What’s in this Sous Vide Chicken Recipe?
The first time I had sous vide chicken was a real eye-opener! The chicken was so flavorful and perfectly juicy and I was so stoked when I was able to create this restaurant quality at home!
Chicken Breasts: I used boneless, skinless chicken breasts, but you can also use bone-in, skin-on. Olive Oil: Helps the seasoning stick to the chicken. Lemon Juice: Adds bright acidity and helps tenderize the meat. Honey: Adds a touch of sweetness. Salt + Pepper: Enhances the natural flavor of the chicken. Italian Seasoning: Adds a delicious herbal flavor. Garlic: Adds an earthy flavor. Butter: Adds extra flavor to the chicken when it is seared afterwards.
Pro Tip: Marinate the chicken overnight in the refrigerator for even more flavor!
Variations on Sous Vide Chicken Breasts
You can easily change up the flavor of this chicken by using different seasonings or a different marinade. Tandoori chicken marinade, teriyaki marinade, or lemon pepper balsamic marinade would all be delicious.
How to Store and Reheat
Store leftover sous vide chicken breast in an airtight container in the refrigerator for up to 3 days. Reheat in a 140°F sous vide bath for about 1 hour.
How to Freeze
Freeze sous vide boneless chicken breast in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
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