Description
A perfectly tender and juicy sous vide chicken breast infused with garlic, lemon, and fresh rosemary, finished with a golden butter sear.
Ingredients
Scale
4 small chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices lemon
4 sprigs rosemary (fresh)
4 cloves garlic
2 tablespoons butter
Instructions
- Season the chicken breasts evenly with salt and pepper.
- Place the chicken into a vacuum bag with lemon slices, rosemary sprigs, and garlic cloves, then seal the bag.
- Preheat your sous vide water bath to 55C (132F).
- Submerge the bag in the water bath and cook for 57 minutes.
- Remove the chicken from the bag and pat thoroughly dry.
- Heat a skillet with butter over high heat and sear the chicken for 1 minute per side until golden brown.
Notes
- Ensure the chicken is patted very dry before searing to achieve a better crust.
- Fresh rosemary provides a significantly better aroma than dried herbs.
- Prep Time: 2 min
- Cook Time: 57 min
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 186 kcal
- Sugar: 0 g
- Sodium: 467 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 24 g
- Cholesterol: 75 mg