at such a low temperature?
Yes, cooking at 140°F for an extended period ensures pathogens are effectively eliminated while maintaining juiciness and flavor.
Can I use dried herbs instead of fresh?
While fresh herbs provide a more pronounced flavor, dried herbs can be used as a substitute. Just use them sparingly, as they are more potent.
Conclusion
With this Perfectly Juicy Sous Vide Chicken Breast with Herb Infusion recipe, you’ll achieve restaurant-quality chicken at home that’s both delightful and wholesome. The balance of simplicity and elegance is sure to make this a go-to favorite for weeknight meals or special occasions. The sous vide technique opens up a world of possibilities, allowing you to experiment with flavors and textures, ultimately expanding your culinary skills. We invite you to try this recipe and put your own spin on it, making each cooking session a unique and joyful experience. Share with friends and family to spread the joy of perfectly cooked chicken, and explore the variations for your ultimate personalized dish.
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Perfectly Juicy Sous Vide Chicken Breast with Herb Infusion
- Total Time: Approximately 2 hours 15 minutes
- Yield: 4 servings 1x
Description
If you’ve been searching for a way to achieve perfectly tender and juicy chicken breast every time, then look no further than this Perfectly Juicy Sous Vide Chicken Breast with Herb Infusion.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 clove garlic, smashed
- Salt and pepper to taste
Instructions
- Begin by preheating your sous vide machine to 140°F (60°C). This consistent temperature will help achieve an exceptionally juicy chicken breast that is perfectly cooked through.
- Rub each chicken breast with olive oil, and season generously with salt and pepper. Let them mingle with the subtle yet harmonious flavors of rosemary and thyme by adding a sprig of each herb and a smashed garlic clove to the vacuum-seal bag.
- Place the seasoned chicken in the vacuum-seal bag, removing as much air as possible before sealing. This process is key to ensuring the chicken fully absorbs the flavors of the herbs and garlic. Immerse the bag entirely in the preheated water bath and let it cook for 1.5 to 2 hours, allowing the sous vide technique to work its magic.
- After cooking, carefully remove the chicken from the bag. Pat the chicken dry with paper towels to remove excess moisture, which is important for achieving a good sear. Heat a pan with a small amount of olive oil on high, and sear each side of the chicken breast for 1-2 minutes until it’s golden brown and crispy.
- Allow the chicken to rest for around 5 minutes. This rest period helps the juices to redistribute back into the meat, ensuring a juicy bite with every forkful. Then slice and serve, ready to enjoy your perfectly executed sous vide dish.
Notes
Cooking at 140°F for an extended period ensures pathogens are effectively eliminated while maintaining juiciness and flavor.
- Prep Time: 10 minutes
- Cook Time: 1.5 to 2 hours
- Category: Dinner
Nutrition
- Calories: 150 per serving
- Sodium: 100 mg
- Protein: 26 g