Go Back

Sous Vide Herb-Infused Chicken Breasts

This recipe uses precise sous vide cooking to keep chicken breasts tender and juicy, infused with fragrant herbs and smoked paprika for enhanced flavor. The chicken is then seared to achieve a golden, slightly crispy exterior, resulting in a beautifully cooked, flaky interior with aromatic notes. Perfect for a healthy, reliable main course with a sophisticated touch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably organic
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 sprigs thyme fresh
  • 2 tablespoons olive oil extra virgin

Equipment

  • Sous vide immersion circulator
  • Vacuum sealer and bags
  • Cast iron skillet
  • Tongs
  • Paper towels

Method
 

  1. Season each chicken breast generously with sea salt, black pepper, and smoked paprika, ensuring all sides are coated evenly. This will build a flavorful crust once seared.
  2. Place each seasoned chicken breast into a vacuum bag along with a sprig of thyme and a tablespoon of olive oil. Seal the bags tightly, removing as much air as possible to ensure even cooking.
  3. Set your sous vide cooker to 65°C (149°F) and carefully submerge the vacuum-sealed bags into the water bath. Cook for 1.5 hours, maintaining a steady temperature for perfectly tender chicken.
  4. Once the cooking time is up, carefully remove the bags from the water and take the chicken breasts out. Pat them dry thoroughly with paper towels to remove excess moisture.
  5. Heat a cast iron skillet over medium-high heat until it’s just starting to smoke lightly. Add a little olive oil to the pan, swirling to coat evenly.
  6. Place the chicken breasts into the hot skillet, pressing down gently to ensure contact. Sear for about 1-2 minutes on each side, until the surface is golden brown and aromatic.
  7. Remove the chicken from the skillet and let it rest for a few minutes. This helps the juices redistribute, ensuring each bite is juicy and tender.
  8. Slice the chicken breasts across the grain and serve immediately. Enjoy the moist, flavorful meat with a beautifully browned exterior.

Notes

For extra flavor, sprinkle with fresh herbs or a squeeze of lemon before serving. Make sure to pat dry the chicken thoroughly after sous vide to achieve a crisp sear.