![]() ![]() ![]() Season your chicken and place in a plastic bag. Refrigerator for 1 hour, or place in the freezer for 15 minutes to firm up.Place on a piece of parchment or plastic wrap and roll into a log.Combine softened butter with garlic and fresh herbs.You can also add a bit of heat by adding in a pinch of cayenne, or some horseradish. My favorite add-ins are garlic, lemon zest and fresh herbs. You can season your butter in so many different ways. Then, once it’s done cooking, I pat the chicken dry with a paper towel and sear it in a hot skillet with some compound butter. I like to sprinkle it with salt and pepper, add a couple sprigs of fresh herbs (thyme, rosemary, parsley) and a few lemon slices. My favorite method for seasoning a Sous Vide Chicken Breast is a simple one. When using a wet sauce, I find it works best to use the water displacement method for sealing your bags. Or, keep reading, to find my method that seasons the chicken breasts after they come out of the sous vide. If seasoning from the onset, here are some of the flavor combinations that I like to use. Marinades with excess liquid tend to make that sealing process difficult. The reason being that you need to vacuum seal the bag before the sous vide cooking process. I prefer using a dry rub or thick sauce to season my chicken. ![]() How to season your sous vide chicken breast It’s perfect for meal prep, as you can just leave your cooked chicken in sealed bags in the fridge.You can switch up the seasonings in so many different ways.Why is this the best sous vide chicken breast recipe? I’ve developed what I consider to be the BEST sous vide chicken breast recipe. I’ve used my immersion circulator in the past to make a delicious sous vide filet mignon and sous vide ribeye, but today I’m taking on chicken. Making it perfect for cooking tender & juicy chicken breasts. This technique is amazing because it makes it virtually impossible to overcook your food. Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. ![]()
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